Go Back
Tender chicken with seasoned rice from a 4-ingredient chicken and rice casserole

4-Ingredient Chicken and Rice Casserole

Chicken breasts baked on a bed of uncooked rice with cream of mushroom soup and onion soup mix. Tender chicken, creamy rice, 5 minutes of prep.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 4 medium boneless skinless chicken breasts about 2 lb, even thickness
  • 1 cup long-grain white rice uncooked
  • 10.5 oz condensed cream of mushroom soup 1 can
  • 1 oz dry onion soup mix 1 packet, divided
  • 1 3/4 cups hot water
  • 1/4 tsp black pepper optional
  • 1/2 tsp paprika optional

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Stir the rice, cream of mushroom soup, half the onion soup mix and the hot water together in the dish, spreading the rice evenly.
  3. Lay the chicken on top in a single layer and sprinkle with the remaining onion soup mix, pepper and paprika.
  4. Cover very tightly with heavy-duty foil and bake 60–65 minutes without peeking.
  5. Check that the rice is tender and the chicken reaches 165°F. If needed, re-cover and bake 5–10 minutes more. Rest 5 minutes, fluff the rice and serve.

Notes

Use regular long-grain white rice, not instant. For brown rice use 2 1/4 cups water and bake 80–90 minutes. Use low-sodium soup to reduce sodium. Leftovers keep 4 days refrigerated or 3 months frozen.