I have a confession to make: I used to be that person who avoided making casseroles. I mean, let’s be honest—some casseroles have a reputation for being a sad combination of mushy ingredients drowning in too much sauce. But everything changed one chilly evening when I was desperately rummaging through my fridge, looking for something—anything—to whip up for dinner.
I had chicken breasts, a bag of rice, and a carton of broth staring back at me. In that moment of sheer dinnertime panic, an idea sparked: What if I could create an oven baked chicken and rice dish that was rich, comforting, and—dare I say—utterly delicious? Something that felt like a hug on a plate but didn’t require me to stand at the stove for an hour?
After some trial and error (and one unfortunate overcooked batch—RIP, first attempt), I finally nailed it. This easy chicken and rice casserole was born, and let me tell you, it has now become a weekly staple in my home. It’s simple, satisfying, and packed with flavor. Plus, it only takes 20 minutes to prepare before the oven does all the hard work! Now, let’s talk about why you’re going to fall in love with this dish, too.
Why You’ll Love This Dish
1. One-Pan Wonder
There’s something magical about tossing ingredients into a dish, letting the oven work its magic, and pulling out a golden, bubbling masterpiece. This baked casserole saves you from a sink full of pots and pans—because honestly, who wants to spend their evening scrubbing dishes? Not me!
2. Foolproof and Beginner-Friendly
If you can stir ingredients together, you can make this chicken breast casserole recipe. No complicated techniques or fancy gadgets are required. It’s the perfect recipe for busy weeknights, beginner cooks, or anyone who wants maximum flavor with minimal effort.
3. Comfort Food at Its Best
There’s something about baked chicken and rice that feels like home. The creamy, savory, herby flavors meld together in the oven, creating a dish that’s both heartwarming and satisfying. It’s a meal that wraps you in a blanket of pure comfort.
4. Budget-Friendly
This recipe uses simple, affordable ingredients that you probably already have in your pantry. Chicken meals don’t have to be expensive to be delicious, and this one proves that you can have an incredible dinner without breaking the bank.
5. Customizable to Your Taste
Not a fan of peas? Swap them for broccoli. Want a bit of spice? Add a pinch of cayenne. Prefer dark meat? Use chicken thighs instead of breasts. This easy chicken and rice casserole is versatile enough to suit your cravings.
6. Perfect for Leftovers
This dish reheats like a dream! Store leftovers in the fridge, and you’ve got a ready-to-go lunch or dinner the next day. Pro tip: Serve it with a side of avocado dip for a fresh, creamy contrast to the rich, baked flavors.
Ingredients for the Recipe
You’ll Need:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice (uncooked)
- 2 1/2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup frozen peas (or your veggie of choice)
- 1 cup shredded cheddar cheese (optional but delicious)
- Salt and pepper to taste
Cooking Equipment:
- 9×13-inch baking dish
- Mixing bowl
- Aluminum foil
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of olive oil.
Step 2: Mix It Up
In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, garlic powder, onion powder, thyme, paprika, salt, and pepper. Stir until well combined.
Step 3: Assemble
Pour the rice mixture into the prepared baking dish, spreading it evenly. Nestle the chicken pieces on top, making sure they are slightly submerged in the liquid. Sprinkle in the peas (or any other veggie you’re using).
Step 4: Cover and Bake
Cover the dish tightly with aluminum foil and bake for 40 minutes. This allows the rice to absorb the flavors and the chicken to cook perfectly.
Step 5: Add the Cheese
Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 6: Rest and Serve
Let the casserole sit for 5 minutes before serving. This helps the flavors meld together beautifully. Enjoy your oven baked chicken and rice masterpiece!
Notes & Tips
1. Use Chicken Thighs for Extra Juiciness
Chicken breasts are great, but if you prefer a juicier texture, swap them for boneless, skinless chicken thighs.
2. Add a Crunchy Topping
For extra texture, sprinkle crushed crackers, breadcrumbs, or even crispy fried onions on top before baking.
3. Spice It Up
Like a little heat? Add a teaspoon of chili flakes or a splash of hot sauce to the rice mixture before baking.
4. Make It Dairy-Free
If you’re avoiding dairy, swap the cream of mushroom soup for a dairy-free version and skip the cheese. It’s still incredibly delicious!
5. Serving Suggestions
Pair this dish with a simple side salad, roasted vegetables, or—if you want to take it to the next level—some creamy avocado dip for a refreshing contrast.
6. Freezer-Friendly
Want to prep ahead? Assemble the casserole (without baking), cover it tightly, and freeze for up to 3 months. When ready to bake, let it thaw in the fridge overnight and pop it in the oven as directed.
Macronutrients for the Recipe
- Calories: Approximately 400 per serving
- Protein: 35g
- Carbohydrates: 45g
- Fat: 10g
- Fiber: 3g
- Sodium: 750mg
Bonus Pro Tips for the Recipe
1. Use Chicken Thighs for Extra Juiciness
Chicken breasts are great, but if you prefer a juicier texture, swap them for boneless, skinless chicken thighs.
2. Add a Crunchy Topping
For extra texture, sprinkle crushed crackers, breadcrumbs, or even crispy fried onions on top before baking.
3. Spice It Up
Like a little heat? Add a teaspoon of chili flakes or a splash of hot sauce to the rice mixture before baking.
4. Make It Dairy-Free
If you’re avoiding dairy, swap the cream of mushroom soup for a dairy-free version and skip the cheese. It’s still incredibly delicious!
5. Serving Suggestions
Pair this dish with a simple side salad, roasted vegetables, or—if you want to take it to the next level—some creamy avocado dip for a refreshing contrast.
6. Freezer-Friendly
Want to prep ahead? Assemble the casserole (without baking), cover it tightly, and freeze for up to 3 months. When ready to bake, let it thaw in the fridge overnight and pop it in the oven as directed.
Casserole Confessions: Your Burning Questions Answered
1. What should I serve with this dish?
This baked chicken and rice casserole pairs perfectly with a fresh garden salad, roasted vegetables, or a warm slice of garlic bread. If you’re feeling fancy, serve it with an avocado dip for a creamy, refreshing contrast.
2. Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook. You may need to increase the baking time and add more broth to ensure it doesn’t dry out.
3. How do I prevent the casserole from drying out?
Make sure to cover the dish tightly with aluminum foil during baking. Also, using enough broth and a creamy soup base helps keep everything moist.
4. Can I add more vegetables to the recipe?
Absolutely! Bell peppers, carrots, broccoli, or even mushrooms would work well. Just make sure to chop them into small pieces so they cook evenly.
5. Can I make this dish ahead of time?
Yes! You can assemble the casserole, cover it, and store it in the refrigerator for up to 24 hours before baking. This makes it an excellent meal-prep option.
6. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
