Easy Chicken and Rice Casserole (Small Batch Recipe)

Chicken and Rice Casserole is one of those meals that’s easy to put together, doesn’t take a lot of effort to prepare and will keep you feeling full and satisfied. If you’re cooking for two and don’t want a meal that will leave you with a week’s worth of leftovers, this recipe is for you.

My original family size recipe made enough to fill a 9×13 inch pan. But this smaller batch version gives you four good-sized servings. It’s perfect for a couple or a small family.

Best of all, this casserole uses everyday pantry ingredients – white rice, cream soup, milk, and onion soup mix plus chicken and shredded cheese. It all goes into one baking dish and comes out as a warm, filling dinner.

You don’t even need to cook the rice or chicken ahead of time. Everything bakes together in the same dish, which makes cleanup easier too.

Chicken and Rice Casserole Recipe (4 Servings)

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 3/4 cup long grain white rice
• 1 can cream of chicken soup or cream of mushroom soup (or homemade if you prefer)
• 1/2 cup water
• 1 cup milk
• 1/2 an envelope of dry onion soup mix
• 3/4 cup shredded cheddar cheese, divided
• 1 or 2 boneless skinless chicken breasts or thighs (depending on size)
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat and prepare the dish:
Set your oven to 350°F. Lightly grease an 8 x 8 inch baking dish with non-stick spray so the rice mixture doesn’t stick to the bottom.

2. Mix the base:
In a medium-sized mixing bowl, combine the uncooked white rice, cream soup, milk, water, and onion soup mix. Stir everything together until the mixture is well blended. This will be the base of your casserole.

3. Add it to the pan and top with cheese:
Pour the rice and soup mixture into your greased baking dish. Sprinkle half of the shredded cheddar cheese over the top of the mixture.

4. Add the chicken:
Season your chicken breasts or thighs with salt and pepper. Nestle them into the rice mixture. Push them down a little so they are sitting in the liquid but still visible. Don’t worry – everything will cook through in the oven.

5. Cover and bake:
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour. You’re looking for the rice to be soft and the chicken to be cooked all the way through. In most cases, the dish will be done around the hour mark, but oven temperatures vary, so it’s a good idea to check around that time and continue baking if needed.

6. Finish with cheese:
Once everything is cooked through, remove the foil and sprinkle the remaining shredded cheese on top. Cover and let it sit for 15 to 20 minutes before serving so the rice can absorb any extra liquid and the cheese can melt. This also helps the casserole hold together better when serving.

What Kind of Chicken to Use

You can use either chicken breasts or thighs for this casserole. Breasts tend to be leaner, while thighs have more flavor and are a bit more forgiving if they’re slightly overcooked.

If your chicken pieces are very thick, you may want to slice them in half lengthwise so they cook a little faster and more evenly with the rice.

What Type of Rice Works Best

This recipe calls for long grain white rice, which cooks up fluffy and separate. It’s important to stick with regular long grain white rice – not instant or parboiled because those cook differently and can turn mushy or overdone in a casserole like this.

Brown rice can be used, but it needs more liquid and a longer cooking time, so the rest of the recipe would need some adjusting.

Can You Use Different Soups When Making Chicken and Rice Casserole?

The recipe gives you the option to use either cream of chicken or cream of mushroom soup. Both work just fine, and you can even mix the two together if that’s what you have on hand. If you prefer homemade versions of cream soup, you can use that too, as long as it has the same consistency as the canned kind.

The soup adds moisture and creaminess to the dish while also giving it flavor. I prefer to use low-sodium soup, so that I can adjust the salt when I serve it.

About the Onion Soup Mix

This casserole gets an extra boost of flavor from dry onion soup mix. You can find the packets in the same aisle as the cans of soup at the grocery store. However, you most often have to purchase a box (not individual packets).

This recipe requires only 1/2 of a packet. Therefore, be sure to save the other half to make my Crock Pot Cube Steak and Gravy Recipe.

Cheese Tips

Shredded cheddar cheese adds a creamy, melty layer that pairs well with the rice and chicken. Half of it goes in before baking, and the rest is added once the dish is done.

If you want to mix it up, you could use a blend of cheeses like Monterey Jack or Colby in place of some or all of the cheddar. Just make sure it’s something that melts well.

You can also leave the cheese off if needed, and the dish will still turn out fine – just a little less rich.

How to Tell When It’s Done

You’ll know the casserole is done when the rice is soft and tender and the chicken is cooked all the way through. The internal temperature of the chicken should be 165°F. It is best to use an instant read meat thermometer to check for doneness.

If the rice is still a little underdone after 1 hour, just put the foil back on and keep baking in 10- to 15-minute intervals until it’s ready.

Once it’s finished baking, letting it rest for 15 to 20 minutes really makes a huge difference in the texture. The extra time helps the rice absorb any remaining liquid, and the cheese melts into a nice top layer.

What to Serve with Chicken and Rice Casserole

This casserole is hearty enough to serve on its own, but you can add a green salad or some steamed vegetables like broccoli or green beans to round out the meal. You can even add chopped broccoli or other hearty vegetables into the casserole itself before baking.

If you have leftovers, store them in an airtight container in the fridge. They reheat well in the microwave or oven. If the rice gets a little dry, you can add a splash of milk or water when reheating.

This smaller version of chicken and rice casserole is easy to make, doesn’t require a lot of cleanup, and makes just the right amount. Whether you’re cooking for two or just want dinner without a ton of extras, it’s a good one to keep in your menu rotation. For more easy & delicious one pan meals, be sure to try my Aloha Chicken Recipe!

Enjoy! Mary

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