I recently whipped up an incredible Chicken Rice Casserole that transformed an ordinary dinner into something uniquely delightful. I was amazed by how the simple fusion of rice, tender chicken, and a just-right creamy mixture blended into a satisfying meal. This one dish dinner is sure to capture your curiosity and appetite.

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I love coming up with simple recipes that still manage to surprise everyone at the dinner table. This Chicken Rice Casserole has quickly become one of my favorites because it only takes about 5 minutes to prep and only uses four ingredients.

I start by mixing 2 cups of uncooked long-grain white rice with 2 cups of low-sodium chicken broth so that every grain is packed with flavor. Then I stir in 1 can of condensed cream of chicken soup and fold in 2 cups of shredded cooked chicken, creating a dish that’s both hearty and satisfying.

I’ve been a fan of chicken and rice casseroles for as long as I can remember and this one does not disappoint with its flavor and simplicity. It’s one of those easy casserole meals that reminds me of my favorite chicken dinner recipes without being too complicated.

It’s a real winner for any busy day meal.

Why I Like this Recipe

1. I love how quick and simple it is to prep since it only takes a few minutes to get everything ready.
2. I really like that it only uses four ingredients, making clean-up and planning way easier.
3. I enjoy how this dish fills me up with a mix of tasty flavors that everyone in my family seems to like.

Chicken Rice Casserole is a total lifesaver for dinner when you’re short on time but wanna make something hearty. It only takes around five minutes of prep and has just four ingredients, but it still packs a lot of flavor. I love that it comes together in one dish, which makes it super convenient without compromising on taste. This one dish meal has quickly become one of my favorites coz it never fails to satisfy everyone at the table.

Ingredients

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Uncooked long-grain white rice: Contains carbohydrates for energy with a neutral yet filling texture.
Low-sodium chicken broth: Offers savory moisture and essential flavor while keeping salt levels low.
Condensed cream of chicken soup: Imparts creaminess and binds ingredients with a rich smooth taste.
Shredded cooked chicken: Supplies lean protein and a hearty bite to complement the comforting dish.
This casserole offers balanced nutrients that energize you while satisfying your hunger and cravings.
Each ingredient is chosen to boost flavor and texture, making every bite worth savoring.
Together, they create a comforting dish thats perfect for family dinners and cozy nights.

Ingredient Quantities

2 cups uncooked long-grain white rice

2 cups low-sodium chicken broth

1 can (10.5 oz) condensed cream of chicken soup

2 cups shredded cooked chicken

How to Make this

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1. Preheat your oven to 375°F and grease a casserole dish lightly so nothing sticks.

2. Spread 2 cups of uncooked long grain white rice evenly in the dish.

3. In a separate bowl, mix together 2 cups of low-sodium chicken broth and that
10.5 oz can of condensed cream of chicken soup until its mostly smooth.

4. Pour the broth and soup mixture over the rice evenly so that all the rice gets some liquid.

5. Now add the 2 cups shredded cooked chicken, spreading it out evenly over the top.

6. Cover the dish with aluminum foil to keep the moisture in while it cooks.

7. Place the casserole in the oven and bake for about 1 hour, or until the rice is tender and all the liquid is absorbed.

8. Check the casserole after about an hour by stirring a little to see if the rice is cooked fully, if not, give it a few more minutes.

9. When done, remove the dish from the oven and let it sit for a few minutes before serving so it can cool a bit.

10. Enjoy your delicious one dish dinner that is sure to be a hit with everyone!

Equipment Needed

1. Oven – To preheat to 375°F and bake the casserole.
2. Casserole dish – To hold and bake the rice, chicken, and liquid.
3. Mixing bowl – To mix the chicken broth and condensed cream of chicken soup.
4. Measuring cups – To accurately measure the rice, chicken broth, and chicken.
5. Can opener – To open the can of condensed cream of chicken soup if it’s not pre-opened.
6. Stirring spoon – To mix the ingredients in the bowl and stir the casserole when needed.
7. Aluminum foil – To cover the dish during baking for proper moisture retention.

FAQ

Q: Can I substitute brown rice for white rice?

A: Yes, you can use brown rice but you'll need to increase the cooking time a bit since brown rice takes longer to cook.

Q: Do I need to pre-cook the long-grain white rice?

A: Nope, you can use the uncooked rice directly as it will cook in the casserole using the chicken broth.

Q: Can I use a different type of soup besides cream of chicken?

A: Sure, if you're not a fan of cream of chicken, you can try cream of mushroom or even make a homemade sauce.

Q: What type of chicken works best in this casserole?

A: Shredded cooked chicken is ideal, and leftover rotisserie chicken works great too.

Q: How many servings does this recipe make?

A: This recipe usually serves about 6 people, perfect for a family dinner or meal prep.

Chicken Rice Casserole Recipe Substitutions and Variations

For the 2 cups uncooked long-grain white rice, you can try using brown rice or wild rice instead. Just remember to adjust the liquid since brown rice usually needs more water.
If you dont have 2 cups low-sodium chicken broth, you can use vegetable broth or water mixed with a bouillon cube as a substitute.
Instead of the condensed cream of chicken soup, you can use a can of cream of mushroom soup or even whip up a simple homemade white sauce with milk and flour.
For the 2 cups shredded cooked chicken, try using turkey or diced ham if chicken isn’t available. It gives the dish a new twist.

Pro Tips

1. Try giving the uncooked rice a quick rinse before you even mix it with the broth and soup. This little step can stop things from getting too sticky and makes sure the grains cook evenly.

2. When you’re stirring that chicken broth and condensed soup together, stir it really well until it seems kinda smooth. It really helps spread the flavor out and stops any clumps from ruining the mix.

3. Keep a close eye on the casserole in the last few minutes of baking. Oven temperatures can act weird sometimes so checking a few times makes sure you dont end up with undercooked rice or that it dries out.

4. Let the dish sit for a few minutes after you take it out of the oven. Doing this helps the sauce thicken up a bit more and makes serving easier since it lets the flavors meld together better.