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So Easy Chicken and Rice Casserole Recipe for a Cozy Family Dinner

So Easy Chicken and Rice Casserole

A creamy, savory chicken and rice casserole made in one baking dish with regular long-grain white rice, condensed soups, and dry onion-soup mix. It takes only 10–15 minutes to prepare before baking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces, 6–8 ounces each Boneless, skinless chicken-breast halves
  • 1 cup Uncooked regular long-grain white rice
  • 1 10.5-ounce can Condensed cream of chicken soup
  • 1 10.5-ounce can Condensed cream of mushroom soup
  • 1 1/2 cups Water
Seasoning
  • 1 envelope, about 1 ounce Dry onion-soup mix
  • 1/4 teaspoon, optional Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
  2. Stir the uncooked rice, cream of chicken soup, cream of mushroom soup, water, and optional black pepper together in the baking dish until combined.
  3. Arrange the chicken breasts evenly over the rice mixture, then sprinkle the dry onion-soup mix over the chicken.
  4. 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.
  5. Leave the casserole covered and let it stand for 5–10 minutes before serving.

Notes

Use regular long-grain white rice rather than instant or brown rice. Cover the baking dish tightly so steam stays inside. If the chicken breasts are very thick, pound them to an even thickness or use smaller breasts so the rice and chicken finish at the same time.