Easy One-Pan Creamy Baked Chicken and Rice Casserole: Your Ultimate Weeknight Comfort Food

This Easy One-Pan Creamy Baked Chicken and Rice Casserole has been a beloved favorite in our household for many years. It’s a recipe that found its way to me through a wonderful mommy group friend, and what I cherish most about it is its incredible simplicity. There’s no need to stand over a hot stove, constantly stirring and monitoring. This dish practically makes itself in the oven, leaving you free to attend to other tasks or simply relax.

Beyond its ease, this casserole truly embodies the essence of comfort food. It’s warm, creamy, and deeply satisfying, making it a guaranteed hit for family dinners. If you’re looking for a hearty, wholesome meal that everyone will love, this recipe is an absolute must for your regular meal rotation. As an added bonus, it’s incredibly budget-friendly, utilizing common and affordable ingredients. It’s a win-win on all fronts!

There are countless reasons why this baked chicken and rice casserole consistently earns rave reviews and becomes a staple in kitchens everywhere. Here are just a few of the top benefits:

• Effortless Preparation: This is truly a “dump and go” recipe. You simply combine the ingredients, pop it in the oven, and let it do its magic. Minimal hands-on time means less stress during busy weeknights.
• Rich & Creamy Texture: The combination of condensed soups creates an incredibly creamy, almost risotto-like texture that infuses every grain of rice and piece of chicken with savory flavor. It’s pure comfort in every bite.
• Budget-Friendly: Made with inexpensive, readily available ingredients like chicken, rice, and canned soups, this casserole is kind to your wallet without compromising on taste or satisfaction.
• One-Pan Wonder: Everything cooks together in a single baking dish, which means fewer dishes to wash after dinner. It’s the ultimate easy cleanup meal!
• Customizable: While delicious as is, this recipe is a fantastic canvas for adding your favorite vegetables, cheeses, or spices to suit your family’s preferences.
• Family Favorite: A classic combination of chicken and rice in a comforting sauce, this dish is universally appealing and a guaranteed hit with both kids and adults.

The beauty of this recipe lies in its incredibly basic and accessible ingredient list. You won’t find any exotic or hard-to-find items here, which is precisely what makes preparing this dish such a breeze. Despite its simplicity, the flavors are rich and satisfying!

• Cream of Chicken Soup: This forms the primary creamy base and provides a rich chicken flavor that permeates the entire dish.
• Cream of Mushroom Soup: Adds an earthy depth and another layer of creaminess. Even if you’re not a mushroom lover, the flavor blends beautifully without being overpowering.
• Cream of Celery Soup: Contributes a subtle, fresh, and savory note, complementing the other cream soups perfectly for a well-rounded flavor profile.
• Water: You’ll need one soup can of water to thin out the condensed soups and provide the necessary liquid for the rice to cook. For an even richer flavor, you can substitute chicken stock or chicken broth.
• Rice: Long-grain white rice is ideal for this recipe, as it cooks up perfectly tender and fluffy within the casserole. Options like jasmine or basmati rice also work wonderfully, lending their fragrant qualities to the dish. Avoid instant rice as it will cook too quickly and become mushy.
• Celery: Diced small, fresh celery adds a slight crunch and a burst of fresh flavor that brightens the rich casserole. It’s a key aromatic that cooks down beautifully.
• Chicken: For this one-pan bake, boneless, skinless chicken is preferred for ease of eating and even cooking. You have several versatile options:
  • Chicken Tenders: Cook quickly and are naturally portioned.
  • Boneless Skinless Chicken Breasts: A lean option, they will become wonderfully tender when baked in the creamy sauce.
  • Boneless Skinless Chicken Thighs: These are a fantastic choice for their moistness and richer flavor, and they stand up well to longer baking times.

  The quantity of chicken can be adjusted based on how many people you’re feeding and your desired protein portion.

• Butter: A few pats of butter placed on top of the chicken add moisture, richness, and help the chicken achieve a lovely golden-brown crust.
• Salt and Pepper: Essential seasonings to enhance the natural flavors of the chicken and the overall dish. Feel free to add other spices like garlic powder, onion powder, or paprika for an extra kick.

This recipe truly lives up to its reputation as a ‘dump and go’ type of casserole. With just a handful of ingredients – three cans of creamy soup, one can of water, uncooked rice, and your choice of chicken – you’ll be well on your way to a truly satisfying meal. The result is an extra creamy, almost risotto-type texture that’s incredibly comforting.

Step-by-Step Instructions:

1. Preheat Your Oven: Begin by preheating your oven to 300 degrees F (150 degrees C). A lower temperature ensures the chicken cooks gently and the rice has ample time to absorb the liquids and become tender without drying out.
2. Prepare the Base Mixture: In a 9×13 inch baking dish (or a large mixing bowl if you prefer, though mixing directly in the baking dish saves on dishes!), combine the cream of chicken soup, cream of mushroom soup, and cream of celery soup. Use one of the empty soup cans to measure out one can of water, and add it to the soup mixture. Stir everything together until well combined and smooth.
3. Add Rice and Celery: Next, stir in the uncooked long-grain white rice and the finely diced celery into the soup mixture. Make sure the rice is evenly distributed throughout the liquid. This ensures that every grain will cook uniformly and absorb all the delicious flavors.
4. Arrange the Chicken: Carefully place your boneless, skinless chicken pieces (breasts, tenders, or thighs) on top of the rice mixture in a single layer. Don’t worry if they sink a little; they’ll cook beautifully in the creamy sauce.
5. Season and Butter: Generously season the chicken breasts with salt and freshly ground black pepper. For added flavor and to help the chicken brown slightly, place 1-2 pats of butter on top of each piece of chicken. This also helps keep the chicken moist during the longer bake time.
6. Bake to Perfection: Place the baking dish in your preheated oven and bake for approximately 2 hours. The goal is for the chicken to be cooked through and for the rice to be wonderfully tender and creamy. If you choose to cover the dish with aluminum foil to prevent the chicken from browning too much or to retain extra moisture, remember to remove the foil about 30 minutes before the total baking time is done. This allows the top to crisp up slightly and the butter to work its magic.

A crucial point for food safety and deliciousness is ensuring the chicken reaches an internal temperature of 165 degrees F (74 degrees C). Use a meat thermometer to check the thickest part of the chicken.

Once baked, you can take the chicken out and shred or chop it up, then mix it back into the creamy rice. This is entirely your preference; some people enjoy the chicken pieces whole. This dish easily feeds three with ample leftovers for lunch the next day, and it can be conveniently doubled for a larger crowd or for meal prepping.

Whether you choose to mix in the shredded chicken or serve it alongside, this easy dinner is perfect with a simple side salad or some steamed green vegetables. It’s a complete and satisfying meal that requires minimal fuss!

• Do Not Rinse the Rice: Unlike some recipes, don’t rinse the rice for this casserole. The extra starches on the rice grains will help create that desirable creamy, thick texture in the sauce.
• Even Rice Distribution: Ensure the uncooked rice is spread as evenly as possible in the baking dish and submerged in the liquid mixture. This promotes uniform cooking and prevents dry spots.
• Check Internal Temperature: Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C). This is crucial for food safety.
• Pan Size Matters: A 9×13 inch baking dish is ideal for this recipe as it allows for enough surface area for the chicken to cook and the rice to spread out and absorb the liquid properly.
• Season the Chicken: While the soups provide a lot of flavor, don’t forget to season the chicken generously with salt and pepper before baking. This adds a crucial layer of taste. You can also add a pinch of garlic powder or paprika.
• Covering vs. Uncovering: Baking uncovered generally results in slightly browned chicken. If you prefer your chicken to remain very moist and less browned on top, you can cover the dish with foil for the first 90 minutes of baking, then remove it for the final 30 minutes to allow any excess moisture to evaporate and the top to develop a slight crust.
• Let it Rest: After taking the casserole out of the oven, allow it to rest for 5-10 minutes. This allows the rice to fully absorb any remaining liquid and the flavors to meld together, resulting in a more cohesive dish.

One of the best things about this creamy baked chicken and rice casserole is how easily it can be adapted to suit your tastes or whatever ingredients you have on hand. Don’t be afraid to experiment!

• Add Vegetables: Boost the nutritional value and texture by stirring in some chopped vegetables with the rice. Excellent choices include fresh or frozen chopped broccoli florets, sweet peas, diced carrots, or sliced mushrooms. For fresh vegetables, you might want to sauté them lightly beforehand or dice them very small to ensure they cook through. Frozen vegetables can typically be added directly to the mixture without thawing.
• Stir in Cheese: For an extra layer of indulgence and flavor, stir in some shredded cheese during the last 15-20 minutes of baking, or sprinkle it on top and bake until bubbly and melted. Shredded cheddar cheese, Monterey Jack, colby, or a Mexican blend work beautifully, adding a gooey, savory touch.
• Spice it Up: Enhance the flavor profile with additional seasonings. A teaspoon of garlic powder, onion powder, smoked paprika, or a poultry seasoning blend can deepen the savory notes. A pinch of cayenne pepper or red pepper flakes will add a subtle heat if you like a little kick.
• Different Herbs: Fresh or dried herbs can elevate the dish. Try a sprinkle of dried thyme, rosemary, or a touch of parsley mixed in with the rice, or as a garnish before serving.
• Crispy Topping: For a delightful textural contrast, consider adding a crunchy topping. Mix crushed buttery crackers (like Ritz), panko breadcrumbs, or French fried onions with a little melted butter and sprinkle over the top during the last 20 minutes of baking until golden and crisp.
• Swap the Meat: While chicken is classic, you could experiment with other proteins. Cubed turkey breast, or even boneless pork chops (adjusting cook time as needed), could also work well in this creamy base.

No, absolutely not! The beauty of this one-pan baked chicken and rice casserole is that the rice cooks directly in the creamy liquid provided by the condensed soups and water (or broth). As the casserole bakes, the rice slowly absorbs all the moisture and flavors, resulting in perfectly tender, flavorful grains without the need for any pre-cooking steps. This is part of what makes it such an easy and hands-off meal.

Yes, you certainly can cook raw chicken with rice in this casserole. The oven’s consistent heat ensures that both the chicken and the rice cook thoroughly together. It’s crucial, however, to ensure that the chicken reaches an internal temperature of 165 degrees F (74 degrees C) when measured with a meat thermometer in the thickest part of the meat. This guarantees that it is safe to eat. The long, slow baking time in the creamy liquid helps keep the chicken incredibly tender and juicy.

Storing leftovers properly is key to enjoying this delicious casserole for days. Allow the casserole to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating, it’s best to do so slowly in the microwave or oven until heated through. You might want to add a splash of chicken broth or water to prevent it from drying out, as rice tends to absorb more liquid upon cooling.

Yes, this creamy baked chicken and rice casserole freezes beautifully, making it an excellent option for meal prep! To freeze, ensure the casserole is completely cooled. You can freeze it as a whole casserole in a freezer-safe baking dish (tightly covered with foil and then plastic wrap) or in individual portions in airtight containers. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the casserole in the refrigerator overnight. Reheat it in the oven (covered with foil) or in the microwave until it’s hot throughout. You may find that adding a little extra water or chicken broth during reheating helps restore its original creamy texture and prevents it from drying out.

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