BEST EVER Chicken and Rice Casserole is a classic one pan meal full of tender chicken and creamy rice, all baked together to perfection! This hearty dish requires only a few simple ingredients!
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One Pan Chicken and Rice Casserole
In my family, casseroles are a big hit! From my Chicken Parmesan Casserole, to my Chicken Bacon Ranch Casserole, and now this tasty dish….my family loves them all!
Last week, I was in one of those moods where I knew I had to make dinner, had the time to prepare dinner, but lacked motivation. I call it a “lazy moment”. I had thawed some already cooked chicken from my freezer, but didn’t know what I planned to do with it.
After taking a look through my pantry, browsing Pinterest (I can get lost on that site), and using some brainstorming….this casserole came about and I sure am glad it did!
I was able to have it prepped in under ten minutes. I simply tossed in the oven, roasted some veggies while it cooked, and once done….dinner was on the table!
The chicken was tender and flavorful, the rice was cooked perfectly, and when combined….it was a hearty comfort food dish the entire family enjoyed!
This makes a 9×13 baking pan, so plenty for leftovers….which are just as good reheated!
Jump to:
- One Pan Chicken and Rice Casserole
- What I love about Creamy Chicken and Rice Casserole
- Chicken and Rice Casserole Ingredients
- How to make BEST EVER Chicken and Rice Casserole
- Recipe Variations to try
- How to store Chicken and Rice Casserole
- What to serve with Creamy Chicken and Rice
- More Easy Casserole to try
- Creamy Chicken and Rice Casserole
What I love about Creamy Chicken and Rice Casserole
- One Pan- simply combine the ingredients and pour into the pan. To save on washing a bowl, you can even stir everything together in the baking pan.
- Quick and Easy- using only a few ingredients, this can be ready for the oven in under 10 minutes.
- Flavor Packed- tender rice and shredded chicken combined in a flavorful onion mixture that has great flavor that everyone will enjoy.
- Kid and Company Approved- whether serving when company is over, or for your family on a busy weeknight, this meal is approved by all.
Chicken and Rice Casserole Ingredients
See printable recipe card at the bottom of this post for full ingredient amounts and directions
- Chicken- cooked and shredded, to save on time, use Rotisserie chicken
- Onion Soup Mix
- Cream of Mushroom/Chicken Soup- this adds great flavor,it’s okay to use low sodium or light versions of the cream soups
- Milk
- Sour Cream- feel free to use plain Greek yogurt as a substitute
- Water- this helps cook the rice, you can also use chicken broth if desired
- Rice- this recipe is for MINUTE Rice. If using a different type, you’ll need to increase liquid and cook time
- Salt/Pepper- season to taste
How to make BEST EVER Chicken and Rice Casserole
This easy chicken and rice casserole recipe is such a great way to use up any leftover chicken! It even makes a quick and easy weeknight meal. Packed with flavor and ready to enjoy in under an hour.
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Preheat oven to 350 degrees.
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In a medium bowl, combine the cooked chicken, onion mix, cream of mushroom/chicken soup, milk, sour cream, water, rice, and salt/pepper.
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Spray a 9×13 baking pan with cooking spray.
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Pour chicken/rice mixture into prepared pan. Cover pan with aluminum foil.
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Place pan in preheated oven and cook for 45 minutes.
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Remove foil and cook an additional 15 minutes. Remove from oven and serve!
Recipe Variations to try
- Cheese- add in your favorite cheese! Cheddar, Colby Jack, Swiss, or Parmesan are great options!
- Veggies- add a tasty veggie into this to make it a full meal. Chopped spinach, broccoli, peppers, greens beans, or onions are great options.
- Herbs- make this your own by adding any desired seasoning. Parsley, thyme, Basil, or Paprika are great in this.
- Topping- feel free to sprinkle bread crumbs, crushed Ritz crackers, or French Fried Onions on top.
How to store Chicken and Rice Casserole
Store leftovers from this chicken casserole in an airtight container in the fridge for up to 5 days. Simply microwave to reheat.
If you’re making this dish as a freezer meal, you’ll put it together and then cover it tightly to freeze. When ready to bake, thaw in the fridge and then pop the baking dish in the oven, covered with foil, and follow the baking instructions above.
What to serve with Creamy Chicken and Rice
Since this meal includes both chicken and rice, you can enjoy as is, or add a bread item or veggie as a side dish.
Parmesan Roasted Brussel Sprouts
More Easy Casserole to try
Best Ever Tuna Noodle Casserole– this classic Tuna Noodle Casserole has canned tuna and egg noodles smothered in a creamy mushroom soup filling with cheese and peas. Top it off with buttery Ritz crackers, crispy fried onions, or potato chips.
Chicken and Stuffing Casserole– old-fashioned, cold-weather comfort food! The easy dinner recipe only requires about 15 minutes of prep, can be assembled in advance, and appeals to even the pickiest little eaters. The simple combination of shredded rotisserie chicken, cream of mushroom and cream of chicken soup, andStove Top stuffing is delicious.
Chicken Bacon Ranch Casserole– a hearty chicken casserole anyone will love while enjoying a quick 20 minute prep time. The incredible flavor combinations in this easy chicken bacon ranch bake will have your family asking for seconds come dinnertime.
French Onion Casserole– if you love cheesy, oniony dishes, you’ll be delighted.
ULTIMATE Tater Tot Casserole– layers of amazing flavor combine for an easy and delicious dinner any night of the week! This fantastic casserole recipe will quickly become a family favorite!
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Creamy Chicken and Rice Casserole
Equipment
Ingredients
- 2-3 cups cooked/shredded chicken *or diced cooked chicken
- 1 package Lipton Onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice *uncooked
- salt/pepper to taste
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the cooked chicken, onion mix, cream of mushroom/chicken soup, milk, sour cream, water, rice, and salt/pepper.
- Spray a 9x13 baking pan with cooking spray.
- Pour chicken/rice mixture into prepared pan.
- Cover pan with aluminum foil.
- Place pan in preheated oven and cook for 45 minutes.
- Remove foil and cook an additional 15 minutes.
- Remove from oven and serve! Enjoy!
Joyce says
Can I put regular rice uncooked in your ‘Creamy Chicken and Rice Casserole‘? What would the portions be then? Can you tell me? I want to make this for a sick friend very soon and it sounds pretty yummy.
Kristin says
You can, you would still want to use 2 cups rice, however, the liquid and cook time would increase. I would increase by about 1 cup liquid and add about 15-25 minutes, eyeing it from there. Hope you enjoy!
S wilson says
I used leftover rotisserie chicken ( not quite as much as the recipe suggested). Also, I used regular rice that I prepared the night before to save time. The flavor was wonderful. Love this !
Kristin says
Yay!! Glad you enjoyed! Great idea on using leftover rotisserie chicken!!
Manon says
Could you make this ahead of time and keep in the fridge til dinner? say, the night before a busy day so you can just come home and pop it in?
Kristin says
I haven’t personally tried this, but it should work great. You may want to add a bit more liquid since the rice will begin absorbing it once assembled and not baked yet, but I don’t see why this wouldn’t work great! Enjoy!
Chelle Jones says
My ovens sensor went out on me and currently waiting for GE to come out. Is there a way to make this in instapot, crockpot or air fryer??????
Kristin says
I haven’t tried it other than using my oven, however, I would say the slow cooker would work! Add all the ingredients and cook on high for about 2-3 hours or low for about 4-5 hours. Watch the liquid versus rice levels and adjust as needed as it cooks!!
A. says
This is so good. Definitely a family favorite. Only changes I made is 2 packages of onion soup mix and I add cheddar cheese to the mixture.
Kristin says
Yay!! Love hearing this!! Great additions!!
Kathryn says
Do you use condensed cream of chicken and condensed cream of mushroom but add the water to the can? Yours soups soups in video looks much more liquidy than from the can. Thanks!
Kristin says
Sorry for the confusion, yes, I use the condensed cream of chicken and mushroom. Then, you will add the 1/2 cup water. In the video, I made homemade cream of chicken soup and mushroom soup because I realized I didnt have any on hand the day I was making the video, haha! Turned out a little more soupy than the canned kind, but still delicious! Enjoy!
Erica says
I just put mine in the oven, so I can’t say yet how it turned out. I’m worried, now that I’m reading all the reviews of crunchy rice. But it sounds like all those reviewers used regular rice, not minute rice as stated in the list of ingredients? Did the recipe get changed? Did the rest of the ingredients get adjusted accordingly? I used minute rice and I’m hoping it turns out fine.
Kristin says
A lot of people have tried to adjust it using regular rice and that works too, but it can be hit or miss on the crunchy rice aspect. How did yours turn out? Hope you enjoyed!
KimMe says
I modified the recipe, so be aware my rating is based on what I actually cooked…not the recipe as written. That’s how I roll.
I had Jasmine rice that I made in a rice cooker BEFORE I found this recipe, so that’s why. I also had leftover chicken strips and that’s how I found this recipe.
I made everything else (initially) as the recipe called for, but when I did a taste test, it just seemed way too “French onion dip” tasting to me.
So I decided to improvise and I added a package of softened cream cheese, mixed it in and baked. Then in the last 15 minutes when you take the cover off, I topped it with shredded cheddar/Monterey Jack cheese and baked another 15 minutes.
My husband (who is Korean and is particular about his rice), said the rice reminded him of risotto in this recipe. He enjoyed it, and he is heading back for seconds as I write this. In bed. Because I’m exhausted from cooking.
I think the Philadelphia cream cheese gave it a bit more depth. I think finely cut scallions would be tasty on top, and I might try that in the future. And how about crumbled bacon on top too. Yum.
Thank you for a solid base for my recipe!
Kristin says
Oh yum!! Love your variation of it! Glad you enjoyed!
Steven Gehrke says
OMG, I made your recipe tonight, but I substituted left-over turkey, and I pre-heated the rice, and it was delicious. I will make again
Kristin says
Yay!! So glad you enjoyed it and what a great idea using leftover turkey!!
Kathy says
After thawing out some frozen chicken thighs I wanted to use up on my freezer, I cooked my chicken thighs in my Instant Pot first with about a cup of water and a packet of powdered chicken bouillon (salt free) for 15 minutes. Afterwards, I shredded the chicken and used the broth in my IP for the liquid that’s called for in this recipe. After seeing all the reviews about the rice not fulling cooking, I decided to increase the amount to 1 cup. Also added some leftover cooked mushrooms that needed used up. For seasonings I put some dried parsley into the mixture along with onion powder, pepper and seasoned salt. The rice came out perfectly and the entire casserole was flavorful. Will be making again.
Kristin says
Yay! So glad you enjoyed!!!
Shaye says
I wonder if this dish would be good with some broccoli added into the recipe?
Kristin says
Absolutely! I have added in some chopped broccoli and it’s a great addition!
Mishell D Chinevere says
I just made this and will make again next time I’ll add vegetable and cheese oh and I used minute white rice
Kristin says
Great idea on the veggies and cheese!
Susan says
Followed directions as provided, added shredded cheddar cheese and corn. Also used chicken broth in place of water. Turned out delicious and was a hit with all of the others in the house. It’s a keeper!!
Kristin says
Yay!! Love hearing this!! Glad it was a hit!