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!
Nancy Ollivant says
This recipe was great! The flavors were very good together. I do see the problem with making sure the rice gets cooked all the way without drying out the chicken. I steamed my rice for about 10-15 minutes first to help and added a little extra chicken broth, cooked it for the time said and it turned out almost perfect. I think next time I will add a little more broth and maybe cook the rice for a couple minutes longer. It was still delicious though!
Kristin says
Yay! Glad you enjoyed this recipe!!
Mel says
Lipton soup mix over powers everything else in the casserole. Still yummy, but may omit it all together next time!
Kristin says
You could definitely omit, or even reduce amount if desired! Enjoy!!
Nital says
I followed the recipe exactly and it turned out delicious, but just a little dry. Next time I won’t uncover it the last 15 min. Thank you!
Kristin says
Glad you enjoyed!! Keep me posted what you think next time without uncovering it!
Suzanne Tipton says
I haven’t made this recipe but I do know 1/2 cup water is not enough liquid for 2 cups of rice. No wonder it’s crunchy. Use chicken broth or additional water – normally it takes twice as much liquid as the amount of rice.
Kristin says
The milk adds to the liquid amount making it more than the 1/2 cup of water alone! You can definitely add broth in place of water as it will enhance the flavor!
Haydee says
I made it once and it was good but this time I used regular rice and the rice was still crunchy after I tested. I wasn’t sure how to fix it so I poured more chicken broth stirred again and covered for an additional 20 minutes.
Kristin says
If using regular rice versus minute rice, you will need to add cook time as well as liquid. I recommend an additional cup of broth, and about 20-30 minutes cook time, eyeing it from there!
Rhonda says
Shoot, I used minute rice and only added the 1/2 water and 2 cups mlk… is that going to be enough? I just put it in the oven.. I was worried there wouldnt be enough liquid even for the minute rice… Should I add chicken broth to it now before it gets cooking too ling?
Kristin says
So sorry I am just now seeing this! How did it turn out? I’m hoping it was a success?
Cindy McKissick says
I used Uncle Ben’s Wild Rice in a Box add 1/2 red wine twice the water cooked on top of stove till rice was done add remaining ingredients, put in baking dish ,Baked 1 hour 325. We loved it.
Kristin says
Wow, great variation! Sounds tasty!!
Gina Swartzendruber says
Did you all use instant or minute long grain rice?
Kristin says
I used long grain rice, not the instant version! Enjoy!
Becky Mullins says
I cooked the chicken breast and shredded it. I used a 26 oz can of cream of mushroom and cream of chicken soup each. 1 + 1/2 to 2 cups of sour cream, one package of Lipton Onion Soup mix, 3/4 cup milk. I did not use water. I mixed all that together but instead of using uncooked long grain rice I cooked it. Then I took the chicken mixture put it in the pan then took the rice and put it on top and mixed it through while in the 9 by 13 inch pan. I took a little melted butter and mixed bread crumbs in it and sprinkled that on top of the mixture then added a little cheese. I had enough chicken mixture to make a 8 by 8 in but instead of using the rice I put tater tots with cheese on the top of it. My family really enjoyed it. If you want to comment me about this please do.
Kristin says
Yay! Glad you enjoyed!!
Shelley C says
I made this just as specified…well I started out that way, but I could see there wasn’t enough liquid (I was right). Must have added around 1.5 more cups of water. After the last 30 minutes uncovered, there was some gravy still, but the rice was 100% uncooked. I covered the pan back up and cranked the oven to 400 for another 35 minutes. (I had people waiting to eat!) at that time the rice was done but it was so dry none of us liked it. You really should take off then”best ever” title …
Kristin says
Yikes! So sorry to hear that! I am not sure why it ended up like that as I haven’t had those issues. Nonetheless, I will be trouble shooting the recipe this weekend and see if I need to tweak things or add in tips! Thanks!
Rita says
Kristen.. Minute Rice or ? ?
Kristin says
I use long grain rice 🙂
Beth says
Rice is completely uncooked. Used long grain brown rice. Followed all directions, experienced cook. Frustrating after over an hour of cooking!
Kristin says
Oh no! Such a bummer to hear! I have tweaked the recipe over the years to avoid this! I will try to make it again this week for my family to see if I notice any of the measurements off!
Melissa says
What size cans of soup? Last time I made this my rice was not cooked enough.
Kristin says
I use 10.5 oz cans in this recipe
J says
Was freaking delicious first time making it. Took some personal liberties with recipe. Rice was perfect nothing dry
*My touch
Subbed Cream of Broccoli instead of mushroom Added: Broccoli, Cheddar Cheese and Red Pepper Flakes. During the standard 1:15 cook..Preheated to 350 once casserole in oven bumped it to 400 until preheated then dropped it back down to 350 for the rest of the time to make sure Rice cooked through
Kristin says
Yay, glad you enjoyed this!! Great variation you did! Yum!!
Jamie says
I used minute Rice and it turned out great. Family loved it.
Kristin says
Great idea! Glad it was a hit!
Ardis Debban says
I really liked the recipe, but the rice was not done. Used brown long grained rice. Is there a better rice to use?
Kristin says
Brown rice tends to take much longer to cook versus white rice. You would need to increase the cook time and liquid ratio if using brown. I tend to use jasmine rice or long grain white rice in this!
Jill says
Ok Ladies and gents, after reading your comments i decided to make this and change a few things.
Instead of water i used 1 cup chicken broth, chopped 1 medium yellow onion, and added 2 tsp garlic powder, 1 cup cheese of your choice.
Increased cooking time an additional 15 min. covered and then 15 uncovered…
VUALLLLA !!!!!!
Kristin says
Yum! Great changes!!