Chicken Rice Casserole makes for a crowd-pleasing dinner that comes together in under 5 minutes of prep time.
Made with only 4 ingredients, this dish has juicy chicken breasts and tender rice in a deliciously creamy sauce. This is a casserole that meal packs a lot of flavor in a filling one dish dinner and a meal that everyone will love!
Enjoy!
There is nothing like Chicken Rice Casserole for dinner. This dish is deliciously easy, creamy and totally satisfying and you’ll never believe it needs just 4 ingredients!
This is a special dish because the recipe comes from my BFF, Penny and she’s been making this for years. It’s her go-to, must have, favorite easy weeknight meal that I just had to try.
I have to admit, when I first made it I knew it would be tasty but… I had NO idea what I was in for and it’d definitely become a regular in our rotation!
This easy dish comes together in under 5 minutes, it’s one of the quickest dinner preps on my whole site (along with One Pot Pizza Tortellini Bake).
This dish is belly warming and comforting while being simple and easy to make, it’s like serving a nice warm hug from your Mom!
The chicken comes out incredibly tender and juicy, the rice is perfectly cooked in a rich and creamy sauce and the whole thing is loaded with flavor!
This easy Chicken Rice Casserole takes about an hour to bake (depending on your oven, you may need a few extra minutes but for me it’s about an hour), but that is one of the things that make it kind of the perfect dish.
We’ve made this just as written over and over but I’ve also added a little bit of onion to the bottom of the pan or a couple of handfuls of fresh mushrooms.
With very little minimal prep time, you can slide this casserole into the oven and relax, or maybe help with homework without feeling the usual dinner time rush!
5 minutes of work, and then perhaps a glass of wine or read your book for an hour? I feel like that’s a good idea for ALL weeknights!
I use homemade onion soup mix in this recipe, but you can use the kind in the envelope if you haven’t had a chance to mix up a batch yet. The flavor will be amazing either way!
My friend Penny also said she sometimes replaces the onion soup mix with a packet of gravy mix depending on what she has on hand!
If you are lucky enough to have leftovers, this makes for a delicious lunch the following day.
4 Ingredient Chicken & Rice Casserole
Equipment
Ingredients
- 4 chicken breasts
- 1 cup long grain white rice uncooked
- 1 ½ cups water
- 1 package onion soup mix or use homemade
- 10 ounces cream of mushroom soup condensed
Instructions
- Preheat oven to 325°F.
- Spray 9×13 pan with cooking spray. Add chicken breasts and season with salt & pepper.
- Pour uncooked rice over chicken. Sprinkle with onion soup mix.
- Combine mushrooms soup and 1 ½ cups of water. Pour over chicken.
- Cover and bake 1 hour 15 minutes or until rice is tender.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
my husband and I really enjoyed this recipe. The flavour was amazing and the chicken very moist! highly recommend! my suggestion to the people who are concerned their rice won’t cook, just press the rice as much as possible into the liquid around the chicken. I thought at first there wasn’t going to be enough liquid to cover it but it ended up being perfect!
thanks for the great recipe! I’d too like to know if anyone has tried it in the slow cooker!
We have never tried this recipe in the slow cooker. However, some readers have tried it in the slow cooker with great success. I’d think 8 hours should work. Let us know if you try it, Jennifer!
Loved this easy-peasy recipe!
This is the second time I’ve made it, but changed it up a notch or two.
My changes:
Ingredient substitutions:
1 packet of McCormick Taco seasoning mix
1 cup Swanson Chicken Broth
1/2 cup Heredez MILD Green Chili Salsa in a jar or bottle
1 can of Campbell’s Cream of Chicken Soup
Method:
1. Preheated oven at 325*F
2. 4 Chicken Breasts
3. 1 cup of long grain rice over chicken.
4. Open taco seasoning mix and lightly sprinkled taco mix over the chicken.
5. Mix 1 cup of Chicken broth, 1/2 cup of mild green salsa and 1 can of cream of chicken soup.
6. Evenly pour liquid mix over rice and chicken.
7. Cover and Bake at 325*F for 1-1/2 hours.
8. Garnished with shredded cheese, sour cream and mild red or green salsa.
**Leftover Ideas**
Burrito Mix or Burrito Bowl
Burrito: Warmed flour tortilla filled with: chunked chicken with rest of casserole, beans (refried or whole), sliced avocado or guacamole, tomato, cheese, salsa and sour cream, if desired.
Bowl: Fill salad bowl or tortilla bowl with: lettuce/greens salad mix. Layer chicken casserole mix, beans, tomato, avocado/guacamole, cheese, salsa and sour cream, if desired.
4. Garnished with shredded cheese before serving.
All of that sounds great, thank you for sharing!
Look good
Has anyone tried this in a crockpot instead?
Quick, easy and tasty. My wife did this years ago. Still a family pleaser.
Hi there! If I use chicken tenderloin pieces, do I need to reduce cooking time?
This recipe needs the full cooking time to cook the rice through.
I made this exactly according to your directions however the rice on top of the chicken did not get cooked… kind of ruined the dish. I made sure to pour the canned soup over the dry rice. How did you get yours. to cook?
I’m sorry to hear that, Connie! We have tried this recipe many times and can’t seem to recreate the issue, maybe another reader can offer some assistance.
I haven’t made this yet, but I noticed in the recipe that there’s also some water to help cook and soften the rice. I don’t think just the soup alone is enough. I’m sorry that happened to you, though.
QUESTION can this be made in the crock pot? I followed the recipe exactly, it took almost 2 hours for the rice to be fully cooked in the oven. This seems like a great crock pot recipe in the making… just wondering about how long it would need to cook and whether the liquid amounts would need to be adjusted. The flavor was good, my family enjoyed it, other than eating late because it too so long to cook.
I haven’t tried this recipe in the slow cooker.