When you need a quick and easy-to-make dinner, this Easy Chicken and Rice Casserole is just perfect!
Yesterday I just wasn’t feeling like I wanted to really put much effort into cooking dinner. I wanted something very easy, and with minimal effort needed on my part. I was just tired and didn’t feel that great, and I wanted something that was a comfort food!
So I searched around online and came across a chicken and rice casserole recipe I thought I would try! Riches to Rags by Dori had this recipe on her blog, and it was the one that won me over!!
The recipe looked easy and yummy so I thought why not give this casserole a go! I think it turned out pretty good, I almost could have put more seasoning over the rice as it was somewhat bland, but the chicken was very flavorful and overall it was a nice dinner!
Easy Chicken And Rice Casserole Recipe
Ingredients:
1 package boneless chicken (whatever you want will work I used chicken breast) 1 cup of uncooked rice (I used plain white) 1 can of cream of chicken soup 1 can of cream of mushroom soup 1 can of cream of celery soup 1 can of milk (I used an empty soup can to pour milk in) Seasonings to cover top of chicken and rice. I used Parsley, garlic Salt, Season salt, dehydrated onions
How to Make Chicken and Rice Casserole in One Dish:
Preheat Oven to 325 degrees.
First off in a bowl you will want to combine the 3 soups, can of milk, and rice and mix well. Then pour into a 9×13 greased pan.
Then take your chicken and lay over the top of the rice/soup mixture. I kind of sunk my chicken down just a bit into the mix, like pictured above.
Then take one seasoning at a time and sprinkle over the top of the chicken and rice. It is okay to go a little crazy with it, really helps bring out the flavors. Now if there is a seasoning you love, use those, you don’t have to use the seasonings I said above!
Put in preheated oven for an hour and a half. Make sure to check the chicken to ensure it is done, if need be cook a bit longer. Then take out of oven when done and serve! Very yummy, and nice and creamy!
Feel free to pin this recipe, and have on hand for a night you don’t feel like cooking a ton, or just want a quick meal!!
Easy Chicken and Rice Casserole
This easy Chicken and Rice casserole recipe is perfect for busy weeknight dinners or any time you want a simple dish that cooks all in one dish in the oven.
Ingredients
- 1 16 oz. package boneless chicken
- 1 cup of uncooked rice
- 1 can of cream of chicken soup
- 1 can of cream of mushroom soup
- 1 can of cream of celery soup
- 14 oz. milk
- Seasonings to cover top of chicken and rice. I used Parsley, garlic Salt, Season salt, dehydrated onions
Instructions
- Preheat Oven to 325 degrees.
- In a bowl, combine the 3 soups, can of milk, and rice and mix well. Then pour into a 9×13 greased pan.
- Lay chicken over the top of the rice/soup mixture.
- Then take one seasoning at a time and sprinkle over the top of the chicken and rice.
- Put in preheated oven for an hour and a half. Make sure to check the chicken to ensure it is done, if need be cook a bit longer.
Colette S @JamericanSpice says
I love the corn on the side.
Looks yummy!
And I like that it’s easy enough to do quickly!
Mel says
What a greast recipe!
Jody @ Mommy Moment says
That looks so good! I think we may have chicken tonight!
Jeannette says
That looks simple and quick and really yummy! I can’t wait to try it out!
Rita O'Neal says
That looks so good! When I saw it on the plate, I had no idea it was a casserole! I may have to try this. Thanks.
Alison says
This looks so easy to make! I wish my family did canned soups, too many artificial ingredients for me. 🙁
Cinny says
That looks delicious!
Diane @ Philzendia says
Oh wow. That looks soo good! I love how easy that is. I definitely want to try making this. Thanks for sharing!
Motherhood on the Rocks says
That made my mouth instantly water! Looks so good!
lou says
mom made this and i love it. i made it for my kids. now as a grandma i still make this. easy and nummy
Barb says
Made for dinner, it was awesome
Carol Ann says
Three cans of soup made it way too salty for me. Used 2 cans and increase the milk (or water or no-salt chicken broth for more liquid). I diced some mushrooms, carrots, green beans and chopped spinach in with the rice, nice color and the veggies all in together. Then put a healthy grind of black pepper and some grated cheese on top the last couple minutes, we like a cranberry apple salad on the side