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.
Andy says
I browned skin on chicken thighs first to render some of the fat. In same pan, sautéed mushrooms and added that and frozen peas. Since I browned first, cook time was just over an hour and delicious!!
Laura says
Tried this again a winner winner. I tried 1-1/2 cups of rice and 3/4 of a cup of Orzo Pasta browned first in butter. Absolutely delicious. I will have to try the chicken breast trick. If you want to try variations your on your own. Experiment.
Amy says
Can you use jarred chicken gravy?
Sara says
Instead of the soup?
Susan says
do you use instant white rice for this recipe? or, long grained rice?
Sara says
Long grain rice do not use instant!
Michelle says
Can I freeze leftovers?
Sara says
Yes that should be fine!
Sarah says
Have you tried it with brown rice or brown basmati rice?
Sara says
I have not, you’d need to increase the liquid and possibly the cooking time!
Laura says
I have made this several times now and have even given this recipe to my adult kids. This is fabulous and makes a lot of food. Easy to put together and set in the oven. I have used bone in and boneless. I do use breasts they would come out too dry for the cook time. I have used legs and thighs. My husband loves this recipe.
Vicki Pieper says
Can you use minute rice if that’s all you have?
Sara says
You could but you’d need to reduce the liquid and the cook time!
Rachel Baker says
Please verify the temperature and length to cook this as 1 1/2 hours then 20-30 min uncovered seems long .
Thank you 💐
Sara says
It takes that long to cook the rice through and have it absorb all the liquid!
Wesley says
On the calories is the correct? Like 665,000 or am I reading it wrong?It looks great and I’m going to cook it either way but it seems kinda high…
Sara says
A kcal is another way to describe calories, it’s 665 calories per serving.
Courtney says
How would you adjust for using boneless skinless chicken thighs?
Sara says
Reduce cook time by 20 minutes!
Brianne says
This is a dish I grew up eating and plan to make for dinner tonight. I’m using 4 drumsticks and a square 9×9 pan. I was just curious about cook time adjustments as changing the servings only changed the Ingredients. I don’t want to over/undercook the chicken or rice.
Sara says
I’d try baking for an hour!
Keenan says
Is that 2 cups of cooked or uncooked rice?
Sara says
Uncooked rice!
Jo says
I definitely seasoned my chicken legs, and added my salt n pepper to my rice. I also skipped the cream of celery. Aside from that..this recipe is perfect. I’ve never successfully cooked my chicken and rice without it being over or undercooked, and this was spot on.
Theresa says
Can you use boneless, skinless chix breasts?
Sara says
You can but you’ll want to adjust the cooking time down a bit so that they don’t dry out!
Pamela says
Can I add cheese to the recipe? Appreciate your recommendations!
Sara says
Yes cheddar would be great!
Katherine Kelley says
Have made this at least once a month since your recipe was first posted, with the addition of Tarragon, which for me took it from 5 to 10 stars. This is my favorite chicken & rice recipe! Going to experiment tonight as I have a lot of leftover rotisserie chicken in the freezer, thinking to stir the shredded chicken in the last couple minutes to warm it up. Not usually so brave, will let y’all know how it goes!
Mickey Baron says
I’ve made this recipe for yrs. The only difference is, After placing the chicken over the top, I sprinkle 1 envelope dry onion soup over top the whole thing. Then secure it with Reynolds wrap TIGHTLY. Grandma gave me this years ago. Yummy!
anna says
could I use brown rice?
Sara says
That should work but the cook time could change since brown rice takes longer to cook than white rice!
Charlene Weatherbee says
I think everyone should know that this recipe makes a lot. Really a lot! But I think it will freeze well ( yes?) so yay for quick delicious, warming dinner another day too!
Elizabeth says
My mom made this while we were growing up, so I was thrilled to find it here, thank you! Her trick was to turn the breasts upside down to start, then right side up during the uncovered last bit – the meat was incredibly juicy with a fabulously crisp skin. I’m making it tonight!
Ellen says
Can I use chicken wings for this recipe?
Sara says
I don’t think that would be a good choice since they’re so small, they’d be more likely to dry out before the rice is cooked.
Sherri says
Can you make it with biscuits on top?
Sara says
I haven’t tried it this way, where would you put the biscuits?