Chicken and Rice Casserole is cozy comfort food at its best! Every forkful has tender chicken, creamy herb-seasoned rice, sweet pops of peas and carrots, and gooey melted cheddar on top. Best of all, it takes just 5 minutes to throw together before the oven does all the work.
Ellen’s Notes
Nothing beats this easy Chicken and Rice Casserole recipe for a cozy weeknight dinner. It’s pure old-school comfort food — the kind my mom used to make — but even easier. All you have to do is layer the ingredients into the casserole dish and pop it into the oven.
The rice cooks up perfectly tender (never mushy!) and super flavorful thanks to a combo of cream of chicken with herbs and a packet of Lipton onion soup mix. And with a few butter pats placed on top of the chicken, it self-bastes as it bakes for unbelievably juicy results every time. If you’re feeding a hungry family on a budget, this one’s going straight into your regular rotation!
📌 Key Ingredient Notes
Chicken Cutlets: Cutlets (or thin chicken breasts) are the key to making this casserole, so the rice and chicken finish cooking at the exact same time — no crunchy rice, no dry chicken. If you have regular chicken breasts, slice them in half horizontally to create two thinner cutlets.
White Rice: Use long-grain white rice only. Minute rice, jasmine rice, and brown rice all behave differently in a casserole and will not cook correctly.
Lipton Onion Soup Mix: This little packet is my secret weapon for adding tons of savory flavor, so don’t skip it!
Cream of Chicken with Herbs: The “with herbs” version adds extra flavor for no extra work, but regular cream of chicken soup works just fine too. Cream of mushroom or cream of celery are also good substitutes.
How To Make Easy Chicken And Rice Casserole
See the printable recipe card for full ingredient list and directions below.
- Stir the rice, broth, cream of chicken soup, peas and carrots, and onion soup mix together. Pour into a 9×13 casserole dish.
- Season the chicken, then lay it on top of the rice. Top chicken with butter and cover with foil.
- Bake covered for 1 hour, then bake uncovered for 15 minutes more.
- Turn off the oven. Add cheese and place casserole back in the oven until melted.
Ellen’s Recipe Tips
Rinse the rice first. Rinse it under cold water Place the rice in a fine-mesh sieve and rinse it with cold water until the water runs clear. This washes off any excess starch and keeps the casserole from turning gummy.
Cover the dish tightly with foil. The foil traps steam so the rice can fully absorb the liquid. If your foil is loose or has gaps, steam escapes and the rice won’t cook through. Press the foil firmly around all four edges of the dish.
Stick to a true 9×13 dish. A smaller dish makes the casserole too thick and the rice underneath won’t cook through. A larger one spreads things out too much and you’ll end up with dry, crispy rice along the edges. Glass or ceramic are my favorites for even cooking.
Let casserole rest then fluff the rice. I know it’s tempting to dig right in, but the rice finishes absorbing any remaining liquid and the casserole firms up as it rests. Run a fork through the rice right before you scoop it out to fluff and separate the grains for the best texture.
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FAQ – Recipe Help
Yes! Boneless, skinless chicken thighs work wonderfully. Just increase the covered bake time by about 10 minutes and make sure they reach an internal temperature of 165°F before adding the cheese.
Not with this exact recipe. Brown rice requires more liquid and a significantly longer cook time to soften, so it won’t turn out right.
Crunchy rice means the casserole didn’t trap enough steam. Check that your foil was tightly sealed around the edges and that you used a true 9×13 dish. If the rice is just a little underdone when you uncover it, you can re-cover and bake another 10 minutes before moving on.
The rice should be fully tender with no crunch when you taste it, and the chicken should read 165°F on an instant-read thermometer. If the rice isn’t quite there after the 1-hour-15-minute bake, re-cover and give it another 10 minutes before adding cheese.
Yes! You can assemble the entire casserole up to 24 hours in advance, cover it, and refrigerate. When you’re ready, bake as directed but add 5 to 10 extra minutes to the covered bake time since it’s starting out cold from the fridge.
Easy Chicken and Rice Casserole
Ingredients
- 1 cup uncooked long-grain white rice, rinsed and drained
- 1 ½ cups chicken broth
- 1 (10.5 oz) can cream of chicken with herbs soup
- 1 (15 oz) bag frozen peas and carrots
- 1 (1 oz) packet Lipton onion soup mix
- 2 lbs chicken cutlets, or thinly sliced chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 4 tablespoons butter, cut into slices
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Instructions
- Preheat the oven to 375°F. Spray a 9×13 casserole dish with non-stick spray.
- Combine rice, broth, soup, peas and carrots, and onion soup mix in a large bowl. Pour into the prepared 9×13 casserole dish.
- Season the chicken with garlic powder, onion powder, salt and pepper. Place the chicken on top of the rice mixture. Top the chicken with the sliced butter and cover tightly with foil.
- Bake at 375°F for 1 hour. Remove the foil, continue to cook for 15 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Turn off the oven. Spread the shredded cheese over the chicken and place the casserole back in the oven for 3 minutes or until the cheese is melted.
- Let the casserole rest 10 minutes before serving. Then use a fork to fluff the rice right before serving.
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Notes
Nutrition
Storing, Reheating, and Freezing
Leftover chicken and rice casserole stores beautifully, which is one of the reasons I love making it. Let the casserole cool completely, then transfer to an airtight container (or cover the original dish tightly with foil or plastic wrap) and store in the refrigerator for up to 4 days.
To reheat, the microwave works just fine for individual portions. Heat in 30-second bursts, stirring in between, and add a small splash of chicken broth or water to keep the rice from drying out. For reheating the entire casserole, cover tightly with foil and warm in a 350°F oven for about 20 to 25 minutes, again adding a splash of broth over the top before reheating to keep things moist.
You can freeze this casserole, but the rice texture does soften a bit after thawing. It’s still tasty, just a little less fluffy than fresh. If you want to freeze it, let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
More Chicken Casserole Recipes You’ll Love
- Chicken Orzo Bake – This creamy dinner features the best mushroom-wine sauce.
- Chicken Broccoli Rice Casserole – Topped with lots of gooey cheese and fried onions.
- Easy Chicken Pot Pie – With a flaky crust, tender chicken, and vegetables in a creamy gravy.
- Chicken Bacon Ranch Casserole – Made easily with just 6 ingredients.
- King Ranch Chicken Casserole – It’s got the best Tex-Mex flavor.
- Cajun Chicken Casserole – A cheesy cajun casserole topped with buttery crust.
