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!
Brenda Pickus says
Too dry!!!
Kristin says
Bummer to hear that!
Lori says
Ovens tend to vary in heat and length of cooking time. Sometimes this will cause a problem with recipes. Be sure your adjusting for your oven abilities.
Kristin says
Absolutely! Great advice! Thanks!
Nikki says
This is great if you know that it calls for WAY too much rice in conjunction with the liquid amount suggested. Having made many rice bake dishes I knew that so I dropped the rice to 3/4 cup and also added less chicken (since the chicken also sucks in the liquid). Used cream of celery instead of mushroom because we prefer that. Very yummy, the onion mix gives it a nice twist and its filling.
Kristin says
So glad you enjoyed it!!
Brenda says
I just saw this recipe on Facebook and tried it. The rice did not cook thoroughly resulting in a crunchy casserole. Disappointing… otherwise would have been good.
Kristin says
Oh that is a bummer to hear as I have recently updated this recipe due to comments having that problem. Did you use long grain rice? Sorry to hear that!!
Lucy says
Can’t you just cook the rice for about ten minutes before adding it to take care of the problem?
Kristin says
You definitely can!
Maddie says
I tried this recipe tonight and it was great! I substituted chicken broth for the water and cooked my chicken in strips on top of the rice mixture. I also cooked it about 15 minutes less with the foil on. Very good and still moist!
Kristin says
Yay! Glad you enjoyed!!
Will says
Made this dish tonight. I used a rotisserie chicken from Publix which I shredded. It was very tasty and the rice cooked very well, but it ended up being a bit dry. The moisture just wasn’t there. I will make again, but am going to try adding an extra cream of mushroom or cream of chicken soup to the mix.
Kristin says
Bummer to hear it was dry, but glad it was still enjoyed! Keep me posted if you try the extra soup and how that turns out!
Billy Todd says
I tryed this best chicken recipe, an it turned out AWESOME, I had seen the reviews about some saying that there rice was not done, so I pre cooked my rice about 15 mins hard boiling, an let it drained completely, then cooked the dish as the recipe said , it turned out great, an everone that tasted the dish loved it, I will be making it again…
Kristin says
Yay!! Love hearing that! I had to tweak the recipe a bit after some of the reviews were saying it wasn’t cooked, but now it should be good to go! Glad you enjoyed!
Tracy Harrell says
I did every thing you said and is awesome thank you
Kristin says
Yay!! Glad you enjoyed it!!
Marsha says
If you make ahead of time but don’t bake right away I’ve found the rice hardens and doesn’t bake as well. Found this out by prepping ahead. Make it ahead but don’t add rice till ready to bake. Just an FYI.
Kristin says
Great tip! I have noticed that too! I think the rice starts absorbing some of the water, so once its baked, it doesn’t have the liquid it needs to soften. Hope you enjoyed!
Katrina says
I loved it❣❣
I added a can of cheddar cheese soup instead of the mushroom soup and added vegs to it also. Will definitely make it again soon!!!
Kristin says
Oh yum!! Great idea! Glad you enjoyed!
Lela says
Hi Kristin! I just wanted you to know that I just finished making your recipe and It turned out great with just a couple modifications. I increased the water to 1 cup, I added a teaspoon of Greek seasoning, and one small can of mushroom pieces. It is so good!! And the rice is cooked perfectly. I used long grain white rice, uncooked. Thank you!
Kristin says
That’s great news! I finally got around to updating the recipe last week, so I am glad to hear it worked out great! Glad you enjoyed!!!
Leann says
Can you make this and freeze it for later use?
Kristin says
I don’t know how well the rice will reheat once frozen. I never seem to have any luck with it due to it getting mushy, sorry!
Valerie says
The 2 types of chicken I have are the white canned chicken and frozen chunk chicken. Both are cooked-which would be better. I also have 10 min. White Rice boil in a bag that I would just take out of the bag to use (it was the only rice when this all started) will this rice work and which chicken should I use?
Kristin says
Either chicken will work good in this recipe! As for the rice, that should work great too, just cut down on cook time and liquids as you won’t need as much liquid and not as long of a cook time! Enjoy!
DAWN says
US THE MINUTE RICE ITS WORKS
Kristin says
Great idea! I will play around with that combination too to see how much water/time is needed!