I packed this Old-Fashioned Chicken and Rice Casserole with plenty of savory ingredients to ensure it has tons of flavor. It's one of my favorite ways to use both cream of chicken and cream of mushroom soup. Together, they add enough moisture to cook the rice right in the oven, saving you time. I promise, it's just as good as Grandma's chicken and rice!
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I season the chicken breasts simply and give them a quick sear to add depth of flavor to this dish. The secret ingredient is the dry onion soup mix. It makes this southern chicken and rice incredibly delicious without being overly salty.
If you like easy chicken recipes, you will love this Oven Baked BBQ Chicken for sure.
There are so many different meals that you could make when cooking with chicken breasts, the list is endless. I've included a few of the many ones I have on this site for you to see, starting with my Mexican Chicken and Rice which is great for those of you that like a bit of spice.
My Oregano Chicken is also really good and is definitely worth checking out. My Crockpot Hawaiian Chicken appeals to people who like the sweetness pineapple adds to a recipe. My Crock Pot Bourbon Chicken is popular with chicken lovers everywhere...I couldn't forget to mention it here!
Why You'll Love This Chicken Casserole with Rice Recipe
- Made of mostly pantry items: Besides the chicken, the rest of the ingredients are shelf stable, so you can buy them ahead of time and keep them in your pantry for convenience.
- Kid-approved: Even the pickiest eaters-including kids-adore this chicken and rice with cream of mushroom soup!
- Customizable recipe: This is a simple base recipe that you can alter and make your own.
Ingredients
Here are all of the components needed to make this amazing chicken and rice bake with cream of chicken soup. You should be able to find everything at your local grocery store!
- Chicken breasts: I use boneless skinless chicken breasts for this recipe. I don't slice them, either. I sear and bake them whole and cut them when serving. It's so easy!
- Cream soups: I chose cream of chicken soup and cream of mushroom soup. These pair perfectly with the chicken and onion soup mix.
- Chicken broth: This is added for moisture to help cook the rice in the oven.
- Rice: Long-grain white rice works great here. Ensure that you rinse your rice thoroughly before adding to the other ingredients.
- Dry onion soup mix: Any brand of dry onion soup mix is perfect!
- Spices: I seasoned the chicken breasts with salt, pepper, onion powder, garlic powder, and Italian seasoning. This combination added just the right amount of flavor to the meat without overpowering the casserole.
- Olive oil: Any oil may be used here. Olive oil is my favorite for searing chicken.
- Garnishes: You can top the chicken mushroom rice casserole with crispy fried onions and shredded cheddar during the last few minutes of baking for texture.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chicken and rice with veggies: Try adding diced carrots, peas, and broccoli for more nutrients.
- Garlic parmesan chicken and rice: Add fresh garlic and herbs like thyme and parsley. Then finish the dish with freshly grated parmesan.
- Southwest chicken and rice: Swap the dry onion soup mix for taco seasoning and add black beans and corn for a southwest twist. Garnish with avocado and diced tomatoes!
How to Make Chicken and Rice Casserole
Here are all the steps to prepare and bake this old-fashioned chicken casserole with rice and cream of chicken soup. I recommend allowing your oven to preheat to 350°F while you work on the chicken. You'll also want to grease your 9x13-inch baking dish to prevent sticking.
Step 1: Season the chicken. Coat each side of the chicken breasts with salt, pepper, onion powder, and Italian seasoning.
Step 2: Sear the chicken. Heat a skillet over medium-high heat. Once it's hot, add the olive oil. Sear each side of the chicken breasts for about 2-3 minutes or until they develop a golden-brown crust. Set the chicken aside.
Step 3: Make the soup mixture. Combine the cream of mushroom and chicken soups, broth, rice, and onion soup mix in a large mixing bowl. Stir the mixture well until all of the ingredients are well incorporated.
Step 4: Transfer to the baking dish. Pour the rice mixture into the bottom of the prepared baking dish and spread it around evenly. Then, place the seared chicken breasts on top.
Step 5: Cover and bake. Cover the pan with aluminum foil and bake for 45-50 minutes.
Step 6: Add garnishes and finish baking. Remove the foil and sprinkle crispy onions and cheddar cheese on top if you like. Then, put the casserole back into the oven for about 5 minutes or until the cheese is melted. Allow the chicken and rice to cool and rest for 5-10 minutes before serving.
⭐Hint: The chicken breasts will not be fully cooked after you sear them. This step is just to add color. They will continue to cook in the casserole in the oven.
If you love easy recipes like this one, you may also enjoy my Ham and Rice Casserole. My Spinach Rice is super satisfying as well. After you try this recipe, check them out...they're both worth a look!
If you want to spice up this chicken and rice casserole, try checking out my Beef Taco Skillet with Rice. My Taco Hashbrown Casserole Crockpot is great if you want to make a run for the border. And, don't forget about my Frito Pie Casserole when doing a Mexican themed party night. All of those recipes are tried, tested and true. Give them a shot and you'll see!
Storage Directions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezing: Once the casserole is cooled, cover it tightly with plastic wrap and store it in the freezer for up to 3 months. You can thaw it or bake it frozen.
- Reheating: You can reheat a portion in the microwave for 1-2 minutes or until warmed through.
- Make Ahead: Prepare the casserole up to 24 hours in advance and store it in the refrigerator. Bake it when you're ready to eat! I suggest removing it from the fridge and letting it sit at room temperature for 30 minutes before baking.
Serving Suggestions
- Veggies: Serve this rich and creamy southern chicken and rice recipe with an easy side dish. I recommend Honey Maple Carrots, Broiled Asparagus, or Roasted Red Cabbage Steaks.
- Dessert: Finish the meal with a sweet treat like Chocolate Covered Blueberries or Cookie Dough Stuffed Oreos.
- Make a fresh tossed salad to serve alongside this casserole.
Recipe Tips
- Test the rice: Ensure that the rice is thoroughly cooked by testing it since not all ovens perform the same. No one wants crunchy rice!
- Use a meat thermometer: If you are unsure if the chicken is fully cooked, use a thermometer. It must be cooked to 165° F for safety.
- Don't skip the foil: Covering the casserole ensures that it keeps in moisture as it cooks. This is key for perfectly cooked rice.
Recipe FAQs
Yes. Since it is fully cooked, add it during the last 15-20 minutes so it doesn't dry out.
Sure! You can use any reduced-fat or low-sodium variety if you prefer.
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More Delicious Casserole Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Chicken and Rice Casserole with Cream of Mushroom Soup
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!
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Notes
- Test the rice: Ensure that the rice is thoroughly cooked by testing it since not all ovens perform the same. No one wants crunchy rice!
- Use a meat thermometer: If you are unsure if the chicken is fully cooked, use a thermometer. It must be cooked to 165° F for safety.
- Don't skip the foil: Covering the casserole ensures that it keeps in moisture as it cooks. This is key for perfectly cooked rice.
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