Chicken and Rice Casserole

Creamy, comforting, and incredibly easy, this Chicken and Rice Casserole is the ultimate one-dish family dinner.

Tender chicken breasts are baked over seasoned long-grain rice in a creamy sauce made with condensed cream of chicken soup and milk. Everything cooks together in the oven, giving you juicy chicken and flavorful, tender rice with minimal effort and cleanup.

⏱ Recipe Information

Prep Time: 10 minutes
Bake Time: 60–75 minutes
Total Time: About 1 hour 25 minutes
Servings: 4–6
Difficulty: Easy
Method: Oven-Baked

Ingredients

Chicken & Rice

• 4 boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1¼ cups whole milk
• 1 cup long-grain white rice, uncooked
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon black pepper
• ½ teaspoon smoked paprika

Optional Additions

• ½ cup diced onion
• 1 cup shredded cheddar cheese
• ½ cup frozen peas
• ½ cup sliced mushrooms
• Fresh parsley, for garnish

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish with cooking spray or a little butter.

2. Prepare the Creamy Rice Mixture

Add the following directly to the baking dish:

• Cream of chicken soup
• Whole milk
• Long-grain white rice
• Onion powder
• Garlic powder
• Italian seasoning
• Black pepper
• Smoked paprika

Whisk or stir thoroughly until the soup is completely incorporated into the milk and the seasonings are evenly distributed.

3. Arrange the Chicken

Pat the chicken breasts dry with paper towels.

Season both sides lightly with a little additional black pepper and smoked paprika if desired.

Place the chicken breasts directly over the rice mixture.

Arrange them in a single layer, leaving a little space between each breast.

4. Cover Tightly

Cover the baking dish tightly with aluminum foil.

A tight seal is important because the trapped steam helps the rice cook properly.

5. Bake

Place the covered casserole in the preheated oven.

Bake for approximately 50–60 minutes.

Avoid opening the oven frequently because releasing the steam can affect how the rice cooks.

6. Check the Rice and Chicken

Carefully remove the foil.

Check that the rice is tender and most of the liquid has been absorbed.

The chicken should reach an internal temperature of 165°F (74°C) in the thickest part.

If the rice needs additional cooking, cover the dish again and return it to the oven for another 10–15 minutes.

If the chicken is cooked but the rice still needs time, remove the chicken, cover the rice, and continue baking until tender.

7. Rest the Casserole

Once fully cooked, remove the casserole from the oven.

Let it rest uncovered for approximately 10 minutes.

This allows the rice and creamy sauce to finish setting.

8. Fluff and Serve

Gently fluff the rice with a fork.

Spoon the creamy rice onto plates and serve with a chicken breast.

Garnish with freshly chopped parsley if desired.

Chef’s Tips

Use Long-Grain White Rice

This recipe is designed around uncooked long-grain white rice. Other varieties may require different amounts of liquid and cooking time.

Keep the Dish Covered

The steam created under the foil is essential for cooking the rice evenly.

Don’t Use Pre-Cooked Rice

Pre-cooked or instant rice can become mushy because the liquid and cooking time are designed for uncooked long-grain rice.

Pound Thick Chicken Breasts

If your chicken breasts are very thick, gently pound them to a more even thickness so they cook at the same rate.

Check the Temperature

Chicken is safely cooked when the thickest part reaches 165°F (74°C).

Optional Cheesy Finish

For a richer casserole, sprinkle 1 cup shredded cheddar cheese over the top during the final 5–10 minutes of baking.

Return the uncovered casserole to the oven until the cheese is melted and bubbly.

Flavor Variations

Broccoli Chicken & Rice

Add 1–2 cups broccoli florets during the final portion of cooking so they retain some texture.

Mushroom Chicken & Rice

Add 1 cup sliced mushrooms to the rice mixture before baking.

Cheesy Chicken & Rice

Add 1 cup shredded cheddar cheese to the finished casserole.

Garlic Herb Chicken & Rice

Add ½ teaspoon dried thyme and ½ teaspoon dried parsley for extra herb flavor.

Spicy Chicken & Rice

Add ¼–½ teaspoon crushed red pepper flakes or cayenne pepper.

Serving Suggestions

Serve this casserole with:

• Steamed broccoli
• Green beans
• Roasted carrots
• Garden salad
• Dinner rolls
• Garlic bread

A simple green vegetable is especially good alongside the creamy rice.

Make-Ahead Instructions

You can assemble the casserole several hours ahead of time.

Cover tightly and refrigerate until ready to bake.

If baking directly from the refrigerator, expect the casserole to require additional cooking time.

For the best rice texture, don’t assemble it more than a few hours ahead.

Storage

Allow leftovers to cool before transferring them to an airtight container.

Refrigerator: Up to 3–4 days.

Reheat individual portions in the microwave or reheat larger portions covered in the oven until hot throughout.

Add a splash of milk or chicken broth when reheating if the rice has become too thick.

Freezing Instructions

For best results, freeze the cooked casserole rather than the uncooked mixture.

Cool completely, divide into portions, and place in freezer-safe containers.

Freezer: Up to 2 months.

Thaw overnight in the refrigerator and reheat thoroughly before serving.

Recipe Summary

This Chicken and Rice Casserole is an easy, comforting dinner made with tender seasoned chicken, creamy condensed soup, whole milk, and fluffy long-grain rice.

Everything bakes together in one dish, allowing the rice to absorb the savory chicken and herb flavors while the chicken stays tender and juicy.

Tender chicken + creamy seasoned rice + one baking dish = the perfect easy family dinner.