There’s something incredibly nostalgic about a creamy baked chicken and rice casserole.
For me, it’s a meal that tastes like home—warm, simple, and packed with flavor in every bite.
This Creamy Baked Chicken and Rice is a no-fuss, one-pan wonder that’s perfect for busy nights or lazy Sundays.
Why I Love This Recipe
Just one pan, minimal cleanup
No pre-cooking—everything bakes together
Creamy, savory, and comforting
Perfect for meal prep or potlucks
Family-friendly and freezer-friendly
What You’ll Need (Ingredient Highlights)
Boneless Skinless Chicken Breasts – Lean protein that stays juicy as it bakes right on top.
Minute Rice – The quick-cooking base that soaks up all the delicious flavors.
Cream of Chicken & Mushroom Soups – A creamy combo that creates a rich, velvety texture.
Water – Use the soup can for measuring.
Lipton Onion Soup Mix – The magic seasoning that gives bold, savory flavor with no effort.
Butter – Adds a rich base and prevents sticking.
Pro Tips Before You Start
Use Minute Rice, not traditional rice—only the instant kind will cook through in the given time.
Don’t skip the foil! Trapping the steam is key to cooking the rice and chicken evenly.
Feel free to season the chicken with black pepper or paprika before adding the onion soup mix.
You can substitute cream of celery for a lighter version or add herbs like thyme for extra depth.
If your chicken breasts are very thick, slice them in half to ensure even cooking.
How to Make Creamy Baked Chicken and Rice
Step 1: Preheat and prep your pan
Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with butter (or cooking spray if you prefer).
Step 2: Mix the creamy base
In a bowl, stir together the uncooked Minute Rice, cream of mushroom soup, cream of chicken soup, and water (use one soup can to measure).
Step 3: Assemble the casserole
Pour the rice and soup mixture into your buttered baking dish and spread evenly.
Step 4: Add the chicken
Lay the raw chicken breasts on top of the rice mixture.
Sprinkle the entire packet of onion soup mix evenly over the chicken.
Step 5: Cover and bake
Cover the dish tightly with foil and bake for 1 to 1½ hours.
You’ll know it’s done when the chicken is cooked through and the rice is tender.
Step 6: Let rest and serve
Once out of the oven, let the dish rest for 5 minutes.
This helps the flavors settle and makes serving easier.
What to Serve It With
Steamed broccoli or green beans
Roasted carrots or a garden salad
Garlic bread or dinner rolls
A side of cranberry sauce or coleslaw
Iced tea or lemonade for a refreshing finish
Variations / Substitutions
Swap chicken breasts for boneless thighs for a juicier bite.
Use cream of celery or cream of broccoli instead of mushroom or chicken soup.
Add veggies like frozen peas, chopped mushrooms, or spinach into the rice mix.
Top with cheese in the last 10 minutes of baking for a cheesy twist.
Make it spicy with a dash of hot sauce or cayenne pepper.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheat in the microwave or oven with a splash of water to loosen the rice.
Freeze portions for up to 2 months—perfect for future quick meals.
Thaw overnight in the fridge before reheating.
Avoid freezing before baking, as the rice texture may not hold up well.
FAQs
Can I use regular rice instead of Minute Rice?
No—regular rice won’t cook fully in the baking time.
Stick to Minute or Instant Rice for best results.
Should I cook the chicken first?
No need! The chicken cooks perfectly in the oven along with the rice and soup mixture.
Can I prep this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
What if my chicken is frozen?
Thaw it fully before baking for best texture and even cooking.
Can I use low-sodium soups?
Absolutely. It’s a great way to control the salt level, especially when using the onion soup mix.
Is this dish freezer-friendly?
Yes—freeze baked portions and reheat for easy weekday dinners.
Can I add cheese on top?
Yes! A sprinkle of shredded cheddar or mozzarella during the last 10 minutes of baking is delicious.
Final Thoughts
This Creamy Baked Chicken and Rice recipe is a staple in my kitchen because it delivers cozy flavor with almost zero effort.
Everything bakes in one dish, and the results are always satisfying—tender chicken, creamy sauce, and fluffy, flavorful rice.
Whether you’re cooking for a crowd or just want leftovers for the week, this dish has you covered.
Creamy Baked Chicken and Rice
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish with butter.
- In a bowl, combine uncooked Minute Rice, both soups, and water.
- Pour the rice mixture into the greased pan and spread evenly.
- Lay the chicken breasts on top and sprinkle with the onion soup mix.
- Cover tightly with foil and bake for 1 to 1½ hours, until chicken is cooked through and rice is tender.
- Let rest for 5 minutes before serving.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-baked-chicken-and-rice/
Notes
- You can use chicken thighs if you prefer dark meat—just adjust the cook time slightly.
- Brown Minute Rice works great if you want more fiber and a nuttier flavor.
- Make it a full meal by stirring in a cup of frozen peas or broccoli with the rice mixture.
