The Ultimate One-Pan Creamy Chicken and Rice Casserole: An Easy Family Dinner
Discover the magic of a truly effortless and incredibly satisfying meal with our updated Chicken and Rice Casserole. This isn’t just a dinner; it’s a culinary hug, a comforting classic reimagined for modern kitchens. Picture this: succulent, tender chicken breasts nestled in a bed of perfectly cooked, creamy rice, all infused with rich, savory flavors. This is a true one-pan wonder that delivers maximum flavor with minimal cleanup, making it the perfect solution for busy weeknights or a relaxed family gathering. Crafted with simple, readily available ingredients like chicken breasts, a trio of creamy soups, hearty chicken stock, and fresh diced celery, this casserole promises a soul-warming experience that will quickly become a cherished family favorite. Forget complicated recipes and endless dishes – this is the straightforward comfort food you’ve been craving.
Why You’ll Love This Chicken and Rice Casserole
This isn’t just any chicken and rice casserole; it’s the culmination of years of testing and refinement, an updated version of our highly popular Baked Chicken and Rice Recipe. Since its initial publication in September 2015, I’ve gone through three new ovens, and with each one, the recipe demanded rigorous re-testing. We’ve heard feedback from many of you about issues like crunchy rice on top or surprisingly dry chicken – common challenges when dealing with oven variations and precise cooking times.
My goal was to perfect this dish without resorting to “Minute Rice” or instant rice, as I, like many of you, prefer to cook with regular long-grain white rice. It’s a pantry staple that delivers superior texture and flavor when cooked correctly. So, I embarked on a mission, testing this easy chicken and rice casserole recipe numerous times until I achieved the ideal balance: perfectly creamy, fully cooked rice and exceptionally tender, juicy chicken every single time.
The secret lay in a few crucial adjustments: carefully increasing the oven temperature for the initial baking phase, then adjusting it again once the chicken was added, and critically, stirring the rice midway through. This stirring step is a game-changer, ensuring that every grain of rice absorbs moisture evenly, preventing any crunchy bits on the top or bottom, and guaranteeing that luscious, creamy consistency throughout.
This classic, old-school chicken and rice dish is celebrated for its simplicity and the heartwarming comfort it brings. It’s an easy casserole recipe that truly lives up to its promise, requiring only a handful of simple ingredients and minimal effort for maximum deliciousness. You can prepare the rice mixture directly in your baking pan for even less cleanup, though for this particular demonstration, I opted for a mixing bowl. This adaptability is just another reason why this dish shines as a go-to family meal.
If you love the ease and satisfaction of casseroles, you might also enjoy some of our other cherished recipes, such as the hearty Frito Pie Casserole, the flavorful Chile Relleno Casserole, our indulgent Million Dollar Baked Spaghetti, the cheesy goodness of Beefaroni Recipe with Cheese, the comforting Chicken Stuffing Casserole, and the ever-popular Chicken Spaghetti No Rotel. Each offers a unique blend of flavors and convenience, perfect for any occasion.
For a complete list of ingredients, precise measurements, and detailed instructions, please refer to the comprehensive recipe card provided below.
How to Make the Perfect Chicken and Rice Casserole
Crafting this delicious, creamy chicken and rice casserole is a straightforward process, designed for ease and guaranteed success. Follow these simple steps to bring a truly satisfying meal to your table.
- Prepare Your Oven and Dish: Begin by preheating your oven to 350º F (175º C). This initial temperature is crucial for the rice to cook gently and evenly. While the oven heats, lightly spray a 9×13-inch baking dish with nonstick cooking spray. This simple step ensures that your casserole won’t stick, making serving and cleanup much easier.
- Mix the Creamy Rice Base: In a generously sized bowl, whisk together the three cans of creamy soup: cream of mushroom, cream of chicken, and cream of celery. This trio forms the rich, flavorful foundation of your casserole. Next, add one can-full of chicken broth – simply fill an empty soup can to the rim for the perfect measurement. Stir this mixture until it’s smooth and well combined. Then, fold in the uncooked long-grain white rice, finely diced celery (ensuring it’s small enough to soften beautifully during baking), and a dash of black pepper. The rice will slowly absorb these incredible flavors as it cooks, becoming wonderfully creamy.
- First Bake: Rice Perfection: Pour the entire rice mixture into your prepared baking pan, spreading it evenly. This ensures all the rice has contact with the liquid. Cover the pan tightly with aluminum foil. This tight seal is crucial for trapping steam, which helps cook the rice thoroughly and keeps it moist. Bake for a full 1 1/2 hours at 350º F. This extended initial bake allows the long-grain rice ample time to soften and absorb the creamy liquid, setting the stage for a perfect texture.
- Stir, Increase Heat, Add Chicken: After 1 1/2 hours, carefully remove the casserole from the oven. Uncover it and give the rice mixture a thorough stir, bringing the bottom layers to the top. This ensures even cooking and prevents any dry or crunchy rice. Immediately increase your oven temperature to 400º F (200º C). While the oven heats up, season both sides of your boneless, skinless chicken breasts generously with kosher salt and black pepper. Place these seasoned chicken pieces directly on top of the now-creamy rice mixture, then crown each chicken breast with two 1/2-tablespoon pats of unsalted butter. The butter will melt into the chicken, keeping it incredibly moist and adding a rich flavor. Cover the pan tightly once more with aluminum foil and return it to the oven to bake for another 20 minutes.
- Final Bake and Rest: Uncover the casserole once more and gently stir the rice again, ensuring all parts are cooked evenly and preventing any crust from forming. Return it to the oven, uncovered this time, for another 10 minutes. During this final phase, keep a close eye on the chicken, baking it until its internal temperature reaches at least 163º F (73º C). Once cooked, remove the casserole from the oven and, crucially, let it rest for a minimum of 10 minutes. This resting period is vital: the rice will absorb any lingering liquid, achieving its ultimate creamy consistency, and the chicken’s internal temperature will naturally rise to a safe and perfectly juicy 165º F (74º C). This ensures tender, flavorful chicken without overcooking. Season to taste with additional salt and pepper if desired before serving.
Once your delectable Chicken and Rice Casserole has rested, it’s ready to be served! You have a couple of options for presentation: you can serve each guest a whole chicken breast atop a generous bed of the creamy rice, or for a more integrated experience, remove the chicken, dice it into bite-sized pieces, and gently mix it back into the rice mixture. This ensures every spoonful is packed with both chicken and rice. For a final flourish and a touch of freshness, garnish the casserole with a sprinkle of freshly chopped parsley. This not only adds a vibrant color but also a subtle herbaceous note that complements the rich flavors beautifully.
Expert Tips for a Perfect Casserole
Achieving the best results with your Chicken and Rice Casserole is easy with these helpful tips:
- Slice Chicken Evenly: When preparing your chicken breasts, be sure to slice them horizontally into even halves. This critical step ensures that all pieces cook uniformly, preventing some from drying out while others are still cooking through. Consistent thickness guarantees tender and juicy chicken throughout the dish.
- Adjust for Different Chicken Cuts: If you opt to use chicken tenders or boneless chicken thighs instead of breasts, be aware that their thickness and fat content might require a slight adjustment to the cooking time after the chicken is added. Generally, these cuts might need a few extra minutes to reach the ideal internal temperature.
- Prepare Your Pan Properly: Always spray your baking pan generously with nonstick cooking spray. I typically use a ceramic-coated casserole dish, which naturally helps prevent sticking, but a good coating of spray is extra insurance. This simple precaution makes cleanup a breeze and ensures your delicious casserole comes out in perfect portions.
- Oven Variations Matter: Remember that all ovens can vary in temperature and calibration. Therefore, the cooking times provided are general guidelines. While unlikely, if you find that your rice isn’t perfectly tender or your chicken isn’t fully cooked after the recommended time, simply cover the dish and pop it back into the oven for an additional 5-10 minutes. Trust your oven and your instincts!
- Stick to Long-Grain White Rice: This recipe has been specifically developed and tested using uncooked long-grain white rice for its unique texture and absorption properties. We have not tested it with instant rice or brown rice. If you choose to substitute with brown rice, you will definitely need to increase the amount of chicken stock and significantly extend the cooking time, as brown rice requires more liquid and longer to cook.
- Control the Sodium: For those mindful of sodium intake, you can easily use lower-sodium creamed soups and reduced-sodium chicken stock. This allows you to control the overall salt content of the dish, adding extra kosher salt to taste only if needed after the casserole is cooked.
- Dice Celery Small: Ensure the celery is finely diced, almost minced. This ensures that the celery softens completely and melts into the creamy rice mixture, providing a subtle aromatic crunch without being overtly noticeable. Larger pieces may remain too firm.
Delicious Variations for Your Casserole
This Chicken and Rice Casserole is wonderfully versatile, offering plenty of room for customization to suit your taste and what you have on hand. Feel free to experiment with these delicious variations:
- Mix and Match Soups: While the trio of cream of mushroom, chicken, and celery soups provides a classic flavor, feel free to use any combination of creamed soups you prefer. Cream of onion or even cream of broccoli soup could add an interesting twist to the flavor profile.
- Add More Vegetables: Boost the nutritional value and texture by adding 1 cup of chopped frozen vegetables. Great options include frozen broccoli florets, peas, cut green beans, or a mixed vegetable medley. Stir them into the rice mixture during the initial combining step so they can cook along with the rice.
- Include Diced Onion: If you enjoy the savory depth of onion, consider adding 1/2 cup of finely diced yellow or white onion to the rice mixture. It will soften and sweeten beautifully during the long bake, adding another layer of flavor.
- Cheesy Topping: For an extra layer of indulgence, top the dish with 1 to 1.5 cups of shredded cheddar cheese, Colby Jack, or a blend of your favorite cheeses during the last 10 minutes of baking. This creates a gooey, golden-brown crust that’s irresistible.
- Lower Sodium Option: To further reduce the sodium content beyond using low-sodium soups and stock, you can replace a portion or all of the chicken stock with water. This will still provide the necessary liquid for the rice to cook, allowing you to season more precisely to your liking.
- Use Pre-Cooked Chicken: If you’re looking to cut down on total cooking time, you can definitely use pre-cooked rotisserie chicken. Simply shred or dice the rotisserie chicken and mix it into the rice mixture before baking. In this case, the casserole should only need the initial hour and a half of baking to ensure the rice is cooked through, as the chicken is already done.
- Avoid Onion Soup Mix: While some casserole recipes call for onion soup mix, I personally don’t recommend it for this dish. It tends to impart a distinct “beefy” flavor that can overshadow the delicate chicken and creamy rice profile, which isn’t the desired outcome here.
- Enhance with Herbs and Spices: Elevate the aromatic profile by adding a teaspoon of garlic powder, onion powder, or dried thyme to the rice mixture. These spices complement chicken and creamy sauces beautifully, adding subtle complexity to the overall flavor.
Frequently Asked Questions About Chicken and Rice Casserole
Here are some common questions about making, storing, and freezing this beloved casserole:
Given that this comforting dish requires only about 10 minutes of active preparation time, we generally recommend cooking it fresh when you’re ready to serve for the best texture and flavor. However, if your schedule demands it, you can certainly prepare the rice mixture (without the chicken), cover it very tightly with plastic wrap or foil, and refrigerate it for up to a couple of hours beforehand. Keep the chicken breasts in a separate airtight container in the fridge. Be mindful that the uncooked rice will start to soften and absorb more liquid in the refrigerator, which might slightly alter the final texture, making it a bit softer.
Allow any leftover chicken and rice casserole to cool completely to room temperature before storing. Transfer it to an airtight container to prevent it from drying out, and refrigerate promptly. It will maintain its best quality for up to 4 days. When reheating, you might notice that the rice has soaked up even more moisture, becoming quite dense. To restore its creamy consistency, you may need to add a splash of extra chicken broth or even a little milk or water before warming. Reheat covered in a 350º F (175º C) oven until heated through, or in the microwave for individual portions, stirring occasionally.
While it’s technically possible to freeze this dish, I’m personally not a fan of freezing casseroles that contain rice. The texture of the rice tends to change significantly upon thawing and reheating, often becoming mushy or gritty, which diminishes the overall quality and creamy experience we aim for. However, if freezing is your only option for meal prep or storage, place the cooled casserole in a freezer-safe container. Ensure it’s tightly sealed to prevent freezer burn. For the best possible quality, consume it within 1 month. When ready to eat, thaw it overnight in the refrigerator, and then reheat as described above, adding extra liquid if necessary to loosen the rice.
More Delicious Rice Recipes You’ll Love
If you’ve enjoyed this creamy chicken and rice casserole, you’re sure to love these other rice-based dishes that are just as flavorful and satisfying. Explore new dinner ideas with these tried-and-true recipes:
One Pan Spanish Chicken and Rice
One Pan Chicken and Dirty Rice
Broccoli Cheese Casserole with Rice
Chicken and Rice Casserole Recipe
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Ingredients
- 1 can Cream of chicken soup 10.5 oz
- 1 can Cream of mushroom soup 10.5 oz
- 1 can Cream of celery soup 10.5 oz
- 1 1/3 cup Reduced sodium chicken stock (10.5 oz= 1 can or about 1 1/3 cup)
- 2 stalks Celery finely diced
- 1 cup Long grain white rice uncooked
- 2 large Boneless skinless chicken breast cut in half horizontally
- 1/2 tsp Kosher salt or more to taste
- 3/4 tsp Black pepper divided, or more to taste
- 1/4 cup Unsalted butter cut into 8 pieces (1/2 tablespoon each)
Instructions
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Preheat oven to 350º F (175° C). Spray a 9×13 baking dish with cooking spray to prevent sticking.
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In a large bowl, thoroughly whisk together the cream of mushroom soup, cream of chicken soup, cream of celery soup, and one soup can of chicken broth (fill an empty soup can to the rim for accurate measurement). Stir in the finely diced celery and 1/4 teaspoon of black pepper. Finally, fold in the uncooked long-grain white rice until well combined.1 can Cream of chicken soup, 1 can Cream of mushroom soup, 1 can Cream of celery soup, 1 1/3 cup Reduced sodium chicken stock, 2 stalks Celery, 1 cup Long grain white rice
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Pour the creamy rice mixture into the prepared baking pan, spreading it evenly. Cover the pan tightly with aluminum foil to trap moisture. Bake for 1 1/2 hours at 350º F (175° C). After this time, remove from the oven, uncover, and stir the rice mixture from the bottom to the top to ensure even cooking. Immediately increase the oven temperature to 400º F (200° C).
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Season both sides of the boneless, skinless chicken breasts generously with kosher salt and the remaining 1/2 teaspoon of black pepper. Place the seasoned chicken pieces on top of the stirred rice mixture. Top each chicken breast with two 1/2 tablespoons of unsalted butter (for a total of 1/4 cup butter). Cover the pan again with aluminum foil and bake for another 20 minutes.2 large Boneless skinless chicken breast, 1/2 tsp Kosher salt, 3/4 tsp Black pepper, 1/4 cup Unsalted butter
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Uncover the casserole, stir the rice mixture one last time, and continue baking for an additional 10 minutes, or until the internal temperature of the thickest part of the chicken reaches at least 163º F (73º C) when measured with a meat thermometer.
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Remove the casserole from the oven and let it rest, uncovered, for at least 10 minutes. This crucial resting period allows the rice to absorb any remaining liquid, resulting in a creamier texture, and permits the chicken’s internal temperature to safely reach 165º F (74º C) for ultimate juiciness. Season to taste with additional salt and pepper if desired before serving.
Notes
Ensure the dish is tightly covered with aluminum foil during baking. This creates steam that cooks the rice perfectly and keeps it moist.
Oven temperatures can vary, so use the cooking times as a guide. If needed, bake for a little longer until the rice is tender and the chicken is fully cooked.