Introduction

This creamy chicken and rice casserole is a comforting, easy-to-make dish perfect for busy weeknights. With tender chicken, flavorful soup mixes, and creamy textures, it’s a satisfying meal the whole family will enjoy.

A close-up view of a creamy rice dish served in a white bowl with a brown rim, showing soft, mixed rice grains coated in a rich, light golden sauce that looks smooth and slightly thick. The dish is garnished with small pieces of green herbs scattered on top, adding a touch of color. The background is a blurred white marbled texture with hints of other bowls and a red patterned cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 cups cooked or shredded chicken (or diced cooked chicken)
1 package Lipton Onion soup mix
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups milk
3/4 cup sour cream
1/2 cup water
2 cups minute rice (uncooked)
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, milk, sour cream, water, and Lipton Onion soup mix. Mix well until smooth and evenly combined.
Step 2: Stir in the uncooked minute rice and cooked chicken. Season with salt and pepper to taste. Make sure everything is well mixed.
Step 3: Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
Step 4: Cover the dish with aluminum foil and bake for about 45 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the rice is tender and the casserole is heated through and bubbly.
Step 5: Let the casserole rest for 5 minutes before serving. This helps it set and makes it easier to portion.

Tips & Variations

For extra flavor, add 1 cup of frozen peas or mixed vegetables before baking.
Substitute sour cream with Greek yogurt for a lighter option.
Use leftover rotisserie chicken for convenience and added flavor.
Top with shredded cheese during the last 10 minutes of baking for a cheesy crust.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until hot throughout, or warm in a 350°F oven covered with foil to prevent drying.

How to Serve

A creamy rice dish served in a white bowl with a thin brown rim, showing a thick layer of soft, yellowish-orange rice mixed with shredded pieces of tender chicken. The dish is topped with small, scattered bits of bright green chopped herbs, adding contrast to the warm, smooth texture of the rice and chicken mixture. The background features a white marbled surface with a blurred white textured cloth and a red patterned napkin peeking in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of minute rice?

Brown rice will require a longer cooking time and more liquid. It’s best to cook brown rice separately and mix it into the casserole before baking to ensure proper texture.

Is this casserole freezer-friendly?

Yes, you can freeze the casserole before baking. Use a freezer-safe container and bake it covered, adding extra baking time as needed to ensure it’s heated fully.

Creamy Chicken and Rice Casserole Recipe

Print Recipe

★★★★★

4.4 from 140 reviews

A comforting and creamy chicken and rice casserole that combines tender cooked chicken with flavorful soups and a creamy milk and sour cream base, all baked together to create a satisfying one-dish meal perfect for family dinners.

Author: Zane
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6–8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

2–3 cups cooked and shredded chicken (or diced cooked chicken)
1 package Lipton Onion Soup Mix
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
2 cups milk
3/4 cup sour cream
1/2 cup water
2 cups uncooked minute rice
Salt and pepper to taste

Instructions

Prepare the Chicken: Use 2-3 cups of cooked, shredded or diced chicken as the base protein for this casserole. The chicken should be fully cooked before assembling the dish.
Mix the Soups and Dairy: In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, milk, sour cream, and water. Stir until the mixture is smooth and well blended.
Add Seasoning: Stir in the entire package of Lipton Onion Soup Mix to the soup mixture. This will add a rich, savory flavor to the casserole. Season with salt and pepper to your taste, keeping in mind the soup mix is already seasoned.
Combine Ingredients: Add the uncooked minute rice and cooked chicken into the soup mixture. Stir everything together until the rice and chicken are evenly coated and distributed.
Transfer to Baking Dish: Pour the combined mixture into a greased 9×13 inch casserole dish, smoothing the top evenly.
Bake the Casserole: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for about 45 minutes, or until the rice is fully cooked and the casserole is bubbly around the edges.
Rest and Serve: Remove the casserole from the oven and let it rest for about 5-10 minutes before serving. This allows the casserole to set and makes serving easier.

Notes

You can substitute the Lipton Onion Soup Mix with homemade onion soup mix or onion powder, but adjust seasoning accordingly.
Minute rice cooks quickly in the casserole, so no need to pre-cook it.
Add vegetables like peas or carrots for extra nutrition and color.
If desired, top with shredded cheese for a richer casserole before baking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: chicken casserole, creamy chicken and rice, easy casserole, comfort food, baked chicken and rice