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Chicken and Rice Casserole is an easy, dump & go casserole recipe, that only takes minutes to make and it’s always a family favorite dinner. Chunks of chicken, instant rice, creamed soups, chicken stock, and onion seasoning mix is all you need to make this easy prep casserole.
Chicken and Rice Casserole (Easy Chicken Casserole Recipe)
If you’re looking for an easy chicken casserole recipe, you’ve found it! This dump & go casserole is so simple to make, with only a few minutes prep time, and then everything gets mixed into a baking dish and cooked in the oven.
It’s mild in flavor, which makes it a family favorite, and it uses simple & inexpensive ingredients. Let the oven do all the work for this delicious, hearty, family loved dinner classic.
- Boneless, Skinless Chicken Breast – You need approximately 2 pounds of chicken for this casserole, which is equal to about 3 chicken breast. Trim the fat or weird parts off the chicken and then cut them into small, bite-sized chunks (about 1-inch in size). I prefer using raw chicken because the cook time is longer for this recipe, but you can substitute with already cooked chicken, or a rotisserie chicken, if wanted.
- Instant White Rice – I have trued this recipe using long grain dry rice and it just doesn’t work. Stick with the instant rice for best results.
- Chicken Stock – Chicken stock has a richer, deeper flavor than chicken broth, which is why it’s recommended in this recipe. Of course, chicken broth can be used, but for best taste results use chicken stock.
- Cream of Chicken Soup
- Cream of Celery Soup
- Lipton Onion Soup Mix – This is the dry seasoning mix. It comes 2 per box and for this recipe you just need one of the white packets of onion soup seasoning mix.
- Shredded Cheddar Cheese – For the best melting texture, and taste, shred/grate cheddar cheese from a block.
How To Make Chicken & Rice Casserole with Creamy Chicken Soup
Learn how to make this dump & go casserole recipe with the easy steps below. Be sure and read to the bottom of the page where there is a printable recipe card, a pin it button so you can save it for later, and a detailed recipe card with all my tips for success.
- Prep : Heat the oven to 400 degrees F. Spray a 9×13 casserole/baking dish well with cooking spray.
- Cube Chicken : Cut the chicken into small, bite-sized pieces (about 1-inch is size). Add them into the baking dish.
- Chicken and Rice Ingredients : Add the instant rice, chicken stock, cream of soups, and onion soup mix into the baking dish. Stir everything together to combine well.
- Cheese : Sprinkle the cheese over top.
- Bake : Bake, uncovered, for 60-75 minutes or until the chicken reaches an internal temperature of 165 degrees F and all the liquid is absorbed.
Chicken and Rice Casserole FAQ’s
Variations & Substitution Ideas
- Cream of Soup : Feel free to use all cream of chicken soup or all cream of celery soup. There are also lots of other ‘cream of soup’ variations at the grocery store that would be fabulous in this casserole. Try using cream of onion soup, cream of broccoli soup, cheddar cheese condensed soup, or cream of bacon (if you can find it). Make sure to use 2 cans of whatever cream of soup you prefer.
- Seasonings : The onion soup seasoning mix provides plenty of seasoning but you can always add some dried seasonings if wanted.
- Cheese : Feel free to swap out the cheddar cheese for any cheese you prefer. You can also use more cheese for a cheesier casserole if wanted. I like to serve some shredded cheese on the side with this dinner, that way people can add more if they want to.
Should I Use Raw Chicken or Cooked Chicken in This Casserole?
- I prefer using raw chunked chicken because of the longer cook time but you can use already cooked chicken if wanted. Measure out 3 cups of cooked chopped or shredded chicken when making this casserole.
- It won’t turn out horribly dry because of the rice and chicken stock, so it’s totally fine if have leftover chicken to use up or a rotisserie chicken.
Can I Use Long Grain Regular Rice Instead of Instant Rice?
- I recommend using minute rice because that is what the recipe has been tested with. But, you can swap it out with dry, long grain rice if wanted.
- If using regular rice, increase the chicken stock to 3 cups so that the rice has enough liquid to cook in and so it won’t dry out.
How To Store Leftovers
- Leftovers will store well, in an airtight container, in the fridge for up to 4 days.
Can I Freeze Chicken and Rice Casserole?
- I do not recommend freezing this casserole. Of course, you can experiment and see if you like it, but the rice will be mushy and very soft once thawed and reheated.
- In my experience with freezing casseroles, once they are thawed and reheated, they always seem to have much more liquid which kind of makes a casserole not appetizing.
- This casserole is so easy to put together, all in one pan, so I don’t see a reason to freeze it as the prep time is just minutes.
Here are a few of my helpful tips so that you can have success making this recipe in your own kitchen ♥
- Don’t Cover The Casserole Dish : Although it’s tempting to cover the dish with foil, don’t do it. We want the liquid to absorb into the rice and casserole, instead of being trapped in the casserole dish by the foil cover.
- Use Chicken Stock : I highly recommend using chicken stock in this casserole because of it’s richer, more robust flavor. The bake time is longer, which can mute flavors, which is also why it’s best to use chicken stock. You can play around on if you want to use reduced-salted stock or not, depending on salt preference. I use regular salted chicken stock.
- Use a Thermometer : It’s important to use a food thermometer to check the internal temperature of the chicken and casserole before serving. The temperature should be at 165 degrees F once cooked.
More Casserole Recipes You’ll Love
- Fiesta Chicken Casserole – Another one of my easy chicken casserole recipes! The best way to use up leftover chicken, or a rotisserie chicken, with added canned ingredients like black beans and corn, and pasta to make it filling.
- Dump & Bake Meatball Casserole – Frozen meatballs, marinara sauce, water, and dried pasts is all it takes to make this dump & go casserole. Everything cooks in the oven! Even the dried pasta.
- Chicken Cordon Bleu Pasta Casserole – Classic chicken cordon bleu flavors paired with pasta in this cheesy casserole bake.
- The Best Casserole Recipes – My collection of all our favorite, tried & true, family favorite casserole recipes.
- Beef Taquito Casserole – A totally unique casserole with a cheesy enchilada rice base and topped with frozen beef taquitos.
- Spaghetti Casserole – Thin spaghetti noodles mixed with a semi-homemade pasta sauce, lots of cheese, and cottage cheese make up this one bake casserole recipe.
Chicken and Rice Casserole
- 3-4 boneless, skinless chicken breasts
- 2 cups instant white rice
- 2 cups chicken stock
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10.75 oz) condensed cream of celery soup
- 1 packet Lipton onion soup seasoning mix
- 1/2 cup shredded cheddar cheese
- Preheat the oven to 400° F. Spray a 9x13 casserole dish/baking pan with cooking spray.
- Chop the chicken breast into small, bite-sized chunks. About 1-inch in size. Place the cubed chicken into the prepared casserole dish. * You need about 3 cups of cubed chicken breast (raw) for the recipe.
- Add the uncooked instant rice, chicken stock, cream of chicken soup, cream of celery soup, and onion soup seasoning mix into the casserole dish. Stir everything together until well combined.
- Evenly sprinkle the cheddar cheese over top.
- Bake for 60-70 minutes, uncovered, or until the chicken has reached an internal temperature of 165° F and all the liquid has been absorbed.