Chicken and Rice Casserole
A one-dish bake of chicken, rice and canned soup, a reliable family dinner using shelf-stable pantry staples.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 400 kcal
Equipment
- •casserole dish
- •oven
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 16 g
- carbs
- 34 g
- protein
- 30 g
- calories
- 400
Instructions
- 1
Preheat oven to 180°C and lightly grease a casserole dish.
- 2
Spread uncooked rice evenly in the bottom of the dish.
- 3
Whisk canned soup with water and pour half over the rice.
- 4
Scatter chicken cubes and frozen vegetables over the rice.
- 5
Season with onion powder, salt and pepper, then pour remaining soup mixture over top.
- 6
Cover with foil and bake 40 minutes.
- 7
Uncover, top with cheese if using, and bake 5 more minutes until melted.
- 8
Let stand 5 minutes before serving.
Chef's tips
Keep the dish covered for most of the baking time so the rice steams properly and doesn't dry out.
Ingredient substitutions
- Cream of mushroom soup → cream of chicken or cream of celery soup
Storage
Refrigerate leftovers up to 3 days.
Reheating
Reheat covered in the oven or microwave with a splash of water to loosen it.
Common mistakes to avoid
- •Uncovering too early, leaving rice undercooked and dry
- •Using too little liquid for the amount of rice
Serving suggestions
Cooked Chicken and Rice Casserole?
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