This classic chicken and rice casserole recipe is a one pan meal that’s full of tender chicken and creamy rice, all baked together to golden brown perfection. A classic dinner that the whole family will enjoy.
Casseroles always hit the spot, my family enjoys chicken enchilada casserole, beef noodle casserole and this creamy chicken and rice dish.
This chicken and rice casserole is actually a family recipe that comes from my mother-in-law. It was my husband’s favorite dish growing up, and his mom always made it for company. It’s pretty old school with the canned soups, but sometimes you just need a little classic comfort food, and this casserole definitely fits the bill. How can you go wrong with tender chicken and ultra creamy rice?
How do you make chicken and rice casserole?
The other thing I love about this dish is that it can be made in one pan. The rice and soup mixture gets stirred together in the pan, then the chicken goes on top and gets drizzled with butter and seasonings. You may be wondering why this dish includes butter since it also has creamy soup. The butter helps the chicken brown during the last part of the baking process, and it adds such great flavor to the rice! I season my chicken with salt, pepper and a little smoked paprika. If you have a favorite seasoning blend that would also be great on the chicken.
This chicken and rice casserole works best with bone-in, skin-on chicken pieces. If you use something like boneless skinless chicken breasts, they’ll dry out during the long bake time. I prefer to use dark meat chicken, like chicken thighs, drumsticks or legs. Here I’ve used a combination of thighs and drumsticks so that there’s something for everyone!
Chicken and rice casserole variations
You can add other flavors into this dish to make it your own, I often add other ingredients that I have on hand to spice things up a bit.
- Vegetables: Add 1 cup of vegetables such as sliced mushrooms, carrots or broccoli to the dish before it goes into the oven.
- Cheese: Sprinkle 3/4 cup of shredded cheese over the top during the last 10 minutes of the baking time.
My husband is thrilled that our kids love this casserole as much as he does. Add a green veggie on the side and you’ve got an easy dinner for those times when nothing will do except comfort food!
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More great chicken recipes
- Garlic & Herb Roasted Chicken
- Cajun Chicken Pasta
- Bacon Wrapped Chicken
- Honey Mustard Chicken
- Chicken Santa Fe
Chicken and rice casserole video
Chicken and Rice Casserole
Ingredients
- 6 bone-in skin-on chicken pieces such as legs, thighs or drumsticks
- 2 cups white rice
- 2 cups water
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- salt and pepper to taste
- 1 teaspoon paprika regular or smoked paprika
- 3 tablespoons butter melted
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the oven to 350 degrees. Coat a 9"x13" baking pan with cooking spray.
- Add the rice, water, and 3 cans of soup to the pan. Stir to combine.
- Place the chicken pieces on top of the rice mixture. Drizzle the butter over the chicken and rice.
- Season the chicken with salt, pepper and paprika.
- Cover with foil and bake for 1 1/2 hours. Increase the oven temperature to 400 degrees. Uncover and bake for an additional 20-30 minutes until all of the liquid is absorbed and chicken is browned. If you like extra crispy chicken skin, broil the casserole for 3-5 minutes after it's done baking.
- Sprinkle with parsley and serve.
Mac says
What size cans of soup?.If anyone likes the flavor of curry I sprinkle a little on top before cooking.
Sara says
10.5 ounce cans!
Rod says
can I use instant rice or should it be regular rice?
Sara says
It should be regular rice!
Laurel says
Loved the way the chicken came out in this recipe! Tender and flavorful
Debi Cleveland says
I’ve already made this once & it was a big hit, delicious! If I prepare this ahead of time, how many days can I refrigerate this before cooking? Thank you!
Sara says
I’d cook it within 6-8 hours because the rice will absorb the liquid as it sits in the fridge.
Brooke says
Can I speed up the cooking time at all by starting it at 375°F instead of 350? (Please say yes…)
Sara says
Yes that’s fine!
K. Walker says
I made this tonight and it was amazingly delicious! The chicken was so tender and fell apart with one stab of a fork! I will be adding this on to our family dinner rotations !
Cathie says
I’m trying this with boneless breast and hope it stays moist. I did divide it between 2 baking dishes. Can I freeze an uncooked one for later?
Sara says
Yes that’s fine!
diane olson says
love this recipie going to make for dinner tonight
Paula shannon says
Easy to make. I make it the night before and pop it in the fridge. I cook it the next day. My husband love this dish on a cold winter night.
Julie Mark says
I grew up on a similar recipe, only we add a couple of stalks of celery (sliced on an angle abt .5 inch thick) & 1/2 packet of Lipton dried onion soup mix which adds great texture and flavor to the creamy rice. We also just throw whatever chicken pieces with the skin on top after mixing the soups, water, rice and celery. In my opinion, you don’t need any of the ingredients after the salt & pepper on your list. If you make it with the onion soup, be careful not to add much salt. The soups all have plenty of salt!
Kristen says
Can you use boneless thighs?
Amanda says
My grandma made this, my mom, and I my kids who are grown love it! I recommend using Lipton onion soup mix Everytime. Thanks for posting. I’m make this tomorrow now 🙂
Laurie Malphrus says
This recipe is fantastic!I use cream of chicken,cream of onions and cream of celery and everyone in my family loves it!It really is simple and delicious….
Kim says
Can you use yellow saffron rice in this recipe?
Sara says
I think it could work I just haven’t tried it myself! I’d make sure there’s not any added salt in the rice.