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Chicken and Rice Casserole

Cream of chicken soup makes a simple sauce for chicken and rice that bakes into a cozy casserole. Mix it, bake it, eat it.

Nut-FreeEgg-Free Main Dish
Prep: 10 min Cook: 45 min Total: 55 min Servings: 4–6 Difficulty: Easy

Allergens: Contains Dairy (cream of chicken soup, butter). Most cream of chicken soup contains Gluten (wheat flour).

Ingredients

  • 1 lb chicken breast or thighs (fresh or thawed), cut into pieces
  • 1½ cups rice, uncooked
  • 1 can (10.5 oz) cream of chicken soup
  • 2 cups water
  • 1 cup frozen mixed vegetables
  • 1 tablespoon butter

Optional Extras

  • Salt and pepper
  • Garlic powder
  • Onion powder
  • Shredded cheese on top (add in the last 5 minutes)

Equipment

  • 9x13 baking dish or casserole dish
  • Mixing bowl
  • Oven
  • Aluminum foil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix the cream of chicken soup, water, uncooked rice, and frozen vegetables. Season with salt, pepper, and garlic powder if you have them.
  3. Pour the mixture into a baking dish. Spread it out evenly.
  4. Place the chicken pieces on top of the rice mixture. Dot with small pieces of butter.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 40–45 minutes until the rice is tender and the chicken is cooked through (internal temperature 165°F / 74°C).
  7. Remove the foil. If adding cheese, sprinkle it on now and bake uncovered for 5 more minutes.
  8. Let it rest for 5 minutes, then serve.

Notes

  • Cream of mushroom works too. Swap cream of chicken soup for cream of mushroom — same method.
  • Canned chicken shortcut: Use 2 cans of drained canned chicken instead of raw chicken. Stir it into the rice mixture and reduce bake time to 30 minutes.
  • Add more vegetables: Stir in drained canned corn, peas, or green beans.
  • Leftovers: Keeps well for 3 days in the fridge. Add a splash of water when reheating — the rice dries out as it sits.