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Easy Chicken and Rice Casserole

A close-up of a freshly baked chicken and rice casserole topped with melted cheddar cheese and sprinkled with parsley.
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A simple, one-pan chicken and rice casserole that’s perfect for busy weeknights. This dump-and-bake recipe uses pantry staples for a comforting family meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup uncooked long-grain white rice
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • Optional: 1 cup frozen peas or broccoli florets

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large baking dish (9×13 inches), combine the uncooked rice, cream of chicken soup, cream of mushroom soup, water, salt, and pepper. Stir well to combine.
  3. Add the chicken pieces to the baking dish and stir them into the rice mixture. If using, stir in the frozen peas or broccoli.
  4. Cover the baking dish tightly with aluminum foil.
  5. Bake for 50-60 minutes, or until the rice is tender and the chicken is cooked through.
  6. Remove the foil and sprinkle the shredded cheddar cheese over the top.
  7. Return to the oven, uncovered, for another 5-10 minutes, or until the cheese is melted and bubbly.
  8. Let stand for 5 minutes before serving.

Notes

  • For a gluten-free option, ensure your condensed soups are gluten-free.
  • You can substitute chicken thighs for chicken breasts if you prefer.
  • This casserole is a great base; feel free to add other vegetables like carrots or corn.
  • If you don’t have condensed soups, you can make a creamy sauce by whisking together 1 cup of chicken broth, 1/2 cup of heavy cream, and 2 tablespoons of flour, then adding it to the casserole.

Nutrition

Find it online: https://kitchenslang.com/chicken-and-rice-casserole/