Easy Chicken and Rice Casserole With Italian Dressing

Easy Chicken and Rice Casserole With Italian Dressing

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 80 mins
Total: 95 mins
Servings: 6 to 8 servings
Yield: 1 cassserole
Nutrition Facts (per serving)
406 Calories
25g Fat
11g Carbs
36g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 406
% Daily Value*
Total Fat 25g 32%
Saturated Fat 8g 42%
Cholesterol 192mg 64%
Sodium 880mg 38%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 36g
Vitamin C 0mg 1%
Calcium 41mg 3%
Iron 2mg 12%
Potassium 468mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We never run out of needing delicious and easy ways to prepare chicken. This Italian chicken and rice casserole takes a little bit longer in the oven, but it's a mostly hands-off process. This recipe is a snap to make with Italian dressing mix and cream of chicken condensed soup. Start it when you get home from work and it will be ready before you know it, leaving you free to do other things while the chicken bakes.

This casserole specifies legs and thighs, but you can also use wings and/or chicken breasts if you like. For something different at a party, this recipe works great if you combine wings and drumsticks and serve the dish as an appetizer. For dinner, add a tossed salad and steamed green beans for a complete meal.


  • 2 tablespoons unsalted butter

  • 1 cup long-grain rice

  • 1 (10 3/4-ounce) can condensed cream of chicken soup, or cream of mushroom soup

  • 1 envelope Good Seasons Italian dressing mix

  • 1 1/2 cups low-sodium chicken broth

  • 2 1/2 pounds chicken thighs, whole legs, or bone-in chicken breasts

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken and rice casserole with Italian dressing

    The Spruce / Kristina Vanni

  2. Butter a 9 x 3 x 2-inch baking pan or a 2 1/2- to 3-quart casserole. Heat the oven to 350 F.

    Buttered casserole dish

    The Spruce / Kristina Vanni

  3. Wash and drain the rice. Spread in the prepared baking dish.

    Rice in a casserole dish

    The Spruce / Kristina Vanni

  4. Mix soup, Italian dressing mix, and broth. Stir the soup mixture into the rice.

    Soup, Italian dressing mix, and broth mixed together in a bowl

    The Spruce / Kristina Vanni

  5. Place the chicken on the rice mixture (skin-side up) and season with salt and pepper.

    Chicken on the rice mixture in a casserole dish

    The Spruce / Kristina Vanni

  6. Cover the baking dish tightly with foil and cook for 1 hour.

    Casserole dish with chicken and rice covered tightly with foil

    The Spruce / Kristina Vanni

  7. Uncover and cook for 20 minutes longer or until most of the liquid is absorbed and rice is tender. The minimum safe temperature for chicken is 165 F.

    Bake the chicken in a baking pan

    The Spruce / Kristina Vanni

  8. If desired, put the casserole under the broiler for a few seconds to brown the chicken.

    Easy Chicken and Rice Casserole With Italian Dressing in a baking pan

    The Spruce / Kristina Vanni


You can also make this recipe with long-grain brown rice, or any other condensed cream soup, such as mushroom, celery, or onion.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states it is oven safe or heat resistant, tempered glass products can, and do, break occasionally.

How to Store and Freeze Chicken and Rice Casserole

This casserole will keep in the refrigerator for three or four days as long as it's in an airtight container. Reheat in the microwave, on the stovetop, or in the oven until completely hot.

You can also freeze any leftovers of this casserole in an airtight container or zip-close freezer bag for up to six months. Reheat from frozen in a dish covered in foil at 350 F for 20 to 30 minutes or until completely hot.