This So Easy Chicken and Rice Casserole is a simple, comforting dinner made with four boneless, skinless chicken breasts, uncooked long-grain white rice, two creamy condensed soups, water, and dry onion-soup mix. Stir the rice and soup mixture directly in a greased 9-by-13-inch baking dish, place the chicken on top, cover tightly, and bake at 350°F for about 60 minutes.
The finished casserole is creamy, savory, and wonderfully tender, with fluffy rice underneath and chicken seasoned by the flavorful onion topping. After a short covered rest, it is ready to serve as a satisfying all-in-one meal that feels homemade without requiring complicated prep or a long ingredient list.
Jump to RecipeWhy You’ll Love This Recipe
This casserole is the kind of dinner that earns a regular place in the family meal rotation. The rice cooks in the creamy soup mixture, while the chicken rests on top and absorbs the savory flavor from the onion-soup seasoning.
There is no separate pot of rice, no stovetop sauce, and no complicated prep. Everything comes together in one baking dish, making cleanup easier and leaving you free to prepare a simple side salad or relax while dinner bakes.
The flavor is cozy and familiar: creamy mushroom and chicken soup create a silky base, the onion mix adds a deep savory note, and the chicken stays tender when the dish is tightly covered. For another chicken dinner with a completely different flavor profile, try our sweet and spicy chicken recipe another night.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Use regular long-grain white rice because the liquid amount and baking time are designed specifically for it.
- Chicken breasts: Choose four boneless, skinless halves weighing about 6–8 ounces each.
- Long-grain white rice: Add one cup of uncooked rice directly to the baking dish.
- Cream of chicken soup: One 10.5-ounce can gives the casserole a savory, creamy foundation.
- Cream of mushroom soup: One 10.5-ounce can adds earthy flavor and extra creaminess.
- Water: Use 1½ cups to provide the moisture needed for the rice to cook.
- Dry onion-soup mix: One envelope, about 1 ounce, seasons the chicken and the surrounding sauce.
- Black pepper: Add ¼ teaspoon if you would like a little extra seasoning.
Lightly grease a 9-by-13-inch baking dish before mixing the casserole. The light coating helps with serving and makes the edges less likely to stick.
For a soup-based comfort meal on another evening, keep our easy tortellini soup in mind. It is a nice option when you want something warm and spoonable instead of a baked dinner.
How to Make It Step-by-Step
Step 1: Heat your oven to 350°F. Lightly grease a 9-by-13-inch baking dish, making sure the bottom and corners have a thin coating so the creamy rice mixture is easier to serve after baking.
Step 2: Add the uncooked long-grain white rice, cream of chicken soup, cream of mushroom soup, water, and optional black pepper to the prepared dish. Stir carefully until the soups, water, and rice are evenly combined, taking a moment to spread the mixture into a fairly level layer.
Step 3: Arrange the four chicken breasts over the rice mixture. If any breast is especially thick, pound it to a more even thickness first, or choose smaller pieces so the chicken and rice can finish cooking together.
Step 4: Sprinkle the dry onion-soup mix evenly over the chicken. Try to distribute it across all four pieces so every serving gets a savory onion flavor and a lightly seasoned surface.
Step 5: Cover the baking dish tightly with aluminum foil. A snug seal is essential because the rice needs the trapped steam and moisture to become tender; a loose covering can allow too much liquid to escape.
Step 6: Bake for approximately 1 hour at 350°F. Begin checking toward the end of the baking time, and confirm that the thickest chicken breast reaches 165°F internally and that the rice is tender before removing the dish from the oven.
Step 7: Keep the casserole covered and let it stand for 5–10 minutes. This brief rest allows the rice mixture to settle and gives the juices time to redistribute through the chicken.
Chef’s Tips for Tender Chicken and Fluffy Rice
The most important detail is using the correct rice. Regular long-grain white rice is the right choice for this method, while instant rice and brown rice should not be substituted without changing the liquid and cooking instructions.
Cover the dish tightly from the start. If foil is not sealed well around the edges, steam escapes and the rice may remain undercooked even when the chicken is ready.
Chicken breasts can vary widely in thickness, even when they look similar in weight. Pound very thick pieces to an even thickness, or use smaller breasts, so the rice does not spend too long in the oven waiting for the chicken to finish.
Use an instant-read thermometer in the thickest part of a breast to check for 165°F. Avoid touching the baking dish or testing only the thinnest piece, since that can give a misleading reading.
Let the casserole rest before scooping. The rice and sauce will be hot and loose immediately after baking, but the covered rest helps the texture become more cohesive and spoonable.
When you want a bright, boldly seasoned chicken dinner instead, our chicken puttanesca is a flavorful change of pace.
What to Serve with Chicken and Rice Casserole
Because this casserole already includes chicken and rice, the best side dishes are fresh, crisp, or lightly seasoned. A green salad with a tangy vinaigrette cuts through the creamy sauce without competing with it.
- Steamed green beans or broccoli
- A simple romaine or garden salad
- Roasted carrots
- Lightly seasoned peas
- Fresh fruit for a cool contrast
Serve the casserole straight from the baking dish, spooning plenty of creamy rice alongside each chicken breast. A little chopped fresh parsley can add color at the table, although the recipe is complete without any additional garnish.
For dessert, something tropical such as these chewy coconut and pineapple bars makes a pleasant finish. If you are planning a brunch-style meal for another day, our bakery-style blueberry muffins are also worth saving.
Storage and Reheating
Cool leftover casserole promptly and store it covered in the refrigerator. For the best quality, portion the chicken and rice into shallow airtight containers so the leftovers chill evenly.
Reheat individual portions until hot throughout, adding a small splash of water if the rice seems dry. Covering the portion while reheating helps keep the rice moist and prevents the chicken from drying out.
When serving leftovers, check that the center is thoroughly hot before eating. The creamy rice may firm up when chilled, but gentle reheating will bring back much of its soft texture.
Common Questions
Can I use instant rice? No. This recipe is designed for regular long-grain white rice, and instant rice can become overly soft during the approximately 60-minute bake.
Can I use brown rice? Brown rice requires different liquid and cooking timing, so it should not be substituted in this version without a specifically adjusted recipe.
Why does the foil need to be tight? The covered dish traps steam, which helps the uncooked rice absorb the liquid and cook properly. If too much steam escapes, the rice may remain firm.
How do I know the chicken is done? Test the thickest part of the chicken with an instant-read thermometer. It should reach 165°F, and the rice should be tender before serving.
So Easy Chicken and Rice Casserole
Ingredients
Method
- Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
- Stir the uncooked rice, cream of chicken soup, cream of mushroom soup, water, and optional black pepper together in the baking dish until combined.
- Arrange the chicken breasts evenly over the rice mixture, then sprinkle the dry onion-soup mix over the chicken.
- Cover the dish tightly with aluminum foil and bake for approximately 1 hour, until the chicken reaches 165°F internally and the rice is tender.
- Leave the casserole covered and let it stand for 5–10 minutes before serving.
Notes
Final Thoughts
This So Easy Chicken and Rice Casserole proves that a short ingredient list can create a deeply comforting dinner. With creamy soup, tender chicken, fluffy rice, and savory onion seasoning all baking together, it delivers the satisfying flavor of a family favorite with only 10–15 minutes of preparation.
Remember the three details that make this casserole dependable: use regular long-grain white rice, seal the foil tightly, and check the chicken for 165°F before serving. Let it rest covered for 5–10 minutes, then bring the warm baking dish to the table and enjoy an uncomplicated dinner everyone can appreciate.