Let’s talk about the kind of dinner you can mix up in one bowl, slide into the oven, and forget about for an hour.
No sautéing. No separate pots of rice. No complicated steps. Just stir, cover, and bake.
This creamy chicken and rice casserole is exactly that kind of recipe.
It’s the dependable, cozy, weeknight hero that somehow tastes like you worked much harder than you did.
Everything cooks together in one pan, the rice comes out tender, and the whole thing turns rich and creamy in the oven.
It shouldn’t be this easy—but it is.
For Creamy Chicken and Rice Casserole
- Cooked Chicken – You can use shredded or diced chicken. Rotisserie chicken works perfectly and saves time.
- Lipton Onion Soup Mix – Adds savory depth and seasoning in one simple packet.
- Cream of Mushroom Soup – Brings creaminess and a rich, comforting flavor.
- Cream of Chicken Soup – Adds even more body and enhances the chicken flavor.
- Milk – Helps create a smooth, creamy sauce that coats the rice as it bakes.
- Sour Cream – Gives the casserole extra richness and a slight tang.
- Water – Helps the rice cook through and keeps the mixture from getting too thick.
- Minute Rice (Uncooked) – Cooks right in the pan, soaking up all the creamy flavor.
- Salt and Pepper – Season to taste and adjust as needed.
The Best Creamy Chicken and Rice Casserole
A classic baked chicken and rice dish that’s rich, hearty, and perfect for busy evenings. With just a few minutes of prep, everything goes into one pan and bakes into a warm, comforting meal the whole family will love.
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PinServings: 8
Notes
Ingredients
- 2–3 cups cooked/shredded chicken *or diced cooked chicken
- 1 package Lipton Onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups milk
- ¾ cup sour cream
- ½ cup water
- 2 cups minute rice *uncooked
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the cooked chicken, onion mix, cream of mushroom/chicken soup, milk, sour cream, water, rice, and salt/pepper.
- Spray a 9×13 baking pan with cooking spray.
- Pour chicken/rice mixture into prepared pan.
- Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great shortcut and adds wonderful flavor. It saves time and makes this casserole even easier to throw together on busy nights. - Do I really use uncooked rice?
Yes, and that’s the beauty of this recipe. The rice cooks right in the pan as it bakes, soaking up all that creamy goodness. No separate pot needed. - What if my rice isn’t fully cooked?
If the rice is still a little firm, simply add a splash of hot water or milk, cover tightly again, and bake for another 5–10 minutes. Make sure the foil is sealed well so the steam stays inside. - Can I add vegetables?
Absolutely. Stir in peas, broccoli, or diced carrots before baking to make it a complete meal. It’s a great way to use what you already have in the fridge. - Can I make this ahead of time?
Yes! You can mix everything together and refrigerate it (covered) for several hours before baking. When ready to cook, let it sit at room temperature for about 15–20 minutes, then bake as directed.
