Dump-and-Bake Chicken & Rice Casserole Recipe

Who else is staring into the fridge at 5 PM, wishing dinner would just magically appear? I’ve been there more times than I can count, especially after a long day with the kids. That’s why my Chicken & Rice Dump-and-Bake Casserole is my ultimate weeknight hero. You truly just dump everything into a dish, pop it in the oven, and let the magic happen. It’s the kind of soulful, comforting meal my grandma would be proud of, and it proves that easy doesn’t have to mean boring.

Top Reasons To Make It

• It’s the definition of simple. One dish, no precooking, and minimal cleanup. A true lazy dinner.
• Incredibly forgiving. It’s hard to mess this one up, I promise.
• Easy on the wallet. It uses inexpensive pantry staples for cheap dinners for a family.
• Total crowd-pleaser. Even my pickiest kid cleans his plate every time.

Ingredients

• 1 ½ cups long-grain white rice: The base that soaks up all the delicious flavor.
• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks: Thighs stay so, so tender, but breasts work great too.
• 1 (10.5 oz) can cream of mushroom soup: Adds that creamy, cozy texture we all love.
• 1 (10.5 oz) can cream of chicken soup: Doubles down on the creamy goodness.
• 1 ½ cups chicken broth: The liquid that cooks the rice to perfection.
• 1 cup milk (any kind you like): Thins the sauce just right.
• 1 tsp garlic powder: For that essential savory note.
• 1 tsp onion powder: Adds a sweet, aromatic depth.
• ½ tsp black pepper: A little bit of spice is a must.
• ½ tsp paprika (optional): For a hint of smoky color and flavor.
• 1 cup frozen peas: A pop of color and veggie goodness. Toss ’em in straight from the freezer!

Instructions

1. Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. No need to grease it.
2. Spread the uncooked rice evenly across the bottom of the dish.
3. Place the chopped chicken pieces on top of the rice in a single layer.
4. In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, black pepper, and paprika until it’s completely smooth.
5. Carefully pour the soup mixture evenly over the chicken and rice. Do not stir.
6. Cover the dish tightly with aluminum foil and bake for 50 minutes.
7. Remove the dish from the oven. Carefully take off the foil—watch out for the steam! Give everything a good stir. The rice should be nearly tender.
8. Stir in the frozen peas, re-cover with the foil, and bake for another 10-15 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
9. Let it sit for 5-10 minutes off the heat before serving. It will thicken up beautifully.

Easy Dinner Ideas To Pair With It

This casserole is a hearty meal all on its own, but I love rounding it out with something fresh and simple. A crisp green salad with a tangy vinaigrette is my go-to. It cuts through the richness perfectly. Some steamed green beans or roasted carrots also make fantastic, healthy dinner ideas on the side. And if you’re feeding a real hungry crowd, a loaf of crusty bread is never a bad idea for soaking up any extra sauce.

Variations & Substitutions

• Creamy & Dreamy: Swap one can of soup for a can of cheddar cheese soup for a super cheesy twist.
• Different Veggies: Not a pea person? Try frozen corn, chopped broccoli florets, or diced carrots instead.
• Soup Swap: Use all cream of chicken or all cream of celery soup if that’s what you have on hand.
• Spice It Up: Add a pinch of cayenne or a dash of hot sauce to the soup mix if your family likes a little kick. Honestly, my middle son won’t eat it without his favorite hot sauce.

Cooking Method Tips

• Don’t peek! Keeping that foil on tight for the first 50 minutes is crucial for building steam to cook the rice.
• Cut your chicken into evenly sized pieces so everything cooks at the same rate.
• Long-grain white rice works best here. I don’t recommend using instant rice or brown rice, as the liquid ratios and cooking times will be off.
• That rest time at the end isn’t just a suggestion. It’s what gives the sauce its final, perfect creamy—not soupy—consistency.

Storage & Reheating

Let the casserole cool completely before storing. It will keep in an airtight container in the fridge for up to 4 days. To reheat, I strongly recommend the microwave for single portions or adding a splash of broth or water to the whole dish and warming it, covered, in a 350°F oven until heated through. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Absolutely. I actually prefer thighs in this recipe because they’re harder to overcook and stay incredibly moist.
• Do I have to use two different kinds of cream soup? Nope! Using two cans of the same kind of soup works just fine. It’s one of the easiest meals to adapt.
• Can I make this creamy chicken and rice casserole ahead of time? You can mix the soup, broth, and milk mixture and chop the chicken ahead of time. Store them separately in the fridge, then combine and bake when you’re ready for a quick dinner.
• Why is my rice still crunchy? This usually means it needed more liquid or more time. All ovens vary a bit. Just add another 1/4 cup of broth, re-cover, and bake in 5-minute increments until tender.