Creamy Oven-Baked Chicken & Rice (Classic Comfort Casserole)
This Creamy Baked Chicken and Rice is one of those old-fashioned, no-fail dinners that families have loved for generations. With tender chicken, fluffy rice, and a rich, creamy sauce made from pantry staples, this is pure comfort food—easy, affordable, and perfect for busy weeknights.
Why You’ll Love This Recipe
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Simple pantry ingredients
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One baking dish = easy cleanup
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Hands-off oven cooking
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Feeds the whole family
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Comfort food at its best
Ingredients
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1½ cups Minute Rice
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1 can cream of chicken soup
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1 can cream of mushroom soup
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1 can cream of celery soup
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Chicken pieces (bone-in or boneless)
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Nonstick cooking spray
Optional seasonings: salt, pepper, garlic powder, onion powder, paprika
Instructions
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Preheat Oven: Preheat oven to 350°F (175°C).
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Prepare Dish: Spray a 9Ă—13 baking dish with nonstick spray.
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Mix Base: In the baking dish, mix the rice with all three cans of soup until well combined.
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Add Chicken: Place chicken pieces evenly on top of the rice mixture. Season as desired.
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Cover & Bake: Cover tightly with foil and bake for 90 minutes.
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Serve: Remove from oven, let rest for 5 minutes, fluff rice, and serve.
Pro Tip
Keep the foil tightly sealed so steam cooks the rice perfectly—no peeking!
Variations & Substitutions
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Boneless Option: Use boneless chicken thighs for extra tenderness
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Veggie Add-In: Add peas, carrots, or broccoli
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Cheesy Version: Sprinkle shredded cheddar or mozzarella during the last 10 minutes
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Seasoned Upgrade: Add ranch seasoning or onion soup mix
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Healthier Swap: Use low-sodium soups
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Crockpot Version: Cook on LOW for 6–7 hours
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Herb Twist: Add thyme, parsley, or rosemary
Serving Ideas
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Serve with green beans or roasted vegetables
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Pair with a simple side salad
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Add warm rolls or biscuits
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Perfect with cranberry sauce or applesauce
Storage & Reheating
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Refrigerate: Store leftovers up to 3 days
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Reheat: Microwave or oven with a splash of broth
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Freezing: Freeze fully cooked portions up to 2 months
20 Helpful Tips
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Use Minute Rice only
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Do not stir during baking
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Bone-in chicken adds more flavor
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Season chicken generously
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Spray dish well to prevent sticking
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Use low-sodium soups if preferred
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Let rest before serving
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Add butter for richer flavor
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Use thighs for juicier meat
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Cover tightly with foil
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Don’t reduce baking time
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Check chicken reaches 165°F
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Add veggies under chicken
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Use glass or ceramic dish
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Double recipe for crowds
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Avoid opening oven early
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Fluff rice gently
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Add cheese at the end if desired
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Great for meal prep
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Comfort food perfection!
20 Frequently Asked Questions
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Can I use long-grain rice?
No, this recipe works best with Minute Rice. -
Can I use frozen chicken?
Thaw first for even cooking. -
Why three soups?
They add depth and classic flavor. -
Can I make this ahead?
Yes, assemble and refrigerate up to 24 hours. -
Does the rice get mushy?
Not if you use Minute Rice and don’t overbake. -
Can I add cheese?
Yes, add near the end. -
Is foil necessary?
Yes, it traps steam for the rice. -
Can I season the rice?
Absolutely—garlic powder works great. -
What chicken cut is best?
Thighs are the most tender. -
Can I halve the recipe?
Yes, use a smaller dish. -
Can I add broth?
Not needed—the soups provide moisture. -
Can I use cream of onion soup?
Yes, as a substitute. -
Is this kid-friendly?
Very! -
Can I use a disposable pan?
Yes, perfect for potlucks. -
Why bake so long?
Low and slow makes tender chicken. -
Can I cook uncovered?
No, rice will dry out. -
How do I know it’s done?
Chicken should reach 165°F. -
Can I make it spicy?
Add paprika or cayenne. -
Can I reheat leftovers?
Yes, add a little liquid. -
Is this freezer-friendly?
Yes, after baking.
Final Thoughts
This Creamy Baked Chicken & Rice is the kind of recipe that brings everyone back for seconds. Simple ingredients, cozy flavors, and almost no prep—it’s a classic for a reason 🤍
