This Old-Fashioned Chicken and Rice Casserole is a classic canned soup bake that comes together with simple, comforting ingredients. Two creamy soups and onion soup mix create a savory base, while searing the chicken first adds extra depth. Everything goes into one casserole dish and bakes in about an hour, making dinner feel wonderfully uncomplicated.
Old-Fashioned Chicken and Rice Casserole at a Glance
- 🧄 Flavor & Texture: Rich, creamy, cheesy, and savory with tender chicken, fluffy rice, and a crispy fried onion topping.
- 🛒 Main Ingredients: Chicken breasts, long-grain white rice, cream of chicken soup, cream of mushroom soup, onion soup mix, cheddar cheese, and fried onions.
- ⏱️ Total Time: Approximately 1 hour and 15 minutes, including baking and resting time.
- 🍴 Servings: 4
- 🥗 Dietary Info: Protein-rich; contains gluten plus dairy from the creamy soups and cheese.
- 🍚 Best Served With: Grilled asparagus, steamed green beans, broccoli salad, or warm biscuits.
- 🧊 Make Ahead?: Yes, assemble up to 24 hours ahead or freeze the baked casserole for up to 3 months.
- ❤️ Why You Will Love It: An easy, comforting family dinner using pantry staples and minimal prep.
Summarize and Save This Content On
I've made this casserole plenty of times, and a lot of that trial and error went into getting the liquid just right for fully cooked, fluffy rice. Once I had that down, the onion soup mix became one of my favorite shortcuts for adding a savory note that complements both canned soups. I also like to sear the chicken first because it adds another level of flavor and gives the meat a better texture.
If you enjoy the chicken and rice combination, you'll love my chicken broccoli rice in the crockpot and this zesty Mexican chicken with rice.
Why This Recipe Works
- Foil helps the rice cook: Covering the casserole tightly with foil traps steam, helping the rice cook evenly as the chicken bakes.
- Uses mostly pantry items: Aside from the chicken, the ingredients are shelf-stable, so you can stock up ahead of time and keep everything on hand for an easy dinner.
- Seared chicken levels it up: Searing the chicken first adds color and another layer of savory flavor before it goes into the casserole.
Jump to:
- Old-Fashioned Chicken and Rice Casserole at a Glance
- Why This Recipe Works
- Ingredients
- Variations
- Rice and Chicken Swaps
- How to Make Old-Fashioned Chicken and Rice Casserole
- Expert Tips
- Serving Suggestions
- Old-Fashioned Chicken and Rice Casserole Recipe FAQs
- More Easy Casserole Recipes
- Old-Fashioned Chicken and Rice Casserole
Ingredients
You'll find the key components of this chicken and rice casserole with cream of chicken soup listed below.
- Rice: Use long-grain white rice for this recipe. Instant rice can turn mushy, while brown rice needs more liquid and a longer cooking time.
- Chicken breasts: Choose chicken breasts that are similar in thickness so they finish cooking with the rice. If they're thick, halve them horizontally or pound them to an even thickness.
- Canned soup: Use any two cans of condensed cream-of soups you like; I use cream of chicken and cream of mushroom. Choose low-sodium varieties when possible for better control of the saltiness of the final dish. You can try this recipe with 1 ½ cups of my mushroom cream soup, too.
- Cheese: Shred the cheese fresh for the best melt. Cheddar is my favorite here, but mozzarella or another good melting cheese works well, too.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add veggies: Stir 1 cup of your favorite diced or chopped vegetable, such as carrots, peas, or small broccoli florets, into the rice mixture before baking for extra color, texture, and nutrients.
- Cracker topping: Crush 20 Ritz crackers and toss them with 2 tablespoons melted butter. Sprinkle the mixture over the casserole before baking for a crisp, buttery topping.
Rice and Chicken Swaps
Below are some easy swaps you can try when you make my chicken and rice with onion soup mix.
| Swap | Liquid Change | Bake Time Change | Result |
| Brown rice | Add ½ cup of broth (2½ cups total) | 75-90 minutes, covered | Chewier and nuttier. Baking longer can dry out chicken breasts, so boneless thighs are a better choice for this swap. |
| Instant rice and cooked chicken | Reduce the broth to 1 ½ cups | 25-30 minutes, covered | Softer, less distinct grains. Since instant rice cooks quickly, use fully cooked chicken rather than raw chicken. |
| Boneless, skinless thighs | None | 45-50 minutes, covered | Juicier and more forgiving than breasts. Sear them the same way and cook the casserole until they reach 165°F. |
| Bone-in, skin-on chicken pieces | None | 60-70 minutes covered, uncover for the last 15 minutes | Adds richer flavor and can give you crispier skin. A longer bake will soften the rice. Check the chicken in the thickest part and cook to 165°F. |
Rice varieties and brands can absorb liquid differently, so the brown rice and instant rice adjustments are starting points and may need slight changes depending on the package directions and your results.
How to Make Old-Fashioned Chicken and Rice Casserole
Preheat your oven to 375°F and lightly grease a 9x11 baking dish before you get started on prep for this baked chicken and rice with uncooked rice and canned cream soup.
Step 1: Season the chicken. Generously sprinkle the spices onto each side of the chicken breasts.
Step 2: Sear the chicken. Heat your skillet with oil, then sear each side of the chicken breasts for about 2-3 minutes, or until golden brown (they don't need to be fully cooked).
Step 3: Make the soup mixture. Combine the ingredients for the soup mixture in a mixing bowl with the rice and whisk until it's well incorporated.
Step 4: Transfer to the baking dish. Pour the rice mixture into the baking dish and lay the chicken breasts in a single layer on top.
Step 5: Cover and bake. Cover the casserole with foil and bake it for 45-50 minutes or until the chicken and rice are fully cooked.
Step 6: Garnish and finish baking. Sprinkle the fried onions and cheese on top. Bake for an additional 5-10 minutes uncovered until the top is golden brown. Serve a scoop with broiled asparagus on the side!
Expert Tips
- Check the chicken with a thermometer: The chicken is done when the thickest part reaches 165°F. If your breasts are different sizes, check each piece individually.
- Let it rest before serving: Let the casserole rest for 10 minutes after baking. This gives the rice time to settle and helps the sauce thicken.
- Prepare ahead: Assemble the casserole up to 24 hours in advance, without the cheese and fried onions. Cover and refrigerate until you're ready to bake, then add the cheese and onions before baking. Add 10-15 minutes to the baking time since it will be cold going into the oven.
- Storage directions: Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, let the baked casserole cool completely, wrap it well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating methods: Reheat the casserole at 350F, covered, for about 20-25 minutes, adding a splash of broth to keep it moist. For single portions, microwave for 2-3 minutes, stirring or checking halfway, until heated through.
This taco rice casserole is another tasty baked recipe featuring rice!
Serving Suggestions
- Add something green: Serve with broccoli salad, green beans with bacon, or a simple garden salad for a fresh contrast to the rich casserole.
- Round out a potluck: Bring the casserole to a church supper, family gathering, or potluck where a hearty, scoop-and-serve dish is easy to share.
- Try some bread: Enjoy it with biscuits made with cream cheese or crusty bread so there's something to enjoy with any extra sauce.
Old-Fashioned Chicken and Rice Casserole Recipe FAQs
If the rice is still crunchy, add a splash of hot chicken broth, cover the casserole again, and bake for another 10-15 minutes, or until the rice is tender.
No. Use uncooked long-grain white rice and add it directly to the casserole. It cooks as the casserole bakes.
Yes. Covering the casserole tightly with foil traps the steam needed to cook the rice. Keep it covered for the main baking time, then follow the recipe's instructions for adding the cheese and onions.
Sure! Since the chicken is already cooked, add it during the last 15-20 minutes of baking so it warms through without drying out.
Old-Fashioned Chicken and Rice Casserole
Equipment
- Large baking dish Ideally 9 x 11 inches or equivalent
- Aluminum foil or casserole dish lid
Ingredients
- 3-4 boneless, skinless chicken breasts
Soup Mixture
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 10.5-ounce can condensed cream of chicken soup
- 2 cups chicken broth
- 1 ½ cups long grain rice rinsed
- 1 1-ounce packet Dry Onion Soup Mix or 54 gram size
Seasoning Chicken Breasts
- Salt
- Pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil
Optional
- ½-1 cup shredded cheddar cheese if desired
- ½ cup crispy fried onions if desired under cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly oil your casserole dish with oil or cooking spray.
- Season both sides of the chicken breasts with a little salt, pepper, Italian seasoning, onion powder, and garlic powder.
- In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, sear the seasoned chicken breasts for about 2-3 minutes on each side until they are all golden brown. This step will lock in all the flavor of your chicken. Once seared, remove the chicken breasts from the skillet and set them aside.
- In a large bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, long grain rice, and onion soup mix. Stir the ingredients well to combine.
- Transfer the soup mixture to the prepared casserole dish and place the brown chicken breasts evenly on top of the rice mixture in the casserole dish.
- Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 45-50 minutes or until the rice is cooked through and the chicken breasts are fully cooked.
- Sprinkle crispy fried onions and then shredded cheddar cheese on top of the casserole during the last few minutes of baking for a wonderful cheesy finish, if desired.
- Once done, remove the casserole from the oven and let it sit for a few minutes before serving to allow the flavors to meld together. Serve this tasty chicken breast casserole hot and enjoy!
Video
Notes
- If the rice is still crunchy, add a splash of hot chicken broth, cover the casserole, and bake for another 10-15 minutes, or until the rice is tender.
- Let the casserole rest for 10 minutes after baking to give the rice time to settle and the sauce a chance to thicken.
- Check the thickest part of the chicken with a meat thermometer; it should reach 165F. If the breasts are different sizes, check each piece individually.
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