Amazing Chicken Casserole
Updated on June 18, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
Looking for a comforting and delicious dinner? Try this chicken casserole recipe with fluffy rice and juicy chicken.
You can never have too many chicken based casseroles in your saved recipe collection. This casserole recipe is one you will want to save for sure!
This recipe is perfect when you have very little time on your hands. The prep time is no more than 5 minutes and needs about 1 hour in the oven.
One question you might be asking yourself looking at the recipe card is if the rice will be nice and fluffy after cooking in condensed soup. Well the answer is yes!
The fluffy rice is packed full of flavor and combined with the chicken this makes the ultimate comfort food recipe.
How to Handle Raw Chicken
- Leave the chicken in the fridge until ready to use.
- Be careful of dripping juices. Clean up immediately.
- Do not wash raw chicken (prevents cross-contamination).
- Wash all utensils and cutting boards.
- Wash your hands after handling raw chicken.
Depending on the size of the chicken breasts you are using, you will need anywhere from 2 to 4 breasts. Use any many as you need to get close to a pound of chicken.
This recipe is pretty forgiving so it does not need to be exact when it comes to the quantity of chicken you are using.
Cook time will vary depending on the thickness of the chicken breasts. I suggest checking the internal temperature of the chicken with a food grade thermometer after the 1 hour mark.
If needed continue to cook until the chicken reaches approximately 165°F. The chicken will continue to cook a bit when resting.
Gather your Ingredients
You will need the following ingredients to make this Chicken Casserole recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Condensed Cream of Mushroom Soup – you can also use cream of celery soup
- Condensed Cream of Chicken Soup
- Water – use one of the soup cans for measuring the water out
- Instant Rice – I use minute rice but you can use any instant rice
- Chicken Breasts – chicken breasts come in different size so as long as you use about 1 pound of chicken you will be ok
- Onion Soup Mix – I like Lipton brand but you can use any brand (no affiliation)
How to Make Chicken Casserole
- Preheat the oven to 350°F.
- Lightly grease a 9 x 13 baking dish. Set aside.
- In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, minute rice and 1 can of water (approximately 10 ounces).
- Pour the soup and rice mixture into the prepared baking dish.
- Place the chicken breasts on top of the soup mixture.
- Sprinkle the onion soup mix evenly over the top of the chicken breasts.
- Cover the dish with foil and place it in the preheated oven.
- Cook for about 1 to 1 1/2 hours or until the chicken is cooked through, 165°F internal temperature.
Printable Recipe Card
Amazing Chicken Casserole
Equipment
- Baking Dish (9 x 13)
Ingredients
- 10 ½ oz Condensed Cream of Mushroom Soup
- 10 ½ oz Condensed Cream of Chicken Soup
- 10 ½ oz Water, use one of the soup cans
- 2 Cups Instant Rice
- 1 lb Chicken Breasts
- 1 pkg Onion Soup Mix
Instructions
- Preheat the oven to 350°F.
- Lightly grease a 9 x 13 baking dish. Set aside.
- In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, minute rice and 1 can water (approximately 10 ounces).
- Pour the soup and rice mixture into the prepared baking dish.
- Place the chicken breasts on top of the soup mixture.
- Sprinkle the onion soup mix evenly over the top of the chicken breasts.
- Cover the dish with foil and place it in the preheated oven.
- Cook for about 1 to 1 1/2 hour or until the chicken is cooked through, 165°F internal temperature.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Very tasty casserole. I used cream of chicken instead, because that was all I had on hand and it was perfect.