Creamy Chicken and Rice Casserole
Creamy Chicken and Rice Casserole is the ultimate one-dish comfort food, combining tender chicken and creamy rice, baked to perfection. Made with cream of mushroom soup for a velvety texture and savory richness, this casserole is a hearty, no-fuss meal that’s perfect for busy weeknights or cozy family dinners.
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My mom made this one dish creamy chicken and rice casserole all the time when I was growing up. It was, and still is, one of my favorite comfort foods. As an adult I can see why we ate it so often. It’s easily made all in one dish, it’s minimal ingredients you probably already have on hand, it’s inexpensive, and on the table in an hour. Sounds like the perfect busy weeknight dinner to me!
What you’ll need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 baking dish
- 2 lbs chicken breast– about 3-4 chicken breasts or you can use thighs
- Cream of mushroom soup– any “cream of” soup works in this!
- Chicken broth– to cook the rice in the baking dish. Substitute water or veggie broth instead of chicken broth. The broth gives the rice more flavor.
- Long grain rice (not instant)– instant rice will just be mush. I used white rice, but jasmine or brown rice can also be used. Keep in mind brown rice will need additional time to bake; anywhere from 15-30 minutes extra. Add an additional 1/2 cup liquid if using brown rice.
- Seasonings– black pepper, salt, paprika, onion powder, garlic powder. Or use whatever seasonings you like. This is totally customizable.
How to make it
Preheat Oven:
- Preheat your oven to 375°F.
Prepare the Baking Dish:
- Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
Combine Ingredients:
- In the baking dish, add the rice, seasonings, water or broth, and cream of mushroom soup. Stir everything together until well combined and evenly distributed.
Add the Chicken:
- Place the chicken breasts on top of the rice mixture, ensuring they’re evenly spaced.
- Season the chicken with additional pepper and paprika for added flavor and color.
Bake:
- Cover the dish tightly with foil to lock in moisture. Bake in the preheated oven for 1 hour, or until the rice is tender and the chicken is cooked through to an internal temperature of 165°F.
Finish and Serve:
Remove the foil and fluff the rice gently with a fork to incorporate the juices. Serve the casserole warm, garnished with fresh herbs if desired, for a hearty, comforting meal.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Soup Substitutions: Swap the cream of mushroom soup for cream of chicken, cream of celery, or any creamy soup you prefer.
- Seasoning Adjustments: Feel free to adjust the seasonings to suit your taste.
- Chicken Options: Use chicken thighs instead of breasts if you prefer a juicier cut of meat.
- Cheesy Topping: For an extra indulgent touch, top the baked casserole with your favorite shredded cheese. Simply sprinkle the cheese over the casserole and return it to the oven for 5 minutes, or until melted and bubbly.
- Add Veggies: Enhance the dish by incorporating sliced mushrooms, broccoli florets, green beans, or carrots before baking.
- Rice Notes: If you choose to use brown rice, note that it will require an additional 15-30 minutes of bake time. Add an extra ½ cup of liquid to ensure the rice cooks properly.
Freezing Tips
- Make Ahead: Prepare the casserole up to a day in advance. Cover and refrigerate until you’re ready to bake.
- Freezing Instructions: Line a casserole dish with a large piece of parchment paper, ensuring there is plenty of overhang on all sides.
- Assemble the casserole as directed, but do not bake it. Wrap the parchment over the casserole and freeze it in the dish for 30 minutes to 1 hour, or until firm enough to lift out easily.
- Remove the frozen casserole from the dish, keeping the parchment paper in place. Wrap tightly in an additional layer of plastic wrap or foil to prevent freezer burn.
- Store in the freezer for up to 3 months.
- To Thaw and Bake:
- Remove the outer layer of plastic wrap or foil and place the casserole (still wrapped in parchment) back into the baking dish. Trim any excess parchment overhang.
- Thaw in the refrigerator overnight and bake as directed. If baking directly from frozen, allow an additional 30-45 minutes of bake time.
Try these family favorites
- Cheesy Chicken and Broccoli Casserole
- Stuffed Pepper Casserole
- Ravioli Casserole
- Easy Baked Ziti
- Homemade Macaroni and Cheese– so cheesy!
- Chicken Alfredo Stuffed Shells
- Kid Approved Tater Tot Casserole
- Easy One Sheet Pan Shrimp Fajitas
- Sheet Pan Honey Mustard Chicken
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One Dish Chicken and Rice Casserole
Equipment
Ingredients
- 2 lbs. chicken breast about 4 chicken breasts
- 10.5 ounce can cream of mushroom soup
- 1 1/3 cup chicken broth or water
- 3/4 cup long grain rice not instant
- 1 tsp black pepper
- 1/2 tsp salt
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Preheat your oven to 375°F.
- Prepare the Baking Dish: Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Combine Ingredients: In the baking dish, add the rice, seasonings, water or broth, and cream of mushroom soup. Stir everything together until well combined and evenly distributed.
- Place the chicken breasts on top of the rice mixture, ensuring they’re evenly spaced. Season the chicken with additional pepper and paprika for added flavor and color.
- Bake: Cover the dish tightly with foil to lock in moisture. Bake in the preheated oven for 1 hour, or until the rice is tender and the chicken is cooked through to an internal temperature of 165°F.
- Remove the foil and fluff the rice gently with a fork to incorporate the juices. Serve the casserole warm, garnished with fresh herbs if desired, for a hearty, comforting meal.
My mom made the Chicken and Rice Casserole a few times every month. It was a family favorite. Thank you for the recipe. It is now saved to my phone. It is one of my favorites to make for my family since it is one dish, easy to makeand customizable.
So happy to hear!
Must be my oven, cooking times were not accurate for me sadly. Took longer than expected