This 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.
Casserole recipes always hit the spot, and my family enjoys favorites such as pierogi casserole, King Ranch chicken, chicken enchilada casserole, beef noodle casserole and this creamy chicken and rice dish.
This easy 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 rice in creamy sauce?
Table of Contents
Chicken And Rice Casserole Ingredients
This dish is made with simple ingredients that are easy to find in any grocery store.
- Chicken Pieces: I find this recipe works best with bone-in, skin-on chicken such as drumsticks and/or chicken thighs. You can also use bone-in, skin-on chicken breasts. Boneless chicken does not work as well, as it may dry out before the rice is done cooking.
- Rice: This recipe calls for long grain white rice. It will not set properly with minute rice. If you choose to use brown rice, you’ll need to add more water and possibly increase the cooking time.
- Cream Soup: I use cream of chicken, cream of celery and cream of mushroom soups for maximum flavor. It is ok to use low sodium or light versions of the cream soups. You can also just use one or two types of soup if that’s what you have on hand, so long as it still amounts to three cans.
- Water: This ingredient is to hydrate the rice. I do not recommend substituting chicken broth because you could end up with an overly salty casserole.
- Butter: I add butter to this dish to give it a little richness, it also helps to ensure the chicken will brown nicely.
- Seasonings: The chicken is seasoned with a blend of salt, pepper and paprika.
- Parsley: A little fresh chopped parsley adds extra flavor and a bright color to this dish.
How Do You Make Chicken And Rice Casserole?
Place the rice, water and cans of soup in a casserole dish and stir to combine. Add the chicken pieces on top of the rice, and season the chicken with butter, salt, pepper and paprika. Cover the baking dish with aluminum foil and bake until most of the liquid has been absorbed. Uncover and bake a little longer until the rice is tender and the chicken is browned. If you prefer chicken with a crispy skin, you can broil the casserole for a few more minutes. Add a sprinkle of parsley, then serve and enjoy.
Tips For The Perfect Dish
- It’s important to use bone-in, skin-on chicken for the best results. Boneless skinless chicken can get dry during the longer cooking time.
- This dish can be assembled up to 4 hours before you plan to bake it. Store it covered in the refrigerator until you are ready to put it in the oven.
- Leftovers will stay fresh in the refrigerator for up to 3 days. I do not recommend freezing this dish as the rice will change texture when it’s thawed.
- Serve your casserole with a veggie or a salad on the side. Some of my favorites include mandarin orange salad, asparagus salad, mustard greens, sautéed mushrooms and onions and fennel salad.
Quick Tip
Cream soups contain plenty of sodium, so add extra salt to this dish sparingly!
Recipe FAQs
Yes, you can cook raw chicken and rice together. This is best achieved in casserole form, so that the two can cook together in the even heat of the oven, and be done at approximately the same time.
Generally speaking, a chicken casserole will bake at 350 degrees F. For this particular recipe, after the initial baking time, the temperature is increased to 400 degrees F to give the chicken a chance to brown.
In this casserole, the cream soups add all the flavor to the rice. Generally speaking, when making rice, you can amp up the flavor with additions such as broth, sauteed onions, fresh herbs or minced garlic.
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Chicken And Rice Casserole Flavor 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, green beans, carrots or broccoli to the dish before it goes into the oven.
- Cheese: Sprinkle 3/4 cup of shredded cheddar cheese over the top during the last 10 minutes of the baking time.
- Herbs: Add extra flavor with additional varieties of herbs such as thyme, dill, green onions or fresh basil.
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!
More Great Chicken Recipes
Roasted Chicken with Garlic and Herbs
1 hr 30 mins
Cajun Chicken Pasta
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Bacon Wrapped Chicken
40 mins
Honey Mustard Chicken
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Chicken Santa Fe
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Chicken And rice casserole video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
Notes
- It’s important to use bone-in, skin-on chicken for the best results. Boneless skinless chicken can get dry during the longer cooking time.
- This dish can be assembled up to 4 hours before you plan to bake it. Store it covered in the refrigerator until you are ready to put it in the oven.
- Leftovers will stay fresh in the refrigerator for up to 3 days.
This is my husband’s favorite dinner…I don’t change a thing.
When it mentions can of soup, it does not state the size of the can. What size do you use ?
It’s 10.5 ounce cans of soup.
If using chicken breasts would you modify the cook time?
Are they bone-in skin-on chicken breasts or boneless skinless?
This recipe was so fast and easy. I did add carrots 🥕 mushrooms 🍄 and spring onions. I also used chicken broth instead of water. I topped it off with cheddar cheese 🧀 I used skinless thighs and this came out perfectly. My husband loved it.
Thanks for the quick goodness! Everyone loved it. My add-in was frozen diced onions (bagged from the frozen veg case in the grocery store). I had to sub one of the cans of soup with evaporated milk. I used a 1/4 less water & it worked out fine.
I’m making this one again for my wife and mom it is so easy to make and change what soups you use and it tastes great ! Please try?
What is the best way to reheat leftovers?
I made this last night and we loved it! The ONLY change I made in the recipe was that I added a bit of onion powder to the rice/soup/water mixture. But it made too much for two people and we definitely want to eat the rest of it. I’m just not sure what the best way to reheat it would be without drying out the chicken.
I’d microwave individual portions in 30 second increments until heated through!
This recipe gets five stars. I found a recipe to make homemade cream of soups. Each flavor takes 5-10 minutes (or you can make a triple batch and add the celery & mushrooms together). Homemade contains a lot less sodium and other preservatives (not free but a lot less). That makes this recipe take a little longer to prep but the end result is great. Other than that, I make the recipe as written.
This is a family favorite.
Try substituting white wine, white grape juice, or apple juice for the water for a little more richness.
Has anyone added catalina or western dressing to the soup and rice mixture. I had a recipe from 50 years ago that added western or catalina dressing can’t find it!
I’m planning on making this recipe, at what point can I add frozen peas.
During the last 20 minutes!
This is FANTASTIC!! OK, tl:Dr coming up.
So I was marinating 2 chicken thighs in buttermilk for a day. I had every intention of making buffalo chicken and broccoli fritters for dinner. Well, the broccoli I had went bad. 😭 So, fritters were out. And I’m all like, “Well, what do I do with this chicken now??? To the Internet!”
And I found this one. So since I’m just one person, I cut the recipe in half. Ish. Sort of.
I had a can of cream of chicken soup, but I didn’t have another cream soup. So I just added a 3/4 cup of milk instead along with the water. I added a few dashes of garlic powder in both the soup/rice mix and the rub. I also added mushrooms and peas to the mix, since didn’t have a veggie as a side.
Even with the adjustments, this turned out fabulously!
I had a dear friend and she made what seems exact to your recipe. Except is was made on a cookie sheet in the oven. I loved it. Could i do this recipe like this? My friend is no longer with us and I can’t ask her just how she did it. Thanks.
You’d have to use a deeper cookie sheet because I’d be concerned that the rice mixture would spill over into the oven as it bakes!
I have used this recipe for over 30 years. The only difference is that I sprinkle a pkg of Lipton Onion Soup on top and don’t use the butter and seasoning in this recipe.
Can you use minute rice?
Unfortunately minute rice won’t work, it will get too soft during the long baking time!
I made it as is except for cutting ingredients in half ( it’s only me). Great comfort food!
I’ll be your number 2 girl!
easy to make and easy to eat
Made this today. Followed your instructions and added a little of my favorite spices and at the end added some shredded cheese. It was excellent and enjoyed by all. Thank you. I will keep this recipe and make many times more.