Can you cook raw chicken with rice in a casserole?

Yes, that’s what makes this dish so easy. As long as it’s covered and baked long enough (90–120 minutes), the chicken will cook safely and stay juicy alongside the rice.

What type of rice works best in casseroles?

Long grain white rice is the best choice. It absorbs liquid slowly, cooking evenly with the chicken. Avoid minute rice, as it overcooks and becomes mushy.

Can you freeze chicken and rice casserole?

Absolutely! Assemble the casserole, wrap it tightly, and freeze for up to 3 months. Let it thaw overnight before baking.

Is it better to use cream of chicken or mushroom soup?

It’s a matter of preference. Cream of chicken creates a traditional flavor, while cream of mushroom adds a rich, earthy undertone. You can even use one of each for a more complex taste.

Chicken & Rice Casserole – Best One-Pan Dinner Idea (2025)

Chicken & Rice Casserole

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This creamy Chicken & Rice Casserole is a comforting, one-pan meal made with tender chicken, fluffy rice, and a cheesy, savory sauce. Perfect for busy weeknights or cozy family dinners, it’s easy to prepare, freezer-friendly, and endlessly customizable.

Author: Emily
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

1½ cups long grain white rice
2 cans cream of chicken or mushroom soup (or one of each)
2 cups milk
1 cup water
1 envelope onion soup mix (or homemade equivalent)
1½ cups shredded cheddar cheese, divided
3 thick boneless, skinless chicken breasts (or thighs)
Salt and freshly ground black pepper, to taste

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Instructions

Preheat oven to 350°F. Grease a 9×13” baking dish with non-stick spray.
In a large bowl, combine rice, soups, milk, water, and onion soup mix. Stir well.
Pour the mixture into the prepared baking dish. Sprinkle half of the cheddar cheese over it.
Place chicken breasts into the rice mixture, pressing them down slightly. Season with salt and pepper.
Cover tightly with foil and bake for 1.5 to 2 hours, until rice is tender and chicken is fully cooked (internal temp 165°F).
Remove from oven, uncover, and sprinkle the remaining cheese on top.
Bake uncovered for another 5–10 minutes until cheese melts.
Let cool for 15–20 minutes before serving.

Notes

Do not use instant or minute rice—it will become mushy.
Chicken thighs can be used for juicier results, especially with brown rice.
Make-ahead friendly: refrigerate unbaked for up to 2 days or freeze for up to 3 months.
Customize with add-ins like broccoli, mushrooms, or chopped herbs.
Letting the dish rest before serving improves texture and slicing.

Nutrition

Serving Size: 1 serving
Calories: 418 kcal
Sugar: 4g
Sodium: 763mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 21g
Cholesterol: 63mg

Find it online: https://recipeshots.com/chicken-rice-casserole-recipe/