The Easiest 4 Ingredient Chicken Rice Casserole You'll Ever Make
Ladies I can't wait to share this lifesaver recipe with you. When my kids are hungry and I'm short on time this 4 Ingredient Chicken Rice Casserole is my absolute go to. It's the definition of comfort food with tender chicken and perfectly cooked rice all wrapped up in the creamiest sauce. Trust me this is going to become your new favorite weeknight dinner.
Why I Make This Every Week
You won't believe how quick this is to throw together. I'm talking 5 minutes tops before it goes in the oven. The sauce gets all creamy and delicious while it bakes making the chicken and rice taste amazing. I love that I can keep it super simple with just 4 ingredients or jazz it up with extras when I'm feeling fancy. It's perfect for those crazy busy nights when you still want a proper homemade dinner.
Just 4 Simple Ingredients
- The Chicken: Grab some boneless skinless chicken breasts they cook up so tender and juicy.
- Your Rice: Long grain white rice is my go to it cooks perfectly every time.
- The Creamy Part: One can of cream of chicken soup makes everything so rich and delicious.
- Secret Flavor Boost: A packet of onion soup mix trust me on this one it makes all the difference.
Let's Get Cooking
- Getting Started
- Heat your oven to 350°F and grab your favorite 9x13 dish give it a quick grease.
- Mix the Base
- Pour your uncooked rice cream of chicken soup and 2 cups water right in the dish give it all a good stir.
- Add the Chicken
- Lay those chicken breasts on top then sprinkle that onion soup mix all over everything.
- Into the Oven
- Cover it up tight with foil and bake for an hour then uncover for another 5 to 10 minutes until everything's perfect.
- Time to Eat
- Let it sit for about 5 minutes then dig in. I like to sprinkle some fresh parsley on top to make it pretty.
My Favorite Tips and Tricks
Want to know my secret touches? Sometimes I put sliced onions or fresh mushrooms under the rice mixture so good. If you're in a hurry store bought onion soup mix works great but homemade is amazing too. Out of onion soup mix? A packet of gravy mix works wonders. Got leftovers? They heat up beautifully in the oven or microwave for lunch the next day.
The Best Part About This Recipe
You know what I love most about this casserole? It gives you time to help with homework or just catch your breath while dinner basically makes itself. The cleanup is so easy and everyone even my pickiest eater cleans their plate. It's one of those recipes that just feels like a warm hug at the end of a long day.
Frequently Asked Questions
- Can I use brown rice instead of white rice?
Brown rice takes longer to cook and needs more liquid. If using brown rice, add an extra 1/2 cup of water and expect to cook it about 30 minutes longer.
- Why does the cooking time vary sometimes?
Different ovens, altitude, and the thickness of chicken breasts can affect cooking time. The casserole is done when rice is tender and chicken reaches 165°F.
- Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great and often stay juicier. Use the same cooking time and temperature - they're done when they reach 165°F.
- Can I freeze this casserole?
While you can freeze it after cooking, the rice texture might change slightly. It's best to freeze it in portions and thaw overnight in the fridge.
- Can I add vegetables to this recipe?
Yes! Frozen peas, carrots, or broccoli work well. Add them in the last 30 minutes of cooking to prevent them from getting too soft.