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!
One Pan Chicken and Rice Casserole
In my family, casseroles are a big hit! From my Chicken Parmesan Casserole, Ritz Chicken Casserole, and Ultimate Chicken 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! If you love extra cozy comfort food, this casserole is delicious served with a drizzle of simple chicken gravy on top.
What I love about Creamy Chicken and Rice Casserole
- One Pan- simply combine the ingredients and pour into the pan, similar to my Easy Chicken Cobbler. 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, just like in my chicken and stuffing casserole! It even makes a quick and easy weeknight meal. Packed with flavor and ready to enjoy in under an hour.
- 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 9×13 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!
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
Video
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 9×13 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!
Erica says
Rice would not fully cook, was still crunchy even after cooking much longer and adding more water
Kristin says
I plan on trouble shooting the recipe this weekend to see if I can help correct that. Stay tuned!
Mary Kathryn says
I am so disappointed. I read the reviews tried the recipe anyway hoping the recipe had gotten fixed from the undercooked rice issue. Not the case. It has great flavor but the rice was crunchy. I even added 3/4 cup of water at the beginning. Still wasn’t good. I wish you could figure out how to fix it!
Kristin says
So sorry to hear that! I plan on running through the recipe this weekend to trouble shoot what is going on and update accordingly as I haven’t had the issue. Stay tuned, I WILL get it fixed, I promise!
Peter says
I also had a terrible time getting the rice cooked properly – I followed the recipe exactly as written but I had to add extra water and stir it up and put back in the oven multiple times (adding more than three additional cups of water in total) so you might want to add extra liquid at the beginning or plan on a much longer cooking time to get it done. Other than that it was easy to put together and hopefully tastes great once it finishes!
Kristin says
Oh bummer! Sounds like I will need to re-test the recipe this weekend to see why there is an issue with cooking! Hopefully I can troubleshoot! I hope it was still tasty!!
Lisa says
What about using brown rice and how do you think that would that change the cook time?
Kristin says
You definitely could, but you would want to add a bit more liquid and cook time. I haven’t personally tried that yet, but I would start with an additional 1/4- 1/2 cup water and an additional 15 minutes. Keep an eye on it from there!
Sharone Attkisson says
My rice was still crunchy how can I fix that after I have taken it out of oven and ready to serve
Kristin says
Hmmm, you can always try adding about 1/2 cup water to it, stirring it around a bit, and sticking it back into the oven? Sorry to hear that happened!
megan says
I have a medium grain rice will that work as well? Also would you recommend rinsing the rice
Kristin says
That should work just fine! You don’t “have” to rinse the rice, but you definitely can!! Enjoy!
Kris says
My husband is allergic to MSG and the Lipton soup and the creamed soups all contain MSG. Any suggestions?
Kristin says
I don’t have a recipe for it, but if you google, you can find homemade versions of each. I know several people have made them and it works great as a healthier substitute without MSG
kendra says
Here’s the thing… I was really looking forward to making this, but you have so many ads that are constantly popping up making it impossible to actually read the recipe. Close one ad two more pop up! I kidd you not there was 4 video ads playing at the same time and a banner ad as well. I completely understand you want to profit off your website, but that amount of ads is absurd!
Kristin says
I appreciate the feedback! I have sent your response on to my ad network to see what we can do about cutting back on the pop ups! Hope you get a chance to try the recipe and enjoy it!
Kim G says
Exactly what kind of rice needs to be used?
Kristin says
I used long grain rice in this, but I know Jasmine rice works great as well!
Jen says
Can I use cheese in it? And if so what kind will be good to use?
Kristin says
Sure! You can use cheddar or mozzarella, either works! I would preferably use mozzarella, but the choice is yours! Enjoy!
Kim says
Rice was not fully cooked! 😞
Kristin says
Oh no! Sorry to hear that! I will make the recipe again myself this weekend to see if I can troubleshoot why the rice isn’t fully cooked. What kind of rice did you use?
Arlena says
Can I use white rice?
Kristin says
Sure! Just make sure its not minute rice as that cooks much faster and the timing would make it overcooked
Brii says
Can you make this without sour cream?
Kristin says
You can, but you would want to increase the moisture another way, perhaps adding another can of cream of chicken soup?
Susan says
The rice was not fully cooked. The rest was okay but i wouldnt take chance if serving it to a group of people
Kristin says
What kind of rice did you use? I just made this again last week and it worked great. Did you try cooking it a bit longer? Sorry to hear!
Rosetta says
the casserole was delicious. I used chicken broth in place of water and chopped broccoli. sprinkled cheese lightly over top. but didn’t add any extra salt with the soups and onion packet thought would be to salty and I used turkey. it was very good and will make it again.
Kristin says
Yay!!! Love hearing this! So glad you enjoyed!! Great idea on the broth and broccoli!!