Go Back

Easy Chicken and Rice Casserole - Cozy, Reliable, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (or 6–8 thighs)
  • Rice: 1 cup long-grain white rice (uncooked)
  • Broth: 2 cups low-sodium chicken broth
  • Cream soup: 1 can (10.5 oz) cream of chicken soup
  • Onion and garlic: 1/2 cup finely chopped onion, 2 cloves garlic (minced) or 1 teaspoon garlic powder
  • Butter or olive oil: 2 tablespoons
  • Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon dried thyme (or Italian seasoning)
  • Frozen vegetables (optional): 1–2 cups peas and carrots or mixed vegetables
  • Cheese (optional): 1 cup shredded cheddar or Monterey Jack
  • Fresh parsley (optional): For garnish
  • Nonstick spray: For greasing the baking dish

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray.
  2. Season the chicken: Pat the chicken dry. Sprinkle both sides with salt, pepper, paprika, and thyme. Set aside.
  3. Mix the base: In the baking dish, stir together the uncooked rice, chicken broth, cream of chicken soup, onion, and garlic. If using frozen veggies, fold them in now. The mixture should be evenly combined.
  4. Nestle the chicken: Place the seasoned chicken on top of the rice mixture. Drizzle with melted butter or olive oil for extra moisture and flavor.
  5. Cover and bake: Tightly cover the dish with foil. Bake for 45 minutes.
  6. Check and finish: Remove the foil. If using cheese, sprinkle it over the chicken and rice. Bake uncovered for another 15–20 minutes, until the rice is tender and most of the liquid is absorbed. The chicken should reach 165°F in the thickest part.
  7. Rest and serve: Let the casserole rest for 5–10 minutes so the rice can finish steaming and set. Sprinkle with chopped parsley and serve warm.