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!
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!
Kristy J says
Delicious! I read the other comments and added an extra cup of liquid and it turned out perfect! I also used low sodium chicken broth rather than water and added diced onion and Parmesan cheese. Definitely a keeper!
Kristin says
Yay!! So glad you enjoyed it!!
Aaliya Belvo says
I loved this dish. After reading the reviews about the rice, I decided to cook my rice first (I used long grain brown rice). I also added garlic powder and onion powder as well as about a cup of broccoli. I put shredded cheddar cheese on top when it was almost done baking. Since my rice was already cooked I didn’t cover with foil while baking, but I did bake it for an hour. It’s very, very good and I will make this again. I would serve it to anyone. Thank you for sharing.
Kristin says
Yay! So glad to hear you enjoyed the recipe!!
Renee says
Is this a main dish or used as a side? If it’s a main dish what sides do you serve with it?
Kristin says
I serve as a main dish and then serve a veggie and some bread on the side. Every now and then I eliminate the bread side and do a salad with this! Enjoy!
Elizabeth says
I thought it was great! I added onions and celery and should’ve increased the liquid to account for that. Rice was cooked perfectly and the kid’s loved it!
Kristin says
Yay! So glad you enjoyed!!
Karen Fein says
Oh, yum! My first chicken casserole and it was perfect. I did replace half the water with chicken broth, and sprinkled some French’s onions for last five minutes. The rice is cooked to perfection. Thanks for this fantastic recipe!
Kristin says
Yay! Love hearing that you enjoyed!!
Michelle says
Good recipe! Made this tonight and my family really enjoyed it. I did add 1/2 cup extra water and it was perfect.
Kristin says
Yay!! Glad to hear you enjoyed!!
Chris Reece says
I also added sour cream. Really yummy!
Kristin says
I bet that was a great addition! I will need to try that next time too! Thanks!!
Chris Reece says
I made this tonight, with some measurement modifications provided by Brandi Lafitte (thanks Brandi). I used debone 4 leftover chcken thighs, 1 package of Onion Soup Mix, 1 cans Cream of Mushroom soup, 1 can Cream of Chicken soup, 1 1/2 cups of milk, 1 3/4 cups of chicken broth, 1 3/4 cups jasmine rice and then seasoning. Baked at 350° covered for 1 1/2 hours and 15 minutes uncovered. Rice was perfect, chicken tender. Husband loved it. Onion soup is NOT overpowering. I will definitely make this again!
Kristin says
Yay! Love hearing that!! So glad you enjoyed it and I love hearing all the modifications everyone tries!!
Roxie B says
I just made this recipe. I used Jasmine rice and it was still al dente when I took it out. Made it as the recipe was written. I also found it to be rather bland. I think if I were to make it again I would increase the water or chicken stock to add more flavor. Maybe some herbs or spices. I have half of in left so I will revamping it before we finish it off.
Kristin says
Bummer to hear it wasnt a winner with you! Definitely feel free to add your own variation and be sure to let me know what you try!!
Rachel says
It did say in the recipe provided to increase the liquid if using uncooked rice.
Melissa says
Can I cook the rice on the stove as directed on the box first and then mix everything together and bake ? ( to avoid the crunchy undercooked rice )
Kristin says
Absolutely! That works too, may be a little more dry, but should work out and not have any undercooked rice! Enjoy!
Brandi Lafitte says
And we didn’t think the Onion Soup was too much.
Brandi Lafitte says
Cindy… No I didn’t use the sour cream, because I didn’t have any. I substituted one can Cream of Mushroom soup in place of it.
Cindy Fullerton says
Brandi, did you use the sour cream? Was the Onion Soup Mix overpowering?
Brandi Lafitte says
So I had a 9 pack of chicken legs in the freezer and had no idea what to do with them, then I found this recipe. After reading the comments, this is what I did and it came out perfect.
I boiled the chicken and deboned it, saving the broth. I used 1 package of Onion Soup Mix, 2 cans Cream of Mushroom soup, 1 can Cream of Chicken soup, 1 1/2 cups of milk, 1 1/2 to 2 cups of the broth left over from boiling the chicken, 1 3/4 cups Long Grain rice and then seasoning. Baked at 350° covered for 1 1/2 hours and 15 minutes uncovered.
Came out perfect. Rice cooked all the way and tastes great!
Kristin says
Yum!! Love the changes you made! Glad you enjoyed!!