Every busy mom needs easy dinner ideas that she can whip up in a flash.
This easy 4-ingredient chicken and rice casserole dinner gives you and your family exactly what you need for those busy weeknights.
A Delicious One Dish Dinner
This is a great recipe to stash in your recipes for easy meals. There are only four ingredients to make this chicken recipe, and you probably have them all in your kitchen right now.
If you weren’t sure what you’d make for dinner tonight, now you know!
A Crowd-Pleasing Dinner the Whole Family Will Love
The next time you don’t know what to make for dinner, and you don’t want to run out to the grocery store because you’re worn out, make this easy chicken and rice casserole.
I promise it can be made so fast you’ll have your shoes kicked off and you’ll be in your favorite recliner in just a few minutes. (You can watch your favorite show while you wait for it to cook).
The tender chicken in a creamy sauce with rice is the ultimate one-dish meal.
The best part is that it takes only a few minutes of prep time too.
You get the best chicken dish that everyone thinks you spent tons of time fussing over in the kitchen.
I love easy recipes like this because they prove you really don’t have to spend a fortune or a ton of time cooking to create a meal everyone loves.
Ever since I first made this chicken rice casserole, my family has requested it regularly.
When I’ve got a crowd to feed, this is one of the best chicken dishes out there. It’s so delicious and simple. Everyone loves it, and I just know you will too.
Ingredients For 4-Ingredient Chicken
How To Make The 4-Ingredient Chicken
The recipe, made with simple ingredients, only takes about 10 minutes to prep, if that. You put it all in the casserole dish and bake it up. That’s all there is to it.
- Grease a 9-inch by 13-inch casserole dish and preheat the oven to 375 degrees.
- Add the rice, garlic and herb seasoning, and water to the casserole dish and mix.
- Next, add the soup and mix.
- Place the chicken over the rice and spoon some of the mixture over the chicken.
- Cover with aluminum foil and bake for 50-60 minutes or until the chicken is done.
Start by greasing the pan and adding the rice and seasoning.
For this recipe, I used a box of Near East Rice Pilaf Mix with Garlic and Herb. It has a lot of great flavors.
Next, add the water to the dish and mix it around to get the rice wet.
Add the condensed cream of chicken soup to the dish and mix the ingredients together.
You can try some variations, such as using cream of mushroom soup, cream of celery soup, or any cream soups you may have in your pantry.
These four main ingredients add a lot of flavors, though feel free to add cheddar cheese for a cheesier spin which will surely have picky eaters going for more.
You can swap the chicken breasts for chicken thighs, though if you use bone-in, you’ll need to cook a little longer.
You can also add broccoli florets if you want to add some more veggies or keep them on the side with some green beans.
Cover the dish with aluminum foil and bake for 50-60 minutes or until the chicken is done.
Once the chicken is tender and reaches an internal temperature of 165 degrees it is finished.
If you have any leftovers, this chicken and rice casserole makes for a delicious lunch too. Be sure to store it in an airtight container in the refrigerator.
Variations To The Chicken and Rice Dish
If you want to switch things up now and again, here are a few variations you can try:
- Add some vegetables to the chicken dish: Try adding some chopped broccoli, baby carrots, butter beans, green beans, or English peas to the rice mixture before baking for a pop of color and added nutrition.
- Swap the flavor of condensed soup: Try using cream of mushroom, cheese, or cream of celery soup instead.
- Add some spiciness to the dish: If you like a little heat, try adding some diced jalapeños or red pepper flakes to the rice mixture before baking.
- Add a package of dry onion soup mix to the rice if you are using white rice.
Tips for Making The Perfect Chicken And Rice Dinner
Here are a few tips to help you make the perfect 4-ingredient chicken and rice dish:
- Use fresh, high-quality chicken breasts for the best flavor and texture. (I buy mine on sale at Fresh Market each week).
- Be sure to stir the rice mixture well and incorporate with the water before adding the soup and chicken.
- Cover the baking dish tightly with aluminum foil to prevent the rice from drying out while cooking.
- Let the dish cool for a few minutes before serving to allow the flavors to meld together.
Easy 4-Ingredient Chicken And Rice Casserole Dinner
You don’t have to spend a lot of time whipping up the ultimate comfort food.
This old-fashioned recipe is such a simple and rewarding dish.
Scroll down for the recipe card and get the full details to make the chicken and rice casserole for your dinner tonight!
- 6.3-ounce box Rice Pilaf with garlic and herb seasoning
- 1 1/3 cups of water
- 10.5 ounce can of condensed cream of chicken soup
- 4 chicken breasts
- Preheat the oven to 375 degrees and grease a 9-inch by 13-inch casserole dish with some non-stick cooking spray.
- Add the rice and seasoning to the casserole dish and mix together.
- Next, pour the water in with the rice and stir it around to make sure it all gets wet.
- Add the soup and mix.
- Next, place the chicken in the casserole dish and spoon a little of the liquid over the chicken breasts.
- Cover with aluminum foil and bake for 50-60 minutes or until the internal temperature reaches 165 degrees and the chicken is tender.
I used Near East Rice Pilaf Mix with Garlic and Herb for this recipe.
To check the temperature of the chicken, place the thermometer in the thickest part of the chicken. I use a digital thermometer to check the temperature.
If you have any leftover chicken, place in an airtight container or cover with plastic wrap and refrigerate.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 111mgSodium: 866mgCarbohydrates: 17gFiber: 0gSugar: 1gProtein: 40g
Nutrition is approximate.
Hi there! I’m Julie Pollitt from ‘Back To My Southern Roots.’ My love for cooking started way back on my grandparents’ farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they’re like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you’re just starting out or you’re a kitchen pro, you’ll find my recipes super easy to whip up. So, come on, pull up a chair, and let’s make some delicious memories!