Creamy Chicken and Rice Casserole is a delicious, no-fuss dinner idea. With tender chicken breasts and creamy rice, this casserole is a comforting meal that’s perfect for any busy weeknight.
Table of contents
Casseroles are great family friendly dinners that often offer leftovers for a lunch or meal the next day. A couple more of our favorite casseroles are this Chicken Taquito Casserole, and the delicious Bell Pepper Casserole.
Recipe Ingredients
- Chicken Breast
- White Rice
- Cream of Mushroom Soup
- Cream of Chicken Soup
- Milk
- Chicken Broth
- Bacon
- Dry Onion Soup Mix
- Garlic Powder
- Onion Powder
- Paprika
- Shredded Cheddar Cheese
- Salt & Pepper
- Olive Oil
Tips and Variations
- Don’t Overcook the Chicken: Searing the chicken before baking locks in the flavor, but it doesn’t need to be fully cooked in the skillet. Let the oven do most of the work!
- Different Soup Base: Try swapping out the cream of mushroom soup for cream of celery or cream of broccoli for a different flavor profile. You could also substitute a little sour cream for the second can of soup.
- Vegetable Boost: Add chopped vegetables like broccoli, carrots, or peas to make it a more complete meal.
Recipe Directions
Start by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
In a medium skillet, cook the diced bacon over medium heat until crispy. Once done, remove the bacon from the pan and set it aside on a paper towel-lined plate to drain excess grease.
- Step 1: Season your chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Step 2: In the same skillet used for the bacon, sear the chicken for 2-3 minutes on each side until lightly browned. Don’t worry if the chicken isn’t fully cooked—it will finish cooking in the oven.
- Step 3: In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, milk, and half of the dry onion soup mix. Stir the mixture until it’s well combined and creamy.
- Step 4: Pour the creamy rice mixture into your prepared baking dish, making sure to spread it evenly.
- Step 5: Lay the seared chicken breasts on top of the rice mixture. Sprinkle the remaining onion soup mix over the chicken for added flavor.
- Step 6: Cover the baking dish tightly with aluminum foil and bake for 45-50 minutes. Check to make sure the chicken is fully cooked and the rice is tender. For a golden, crispy finish, remove the foil during the last 10 minutes of baking.
- Step 7: If you’d like, sprinkle the cooked bacon and shredded cheddar cheese on top during the final minutes of baking. This adds a delightful crunch and cheesy goodness to the casserole.
- Step 8: Once your casserole is done, garnish with fresh parsley for a pop of color and freshness. Serve hot and enjoy!
This hearty chicken and rice casserole is the perfect comfort food. With tender chicken and creamy rice, this meal is easy to prepare and sure to please everyone at the dinner table.
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Mom Tip
This chicken and rice casserole also makes for excellent leftovers. It reheats well, making it a great option for meal prepping or next-day lunches. Simply store it in an airtight container in the refrigerator for up to 3 days.
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Printable Recipe
Creamy Chicken and Rice
Ingredients
- 4 Slices Bacon diced
- 4 Chicken Breasts boneless and skinless
- 1 cup White Rice Long-grain, uncooked
- 10.5 ounce Cream of Mushroom Soup can
- 10.5 ounce Cream of Chicken Soup can
- 1 ¾ cups Chicken Broth
- 1 cup Milk
- 1 packet Onion Soup Mix dry
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper or to taste
- ½ cup Cheddar Cheese shredded
- Fresh Parsley chopped for garnish
Instructions
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
- In a medium skillet, cook the diced bacon over medium heat until crispy. Once done, remove the bacon from the pan and set it aside on a paper towel-lined plate to drain excess grease.
- Season your chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- In the same skillet used for the bacon, sear the chicken for 2-3 minutes on each side until lightly browned. Don’t worry if the chicken isn’t fully cooked—it will finish cooking in the oven.
- In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, milk, and half of the dry onion soup mix. Stir the mixture until it’s well combined and creamy.
- Pour the creamy rice mixture into your prepared baking dish, making sure to spread it evenly.
- Lay the seared chicken breasts on top of the rice mixture. Sprinkle the remaining onion soup mix over the chicken for added flavor.
- Cover the baking dish tightly with aluminum foil and bake for 45-50 minutes. Check to make sure the chicken is fully cooked and the rice is tender. For a golden, crispy finish, remove the foil during the last 10 minutes of baking.
- If you’d like, sprinkle the cooked bacon and shredded cheddar cheese on top during the final minutes of baking. This adds a delightful crunch and cheesy goodness to the casserole.
- Once your casserole is done, garnish with fresh parsley for a pop of color and freshness. Serve hot and enjoy!
Notes
-
- Don’t Overcook the Chicken: Searing the chicken before baking locks in the flavor, but it doesn’t need to be fully cooked in the skillet. Let the oven do most of the work!
-
- Different Soup Base: Try swapping out the cream of mushroom soup for cream of celery or cream of broccoli for a different flavor profile. You could also substitute a little sour cream for the second can of soup.
-
- Vegetable Boost: Add chopped vegetables like broccoli, carrots, or peas to make it a more complete meal.
Mel
This was really good. I did take my chicken out 2/3 the way through because I checked the temp and they were done cooking.I baked my meal in the same pan I made the bacon, because why not 🙂 This meal was very filling.