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With just 10 minutes of prep and a few simple ingredients, this Chicken and Rice Bake is practically hands-off! All you need is rice, cream of mushroom soup, chicken breasts, and seasoning, and you can have a delicious one pan meal on the table in less than an hour.

Casserole dish with chicken, rice, and parsley

We are all about the one pan, sheet pan, and one pot meals around here, like One Pot Mexican Chicken and Rice and Cheesy Chicken Taco One Pot Pasta. Anything that gives me less time in the kitchen and more time hanging out with my family is a win in my book. This Chicken and Rice Bake has all of my favorite flavor combinations and is one of my favorite dinner casseroles. The fact that it’s all baked together in one dish earns it tons of bonus points!

Because there are only 3 main ingredients in this Chicken and Rice Bake, this recipe couldn’t be easier. Just dump, stir, and bake. The rice cooks by the steam from in the mushroom soup/water mixture and absorbs all of that flavor while the chicken bakes. The rice is super creamy, almost like a risotto while the chicken stays incredibly tender and juicy.

Chicken and Rice Bake Ingredients

This recipe has only 3 main ingredients. The rest are seasonings.

  • Chicken – I used approximately 2 pounds of boneless, skinless chicken breast. If they are particularly thick pieces, you may need to pound them down a bit. Thighs are trickier but can be used; see the tips section below.
  • Seasoning – paprika, salt and pepper. I prefer to keep the seasoning simple, but you can add things like dried thyme, garlic powder and onion powder.
  • Rice – Select a long grain white rice, jasmine, or basmati.
  • Mushroom – You will need one can of Condensed Cream of Mushroom Soup.
  • Water – This is combined with the soup and creates steam to cook the rice.
  • Seasoning – Same as for the chicken. I used paprika, salt, and pepper
  • Garnish – Fresh minced parsley
2 images side by side of a casserole dish with ingredients for chicken and rice bake

Recipe Overview

  1. Preheat your oven. Always the first step unless you’re marinating. This brings the oven up to the right temperature so the food starts cooking immediately instead of slowing. Also prep a large casserole dish with nonstick cooking spray – don’t skip this step or you’ll be spending your evening cleaning it!
  2. Combine ingredients. In a large mixing bowl, combine dry white rice (long grain or Jasmine are the best options) with cream of mushroom soup, water, paprika, salt and pepper. Pour this mixture into the prepared casserole dish. If you’re averse to the mushroom soup you could sub chicken. You could even mix this up in the casserole dish if you wanted to keep it truly one pan with no extra dishes.
  3. Add the chicken breast. Anytime you’re cooking whole chicken breasts, you want them to be evenly thick. This requires a little bit of light pounding with a meat mallet or even the bottom of a skillet. I don’t recommend tenders or even cutlets, as they can be too thin and overcook before the rice is done. Season the chicken on both sides with paprika, salt and pepper, then nestle them into the rice mixture.
  4. Cover the dish tightly with foil. Do not skip this step! The chicken will cook either way, but the rice needs steam to cook. Having the foil cover allows steam to build up so the rice will cook nice and fluffy, and keep the chicken tender and juicy. Resist the urge to check until the time is up so you don’t inadvertently release the steam.
  5. Rest. Uncover and let the pan sit out so the rice can rest. Sprinkling with some fresh minced parsley for color is totally optional, but very pretty.


Should the rice be cooked first?

No, the rice cooks in the pan with the raw chicken. This is why it’s very important to cover the pan with foil as it bakes.

Can you cook raw chicken with rice?

As long as you heat the chicken to a safe temperature (it should be 165 degrees), it’s totally fine to cook them together.

Can you make this casserole in advance?

You can prep this recipe in advance by preparing and covering with foil, then refrigerating for up to 24 hours. Keep covered, and when you’re ready, bake as directed. This would also be great for dropping off at a friend’s house with baking instructions so the work is done for them!

You may need to add about 10 minutes of cooking time to account for the chill from the fridge. However, I recommend just letting it sit out on the counter while the oven preheats.

a stack of 2 plates topped with creamy rice and chicken breast with parsley, a blue casserole dish, parsley sprig.

Serving Suggestions

You guys, this Chicken and Rice Casserole is my new favorite go-to meal! It’s super simple and so warm and comforting. You can even add veggies for a truly one pan meal, like broccoli or sliced mushrooms.

Pair it with a side of Garlic Green Beans or a fresh Garden Salad. Throw in some crispy Garlic Bread to stretch this budget-friendly casserole even further.

Storage and Reheating

Storage: Store leftover casserole in the refrigerator, tightly covered, for up to 3-4 days. Reheat in the microwave.

Freezing: You can freeze the completely cooked casserole, tightly wrapped in foil, for up to 3 months. To reheat, thaw overnight in the fridge and bake, covered, at 350℉ until warmed through. While this is an option, I don’t really recommend it because there is a higher chance of the chicken and rice overcooking.

Recipe Tips

  • Make sure you cover the chicken with foil. My cousin made this dish but didn’t have foil and then was frustrated that the recipe didn’t work. Covering the pan with foil is a necessary step to promote steaming the rice – if you don’t have any foil, try our Skillet Chicken and Rice Casserole instead.
  • Go easy with the salt. If you are sensitive to salt, you might want to leave it out of the soup mixture. We have tried it both with and without the salt and felt it was needed, however individuals can always add to their own plates.
  • If you prefer boneless chicken thighs, they work beautifully. Prepare them just as you would the breasts, but pounding will not be needed. Bone-in will work, but remove the skin and cook an additional 10 minutes, or until temperature reaches 165 degrees F. Try to choose pieces that are similar in size.
  • For a drier rice (less creamy), decrease water to 1 cup.
  • For a truly one pan meal, add 1-2 cups of frozen veggies to the rice mixture.
a white plate, creamy rice and half of a chicken breast, the tines of a fork, a blue casserole dish with a wooden spoon.

More Casseroles to Love

A plate of cooked chicken over rice.

Chicken and Rice Bake

4.49 from 93 votes
This Chicken and Rice Bake has rice, mushroom soup, chicken breasts and seasoning for a delicious one pan meal that's ready in about an hour.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings



  • 2 pounds boneless skinless chicken breasts approximate, 3-4 breasts
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 10 ounces Cream of Mushroom Soup
  • 1 1/3 cup water
  • 3/4 cup uncooked long grain white rice
  • 1/4 teaspoon paprika plus more for sprinkling
  • 1/4 teaspoon salt plus more for sprinkling
  • 1/4 teaspoon black pepper plus more for sprinkling
  • Garnish: Fresh minced parsley optional
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  • Preheat oven to 375 degrees F. Grease a 9”x13” (2 quart) baking dish with nonstick cooking spray.
  • Lightly pound especially thick chicken breasts so they are all even in thickness.
  • In a medium size bowl, combine soup, water, rice, paprika and black pepper. Pour into the prepared baking dish and spread evenly.
  • Nestle the chicken into the rice mixture. Sprinkle with additional salt, paprika and black pepper to taste.
  • Cover the pan tightly with foil and bake at 375 degrees for 45 minutes, or until chicken is fully cooked to 165 degrees internal temperature and rice is tender.
  • Remove from the oven and let sit, uncovered, for 5-10 minutes before serving. Sprinkle with fresh minced parsley.


Nutritional information is based on 6 servings, but depending on how hungry your family is, you could 4-6 people. You could stretch into 5 or 6 servings by adding bread and a veggie or salad on the side. 
Do not skip the foil step. It’s important to cover so the steam builds up to cook the rice. 
Storage: Store leftover casserole in the refrigerator, tightly covered, for up to 3-4 days. Reheat in the microwave.
Freezing: You can freeze the completely cooked casserole, tightly wrapped in foil, for up to 3 months. To reheat, thaw overnight in the fridge and bake, covered, at 350℉ until warmed through. While this is an option, I don’t really recommend it because there is a higher chance of the chicken and rice overcooking.
Keyword baked chicken and rice, chicken and rice bake, chicken and rice casserole


Calories: 285kcalCarbohydrates: 23gProtein: 35gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 99mgSodium: 627mgPotassium: 895mgFiber: 1gSugar: 1gVitamin A: 251IUVitamin C: 2mgCalcium: 56mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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4.49 from 93 votes (77 ratings without comment)

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  1. Ash says:

    Wondering if I could cube the (uncooked) chicken cutlets and mix in with the rice mixture for a more even cook rate?

    1. Kristin Maxwell says:

      The recipe works really well as it is so my recommendation is to follow the instructions. The rice needs all of that time to cook with the foil on and steaming.

  2. Blue says:

    my guess what went horribly wrong was pounding the chicken to make it even in thickness because 45 mins at 375 degree oven killed it. dry dry dry. did not matter that it was covered with foil baked in all that liquid… also, for sure no rice substitutions. if you do, the liquid will not absorb properly.

  3. Jill Bush says:


  4. Madeleine McBride says:

    Do you think you could add some frozen broccoli?

    1. Kristin Maxwell says:

      I would steam it and add it after everything is cooked. I would worry that it would overcook and be mushy.

  5. Donna says:

    This was easy and so delicious.

    1. Kristin says:

      Thank you Donna!

  6. Marlyss says:

    I only have Minute rice. Will that work?

    1. Kristin Maxwell says:

      No, Minute rice is not recommended for this recipe. It will become mushy since it is already par-cooked.

  7. Cindy says:

    Can you use different condensed soup other than mushroom? Don’t like the mushroom

    1. Kristin Maxwell says:

      Sure, you can use cream of chicken or cream of celery.

  8. Maria Alicata says:

    If I have thinly sliced chicken breasts, should I change anything? I don’t want to end up with overcooked chicken or undercooked rice.

    1. Kristin Maxwell says:

      Thickness is definitely a factor. But also is the rice having enough time to cook. I’m not sure though if you are referring to cooked chicken that’s sliced, or thin cutlets.

  9. C Sue says:

    Really enjoyed! Followed instructions exact by pre heating and a good tight seal foil cover. I did use cream of chicken rather than mushroom. Rice was creamy and delish! think my 20 year old oven might be a little off so my chicken though good might have been just a touch dry. Just a heads up if you find you have to watch your oven temp like me. I might check it 5 minutes early next time. Thanks a bunch for this one, simple and delicious.

    1. Kristin says:

      Fantastic feedback C Sue! Thanks for stopping by to share.

  10. Annemarie says:

    Just a question can you use stock instead of cream of mushroom because i don’t like mushroom?

    1. Kristin Maxwell says:

      Stock would be much too thin. I don’t like mushrooms either but I love this dish. However, you could use a different canned cream soup, like Cream of Chicken or Cream of Celery.

  11. Stacey says:

    I made this for dinner last night and it was delicious! I followed the recipe as written and used Basmati rice, and made sure the foil tightly covered the dish. The chicken was perfectly cooked and the rice reminded me a bit of risotto-creamy and comforting!

    1. Kristin says:

      Love the feedback Stacey! Thanks for stopping by.

  12. Cindy says:

    Awesome!! I used 1cup water 1/2 milk. Was perfect!!

    1. Kristin says:

      Nice! Thanks for stopping by Cindy.

    2. Mariah Montgomery says:

      I hate to be that person who changes the recipe, but I did it with boneless skinless thighs. They have a higher fat content, but otherwise cook the same as breasts and are harder to cook to the point of dryness. Maybe try with those next time. They are much more forgiving for long cook times.

  13. Sara says:

    I have left it in the oven for over an hour and it was doubled the chicken or the rice isnt cooked at all really.

    1. Kristin Maxwell says:

      Did you cover the pan with foil? That’s really the only reason it wouldn’t cook in the amount of time.

  14. Angela childs says:

    Rice wasn’t cooked at all following this recipe

    1. Kristin Maxwell says:

      Did you cover it with foil? I’ve people forget or think they just didn’t need it. That’s usually the culprit when the rice isn’t fully cooked.

      1. nancy says:

        the foil is definatley the answer to being cooked. i forgot the first time…. i also have added a package of dry onion soup mix for flavor enhancement . This is a recipe to play with. If someone says the rice didn’t cook, they may have added too much liquid or didn’t cook long enough. I havent had any problems. A weekly go to :)-

        1. Kristin Maxwell says:

          Thanks for your input Nancy!

  15. Daniel Jones says:

    I doubled the recipe and after 1 hr in the oven the rice is still very undercooked. I used Vigo yellow rice. Is there a way to salvage this?

    1. Kristin Maxwell says:

      Hi Daniel, I’ve never tried this with yellow rice, so I don’t know if that’s the issue. Doubling the recipe in the same size pan could also be troublesome. If you want to double the ingredients you also need to double the size of the vessel. My first question would be did you cover the dish tightly with foil? Because that’s been known to cause some issues.

  16. Krystal Cauley says:

    I love this recipe ! Followed the recipe all the way and omg it was really delicious. Thanks so much ! I will be following for more.

    1. Kristin says:

      You are so welcome Krystal! Fantastic, love that your following along for more.

      1. Dianna says:

        Made this tonight EXACTLY as written (yes I used foil and tightly wrapped it around the edges) and it was perfect!! I used smoked paprika to give the chicken a little extra flavor. Definitely saving this for those busy nights…thank you Kristin!

  17. Kathi Lunny says:

    The chicken breasts were way over done. But the rice was great.

    1. Kristin Maxwell says:

      That’s too bad, mine always come out so juicy.

  18. Katiana Chanel says:

    OH MY BUG! This was awesome! I used chicken legs (with skin on) because I didn’t have chicken breast. It was so good! It’ll make you wanna lay on the floor and hug yourself! (in a southern accent) LOL I did brown the legs before baking the dish. Other than the chicken parts…. I didn’t change anything. YUM! You’ve made me a star in my own kitchen. WHOA GIRL! It was amazing!

    1. Kristin says:

      Fantastic comment Katiana! Thank you so much for stopping by.

    2. Anthony says:

      What do you mean you browned the legs first?

  19. Anna Murray says:

    I made this fabulous recipe today. So I used par broiled rice and added fresh celery onion and sweet pepper rings I cut myself. I added 1 can cream of chicken soup with a bit more water than called for about another cup or so and my family went crazy over it. I love it so easy ?

    1. Kristin says:

      Awesome feedback Anna! Thanks for stopping by.

  20. Rasbhari says:

    This looks delicious! Will I need to make any alterations in cooking time if I use brown long grain rice?

    1. Kristin Maxwell says:

      I haven’t used brown rice so I can’t say how long it would take. However, brown rice does take longer to cook so you might need to add time, which I’d be worried would overcook the chicken.