When you need a simple-to-put-together, comforting dish, turn to this one-dish chicken and rice bake. Uncooked rice is mixed with cream of mushroom soup and water, the boneless chicken is layered on top, and the casserole is then baked until bubbling. For some added flavor and texture, top this chicken casserole with your favorite shredded cheese just before you take it out of the oven.
The recipe is easily doubled for a large family or leftovers and makes for a satisfying dinner when a tossed salad and biscuits are added. This casserole is versatile as well; feel free to toss in some vegetables for a complete meal, or sprinkle breadcrumbs on top to add some crunch.
Click Play to See This One Dish Chicken and Rice Casserole Recipe Come Together
- 1 (10 3/4-ounce) can condensed cream of mushroom soup (or cream of celery or chicken)
- 1 1/4 cups water (or unsalted chicken stock)
- 3/4 cup long-grain rice
- 1/4 teaspoon paprika (plus more for sprinkling)
- 1/4 teaspoon freshly ground black pepper (plus more for sprinkling)
- Melted butter (for greasing baking dish)
- 4 boneless chicken breast halves (without skin)
- Kosher salt, to taste
- Optional: 1 cup shredded cheese (cheddar, Monterey Jack, Swiss, or mozzarella)
- Garnish: chopped fresh parsley
Gather the ingredients. Heat the oven to 375 F.
In a bowl, combine the condensed soup, water, rice, paprika, and freshly ground black pepper. Stir to blend.
Lightly butter a shallow 2-quart baking dish.
Transfer the rice mixture to the prepared baking dish.
Place the chicken breast halves on top of the rice mixture.
Sprinkle lightly with kosher salt and additional paprika and black pepper.
Cover the casserole tightly with foil and bake for 45 to 65 minutes, or until the chicken is thoroughly cooked to 165 F and the rice is tender.
If desired, sprinkle with the cheese and broil uncovered until the cheese is brown and bubbly, about 1 to 2 minutes.
Garnish with chopped parsley and serve.
Glass Bakeware Warning
For a premade casserole that is in a glass baking dish and has been refrigerated, do not place it directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven heats up.
- According to the USDA, a serving of chicken is 3 to 4 ounces. Chicken breast halves are usually 5 to 8 ounces and sometimes larger. If the chicken breasts seem too big, cut 2 chicken breast halves horizontally to form 4 cutlets.
- Although many chicken casseroles call for cooked chicken, this recipe works with raw chicken because of the sauce. Just be sure to test the meat for doneness before serving; it should be at 165 F.
- If you like a crunchy topping on your casseroles, finish this one with a buttered breadcrumb topping. Toss 1 cup of fine soft breadcrumbs with 2 tablespoons of melted butter. Bake the chicken and rice as directed and then sprinkle with the cheese and/or the breadcrumbs. Place the casserole under the broiler and broil just until the breadcrumbs are browned. Panko crumbs (tossed with the melted butter) may be used for a crispier topping.
- Add 1 cup of steamed peas and carrots or mixed vegetables to the rice mixture.
- Add 1 1/2 cups of lightly steamed broccoli florets to the rice mixture.
- To the rice mixture, add 1/2 cup of chopped onions and 1/4 cup of chopped bell pepper.
- Saute 6 to 8 ounces of sliced mushrooms and add them to the rice.
- Instead of condensed cream of mushroom soup, or cream of chicken or cream of celery soup, try condensed cheddar cheese soup.
- If you'd like to use the slow-cooker, try a slow cooker chicken and rice casserole.