Campbell's Soup Company created this casserole in 1955 to sell more cream of mushroom soup during post-war convenience cooking.
Easy Chicken and Rice Casserole
Dive into this delightful chicken and rice casserole that comes together effortlessly with just a few pantry staples! Bursting with creamy goodness, melty cheese, and tender chicken, this one-pan wonder is your go-to for a stress-free weeknight feast. Say goodbye to complicated cooking—this dish is all about flavor and simplicity!
Prep
10
min
Cook
60
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥩Meat & Seafood(2)
- Chicken thighs. Cut into bite-sized pieces for even cooking. (454 g)You can swap with chicken breast.
- Water or chicken broth. (480 ml)optionalBroth adds more flavor, but water works in a pinch.
🥛Dairy & Eggs(3)
- Butter. Sliced into pats. (28 g)
- Cream Soups.Use regular or low-sodium.
- Sharp cheddar cheese. (240 ml)Shred your own for better melting.
🫙Pantry Staples(1)
- Long grain white rice (uncooked). (240 ml)Avoid instant or brown rice.
🧂Spices & Seasonings(1)
- Ranch seasoning mix.Use about half a packet.
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a large bowl, combine chicken, rice, cream soups, broth, and ranch seasoning. Stir until well mixed.
- 3
Transfer the mixture to a greased baking dish. Dot with butter on top.
- 4
Cover the dish tightly with foil.
- 5
Bake for 1 hour or until the rice is tender.
- 6
Remove from the oven, sprinkle with cheese, and let sit for 10-15 minutes before serving.
💡 Pro Tips
- ✓Use long-grain white rice (not converted) and maintain a 2:1 liquid-to-rice ratio to prevent mushy texture, as the rice will absorb moisture from both the broth and cream soups during the 60-minute bake.ingredient2:1 liquid ratio
- ✓Cut chicken into uniform 1-inch pieces to ensure even cooking at 350°F, as smaller pieces will overcook and larger pieces may remain undercooked after the hour-long covered bake.technique1-inch pieces
- ✓Create steam vents by poking 4-5 holes in the foil cover to prevent condensation from making the top layer soggy while maintaining enough moisture for rice hydration.equipment4-5 vent holes
- ✓Let the casserole rest uncovered for 10-15 minutes after baking so residual heat continues cooking the rice while excess moisture evaporates, preventing a watery final dish.timing10-15 minutes
- ✓Use cold butter dots (6-8 pieces) on top before covering, as they'll melt slowly during baking and create fat pockets that prevent the surface from drying out.technique6-8 butter pieces
Share this recipe
Prep
10
min
Cook
60
min
Serves
6
people
Level
beginner
Share this recipe
Campbell's Soup Company created this casserole in 1955 to sell more cream of mushroom soup during post-war convenience cooking.
Easy Chicken and Rice Casserole
Dive into this delightful chicken and rice casserole that comes together effortlessly with just a few pantry staples! Bursting with creamy goodness, melty cheese, and tender chicken, this one-pan wonder is your go-to for a stress-free weeknight feast. Say goodbye to complicated cooking—this dish is all about flavor and simplicity!
📝 Ingredients
Serves 6🥩Meat & Seafood(2)
- Chicken thighs. Cut into bite-sized pieces for even cooking. (454 g)You can swap with chicken breast.
- Water or chicken broth. (480 ml)optionalBroth adds more flavor, but water works in a pinch.
🥛Dairy & Eggs(3)
- Butter. Sliced into pats. (28 g)
- Cream Soups.Use regular or low-sodium.
- Sharp cheddar cheese. (240 ml)Shred your own for better melting.
🫙Pantry Staples(1)
- Long grain white rice (uncooked). (240 ml)Avoid instant or brown rice.
🧂Spices & Seasonings(1)
- Ranch seasoning mix.Use about half a packet.
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a large bowl, combine chicken, rice, cream soups, broth, and ranch seasoning. Stir until well mixed.
- 3
Transfer the mixture to a greased baking dish. Dot with butter on top.
- 4
Cover the dish tightly with foil.
- 5
Bake for 1 hour or until the rice is tender.
- 6
Remove from the oven, sprinkle with cheese, and let sit for 10-15 minutes before serving.
💡 Pro Tips
- ✓Use long-grain white rice (not converted) and maintain a 2:1 liquid-to-rice ratio to prevent mushy texture, as the rice will absorb moisture from both the broth and cream soups during the 60-minute bake.ingredient2:1 liquid ratio
- ✓Cut chicken into uniform 1-inch pieces to ensure even cooking at 350°F, as smaller pieces will overcook and larger pieces may remain undercooked after the hour-long covered bake.technique1-inch pieces
- ✓Create steam vents by poking 4-5 holes in the foil cover to prevent condensation from making the top layer soggy while maintaining enough moisture for rice hydration.equipment4-5 vent holes
- ✓Let the casserole rest uncovered for 10-15 minutes after baking so residual heat continues cooking the rice while excess moisture evaporates, preventing a watery final dish.timing10-15 minutes
- ✓Use cold butter dots (6-8 pieces) on top before covering, as they'll melt slowly during baking and create fat pockets that prevent the surface from drying out.technique6-8 butter pieces