One-Pot Baked Chicken and Rice Casserole
A classic comfort food casserole that combines tender chicken breasts with creamy soup-based rice in a single baking dish. The chicken cooks directly atop seasoned minute rice, absorbing flavors while the onion soup mix adds savory depth. Creamy, convenient, and minimal cleanup make this ideal for weeknight family dinners. This version uses canned soups and instant rice for a quick assembly and hands-off cooking time.
Ingredients
- 1 tablespoon unsalted butter
- 1 10-ounce can cream of chicken soup
- 1 10-ounce can cream of mushroom soup
- 2 cups minute ricelong-grain white rice2:3texture change; increase water to 15 ounces and baking time to 1 hour 45 minutes
low
- 10 ounces water
- ½ teaspoon fresh cracked black pepper
- 4 boneless skinless chicken breasts, about 1 1/4 pounds
- 1 1-ounce envelope onion soup mix1 tablespoon dried minced onion plus 1/2 teaspoon garlic powdercustomhomemade seasoning
high
Instructions
- 1
Preheat oven to 350F.
- 2
Grease a 9x13-inch baking dish with butter.
- 3
Mix cream of chicken soup, cream of mushroom soup, rice, water, and black pepper in a large bowl until combined.
- 4
Pour rice mixture into prepared baking dish and spread evenly.
- 5
Arrange chicken breasts on top of rice.
- 6
Sprinkle onion soup mix evenly over chicken.
- 7
Cover dish tightly with foil.
- 8
Bake until chicken is cooked through, about 1 to 1 1/2 hours.
- 9
Serve immediately.
Tips
Do not remove foil during baking to keep rice moist and chicken tender; only check doneness at final time.
Shred leftover chicken and stir into rice for texture variation or use in salads and wraps.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F for 15-20 minutes until heated through.
Assemble completely before baking, cover with foil, and refrigerate up to 1 day. Add 10-15 minutes to baking time if starting from cold.
Serve directly from baking dish with crusty bread, green salad, or steamed vegetables on the side.
Common Mistakes
Do not skip foil covering to avoid rice drying out and chicken becoming tough.
Do not stir rice mixture after adding chicken to prevent uneven cooking.
Do not use boiling water as it can cook soup unevenly; use room temperature water.
Substitutions
Dairy-Free Swaps
General Alternatives
high
low
FAQ
Can I use fresh chicken instead of boneless breasts?
Yes, use bone-in, skin-on breasts or thighs, but increase baking time by 15-20 minutes and ensure internal temperature reaches 165F at thickest point.
What if I do not have minute rice?
Use long-grain white rice in a 2-to-3 ratio (about 1 1/3 cups), increase water to 15 ounces, and extend baking time to 1 hour 45 minutes for proper absorption.
How long can I keep leftovers?
Store covered in refrigerator up to 3 days. Freeze in airtight container up to 2 months; thaw overnight and reheat at 350F for 20-25 minutes covered.