This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Make dinnertime a breeze with this Chicken and Rice Casserole. Everything combines easily in the casserole dish for a simple ingredient casserole recipe.
If you have tried our popular Crock Pot Chicken and Rice Recipe then you are going to love this chicken and rice casserole recipe. It is cheesy, delicious and easy to make in one casserole dish.
As a busy mom of 8, I love making casseroles for my family. These are some of my other family favorites – Hamburger Casserole, Million Dollar Spaghetti Casserole and Cheeseburger Tator Tot Casserole.
Table of Contents
Why This Recipe Works
- One Dish – We love the fact that this recipe bakes easily in a creamy sauce in a casserole dish. The chicken cooks tender and the rice is light and fluffy.
- Simple Ingredients – This kid friendly recipe can be made with just a few ingredients. You can easily add in other spices such as fresh herbs such as parsley, thyme or basil.
- Easy to Make – Prep time is minimal and you can easily prepare the night before and then place in the oven the next day.
Ingredients
- Uncooked Long-Grain White Rice – Make sure to use white rice in this recipe. Brown rice requires more liquid and Minute rice will not work.
- Cream of Chicken Soup – Make Homemade Cream of Chicken Soup or use canned
- Cream of Mushroom Soup – Use Homemade Cream of Mushroom Soup Recipe for a delicious variations
- Garlic Powder – If you are out, use these Garlic Powder Substitute
- Boneless, Skinless Chicken Breasts – You can substitute with chicken thighs
Scroll to the bottom for the full recipe in the recipe card.
How to Make Chicken and Rice Casserole
- Step 1 – Preheat the oven to 375°Fahrenheit. Grease a 9×13 inch baking dish.
Step 2 – In a large bowl, mix together the uncooked rice, cream of chicken soup, cream of mushroom soup, water, salt, garlic powder, onion powder, and black pepper.
Step 3 – Pour the rice mixture into the prepared baking dish and spread it out evenly.
Step 4 – Place the chicken breasts on top of the rice mixture, pressing them down slightly.
Step 5 – Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Step 6 – Remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole. Return the dish to the oven and bake, uncovered, for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature should reach 165°F).
- Step 7 – Remove the casserole from the oven and let it rest for 5 minutes before serving.
Recipe Tips
- Type of Rice – Make sure to use uncooked rice, as it will cook and absorb the liquid from the soups and water during baking.
- Covering the Casserole – Covering the casserole with foil for the first 45 minutes of baking helps the rice cook evenly and prevents the chicken from drying out.
- Cooking Time – Cooking time will vary depending on the size of your chicken. We recommend using a meat thermometer to ensure that the chicken is fully cooked before removing from the oven.
Serving Suggestions
This one pot casserole dish can be served with all your favorite veggies. We love to serve with a side of Air Fryer Broccoli, Parmesan Roasted Green Beans, salad or Grilled Vegetables in Foil Pack Recipe.
This casserole is the perfect comfort food recipe.
Frequently Asked Questions
Yes, you can cook raw chicken and rice in a baking dish in the oven. It cooks easily to make a delicious casserole.
No there is no need to cook the rice before combining with the other ingredients. The cream of soup mixture will cook the rice with the chicken in the baking dish.
Yes, you can easily make this dish ahead and not bake it. Cover the dish and place in the refrigerator for 1-2 days in advance.
Storage Tips
- Storing – Store the leftovers in an airtight container in the refrigerator. The leftovers will last about 3-4 days.
- Reheat – You can easily reheat the leftovers in the microwave or if you have a lot leftover reheat in the oven.
- Freezing – Freeze this casserole uncooked or cooked. Prepare the casserole in a disposable pan and bake. Then cover the casserole with plastic wrap and aluminum foil and place in the freezer. This casserole will last about 3 months. Thaw in the fridge overnight when ready to serve again.
More Chicken and Rice Recipes
Easy Slow Cooker
Southwest Crock pot Chicken and Rice
Easy Stove Top
Cheesy Chicken and Rice Skillet Recipe
Quick and Easy Chicken
No Peek Chicken and Rice
Best One Pot
Chicken and Rice
We love to hear from you. If you make Chicken and Rice Casserole Recipe, please leave us a comment or a star review.
Chicken and Rice Casserole
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 pounds boneless skinless chicken breasts
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, mix together the uncooked rice, cream of chicken soup, cream of mushroom soup, water, salt, garlic powder, onion powder, and black pepper.
- Pour the rice mixture into the prepared baking dish and spread it out evenly.
- Place the chicken breasts on top of the rice mixture, pressing them down slightly.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole. Return the dish to the oven and bake, uncovered, for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature should reach 165°F).
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
The best flavor and everything cooked perfectly!