There’s nothing better than a warm, comforting casserole after a long day, and this Chicken and Rice Casserole is one of the easiest dinners you can make. With simple pantry ingredients and minimal prep, this recipe is perfect for busy weeknights when you want a hearty, home-cooked meal without spending hours in the kitchen.
The rice cooks right in the creamy sauce while the chicken bakes on top, creating a flavorful, comforting dish the whole family will love. The best part is that everything comes together in one pan, making cleanup quick and easy.
This recipe has become a favorite in our home because it’s filling, budget-friendly, and incredibly simple to prepare.
Why You’ll Love This Recipe
• Simple pantry ingredients
• Easy one-pan meal
• Perfect comfort food
• Great for busy weeknights
• Family-friendly recipe
• Creamy, cheesy, and satisfying
Ingredients
1 1/2 cups long grain white rice
2 cans cream of chicken soup or cream of mushroom soup (or homemade)
1 cup water
2 cups milk
1 envelope onion soup mix
1 1/2 cups shredded cheddar cheese, divided
3 thick boneless skinless chicken breasts or thighs
Salt and pepper
Instructions
Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
In a large bowl, combine the rice, cream soups, milk, water, and onion soup mix. Stir until everything is well combined.
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle half of the shredded cheddar cheese over the rice mixture.
Place the chicken breasts or thighs directly into the rice mixture. Season lightly with salt and pepper.
Cover the dish with aluminum foil. (If you prefer not to use foil, you can cover the pan with a cookie sheet.)
Bake for 1 1/2 hours, or until the rice is tender and the chicken is cooked through. The internal temperature of the chicken should reach 165°F.
Remove the casserole from the oven and sprinkle the remaining cheddar cheese on top.
Allow the casserole to rest for 10 to 15 minutes before serving so it can set properly.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
This casserole also reheats well, making it a great option for easy lunches the next day.
Helpful Tips
• Use long grain white rice for best results.
• Make sure the dish stays covered while baking so the rice cooks properly.
• Allow the casserole to rest before serving so the sauce thickens slightly.
• Chicken thighs can be used instead of chicken breasts for extra flavor.
