Easy Creamy Chicken and Rice Casserole Recipe (Under 1 Hour!)

Introduction

Remember those cozy nights when dinner felt like a warm hug? This Creamy Chicken and Rice Casserole with Cream of Mushroom Soup takes me right back to those cherished moments. It’s the kind of meal that fills your home with an inviting aroma and your belly with pure comfort. And the best part? It’s incredibly simple to make, perfect for those busy weeknights or when you just want a fuss-free, delicious dinner that tastes like it came from a beloved cookbook.

Why You’ll Love This Recipe

• Fast: Ready from start to finish in under an hour and a half!
• Easy: Minimal prep work means less time in the kitchen and more time for yourself.
• Giftable: Assemble ahead and bake for a friend, neighbor, or new parent.
• Crowd-pleasing: A guaranteed hit with picky eaters and seasoned foodies alike.

Ingredients

Let’s gather our goodies! The beauty of this dish is its simplicity, using pantry staples you likely already have on hand.

• 2 boneless, skinless chicken breasts (1 1/2 to 2 pounds): These are the stars of our show, tender and juicy.
• 1 small yellow onion, diced (about 1 cup): A little onion adds a lovely savory depth. Don’t worry if you’re not a huge onion fan; it mellows out beautifully.
• 1 teaspoon fresh thyme leaves: Thyme brings such a wonderful earthy aroma. If you don’t have fresh, about 1/2 teaspoon dried will work.
• 6 sprigs fresh parsley: For a touch of freshness and a pretty green garnish.
• 1 tablespoon Dijon mustard: This isn’t for a strong mustard flavor, but rather to add a subtle tang that really brightens everything up.
• 1 1/4 cups long-grain white rice: Make sure it’s uncooked! It will soak up all those delicious flavors as it bakes.
• 2 (10.5-ounce) cans condensed cream of mushroom soup: The creamy, dreamy base that makes this casserole so comforting.
• 2 cups low-sodium chicken broth: We need a little liquid to help our rice cook perfectly. Low-sodium lets you control the saltiness.
• 4 tablespoons unsalted butter, cut into pieces: These little pats of butter melt over the top, adding richness and a golden sheen.
• 1/4 cup grated Parmesan cheese: For that irresistible cheesy crust on top.
• 1/2 teaspoon kosher salt: Essential for bringing out all the flavors.
• 1/2 teaspoon freshly ground black pepper: A little pepper adds a nice zing.
• 1 teaspoon Bell’s seasoning (no-salt): This is a classic New England blend that adds a wonderfully complex, savory note. If you can’t find it, a pinch of sage, marjoram, and a tiny bit of nutmeg can approximate it.
• Cooking spray: Just to make sure nothing sticks!

How to Make It

Alright, let’s get cooking! This is where the magic happens, and it’s easier than you think.

1. First things first, let’s get our oven nice and toasty. Preheat it to 375°F (190°C). Grab your 9×13 inch baking dish and give it a good spritz with cooking spray. This ensures a clean release, and who needs extra scrubbing?
2. In a nice big bowl, let’s mix up our creamy sauce. Dump in both cans of condensed cream of mushroom soup, the chicken broth, that tablespoon of Dijon mustard, your fresh thyme leaves, chopped parsley, salt, pepper, and that special Bell’s seasoning. Give it all a good stir until everything is beautifully combined.
3. Now, let’s add our uncooked rice right into this glorious soup mixture. Stir it around so every single grain gets coated in that creamy goodness. This step is key to making sure the rice cooks up perfectly tender.
4. Time for the chicken! Place your boneless, skinless chicken breasts right at the bottom of your greased baking dish. They’ll be nestled in all that flavor.
5. Gently pour the rice and soup mixture evenly over the chicken. Make sure it covers everything nicely.
6. Dot the top of the casserole with those lovely little pieces of butter. They’ll melt down and add so much richness.
7. This is important: cover your baking dish tightly with aluminum foil. This traps all the steam and heat, ensuring your chicken cooks through and your rice becomes perfectly tender without drying out.
8. Pop it into your preheated oven and let it bake for 45 minutes. Go put your feet up for a bit!
9. After 45 minutes, carefully remove the foil (watch out for that steam!). Sprinkle the grated Parmesan cheese evenly over the entire top. Oh, it’s going to get so golden and delicious.
10. Put it back in the oven, this time uncovered, for another 15-20 minutes. You’re looking for that rice to be completely tender and the chicken to be cooked all the way through. The top should be a beautiful golden brown.
11. Once it’s out of the oven, let your amazing casserole stand for about 5-10 minutes before serving. This allows everything to settle and makes it even easier to serve. Enjoy every comforting bite!

Substitutions & Additions

This recipe is wonderful as is, but it’s also a fantastic blank canvas for your own culinary creativity! Don’t be afraid to make it your own.

• Chicken: If you have leftover cooked chicken (rotisserie chicken is a lifesaver!), you can shred or dice it and add it in during the last 15-20 minutes of baking, just sprinkle the rice mixture over it and proceed with the recipe.
• Veggies: Want to sneak in some more goodness? Stir in a cup of frozen peas or corn with the rice mixture, or add some finely chopped celery or carrots with the onion at the beginning (though you might want to sauté them for a few minutes first).
• Soup: No cream of mushroom? Cream of chicken soup is a perfect substitute. You could even experiment with cream of celery!
• Rice: While long-grain white rice is classic, brown rice will also work, but you may need to increase the liquid slightly and extend the baking time.
• Cheese: Feel free to mix in some shredded cheddar or Monterey Jack cheese with the Parmesan for an extra cheesy layer.

Tips for Success

A few little tricks can ensure your casserole is absolutely perfect every time. Here are my go-to tips:

• Don’t Undercook the Rice: The key is making sure the rice is tender. Covering tightly with foil is crucial for this. If you’re worried, you can always test a grain of rice before serving.
• Seasoning is Key: While we have Bell’s seasoning, tasting the soup mixture before adding it to the casserole is a good idea. Adjust salt and pepper to your preference. Remember, the chicken broth is low-sodium, so you have control.
• Prep Ahead: You can easily assemble this entire casserole (up to step 7) a day in advance. Just cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the plastic wrap, cover with foil, and bake as directed, possibly adding a few extra minutes to account for it being chilled.
• Uniform Pieces: For the most even cooking, try to dice your onion into similarly sized pieces.

How to Store It

Leftovers are a blessing, aren’t they? This casserole reheats beautifully!

Once cooled, transfer any leftovers to an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, you can microwave individual portions until heated through, or gently reheat the entire dish in a 350°F (175°C) oven until warm.

FAQs

Got a question? I’ve got you covered!

• Can I use chicken thighs? Absolutely! Boneless, skinless chicken thighs will also work beautifully and can even make the casserole more forgiving and moist.
• My rice is still a little crunchy, what should I do? This usually means it needed a bit more moisture or time. Cover it tightly with foil again and bake at a lower temperature (around 300°F / 150°C) for another 15-20 minutes, or until tender.
• Can I freeze this casserole? Yes, you can! It’s best to freeze it before baking. Once assembled and covered tightly, freeze for up to 2-3 months. Thaw completely in the refrigerator before baking as directed, potentially adding a bit more time to the initial covered bake.