4-Ingredient Chicken & Rice Casserole

4-Ingredient Chicken & Rice Casserole

This simple yet satisfying chicken and rice casserole is a game-changer for busy weeknights.

With just four ingredients, this dish comes together quickly,
delivering a comforting, flavorful meal that will leave everyone asking for seconds.

The best part? It’s practically foolproof, making it the perfect go-to for a stress-free dinner that’s both hearty and delicious.

For 4-Ingredient Chicken & Rice Casserole

• Chicken – Boneless, skinless chicken breasts work best for this dish. You can also use thighs if preferred.
• Long Grain White Rice – Uncooked rice is layered on top of the chicken for perfect cooking.
• Onion Soup Mix – Adds a savory, flavorful kick to the dish.
• Cream of Mushroom Soup – This will help bind everything together while adding a creamy texture.

4-Ingredient Chicken & Rice Casserole

Looking for a no-fuss dinner that’s both delicious and filling? This 4-Ingredient Chicken & Rice Casserole is your answer! With just a few simple ingredients and minimal prep time, you can enjoy a comforting, crowd-pleasing meal that everyone will love.

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Course: Main Course

Cuisine: American

Keyword: 4-Ingredient Chicken & Rice Casserole

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 4 servings

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Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup uncooked long grain white rice
• 1 ½ cups water
• 1 packet dry onion soup mix
• 1 can (10.5 oz) condensed cream of mushroom soup

Instructions:

1. Preheat oven to 325°F and lightly spray a 9x13-inch casserole dish.
2. Place chicken breasts in the dish and season with salt and pepper.
3. Sprinkle uncooked rice over the chicken, followed by the onion soup mix.
4. Mix the mushroom soup with 1 ½ cups water and pour over the chicken and rice.
5. Cover and bake for 1 hour 15 minutes or until rice is tender.

 

Note:

• Cooking times may vary slightly depending on your oven.

 

Nutrition

Calories: 470 kcal | Carbohydrates: 40g | Protein: 54g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 148mg | Sodium: 791mg | Potassium: 978mg | Vitamin A: 70IU | Vitamin C: 2.7mg | Calcium: 30mg | Iron: 1.7mg

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1. Can I use brown rice instead of white rice?

Yes, you can! Brown rice is a great option, but it does take longer to cook. Increase the water to 2 cups and be prepared for an extra 20-25 minutes of baking time to ensure the rice is fully cooked and tender.

2. Is boneless, skinless chicken the only option?

While boneless, skinless chicken breasts work best for this casserole, you can also use bone-in pieces. Just keep in mind that bone-in chicken will need a bit more time—around 1 hour 30 minutes—so make sure it’s cooked through.

3. Can I add vegetables to the casserole?

Absolutely! Feel free to toss in vegetables like peas, carrots, or broccoli to boost the dish’s nutrition and flavor. If using frozen vegetables, just layer them over the rice before adding the soup mixture, no need to thaw them!

4. What can I substitute for the dry onion soup mix?

No onion soup mix? No problem! You can make your own by combining dried onion flakes, garlic powder, and a little salt. Alternatively, a packet of gravy mix can work in a pinch. It will still give you that savory flavor you’re looking for.

5. Can I make this casserole ahead of time?

Yes! You can assemble the casserole the day before. Just cover it and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then bake as usual. You may need to add an extra 10-15 minutes to the baking time to account for the cold ingredients.