This chicken and rice casserole brings simple pantry staples together in one baking dish. You combine uncooked rice with creamy soups and broth, then lay chicken breasts right on top. The oven does all the heavy lifting while the ingredients meld into a comforting dinner.

Uncooked rice, chicken breasts, and creamy soups bake together in one dish for a warm and hearty meal.

You only need about ten minutes to get everything ready for the oven. It is a great choice for a busy weeknight when you want a warm meal with minimal cleanup. The foil cover traps the steam, cooking the rice until tender and keeping the chicken moist.

Why this works

Everything mixes directly in the baking dish to save you time on washing bowls.
The dry onion soup mix adds deep savory flavor without needing to chop fresh onions.
Baking the dish covered tightly with foil ensures the rice absorbs the liquid evenly.

Ingredients you'll need

Raw chicken breasts on top of a creamy rice and soup mixture. — Mix the rice, soups, and broth in the baking dish.

White rice: Stick to uncooked long-grain white rice. Short-grain rice can become mushy, and brown rice will not cook through in the same amount of time.
Chicken breasts: Use boneless, skinless chicken breasts. If they are very thick, you can slice them in half horizontally so they cook evenly.
Soups: A combination of cream of chicken and cream of mushroom provides a rich base. You can use two cans of the same soup if you prefer.
Onion soup mix: One standard envelope of dry onion soup mix acts as the primary seasoning for the entire dish.
Broth: Chicken broth adds more flavor to the rice than plain water, but either option works well.

Exact quantities are in the recipe card below.

How to make it

Step 1: Combine the base

Mix the uncooked rice, both cans of soup, and the chicken broth right in a greased 9x13-inch baking dish. Stir until it forms a smooth, even layer on the bottom.

Step 2: Add the chicken and seasonings

Lay the chicken breasts flat on top of the creamy rice mixture. Sprinkle the dry onion soup mix, salt, pepper, and paprika over everything.

A foil covered baking dish sitting on a wire cooling rack. — Top with chicken breasts and dry onion soup mix.

Step 3: Bake covered

Seal the pan tightly with aluminum foil. Bake at 350°F for 75 minutes so the steam cooks the rice and brings the chicken to a safe 165°F.

Step 4: Rest and garnish

Let the dish sit for ten minutes after taking it out of the oven. This helps the sauce thicken before you sprinkle on fresh parsley and serve.

A serving of baked chicken and rice on a plate. — Bake covered until the rice is tender and chicken is cooked.

Serve it with

This hearty dish pairs well with a crisp green salad or roasted vegetables like green beans or carrots.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through to 165°F. Freeze tightly wrapped for up to 2 months, thawing overnight in the fridge before reheating.

FAQ

Can I use brown rice instead of white rice?

Brown rice requires more liquid and a longer cooking time. It is best to stick to long-grain white rice so the chicken and rice finish cooking at the same time.

Can I make this with chicken thighs?

Yes, you can substitute boneless, skinless chicken thighs. They will cook in the same amount of time and stay very moist. Ensure they reach an internal temperature of 165°F.

Why is my rice still crunchy?

Crunchy rice usually means steam escaped during baking. Make sure your foil is sealed tightly around the edges of the pan.

Chicken and Rice Casserole

Why this works

Ingredients you'll need