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Chicken and Rice Casserole

close up overhead shot of a serving of Chicken and Rice Casserole garnished with parsley on a plate
This classic chicken and rice casserole is a hearty family favorite. Creamy and delicious, it is filled with creamy tender chicken, rice, and seasonings.
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Table of Contents
  1. CHICKEN AND RICE CASSEROLE INGREDIENTS
  2. HOW TO MAKE THIS CHICKEN AND RICE CASSEROLE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This classic chicken and rice casserole is a hearty family favorite. Creamy and delicious, tender chicken is mixed with cream soup, rice, and seasonings for a meal that we guarantee will get rave reviews.

For more easy recipes, try our cowboy casserole and hamburger casserole.

CHICKEN AND RICE CASSEROLE INGREDIENTS

You’ll need:

  • 3 cups cooked chicken, diced into small pieces
  • One package dry onion soup mix
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2¼ cups milk
  • ¾ cup sour cream
  • ½ cup water
  • 2 cups minute rice, uncooked
  • Salt and pepper to taste
  • Parsley for garnish

PRO TIP:

You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.

SUBSTITUTIONS AND ADDITIONS

CHICKEN BREAST: I make this great recipe with a rotisserie chicken or other leftover chicken, but you could also use homemade chicken breasts, chopped or shredded.

CREAM SOUP: If you don’t like cream of mushroom soup, you can substitute for any other cream soup such as cream of celery soup or another one that you do like.

SEASONING: You could add a dash of paprika for more flavor if you’d like.

VEGGIES: You could add your favorite veggies like carrots, broccoli, peas, green beans, or mushrooms to this dish.

CHEESE: Add your favorite cheese! Cheddar cheese and parmesan cheese are two great options.

TOPPING: You could always add a few breadcrumbs on top for some extra crunch.

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HOW TO MAKE THIS CHICKEN AND RICE CASSEROLE RECIPE

STEP ONE: Preheat oven to 350°F.

STEP TWO: In a large bowl mix all ingredients together except the parsley which is optional for garnish.

PRO TIP:

You don’t need to cook the rice before adding it to this dish.

STEP THREE: Pour chicken and rice mixture into a 9×13 casserole dish that has been sprayed with nonstick spray.

STEP FOUR: Cover with aluminum foil and bake for 45 minutes.

STEP FIVE: Remove the foil cover and bake for 10 minutes or until golden brown.

HOW TO SERVE

Add a tasty side dish and you’ll have a delicious meal for a weeknight dinner. Since you’ve got your meat and grains covered, a vegetable-based dish would be a great choice. Try our green bean casserole or a Caesar salad.

STORAGE

IN THE FRIDGE: Store leftovers from this chicken casserole in the fridge for up to 3 days.

IN THE FREEZER: If you’re doing this creamy chicken and rice dish as a freezer meal, you’ll put it together and then cover it tightly to freeze. When it’s time to bake, just thaw in the fridge and then pop the baking dish in the oven, covered with foil, and follow the baking instructions above.

Our easy chicken and rice casserole is full of creamy sauce and delicious ingredients. This one-pan meal is perfect for easy dinners that the whole family will love.

FREQUENTLY ASKED QUESTIONS

Can I make this casserole ahead of time?

This easy casserole recipe is a fantastic make-ahead meal. You can prepare the dish and then freeze it. Thaw it in the fridge overnight and then bake it according to the recipe instructions.

Do I have to use minute rice?

In this creamy rice bake, it is best to use minute rice as it cooks faster and we can’t guarantee that any other type of rice will come out cooked and tender.

Can I add vegetables to this dish?

If you’d like to add either fresh or frozen veggies to this casserole, you certainly can!

MORE RECIPES YOU’LL LOVE

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close up overhead shot of a serving of Chicken and Rice Casserole garnished with parsley on a plate

Chicken and Rice Casserole

5 from 24 votes
This classic chicken and rice casserole is a hearty family favorite. Creamy and delicious, it is filled with creamy tender chicken, rice, and seasonings.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

  • 3 cups chicken cooked and diced
  • 1 package dry onion soup mix
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • cups milk
  • ¾ cup sour cream
  • ½ cup water
  • 2 cups minute rice uncooked
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • parsley for garnish (optional)
  • cracked black pepper for garnish (optional)

Instructions
 

  • In a large bowl mix all ingredients together except the parsley which is optional for garnish.
  • Pour into a 9×13 casserole dish that has been sprayed with nonstick spray.
  • Cover with foil and bake for 45 minutes at 350°F.
  • Remove the foil cover and bake for 10 minutes or until golden brown.

Video

Notes

TIP: You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for this recipe.
 
TIP: You don’t need to cook the rice before adding it to this dish.

Nutrition

Calories: 288kcal | Carbohydrates: 31g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1247mg | Potassium: 285mg | Fiber: 1g | Sugar: 5g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
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  1. Jeanell says

    5 stars
    Thanks for this yummy and simple recipe. I also love how your post tackles about cyber bullying. It’s great to be reminded on why #ItsCoolToBeKind!

  2. Audrey Flood says

    Do you think that the time in the oven is enough to cook raw chicken? I usually only cook raw chicken breasts for 30min or so depending on the size, and I’m wondering if diced they would cook just fine with the casserole in the oven… I don’t have rottisserie chicken available to me, and cooking the chicken inadvance seems like an extra step to make this not such a quick meal….

    • Layne Kangas says

      I might do it just a little longer if you’re using raw chicken. You could also prep ahead and make chicken for another meal and save some to use later in the week for this recipe. Enjoy!

    • Katie says

      Audrey, did you have any luck with using raw chicken? I want to make this recipe, but I’m like you and would rather not have to add the extra step to cook the chicken. Thanks!

  3. Carrie says

    5 stars
    I made this recipe and even my picky son really liked it. I added two things to it though. I put in a bag of frozen broccoli and topped it with frenches onions. I’m not sure if I spelled that correctly. Anyway after it was done cooking I uncovered it and broiled it for a few minutes to get the top crispy. Great recipe and thank you for sharing it!

  4. Abby W. says

    5 stars
    Thank you for such a delicious and easy recipe! I made it for my sister’s 20th birthday, who is homesick and also tired of the quarantine. This made her so much happier!

  5. Jodie Huff says

    5 stars
    I have made this same recipe for years with the exception of the sour cream. I plan on adding that when I make it this week-end. However, instead of pre cooking my chicken I just lay a couple chicken thigh and/or breasts in the rice mixture and bake for an hour and a half.

  6. Jessica says

    Hi, I don’t have onion soup mix, anything you recommend I substitute it with? Also, can I use plain yogurt instead of sour crean?

    • Layne Kangas says

      I haven’t tried yogurt instead of sour cream, so I’m not sure how it would work in this recipe. I would also suggest Googling “onion soup mix substitute” and see if you have items you can use for that! ๐Ÿ™‚ Enjoy!!

    • Craig says

      I have used plain Greek yogurt instead of sour cream, and I also put in to cups of frozen broccoli. It’s my first time making something like this, I also used Orzo instead of rice…โ˜บ๏ธ

    • Mary Matthews says

      Made this for dinner tonight. It was easy to make and so delicious. I did not cook my chicken but cut it into 1/2 pieces and mixed it in with the other ingredients, and it turned out fine. I will definitely be making this again!

  7. angela says

    Really good flavour but just wondering if the rice down bottom is supposed to be crispy? I sprayed the dish and cooked for exact time. Still very yummy though.

  8. Craig says

    Hey Layne,
    I,m just letting know that I’m attempting to make your chicken and rice casserole.
    But I have adjusted the recipe, instead of rice I’m replacing it with Orzo. The aroma in my kitchen is awesome. I hope it turns off for our supper.
    Here’s hoping โ˜บ๏ธ

  9. Craig says

    Hey ladies and gentlemen, for those who are, a little skidish about their chicken I had ground chicken in the fridge, do I used this instead. And I pray fried it till no pink ……
    I also put two cups of frozen broccoli on bottom and poured mixture over and cooked it for the slotted time…..
    And I changed the rice for Orzo!!!!!!๐Ÿ˜€

  10. Bryce says

    What size cream or mushroom and cream of chicken soup will I use? The normal can or the family size can?

  11. Deborah says

    5 stars
    Good. May add sliced celery to it when I make it next time to give it more crunch. And toasted slivered almonds?

  12. Lauren says

    What if you only have minute rice? Do you know how the recipe changes for that? Or must it be the long grain rice?

  13. Lisa says

    Is that rice precooked? If it is all precooked, I am just wondering why it takes over an hour to cook? Sounds delicious.

  14. Deanna says

    Very similar to a tuna rice casserole my mother taught me years ago. Cooked chicken or canned tuna could work here. I add grated cheddar cheese and a little Worcestershire sauce or white wine to the mixture, and sometimes add Parmesan to the top on last minutes of baking. Delicious!

  15. Judy says

    I made this recipe but I added peas 8 oz. Can of mushrooms and the last 20 minutes topped with 1 sleeve of townhouse crackers mixed with 6 Tbsps. Of butter. Really good.

  16. Bobbi Davis says

    Flavor was really good, but My rice did not cook through. I had to cook it an additional 30 min covered on 425. I never have good luck with long grain rice.

    • Betsy says

      Hey Bobbi! I have found if you throw the rice In a skillet with some butter saute a bit it helps with the rice cooking better in casseroles.

  17. Murray says

    5 stars
    So good! I made it for just two people and hope it will freeze well. I will add more chicken at husbandโ€™s request next time.

  18. Jennifer Luckey says

    I cooked for the proper time, my rice was a little crunchy, so disappointed, how can I fix this next time?

  19. Gabby says

    5 stars
    So good and easy! I used chicken broth instead of water, added onions and green chilis, had short grain white rice so used that instead. Added shredded cheese on top last 10 min and turned out delicious!

  20. Tracy says

    Iโ€™m allergic to sour cream. Can I leave it out without messing up the taste of it or is there a substitution I can use instead

  21. Laura says

    5 stars
    My 17 yr old son loves this so much he asked me to make it for his birthday. My entire family loves this including my extended family.

    • Layne Kangas says

      I have never halved this recipe cause it goes so quick for us! ๐Ÿ™‚ But I think you wouldn’t need to leave it in quite as long. This is a great one to freeze, so you might want to make the whole thing and just freeze half. Enjoy! ๐Ÿ™‚

  22. Lydia says

    Iโ€™ve made this three times but just canโ€™t seem to get softened rice. Any suggestions? The flavor is fantastic though!

    • Laurie says

      I have an Instant Pot too and was also wondering the same thing. But as I look at the recipe it dies gave dairy in it

  23. Tracy says

    5 stars
    Very fast and easy to make. The store was out of Rotisserie chicken so I got cooked chicken strips and it turned out really well. I will try rotisserie next time. This makes a lot of food and is inexpensive and yummy!!!!

  24. Deb says

    Dang it! Was just going to make it and I don’t have any instant rice! If I cook the rice first, could I just mix with everything else, but not bake as long??

      • Debra says

        5 stars
        Well, I had no choice, lol. I thought since I was using already cooked rice, that I should not cook as long. I took it out after 25 minutes but that wasn’t enough. It was still not quite done. So I put in for another 15 to 20 minutes.

        Oh, and I also discovered I didn’t have any onion soup mix, so I used a package of onion dip mix instead, lol.

        Perfect! And hubby…who doesn’t even like chicken…LOVED it! He gave it a 5 out of 5!

  25. Jamie says

    So eager to try this! I have a small family though. Curious if I can half the recipe using half of all ingredients and just one of the cream soups??

  26. GTGranny says

    5 stars
    I used this recipe in individual ramekins and jumbo muffin cups, which I filled and froze, then stored in a large freezer bag. Voila! Comfort meals for one or two for lunch, or add your favorite sides for supper. They make a great gift for those in isolation, ill, recovering, old or alone.

    • Tamara Massey says

      Iโ€™m new to freezing food. I have an elderly mother that I am her only caregiver and it would be so easy to have frozen meals prepped for her. So you mix everything then put in muffin pan or ramekins and freeze then take them out of the cups and put in bags to freeze? Then do you thaw out before you bake it or just put in oven frozen? I need all the help I can get lol

  27. katie says

    Absolutely Delicious!! Halved the recipe as we are 2, using cream of chicken soup and adding cooked long grain rice. Thank you

  28. CarlaF says

    5 stars
    This was so delicious. My husband and I both had two helpings. Iโ€™ve had a recipe for chicken and rice that Iโ€™ve used for years, but this one is goi g to replace it. I have passed it on to my daughter and daughter in law. Thanks for sharing.

  29. Amanda says

    5 stars
    I added frozen broccoli to this and added a few seasonings to the chicken, but it turned out so good! Definitely will be making this again!

  30. Cathy H. Greenlaw says

    5 stars
    I substituted chicken broth for the liquid and used greek yogurt in place of the sour cream and uses basmati rice and it turned out delicious! Thank you!

    • Layne Kangas says

      If the brown rice box indicates it takes longer to prepare than white minute rice, you might need to. I haven’t made it with brown rice so I can’t tell you specifically how to make any adjustments. Enjoy!

  31. Ann says

    5 stars
    Very good chicken & rice casserole and it makes a BIG batch! For those wondering about being able to not cook the chicken before hand, you absolutely can cut up the chicken breasts & put them in raw with the casserole. You will need to cook it for a bit longer. I baked it covered for 50 minutes, then uncovered it & cooked it for an additional 10 minutes with the last few minutes using the broiling function.

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