Easy and Delicious Chicken and Rice Casserole

Easy and Delicious Chicken and Rice Casserole

J. Saunders 0

"This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!"

Ingredients {{adjustedServings}} servings 314 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
  3. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
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Reviews 396

  1. 502 Ratings


I make this recipe all the time with some changes. First, I cut the chicken into bite sized pieces, then in a bowl I combine all the other ingredients and mix well. I pour the mixture over the chicken, cover with foil and bake as directed until the rice is done. It's a simple dish, but if you make it as directed I find that the rice doesn't get cooked and the ingredients don't blend well together. Made the way I do it, it's a flavorful and simple dinner.

Brenda Laughlin Sumner

The first time I made this, it tasted fantastic, however the rice on the bottom didn't cook, and the chicken was a little over done. The next time I made it, I cut the chicken up into 8 pieces instead of 4, and I mixed in the liquid and rice. I also mixed in the soup mix. This time it was cooked perfectly! I've made this 3 times now, and this time I didn't have cream of chicken soup, so I substituted cream of broccoli and it was FANTASTIC. We had no leftovers, and that never happens.


For a very simple, basic dish, this was pretty good. It reminded me of something my grandmother would make. I made a few changes. I used cream of mushroom soup; I added a little more water; I did not use the onion soup mix (seemed that it would be incredibly salty with the onion mix in addition to the soup) and instead used a little dried herbs seasoning mix (basil, garlic, rosemary, thyme, etc) and fresh garlic for more flavor; I added fresh mushrooms; I mixed the water, rice, and soup mix rather than pouring the mixture over the rice; and I used two chicken breasts because that's all I had. I baked it for an hour, which was probably a little long. The rice tasted almost like a nice, creamy (easy) risotto. You could do a lot with this recipe, and I'll keep experimenting with it.