Chicken Rice Casserole Recipes

Dinner doesn’t get easier or more delicious than this cheesy Chicken and Rice Casserole, made in just one pan, with a few simple ingredients.

Here’s what a nerd I am when it comes to cooking: for my 14th birthday a friend gave me a cookbook, and it was one of my favorite gifts! It was a compilation of favorite recipes from close friends, and one of the recipes was this cheesy chicken and rice casserole.

1. Preheat oven to 325°F.
2. Spray 9×13 pan with cooking spray. Add chicken breasts and season with salt & pepper.
3. Pour uncooked rice over chicken. Sprinkle with onion soup mix.
4. Combine mushrooms soup and 1 ½ cups of water. Pour over chicken.
5. Cover and bake 1 hour 15 minutes or until rice is tender.

Chicken and Rice Casserole

My family loves this easy Chicken and Rice casserole, made in just one pan, with a few simple ingredients.

Prep: 10min

Total: 130min

Serving Size: 1 serving

Nutrition Facts: calories 418 kcal, Carbohydrate 46 g, Protein 21 g, Fat 15 g, Saturated Fat 7 g, Cholesterol 63 mg, Sodium 763 mg, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups long grain white rice
• 2 cans cream of chicken soup or cream of mushroom soup
• 1 cup water
• 2 cups milk
• 1 batch homemade onion soup mix (, or one envelope Lipton onion soup mix)
• 1 1/2 cups shredded cheddar cheese (, divided)
• 3 thick boneless skinless chicken breasts (, or thighs)
• salt and freshly ground black pepper

Instruction:

1. Preheat oven to 350 degrees F. Grease a 9×13” pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
2. Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
3. Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
4. Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
5. Serve with fresh steamed veggies or a green salad.

Easy Chicken and Rice Casserole

This chicken and rice casserole dinner is the easiest decision you’ll make all week.

Prep: 15min

Total: 1h50min

Yield: 4 serving(s)

Nutrition Facts: calories 988 Calories, Fat 50 g, Saturated Fat 14 g, Trans Fat 0 g, Cholesterol 171 mg, Sodium 1513 mg, Carbohydrate 92 g, Fiber 2 g, Sugar 2 g, Protein 38 g

Ingredients:

• Extra-virgin olive oil, for baking dish
• 2 c. white rice, rinsed well and drained
• 1 large onion, chopped
• 2 c. low-sodium chicken broth
• 2 (10.5-oz.) cans cream of mushroom soup
• Kosher salt
• Freshly ground black pepper
• 4 large bone-in, skin-on chicken thighs (about 2 lb.)
• 2 tbsp. melted butter
• 2 tsp. fresh thyme
• 1 clove garlic, finely minced
• 1 tbsp. freshly chopped parsley, for garnish

Cheesy Chicken & Rice Casserole

Why should you make Cheesy Chicken & Rice Casserole? Because it’s cooking magic! All the ingredients go in uncooked, even the rice. There’s no prep involved- just assemble and bake! The soup mixture melts into a creamy sauce that not only keeps the chicken moist, but is absorbed into the rice for maximum flavor. Already creamy and delicious, it’s sprinkled with shredded cheese when it’s hot from the oven- we like Cheddar but feel free to use your favorite! In fact, there are lots of ways to customize this Cheesy Chicken & Rice Casserole- see the tips below for how!

Prep: 15min

Total: 1h15min

Yield: 4 servings

Serving Size: servings

Nutrition Facts: servingSize servings, calories 493cal, Carbohydrate 0.66g, Cholesterol 5.4g, Fat 130, Fiber 291mcg, Protein 9.5mg, Saturated Fat 14.4g, Sodium 0.1g

Ingredients:

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Healthy Request® Cream of Chicken Soup
• 1 1/3 cups water
• 3/4 cup uncooked long grain white rice
• 1/2 teaspoon onion powder
• 2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces)
• 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
• 1/2 cup shredded Cheddar cheese (about 2 ounces)

Instruction:

1. [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oven to 375°F’}, {‘@type’: ‘HowToStep’, ‘text’: ‘While the oven is heating, stir the soup, water, rice, onion powder andvegetables inan 11x8x2-inchbaking dish’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Season the mixture with salt and pepper’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Top the rice mixture with thechicken’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Season the chicken with salt and pepper’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cover the baking dish’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake for50 minutes or until the chicken is done and the riceis tender’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from the oven and sprinkle with thecheese’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Let stand for 10 minutes’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the rice mixture and season to taste before serving’}]

One Dish Chicken & Rice Bake

One-Dish Chicken & Rice Bake is a life-changing recipe. Once you know that you can throw uncooked rice and chicken into a baking dish with some condensed cream soup and it bakes up into an amazing one-dish meal, there’s no going back. This basic recipe is delicious on its own, but you can also easily change it up to make different versions like Buffalo or Mexican (see tips below for how). You can even assemble it ahead of time and bake it when you’re ready (like when you walk in the door and all of a sudden it’s dinnertime?). One-Dish Chicken & Rice Bake- you’re welcome.

Prep: 5min

Total: 1

Yield: 4 servings

Serving Size: servings

Nutrition Facts: servingSize servings, calories 348cal, Carbohydrate 0.66g, Cholesterol 1.6g, Fat 71, Fiber 9mcg, Protein 0mg, Saturated Fat 7.9g, Sodium 0g

Ingredients:

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Condensed Unsalted Cream of Mushroom Soup
• 1 cup water (for creamier rice, increase the water to 1 1/3 cups)
• 3/4 cup uncooked long grain white rice
• 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
• 1/4 teaspoon paprika

Instruction:

1. [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oven to 375°F’}, {‘@type’: ‘HowToStep’, ‘text’: ‘While the oven is heating, stir the soup, water and rice in an 11x8x2-inch baking dish’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Season the chicken with salt and pepper and sprinkle with the paprika’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the chicken on the rice mixture’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cover the baking dish’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake for45 minutes or until the chicken is done and the rice is tender’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Let stand for 10 minutes’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the rice and season to taste before serving’}]

The Perfect Weeknight Dinner Recipe | Delicious Chicken & Rice Casserole

FAQ

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