This simple Chicken and Rice Casserole only takes a few ingredients and your oven does most of the work:) It’s a wonderful tried and true recipe that’s big on taste and comfort and so easy to make. If you need, like, or prefer easy recipes, seriously, this is THE BEST!!! 100% picky eater approved, too.
Chicken and Rice Casserole
It’s a creamy, warm, and filling recipe that you are going to love. It’s perfect for a busy day, potlucks, or a special delivery to family and friends in need of some comfort. This Chicken and Rice Casserole is a classic.
Chicken tenders, cream of chicken soup, cream of mushroom soup, cream of celery soup, instant rice, and seasoning is all you need. This has quickly become a family favorite! We make it at least once a month. SO good!!
I think the hardest part is seasoning the chicken lol! If you have picky eaters, they might just prefer salt and a hint of pepper. However, I like to add some onion powder and more. Season the chicken however you prefer! To make it just like you see in my photos today, simply sprinkle on salt, pepper, and onion powder.
In a mixing bowl, combine the soups and the rice. You do not have to cook the rice in advance, which is why this is one of the easiest dinner recipes you need to keep on hand. The rice cooks evenly in the oven along with the chicken. Remember when I said the oven does most of the work? It’s true!
Chicken and Rice Casserole
I use boneless, skinless, chicken breast tenders. These look similar to full boneless chicken breasts, but they are smaller and not as thick. They take less time to bake, making them the perfect choice for this casserole dinner. The ratio for each bite of chicken and creamy rice is wonderful when you use chicken tenders.
Be sure to cover the casserole dish, as this will prevent the chicken from drying out. You never want your chicken to be dry! The foil keeps the flavors and the moisture contained while baking. If your kids like to cook, please share this recipe with them! This is SUCH a great dinner for kids to help make. They will be so proud of themselves:)
Simply scoop and serve. THAT’S how quick and easy dinners should be! During quarantine, my son has loved eating this for lunch. The leftovers are delicious! Consider adding a salad and some broccoli sprinkled with cheese on the side.
More Casserole Recipes by Smart School House to Save for Later:
You Will Need
- 1.5 Cups of instant white rice (or brown rice)
- Cream of mushroom soup
- Cream of chicken soup
- Cream of celery soup
- About 1 lb. of boneless, skinless chicken tenders (about 6 pieces)
- Chicken seasoning, as desired. I use salt, pepper, and onion powder
Other Supplies Needed:
- 9 x 13 baking dish
- Non-stick spray
- Mixing bowl
- Mixing spoon/spatula
- Pre-heat oven to 350°
- In a mixing bowl, combine all 3 soups
- Add in uncooked rice and stir until completely mixed
- Season chicken as desired
- Prepare baking dish with non-stick spray
- Pour soup and rice mixture into baking dish
- Place chicken over the soup and rice in the baking dish
- Cover with foil
- Bake for 50-60 minutes or until the chicken is cooked through