5.0 from 15 votes
Chicken And Rice Casserole
This Chicken and Rice Casserole is the ultimate comfort food—creamy, cheesy, and packed with tender chicken and perfectly cooked rice. A one-pan, no-fuss dinner that’s ready in just over an hour! Perfect for busy weeknights, meal prep, or feeding a crowd.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6
Calories: 313 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
Ingredients
- 1 cup long-grain rice uncooked
- 10.5 ounces condensed cream of chicken soup 1 small can
- 10.5 ounces condensed cream of mushroom soup 1 small can
- 1½ cups chicken broth low sodium or no sodium added
- 1 small onion diced
- 1 cup frozen vegetables peas, carrots, corn, green beans
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1½ pounds chicken breasts boneless, skinless, cut into bite-size pieces
- ½ cup cheddar cheese shredded
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the diced onion, frozen mixed vegetables, garlic powder, onion powder, and salt and pepper.
- Mix in the bite-sized chicken pieces, ensuring they are well-coated with the rice and soup mixture.
- Pour the mixture into a 9x13 inch baking dish. Spread evenly. Sprinkle the shredded cheddar cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the rice is tender, and the chicken is cooked through.
- Let the casserole stand for a few minutes after removing it from the oven. This helps everything set up nicely.
Cup of Yum
Notes
- Rice Matters – I always use long-grain white rice for the best texture. Brown rice? It works, but needs more liquid and extra bake time.
- No Mushy Chicken! – Cutting the chicken into bite-sized pieces helps it cook evenly with the rice. No need to pre-cook—it stays juicy as it bakes.
- Condensed Soups = Easy & Foolproof – I use store-bought soups because they make this dish quick and simple. If you want homemade, swap for a roux-based sauce with broth and cream.
- Keep it Covered! – The foil traps steam so the rice cooks properly. Don’t skip this step!
- Check for Doneness – If the rice is still a little firm at the end, cover and bake for another 5-10 minutes.
- Storage & Freezing: Store leftovers in the fridge for up to 4 days. To freeze, assemble and freeze before baking, then bake from frozen at 375°F for 60-70 minutes.
Nutrition Information
Serving
1serving
Calories
313kcal
(16%)
Carbohydrates
20g
(7%)
Protein
33g
(66%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
88mg
(29%)
Sodium
926mg
(39%)
Potassium
664mg
(19%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1759IU
(35%)
Vitamin C
6mg
(7%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 313
% Daily Value*
| Serving | 1serving | |
| Calories | 313kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 88mg | 29% |
| Sodium | 926mg | 39% |
| Potassium | 664mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1759IU | 35% |
| Vitamin C | 6mg | 7% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.