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Chicken Rice Casserole

This chicken rice casserole is the kind of simple, comforting meal that never goes out of style. Juicy chicken bakes over seasoned rice while a creamy mushroom sauce brings everything together. It’s hearty, satisfying, and made with just a few pantry staples, yet the result feels warm and complete.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Servings: 6

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 10 oz can condensed cream of mushroom soup
  • 1½ cups water
  • 1 cup long-grain white rice uncooked
  • 1 packet onion soup mix
  • Salt and black pepper to taste

Instructions

Preheat the oven

  • Set your oven to 325°F and lightly grease a 9×13-inch baking dish.

Prepare the chicken

  • Place the chicken breasts in the baking dish in a single layer.
  • Season lightly with salt and black pepper.

Add the rice

  • Evenly sprinkle the uncooked rice over and around the chicken.

Season the casserole

  • Sprinkle the onion soup mix evenly across the top.

Make the sauce

  • In a separate bowl, whisk together the cream of mushroom soup and water until smooth.

Assemble

  • Pour the sauce evenly over the entire dish, making sure the rice is mostly covered.

Cover tightly

  • Cover the baking dish with foil to trap moisture and help the rice cook evenly.

Bake

  • Place in the oven and bake for 1 hour 15 minutes, or until the rice is tender and the chicken is fully cooked.

Rest before serving

  • Remove from the oven and let it sit for about 5 minutes before serving.

Notes

  • Check the rice: If the rice isn’t fully tender, add a splash of hot water, cover, and bake a little longer.
  • Avoid dry chicken: Keep the dish tightly covered while baking.
  • Add vegetables: Stir in peas or broccoli before baking for extra texture.
  • Make it richer: Add shredded cheese during the last 10 minutes of baking.
  • Storage: Store leftovers in the fridge for up to 3 days. Reheat with a bit of broth or water.