This easy chicken and rice casserole is a cozy one-pan dinner with simple ingredients like tender chicken, creamy rice and melty cheddar. Prep takes just 5 minutes!

I love a hearty one-dish dinner, and this easy chicken and rice casserole is right up there with my chicken broccoli divan, chicken and noodle casserole, and chicken tetrazzini.

Close-up of cheesy chicken and rice casserole being scooped from a blue-rimmed baking dish.

This post may contain affiliate links. Read disclosure policy.

Key Takeaways: Easy Chicken and Rice Casserole

  • Savory, flavorful rice: Chicken broth, cream of chicken soup and onion soup mix bring rich flavor as everything bakes together.
  • Easy one-dish dinner: The chicken and rice cook together in the same casserole dish, with cheddar stirred in and melted over the top.
  • Fluffy, tender rice: The covered casserole traps steam, helping the rice cook perfectly every time.

Why I Love This Recipe

I love how easy this chicken and rice casserole is to prep and bake in one dish. It’s savory and cheesy with the comforting feel of my one-pot chicken and rice or chicken broccoli rice casserole, but with an even more simple prep for busy weeknights!

It’s a hearty family dinner when I want something hands off and satisfying. If you love easy casseroles, try my poppy seed chicken casserole or chicken stuffing casserole next.

XO - Jamielyn

Ingredient Notes

Ingredients for chicken and rice casserole, including chicken breasts, white rice, cream of chicken soup, chicken broth, onion soup mix, cheddar, salt and pepper.

Find the full printable recipe with specific measurements below.

  • Chicken breasts: Use boneless, skinless breasts. Trim and cut thicker pieces so they cook evenly.
  • Long-grain white rice: Add it uncooked so it cooks in the casserole. Instant rice isn’t a good substitute.
  • Onion soup mix: It adds savory flavor; ranch seasoning works as a swap.
  • Chicken broth: It gives the rice more flavor as it cooks.
  • Cream of chicken soup: It makes the casserole creamy. Cream of mushroom or celery also works, use a gluten free version or try my homemade cream of chicken soup.
  • Cheddar cheese: Stir some into the rice mixture and melt more over the top. You can leave it out, but the casserole won’t have the same cheesy finish.

4 Ingredient Chicken and Rice Casserole

You can make an easy 4-ingredient chicken and rice casserole with chicken, rice, chicken broth and cream of chicken soup, but I think the onion soup mix and cheddar make it even more flavorful.

How to Make Chicken Rice Casserole

Chicken breasts seasoned with onion soup mix, salt and pepper in a baking dish.

Step 1: Heat the oven to 350°F and grease a 9×13-inch baking dish. Arrange the chicken in the dish and season with onion soup mix, salt and pepper.

Uncooked chicken and rice casserole in a baking dish, covered with broth and cream sauce.

Step 2: Whisk the cream of chicken soup and chicken broth until smooth. Stir in the uncooked rice and half the cheddar, then pour the mixture over the chicken.

Baked chicken and rice casserole as a fork loosens the rice around the chicken.

Step 3: Cover the dish tightly with foil and bake for 70 to 75 minutes, until the rice is tender and the chicken is cooked through. Keep the foil on while it bakes so the rice cooks in the steam.

Cheesy chicken and rice casserole topped with parsley in a white baking dish.

Step 4: Let the chicken rice casserole rest for 5 minutes, then fluff the rice with a fork. Sprinkle the remaining cheddar over the top and let it melt before serving. I love to serve this one meal with a chopped salad.

Overhead view of one pan chicken and rice casserole topped with parsley in a white baking dish.

Variations

  • Add vegetables: Stir in mixed vegetables, carrots or mushrooms before baking.
  • Switch the seasoning: Use Italian dressing mix in place of the onion soup mix.
  • Change the cheese: Swap cheddar for Monterey Jack or Colby Jack.
  • For a four-ingredient chicken rice casserole, leave out both the cheddar and onion soup mix. The remaining main ingredients are chicken, rice, chicken broth and cream of chicken soup.
  • For a pressure-cooker meal, try my Instant Pot chicken and rice.

Recipe Tips

  • Cover tightly with foil: Trapped steam helps the rice cook evenly, so keep the foil on during baking.
  • Arrange chicken in one layer: Avoid overlapping the pieces so they cook evenly.
  • Let it rest before fluffing: A 5-minute rest gives the rice time to absorb the remaining liquid.
  • Grate the cheddar fresh: It melts more smoothly into the casserole than pre-shredded cheese.

Easy Chicken and Rice Casserole FAQs

Can I make this a 4-ingredient chicken and rice casserole?

Yes. Leave out the onion soup mix and cheddar. The four main ingredients are chicken, rice, chicken broth and cream of chicken soup. Add salt and pepper to taste; they aren’t included in the count. The casserole will have a milder flavor without the soup mix.

Can I make this a 5-ingredient chicken and rice casserole?

Yes. Omit the cheddar but keep the onion soup mix. That leaves five main ingredients: chicken, rice, onion soup mix, chicken broth and cream of chicken soup. Add salt and pepper to taste.

Can I use precooked chicken?

While it would work, I don’t recommend it. The rice needs the full baking time to cook, and precooked chicken may dry out while the casserole bakes.

Can I use brown rice?

I haven’t tested this recipe with brown rice. It needs more liquid and a longer cooking time, so you may need up to an additional ½ cup of broth. Check that the rice is tender and the chicken is cooked through before serving.

Summarize and Save This Recipe Content On:

ChatGPT
Gemini
Claude
A serving of cheesy chicken and rice casserole with parsley on a plate.

More easy chicken recipes include Swiss chicken bake, chicken crescent rolls and chicken enchilada casserole.

More Chicken Casserole Recipes

See all
See all
Close-up of cheesy chicken and rice casserole being scooped from a blue-rimmed baking dish.

Chicken and Rice Casserole Recipe

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8
This easy chicken and rice casserole has tender chicken, fluffy rice, savory flavor and melty cheddar, with just 5 minutes of prep.
Print Pin This! Rate Add Us as a Trusted Google Source

Ingredients 

  • 1 ½ pounds boneless skinless chicken breasts , pounded to about ½-inch thick
  • 1 cup long grain white rice , uncooked
  • 2 Tablespoons onion soup mix , or ranch seasoning
  • 1 ¾ cups chicken broth
  • 10 ounces cream of chicken soup , can sub for cream of mushroom or celery
  • 1 ½ cups shredded cheddar cheese , divided
  • salt and pepper , to taste

For serving: Freshly chopped parsley, thyme or basil

Instructions

  • Preheat the oven to 350°F. Spray or butter the bottom of 9×13-inch baking dish.
  • Trim any fat from the chicken and pound or cut down to 1/2" thickness. Place the chicken onto the bottom of the pan and season with ranch seasoning, salt and pepper.
  • Whisk together the cream of chicken soup and broth. Stir in the rice and 1/2 cup cheese if desired and then pour over the top of the chicken and rice. Cover with foil tightly and bake for 70 to 75 minutes, or until chicken is cooked and rice is tender. The trapped steam is what cooks the rice, so avoid lifting the foil during baking.
  • Pull out of the oven and open corners to release some steam. Let sit for 5 minutes. Fluff with a fork and then add a cup of cheese over top if desired and allow to melt. Then add fresh herbs if desired and serve hot.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Rice: Use long-grain white rice for best results. Do not use instant rice. I have not tested with brown rice, but it will require additional liquid and a longer cooking time.
Chicken: For even cooking, use chicken breasts that are similar in size and pound thicker pieces to about 1/2-inch thick, for me that was 2. Arrange in a single layer without overlapping.
Omit the cheese if desired, although we love how cheesy it is.
Add-ins: Stir in broccoli, peas or mixed vegetables for an easy all-in-one meal. Frozen vegetables can usually go in straight from the freezer.
Storage: Store leftovers in a covered container in the refrigerator for up to 3 to 4 days. Add a splash of broth before reheating if the rice seems dry.

Nutrition

Calories: 308kcal, Carbohydrates: 23g, Protein: 26g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 79mg, Sodium: 828mg, Potassium: 398mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 304IU, Vitamin C: 1mg, Calcium: 170mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.