Easy Chicken and Rice Casserole

Easy Chicken and Rice CasseroleThis Easy Chicken and Rice Casserole Recipe contains some of our favorite ingredients that are simply mixed together and “forgotten” in the oven.

Boneless skinless chicken breasts can be left whole or cut in pieces, and you can vary the ingredients to suite your style; try substituting cream of mushroom soup and dry mushroom soup mix.

Add some parsley, throw in some Worcestershire – this is such a basic chicken recipe that even a caveman can do it!

Basic Chicken and Rice Casserole


4 boneless skinless chicken breasts, whole or halved
1 can (10.75 ounces) condensed cream of chicken soup
1 package (1 ounce) dry onion soup mix
1 cup uncooked white rice
2 1/4 cups chicken broth
kosher salt and ground black pepper to taste

Preheat the oven to 350F. Season the chicken pieces with the kosher salt and black pepper.

In a medium bowl, stir the rice, dry onion soup mix and the chicken broth together.

In a separate bowl, mix the chicken pieces with the cream of chicken soup.

Pour the rice mixture in a 9 x 13 baking dish. Pour the chicken mixture on top of the rice. Cover very tightly with foil and bake for 45 minutes to 1 hour.

Serves 4 to 6

Food For Thought – As noted above, this recipe is open to all kinds of variations, just keep the proportions the same. And to make a colorful garnish, sprinkle the baked chicken casserole with a little diced tomato and chopped parsley just before serving. Give this easy chicken and rice casserole recipe a try.