Classic Chicken and Rice Casserole is comfort food at its simplest: uncooked rice, seasoned chicken, and creamy soup all bake together in one pan until the chicken is juicy, the rice is tender, and the top is lightly golden.
Many versions use a mix of cream soups and onion soup mix for that nostalgic, “church cookbook” flavor, while others lean on broth and a quick, homemade sauce for a more from‑scratch approach. Either way, you end up with a complete meal in a single dish—meat, starch, and a velvety sauce—that pairs easily with a simple salad or steamed vegetables.
Equipment
- 9×13‑inch (or similar 3–4 quart) casserole/baking dish, preferably glass or ceramic.
- Large mixing bowl for combining rice and sauce.
- Measuring cups and spoons.
- Foil for covering during baking.
Ingredients
This version keeps the classic pantry feel: uncooked rice, cream soups, broth, and bone‑in or boneless chicken.
- 1½–2 lb (about 700–900 g) chicken pieces: 4–6 boneless, skinless breasts or thighs, or bone‑in pieces.
- 1½ cups uncooked long‑grain white rice (not instant).
- 1 can (10.5 oz / ~300 g) cream of chicken soup.
- 1 can (10.5 oz / ~300 g) cream of mushroom or cream of celery soup.
- 2–2½ cups (480–600 ml) chicken broth or water (enough to cook the rice; see tips).
- ½ cup (120 ml) milk (optional, for a creamier sauce).
- 1 packet dry onion soup mix OR 2–3 tablespoons homemade onion seasoning blend.
- ½ teaspoon garlic powder.
- ½ teaspoon onion powder (if not relying solely on soup mix).
- ½–¾ teaspoon salt (go easy; soups and mixes are salty).
- ½ teaspoon black pepper.
- 2–3 tablespoons butter, cut into small pieces, for dotting the top.
- Optional: 1–2 cups mixed vegetables (frozen peas/carrots, green beans, or mixed veg) for a complete one‑pan meal.
- Optional garnish: chopped parsley or green onions.
Instructions And Steps
Preheat the oven to 350–375°F (175–190°C), depending on the recipe you’re closest to following. Many “old school” and no‑peek styles bake at 350°F for a bit longer; some quick versions go up to 375–400°F for faster cook times. Grease a 9×13‑inch glass or ceramic dish with cooking spray or a light layer of butter so the rice doesn’t stick to the bottom as it bakes.
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom or celery soup, chicken broth (start with 2 cups), and milk if using. Whisk until the mixture is smooth and uniform, with no big lumps of undissolved soup left. Stir in the dry onion soup mix (or homemade blend), garlic powder, onion powder, black pepper, and a small pinch of salt, keeping in mind the soup mix and canned soups are salty.
Add the uncooked rice to the bowl and stir it into the soup mixture until every grain is coated, then fold in any frozen mixed vegetables if you’re using them. The mixture should look soupy and loose; the rice will absorb a lot of this liquid as it bakes. If it seems very thick, add a bit more broth or water—better slightly too much than not enough, as dry rice won’t cook properly.
Pour the rice and sauce mixture into the prepared baking dish and spread it out into an even layer that covers the bottom of the pan. Gently shake the dish or tap it on the counter to level everything and release air pockets so the rice can cook evenly.
Season the chicken pieces lightly on both sides with a little additional salt and pepper. Nestle the chicken into the rice mixture, spacing the pieces evenly across the dish so each portion of casserole will get some chicken. If using bone‑in chicken thighs, place them skin‑side up so the skin can brown slightly once the foil is removed later.
Dot the top of the casserole with small pieces of butter, scattering them over and around the chicken. The butter melts into the sauce and helps the top take on a richer, slightly golden finish. Cover the dish tightly with foil to trap steam and help the rice cook through without drying out.
Bake the covered casserole in the preheated oven. Time will vary with oven temp and pan, but many classic recipes call for 1 hour to 1 hour 15 minutes at 350–375°F, or up to 1½–2 hours at lower temps or when using thicker chicken pieces and standard (not instant) rice. Avoid lifting the foil too often; the trapped steam is what cooks the rice evenly.
After about an hour, carefully remove the pan and peel back the foil away from you to release steam safely. Check a piece of chicken with an instant‑read thermometer—it should be at least 165°F (74°C) in the thickest part—and test the rice by tasting a few grains from the center; they should be tender, not crunchy. If the rice is still firm and the pan looks dry, add a splash (¼–½ cup) of hot broth or water, re‑cover, and bake for another 10–20 minutes, checking again.
Once the rice is nearly done and the chicken is cooked through, you can uncover the dish for the last 10–15 minutes of baking to allow the top to thicken and brown slightly. If you like a cheesy finish, sprinkle a handful of cheddar or Parmesan over the top at this stage and return the dish to the oven just until the cheese melts and turns lightly golden.
Remove the casserole from the oven and let it rest, still uncovered, for about 10–15 minutes. This resting time lets the rice finish absorbing any remaining liquid and firms up the texture so it scoops neatly rather than running around the plate. Garnish with chopped parsley or green onions, then serve hot, making sure each serving gets a good scoop of rice and a piece of chicken.
Tips And Tricks
Rice choice matters. Most classic recipes are written for regular long‑grain white rice, not instant or parboiled; using the wrong type can throw off liquid ratios and cook times. Instant rice can be used, but it cooks much faster; in that case, shorter bake times or slightly less liquid are usually needed, like in “old school” versions that rely on minute rice plus multiple cans of soup.
Pan type can affect results. Some sources note that glass or ceramic pans promote more even rice cooking than metal, which can run hot and make the edges overcook before the center is done. Greasing the pan well and covering tightly with foil are both important to keep the rice from sticking and to help create a steamy environment.
Don’t skimp on liquid. Rice that isn’t fully submerged in enough broth/soup mixture may stay hard or cook unevenly. The mixture should look almost too soupy when it goes into the oven; it will firm up significantly as the rice absorbs liquid and starch thickens the sauce.
Season with care, tasting the soup mixture before adding the chicken. Onion soup mix and canned soups already contain salt, so many recipes recommend going light on additional salt or skipping it until the end. You can always finish with a pinch of salt or a sprinkle of seasoned salt on each serving if needed.
Try to keep the foil on during most of the bake. “No peek” or “forgotten chicken” styles emphasize that constantly opening the oven or uncovering breaks the steamy environment and can add 15–20 minutes or more to the cook time. Only check near the end, and when you do, work quickly and re‑cover if more time is needed.
Variations
Add vegetables to make it a full one‑pan meal. Stir frozen peas and carrots, mixed vegetables, or green beans into the rice and soup mixture before baking. They’ll cook right along with the rice and chicken, saving you from needing a separate side dish.
Change up the cream soups for a slightly different flavor combination. Using cream of celery and cream of chicken leans more classic and savory, while cream of mushroom adds an earthy note. You can also swap one can for a homemade white sauce if you want less processed ingredients while keeping the same texture.
Use rotisserie or leftover cooked chicken for a faster, “mix and bake” version. In this case, you’d fully cook the rice in the sauce (or use pre‑cooked rice), then stir in shredded chicken and bake briefly to heat through and meld flavors. This works especially well for weeknights when you don’t want to wait for raw chicken to cook over an hour.
For a slightly fancier take, use bone‑in, skin‑on chicken thighs seasoned and seared first for extra flavor, then baked over the rice so the juices drip down into the grains. Removing the foil toward the end crisps the skin and gives a beautiful presentation straight from the oven.
If you love a crunchy or cheesy topping, finish the casserole with crispy fried onions and shredded cheddar or Parmesan during the last few minutes of baking. This adds both texture and extra flavor and can make a humble casserole feel more special with almost no extra work.
