4 Ingredient Chicken Rice Casserole
Some recipes scream comfort without needing to shout. This one just sits there, warm and creamy, like it knows it doesn’t have to prove anything. If you’ve ever found yourself wondering what to cook when time, energy, and patience are all out to lunch—this casserole might just be your quiet answer.
It’s the kind of dinner that doesn’t ask a lot from you. Four ingredients. One pan. Practically no prep. You throw it together, let the oven do its thing, and then you sit down to a dish that feels like someone else did all the work.
If you’ve had one of those days, the kind where making something from scratch feels like a punishment, this is the meal that meets you where you are. No guilt, no flour flying through the kitchen, just a warm plate of simple, cozy food.
What You’ll Need
This is your base lineup. Four ingredients, plus a couple of pantry staples if you’re feeling it.
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 4 boneless, skinless |
| Long grain white rice | 1 cup (uncooked) |
| Condensed mushroom soup | 1 can (10.5 oz) |
| Water | 1 ½ cups |
| Onion soup mix (optional but recommended) | 1 packet (1 oz) |
Optional: Salt and pepper to season the chicken.
This isn’t a fancy ingredients list. That’s the point. It’s the kind of stuff you already have or can grab in one loop around the grocery store without thinking.
Tools You’ll Need
No fancy gadgets here. Just the basics:
- 9×13-inch glass or ceramic baking dish
- Aluminum foil
- Mixing bowl
- Measuring cups
- A spoon or spatula
- Oven mitts (your future self will thank you)
Pro Tips
This is the part most recipes skip. But if you’ve ever ended up with half-cooked rice or dry chicken and wanted to scream into the void, these tips are for you.
- Stick with long grain white rice
Not all rice cooks the same. Minute rice? Different story. Brown rice? Longer cooking time and needs more liquid. Stick to uncooked long grain white rice unless you’re ready to babysit. - Don’t skip seasoning your chicken
A sprinkle of salt and pepper before everything goes into the oven makes a noticeable difference. You don’t need to go wild. Just a little love. - Keep it covered
That foil? It’s not optional. It traps steam, which is what cooks the rice and keeps everything juicy. If you forget it, you’ll probably end up with a dry, sad situation. - Use a glass or ceramic baking dish
Metal pans can overcook or dry out the rice faster. Glass and ceramic give you a slower, even cook. - Let it sit before serving
Just 5 to 10 minutes. This gives the rice time to finish absorbing any remaining liquid and lets everything settle. No watery spoonfuls.
Substitutions and Variations
You don’t need to follow this to the letter. Here’s how to make it work for your taste or whatever’s hanging out in your fridge.
Soups:
| Swap This | For This |
|---|---|
| Cream of mushroom soup | Cream of chicken, celery, or even cheddar soup |
Rice:
| Use This | Adjust Accordingly |
|---|---|
| Brown rice | Add ½ cup more water and bake longer (~20 mins extra) |
| Basmati or jasmine | Works fine, but may cook slightly faster |
Chicken:
| Swap This | For This |
|---|---|
| Chicken breasts | Boneless thighs, tenders, or even rotisserie chicken chunks (cut the cooking time if already cooked) |
Extras (Optional, But Fun):
- ½ cup frozen peas or diced carrots
- Shredded cheddar on top for the last 10 minutes
- Fresh herbs at the end: parsley, thyme, chives
Make-Ahead Tips
You can assemble the entire thing the night before. Just cover with foil and refrigerate. When ready to bake, let it sit at room temperature for 15 minutes while the oven preheats. Then pop it in and maybe add 5-10 extra minutes of bake time.
You can also mix up the soup, water, and seasonings in advance and store that separately in the fridge until you’re ready to assemble.
How to Make It
Here’s the step-by-step, no guesswork needed.
- Preheat your oven to 325°F.
No need to crank it higher. Low and slow keeps the chicken juicy and the rice tender. - Grease your baking dish lightly.
Cooking spray or a quick rub with oil or butter is all you need. - Season your chicken.
Salt, pepper, maybe a little garlic powder if you’re feeling extra. - Arrange chicken in the dish.
Spread them out so they’re not stacked or crowded. - Sprinkle uncooked rice over and around the chicken.
Try to get it evenly distributed. - In a bowl, mix the soup and water until smooth.
Pour this all over the chicken and rice. - Sprinkle onion soup mix on top.
Not necessary, but definitely recommended for that savory depth of flavor. - Cover tightly with foil.
Make sure the edges are sealed. - Bake for 1 hour and 15 minutes.
Check for doneness: rice should be soft, chicken fully cooked. - Let it sit for 10 minutes before serving.
Trust me. This is when the magic happens.
Leftovers and Storage
You’re probably going to have leftovers. And that’s a good thing.
To Store:
- Cool completely, then transfer to airtight containers.
- Store in the fridge for up to 3 days.
To Freeze:
- Portion into single servings.
- Wrap tightly or use freezer bags.
- Freeze for up to 2 months.
To Reheat:
- Microwave with a splash of water or broth so it doesn’t dry out.
- Or cover and heat in a 300°F oven until warm.
Nutrition Breakdown (per serving, assuming 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~470 |
| Protein | 54g |
| Carbs | 40g |
| Fat | 7g |
| Fiber | 1g |
| Sodium | ~790mg |
Cooking Time Hacks:
- Use pre-cut chicken breast tenders to save time.
- While the casserole bakes, use the hour to make a salad, fold some laundry, or just sit down for once.
Meal Pairing Suggestions:
- Light greens with lemon vinaigrette
- Roasted asparagus or green beans
- Fresh fruit on the side
FAQ
Can I make this with cooked rice?
Not recommended. The whole method is based on the rice absorbing liquid while baking.
Can I use frozen chicken?
It’s best to thaw first for even cooking. If you must use frozen, add extra time and check the chicken thoroughly.
Can I add cheese?
Absolutely. Sprinkle some on during the last 10 minutes uncovered if you want a gooey top.
Will brown rice work?
Yes, but it needs more liquid and time. Try 2 cups water and bake for 90–95 minutes.
What if my rice isn’t cooked all the way?
Add ¼ cup water, re-cover with foil, and bake another 15–20 minutes. Oven variances are real.
Wrapping Up
This 4 Ingredient Chicken Rice Casserole isn’t just easy—it’s reliable. You can come home tired, hungry, and out of ideas, and this dish will still show up for you. It’s the kind of meal that doesn’t need frills to feel special, and the kind you’ll probably end up making on repeat.
If you try it, I’d love to hear how it went for you. Did you add veggies? Cheese? Swap the soup? Leave a comment and share your twist or ask anything that wasn’t clear. Let’s make this a recipe that works for you.
