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A serving of baked chicken and rice casserole on a white plate, garnished with freshly chopped parsley. The dish looks warm, comforting, and ready to be enjoyed.

Chicken and Rice Casserole Recipe

This creamy, comforting Chicken and Rice Casserole is a one-dish wonder! Tender chicken, fluffy rice, and a rich, savory sauce make it a family-favorite meal that’s both easy and satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 517
Ingredients Equipment Method

Ingredients
  

  • 6 skinless boneless chicken breast halves, cut into bite size pieces
  • 2 cups milk
  • 2 cups uncooked white rice
  • 2 10.75 ounce cans condensed cream of chicken soup
  • 1 teaspoon seasoned salt

Equipment

  • Large mixing bowl
  • Baking dish (9x13-inch)
  • Measuring cups
  • Spoon or spatula
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, mix together milk, uncooked rice, cream of chicken soup, and seasoned salt.
    A glass mixing bowl on the white marble cooktop filled with milk, uncooked white rice, condensed cream of chicken soup, and seasoned salt. A wooden spoon stirs the creamy mixture, ensuring everything is well combined.
  3. Add the bite-sized chicken pieces and stir to combine.
    A glass mixing bowl on the white marble cooktop, now with bite-sized pieces of skinless, boneless chicken breast added to the creamy rice mixture. A wooden spoon stirs gently, evenly coating the chicken.
  4. Pour the mixture into the prepared baking dish, spreading it evenly.
    A greased 9×13-inch glass baking dish on the white marble cooktop filled with the chicken and rice mixture. A spatula spreads the mixture evenly to ensure even cooking.
  5. Cover with foil and bake for 40 minutes.
    A glass baking dish on the white marble cooktop, now covered with aluminum foil. The dish is ready to be placed into a preheated oven set to 375°F (190°C), with the oven light glowing in the background.
  6. Remove the foil and bake for 10 more minutes until the rice is tender.
    The oven door opens to reveal the glass baking dish inside. Tongs carefully remove the aluminum foil, allowing the casserole to continue baking uncovered.
  7. Let it sit for 5 minutes before serving.
    The baked chicken and rice casserole fresh out of the oven, golden and bubbling. The rice is tender, and the creamy sauce has thickened perfectly. The dish rests on a trivet on the white marble cooktop.
  8. Garnish with fresh parsley (optional) and enjoy!
    A serving of baked chicken and rice casserole on a white plate, garnished with freshly chopped parsley. The dish looks warm, comforting, and ready to be enjoyed.