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.

A dish of chicken and rice casserole with a serving spoon in it.

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?

Chicken And Rice Casserole Ingredients

Ingredients including rice, soup, chicken and seasonings.

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.

Step by step shots showing rice mixed with soup and topped with chicken.

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!

Chicken and rice covered in foil, baked and topped with parsley.

Recipe FAQs

Can you cook raw chicken and rice together?

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.

At what temperature do you bake a chicken casserole?

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.

What can you add to rice to give it flavor?

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 served on a plate with green beans.

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

Chicken And rice casserole video

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Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

4.89 from 113 votes

Chicken and Rice Casserole

AuthorSara Welch
A dish of chicken and rice casserole with a serving spoon in it.
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!
Time
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course Main Course
Cuisine American
Serves 6

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

  1. 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.
  2. 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.
  3. Leftovers will stay fresh in the refrigerator for up to 3 days. 

Nutrition

Calories: 625kcal | Carbohydrates: 59g | Protein: 29g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 147mg | Sodium: 845mg | Potassium: 478mg | Fiber: 1g | Sugar: 1g | Vitamin A: 695IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 2.6mg

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Comments

  1. I can’t have mushrooms, So i opted for cream of potato, cream of chicken, and cream of celery. I’m hoping it turns out alright. I guess i’ll let everyone know later when it is complete.

    1. I have never made this in the slow cooker before. If I had to guess I’d say it could work on high for 3-4 hours but that’s just an estimate since I haven’t tested it myself!

  2. Have you tried to do a freeze ahead version of this recipe? If so, I would love to know where to find it. Thank you in advance!

    1. No, I haven’t tried this before. If you try it, let me know how it turns out! -The Dinner At The Zoo Team

  3. Can you cook this in a Dutch oven? Also will there be enough liquid if I only use 2 cans of soup? Thanks in advance 💕

    1. A dutch oven is fine, but I’d use water or chicken broth to replace the liquid if you use less soup.

  4. 4 stars
    Made this today! It turned out pretty good overall, but it definitely had too much liquid. I’m guessing the variable is probably the jasmine rice I used. My rice turned out kinda soggy and gummy, and the overall texture was definitely more creamy than in your photos. Personally, I’d use less water and/or make a homemade cream soup next time. I used bone-in skin-on whole thighs+legs and I was really pleased with that choice. They were so big that I only used 4. I’m excited to tweak this a bit and test it on my partner who loves hearty comfort dishes like this.

  5. 5 stars
    This recipe is delish! Did exactly the recipe. Only did a few minutes under the broiler. My husband loved it! Thank u. This is a keeper! I wrote recipe down.

  6. 5 stars
    Went right by the recipe except had only a monster 2 lb bone in breast. I just put it in the middle and cooked as directed. I also used white basmati rice that was rinsed. Came out great.

  7. I hate to cook but love to eat. I made this the other night and brought into work. Not only did I love it everyone here did as well. A coworker and I thought it taste like a holiday dish. It so simple it could be an anytime dish.

  8. 5 stars
    My grandma was known for making this when I was growing up in the 70s. She always used Golden Mushroom, Cream of Celery, Cream of Chicken. Very good. Thanks for sharing.

  9. This is one of the first recipes I used to make back in the day, when I was first married, but my recipe used dry Lipton soup mix. I think we called it No Peek Chicken. I like your recipe much better! I haven’t made this for quite some time, so thanks for reminding me!
    Pam from An Artful Mom

  10. 5 stars
    Thank you for this recipe. I started making a version of thus back in the 1980s. Then it was called Cocka doodle doo recipe. Lol. The older version used 2 cans of cr of mushroom soup and also an envelope of lipton onion soup, dry, sprinkled on top, and also spooning the mushroom soup on top of each chicken piece. Your way is much better since we still get crispy chicken!

  11. 5 stars
    I swear, nothing says comfort food better than a chicken casserole. I also love that this one uses chicken pieces, rather than the boneless skinless breasts. So much easier on the budget.