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, and my family enjoys favorites such as 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?
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 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 dish 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.
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.
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, 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
- 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.
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.
Lyn says
This recipe takes me back to my childhood. Chicken and rice casserole was served up for meals quite often. I love that you’ve recreated it here! Thank you.
Claudia Lamascolo says
My family just loved this casserole its so flavorful and perfect seasoned thanks!
Licia says
Had 4 thighs. Cut the cream of celery. Left all other ingredients the same. I am SO Pleased! Shared recipe ewith my BFF. Next time I am adding some onions and peas for texture. The flavor is too good to change more than that…
KRK says
Great recipe with a few changes to suit my likes. I make this with either bone-in or boneless breasts as I’m not fond of the dark meat. I use chicken stock instead of water, cream of chicken soup, and always add a lot of granulated garlic powder. Tarragon is a GREAT flavor boost!!!
KRK says
Oh! Forgot to add I don’t add the breast meat until the last 30 minutes.
Samantha noble says
Do we cook the rice or uncooked rice ?
Sara says
It is uncooked rice!
Nick says
Wow. Just wow. I made this and everyone loved it. Said they want it again and again and again. Adding shredded cheese at the end is decadent. What a recipe!
Lynne says
Can I use wild rice?
Sara says
I think it could possibly work but I haven’t tested it this way, my guess is you’d need to add more liquid.
Jenifer says
Only thing I did differently is use one can of cream of chicken because I did not have the others, still comes out perfect, Love this
Melissa says
Does this say 11.5 hours or is it supposed to say 1.5 hours?
Sara says
It is 1 and 1/2 hours.
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.