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
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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.
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!!
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.
Can you use jarred chicken gravy?
Instead of the soup?
do you use instant white rice for this recipe? or, long grained rice?
Long grain rice do not use instant!
Can I freeze leftovers?
Yes that should be fine!
Have you tried it with brown rice or brown basmati rice?
I have not, you’d need to increase the liquid and possibly the cooking time!
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.
Can you use minute rice if that’s all you have?
You could but you’d need to reduce the liquid and the cook time!
Please verify the temperature and length to cook this as 1 1/2 hours then 20-30 min uncovered seems long .
Thank you 💐
It takes that long to cook the rice through and have it absorb all the liquid!
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…
A kcal is another way to describe calories, it’s 665 calories per serving.
How would you adjust for using boneless skinless chicken thighs?
Reduce cook time by 20 minutes!
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.
I’d try baking for an hour!
Is that 2 cups of cooked or uncooked rice?
Uncooked rice!
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.
Can you use boneless, skinless chix breasts?
You can but you’ll want to adjust the cooking time down a bit so that they don’t dry out!
Can I add cheese to the recipe? Appreciate your recommendations!
Yes cheddar would be great!
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!
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!
could I use brown rice?
That should work but the cook time could change since brown rice takes longer to cook than white rice!
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!
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!
Can I use chicken wings for this recipe?
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.
Can you make it with biscuits on top?
I haven’t tried it this way, where would you put the biscuits?