The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
There is nothing quite like a warm, bubbly casserole waiting for you at the end of a busy day. If you are looking for the ultimate comfort food that requires almost zero effort, this Easy Chicken and Rice Casserole is about to become your new family favorite. It’s creamy, packed with savory flavor, and the best part? It comes together in just one pan!
On those crazy weeknights when motivation is low but everyone is starving, this recipe is a lifesaver. You just mix the ingredients, pour them into your baking dish, and let the oven do all the heavy lifting. In under an hour, you’ll have a hearty, kid-approved meal on the table that tastes like it took hours to make.
Want it extra cheesy like in the photo? Check out my recipe variations below to see how I added that perfect cheddar cheese pull!”
Why You’ll Love This Creamy Chicken and Rice Casserole
One-Pan Wonder: Fewer dishes mean less cleanup. You can even mix everything right in your 9×13 baking dish to save yourself a bowl!
Super Fast Prep: With just a few pantry staples, you can have this dish oven-ready in less than 10 minutes.
Budget & Pantry Friendly: It’s the perfect way to use up leftover chicken or that rotisserie chicken you picked up at the grocery store.
Total Crowd-Pleaser: It’s rich, cozy, and flavorful enough for company, but simple enough for picky eaters.
Simple Ingredients You’ll Need
Here is what you need to grab from your pantry and fridge. (For exact measurements, scroll down to the printable recipe card below!)
Cooked Chicken: Shredded or diced. Using leftover chicken or store-bought rotisserie chicken makes this recipe incredibly fast.
Minute Rice: Make sure to use uncooked instant/minute rice for this specific recipe so it cooks perfectly in time.
Cream Soups: A combination of Cream of Chicken and Cream of Mushroom soup creates the ultimate rich, savory sauce base.
Lipton Onion Soup Mix: The secret weapon! This adds an amazing depth of flavor and seasoning without needing a cabinet full of spices.
Milk & Water: Liquid to help the rice cook up perfectly fluffy.
Sour Cream: Adds a lovely tanginess and extra creaminess (feel free to swap with plain Greek yogurt).
Salt & Pepper: To taste.
How to Make the Best Chicken and Rice Casserole
Making this dish truly couldn’t be simpler. Just follow these easy steps:
Step 1: Prep and Mix
Preheat your oven to 350°F (175°C). In a medium bowl (or directly in your greased 9×13 inch baking pan), combine your shredded chicken, uncooked minute rice, onion soup mix, cream soups, milk, sour cream, water, and a pinch of salt and pepper. Stir until everything is well combined.
Step 2: Bake Covered
Grease your 9×13 baking pan with cooking spray if you haven’t already. Pour the chicken and rice mixture in, spreading it out evenly. Cover the pan tightly with aluminum foil—this traps the steam to cook the rice perfectly. Bake in the preheated oven for 45 minutes.
Step 3: Crisp It Up
Remove the aluminum foil and bake for an additional 15 minutes until the top is slightly golden and bubbling at the edges. Let it cool for a few minutes before serving, and enjoy!
Delicious Recipe Variations
Want to mix things up? This casserole is incredibly customizable:
Cheesy Goodness: Stir in a cup of shredded sharp cheddar, Colby Jack, or Monterey Jack cheese before baking.
Add Vegetables: Toss in some chopped broccoli florets, peas, or diced carrots to make it a complete all-in-one meal.
Crunchy Topping: During the last 15 minutes of baking, sprinkle the top with crushed Ritz crackers, breadcrumbs, or crispy French fried onions mixed with a little melted butter.
How to Store and Reheat Leftovers
To Store: Keep any leftovers in an airtight container in the refrigerator for up to 5 days. It reheats beautifully in the microwave!
To Freeze: This makes an excellent freezer meal. Assemble the casserole completely but do not bake it. Cover it tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking according to the standard instructions.
Creamy Chicken and Rice Casserole
A comforting, classic American dinner that takes just 10 minutes of prep time. Perfect for busy weeknights!
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Spray a 9×13 baking pan with non-stick cooking spray.
- In a bowl, combine the shredded chicken, uncooked minute rice, onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, and salt/pepper. Mix thoroughly.
- Pour the mixture into your prepared baking pan and smooth out the top.
- Cover the pan tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake uncovered for another 15 minutes until hot and bubbly.
- Remove from the oven, let rest for 5 minutes, and serve hot.
Notes
- For a Cheesy Twist: If you want your casserole to look exactly like the photo, simply sprinkle 1 to 1.5 cups of shredded sharp cheddar cheese over the top during the last 15 minutes of baking (when you remove the foil).
- The Rice Type Matters: This recipe is specifically formulated for Instant Rice (Minute Rice). Do not use regular uncooked white or long-grain jasmine rice, as they require much more liquid and a longer baking time to tenderize.
- Chicken Shortcuts: To make this a true 10-minute prep meal, use store-bought rotisserie chicken or leftover shredded chicken breast. If you only have raw chicken on hand, make sure to dice it finely and sauté or poach it before adding it to the mixture.
- Sodium Control: Since Lipton Onion Soup Mix and canned cream soups naturally contain a good amount of salt, we recommend tasting the mixture before adding extra salt. You can also use "Low-Sodium" or "Light" versions of the cream of chicken and mushroom soups to keep the sodium in check.
- Liquids & Substitutions: For an even richer flavor, you can swap the 1/2 cup of water for low-sodium chicken broth. If you don't have sour cream on hand, full-fat plain Greek yogurt works as a perfect 1:1 substitute.
