Easy Chicken and Rice Casserole (Dump and Bake)

This easy chicken and rice casserole is a true dump-and-bake dinner made with simple pantry ingredients. Creamy, cheesy, and packed with flavor, it’s the perfect no-fuss weeknight meal.

Course Dinner

Cuisine American

Keyword chicken and rice casserole

Prep Time 10

Cook Time 1

Servings

Calories 434kcal

Author Jesseca

Ingredients

3 chicken thighs cut into bite-sized cubes
2 cups chicken broth
1 ½ cups long grain white rice uncooked
2 (10.5 oz) cans cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
½ packet ranch seasoning mix
¼ cup butter sliced into pats
1 cup sharp cheddar cheese shredded

Instructions

Preheat your oven to 400°F. Lightly grease a 9x13 casserole dish.
Add the chicken, uncooked rice, broth, cream of chicken soup, and cream of mushroom soup directly into the dish. Sprinkle in the ranch seasoning and stir until everything is evenly combined.
Spread the mixture into an even layer. Place pats of butter across the top.
Cover tightly with foil and bake for 45 minutes.
Remove the foil, sprinkle the shredded cheddar cheese over the top, and return to the oven uncovered. Bake an additional 15 minutes, or until the rice is tender and the chicken is fully cooked.
Let the casserole rest for 10 to 15 minutes before serving. This helps it thicken and makes scooping easier.

Video

Notes

Rice matters: Stick with long grain white rice. Instant or brown rice will throw off the cook time and liquid ratio.
Use broth for more flavor: Water works, but chicken broth gives it a richer taste.
Check doneness: If your rice isn’t quite tender, cover and bake an extra 5 to 10 minutes.
Make it crispy: Want texture? Add crushed crackers or breadcrumbs during the last 10 minutes.

Nutrition