There is nothing better than a hot serving of creamy rice and chicken – except of course a double serving! I love how easy it is to make satisfying bakes like this chicken and rice casserole, especially when it comes out tasting this good.
Make This Easy Chicken and Rice Casserole For A Hearty Meal!
Before there were slow cookers and instant pots, there was the casserole. It was the original (and still best) dump-and-go option for feeding a family (or one seriously hungry individual).
My grandmother and my mother both used to make casseroles for dinner all the time. And, I can totally understand why! All you have to do is preheat the oven, add what you want to the baking dish, and wait for the golden-brown perfection.
Literally every other Sunday my mom would pop this casserole in the oven and it would slowly cook while we were at church. Us kids would devour the delicious chicken and savory rice as soon as it was served. (And we fought over who got the crispy edges. Soooo good!)
I mean, nothing says comfort food like a creamy casserole–especially like this one with chicken and rice. It perfectly hits the spot every time! Plus, casseroles are so easy to make it’s hard to resist serving one every night.
I make this savory baked casserole recipe with my special, secret seasoning (dry onion soup mix), which makes the flavor irresistible and very versatile. I could eat so many servings of this casserole by itself, but it also pairs well with many other things.
Tip: Serve as a side dish or an entree all on its own!
Ingredients Needed To Make Chicken And Rice Casserole Recipe
To make this chicken casserole at home, here are the ingredients you will need:
- Chicken Breasts: Boneless, skinless, and patted dry. Removing the moisture allows the chicken to brown in less time because the heat source doesn’t have to work so hard to evaporate it.
- Cream Of Chicken Soup: This is the key to binding the ingredients. It’s also the essence of the chicken and rice casserole.
- Water: You’ll just need one soup can worth of water to thin out the cream of chicken.
- Dry Onion Soup Mix: Dry soup mixes can be the perfect spice blend, and this variety is the perfect seasoning for this chicken and rice recipe.
- Minute Rice: Minute rice is ideal for a quick batch of rice to fill a casserole.
- Melted Butter: This is a casserole essential!
- Salt And Pepper: Only added to taste as this recipe likely won’t need any more salt, but a pinch of pepper might be just right.
Substitutions For Chicken And Rice Casserole Recipe
If you can’t get cream of chicken soup, you can use any other creamy soup, such as cream of celery, mushroom, or broccoli. Just make sure you pick a flavor you enjoy. Any of them go well with chicken!
For a truly decadent casserole, use cheddar cheese soup for some extra cheesy flavor.
For a little Tex-Mex flair in your creamy chicken and rice casserole, use dry tortilla soup mix instead of the dry onion soup mix. You can even top the casserole with a layer of tortilla strips!
What To Serve With Creamy Chicken And Rice Casserole
As I said before, this is a truly versatile dish that you can serve as either a side or an entree. That means you can serve it with whatever you want or as a bowl all by itself.
Frequently Asked Questions About Chicken And Rice Casserole With Cream Of Chicken Soup
Whenever I share this recipe, I get some of the same questions from readers. Here are the most popular ones that people ask.
If you have a question that isn’t listed here, please leave it in the comments, and I’ll answer it as soon as possible.
Can you freeze chicken and rice casserole?
Of course, you can. Make sure to store it in an airtight container or wrap it really well in foil. Let the casserole have a little bit of space so that the air in the freezer can circulate around it for the best results.
How long can you store this casserole?
If stored correctly in a sealed container, chicken and rice casserole with cream of chicken soup can last for 2-3 days in the refrigerator and up to 2 months in the freezer.
How do you reheat the leftovers?
You can easily reheat this chicken and rice casserole. If it’s frozen, you’ll need to use the oven to heat it back up. If it’s only been refrigerated, then a microwave will do just fine.
MORE GRANDMA- APPROVED RECIPES TO TRY
If you enjoyed this recipe for chicken and rice casserole, take a look at some of these other yummy recipes:
- The Best Chicken Pot Pie
- Creamy Mac and Cheese Recipe
- Bisquick Sausage Balls With Cheese
- Creamy Chicken Fettucine Alfredo
- Cheesy Hashbrown Casserole Recipe
Do you think you’ll make this recipe? Will you make it with cream of chicken or swap it out? If so, let me know! I’d love to hear what you think in the comments below!
Easy Chicken and Rice Casserole
- Medium Bowl
- 9 x 13 Casserole Dish
- Small Microwave-Safe Bowl
- 4 boneless, skinless chicken breasts, patted dry
- 10 ½ oz. can cream of chicken soup
- 10 ½ oz. water (fill up empty soup can)
- 1 packet of dry onion soup mix
- 1 cup Minute Rice
- 2-4 Tbsp. melted butter
- salt and pepper, to taste
- Preheat oven to 350º.
- In a medium bowl, hand mix together cream of chicken soup and water with a whisk.
- Whisk in dry onion soup mix.
- Add rice to the soup mixture and pour into casserole dish.
- Pat chicken dry and sprinkle with salt and pepper on both sides.
- Place chicken breasts on top of the soup mixture in the casserole dish.
- Melt butter in a small microwave safe bowl.
- Spoon melted butter over the chicken.
- Bake covered for 30 minutes on 350 degrees.
- Then bake 30 more minutes uncovered or until tender. (See notes.)
- This was one of two Sunday lunch meals for my family growing up. And so my mom would cover it with aluminum foil and put it in the oven on 250 degrees for 3 hours. And it would cook while we were at church. I recommend only doing this if you have a setting on your oven that will turn it off after 3 hours. But it was always delicious and tender!