Get ready to discover your new favorite weeknight meal: this incredibly simple Dump and Bake Chicken and Rice casserole. It’s a true set-it-and-forget-it dish that delivers a creamy, savory, and satisfying dinner with minimal effort. You just combine the ingredients in one baking dish and let the oven do all the work. No pre-cooking, no extra pans, just pure comfort food perfection.
This recipe is designed for busy home cooks who crave a delicious, home-cooked meal without the fuss. The result is tender, juicy chicken and perfectly fluffy rice, all coated in a rich, savory sauce. It’s a complete meal that will have everyone asking for seconds.
Why This Recipe Will Be Your Go-To Dinner
This isn’t just any chicken and rice recipe. Here’s why you’ll find yourself making it again and again.
- Minimal Prep, Maximum Flavor: With only 10 minutes of hands-on time, this recipe is a lifesaver on busy nights. The flavor comes from simple pantry staples that create a surprisingly rich and savory sauce.
- One-Pan Wonder: Say goodbye to a sink full of dishes. Everything cooks together in a single 9×13 inch baking dish, making cleanup an absolute breeze.
- Foolproof and Reliable: We’ve perfected the ratios to ensure your rice is fluffy and your chicken is moist every single time. Just follow the simple steps for a guaranteed delicious outcome.
- Completely Customizable: This recipe is a fantastic starting point. Feel free to add your favorite vegetables or experiment with different seasonings to make it your own.
Ingredients You’ll Need
The magic of this Dump and Bake Chicken and Rice casserole lies in its simplicity. You only need a handful of common ingredients to create this comforting dish.
- Long-Grain White Rice: Use a classic long-grain white rice like Jasmine or Basmati. Do not use instant, brown, or wild rice as the liquid ratios and cooking times are different.
- Chicken Broth: This is the primary cooking liquid for the rice, infusing it with savory flavor.
- Cream of Chicken Soup: This is our secret weapon for an ultra-creamy, rich sauce without any extra steps.
- Onion Soup Mix: A packet of dry onion soup mix adds a huge depth of savory, umami flavor.
- Chicken Breasts: Boneless, skinless chicken breasts work perfectly. You can also use thighs if you prefer.
- Butter: A few pats of butter melted over the top adds richness and helps the chicken brown.
- Seasoning: Simple salt, black pepper, and garlic powder are all you need to season the chicken.
How to Make Dump and Bake Chicken and Rice
Follow these simple, step-by-step instructions for a perfect one-pan dinner.
- Preheat and Prep: First, preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
- Combine Base Ingredients: In the baking dish, combine the uncooked long-grain white rice, chicken broth, cream of chicken soup, and the packet of onion soup mix. Stir everything together until it’s well combined.
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and garlic powder.
- Assemble the Casserole: Place the seasoned chicken breasts directly on top of the rice mixture in the baking dish. Try to nestle them in slightly.
- Add Butter and Bake: Cut the butter into small pieces and dot it over the chicken and any exposed rice. Cover the dish tightly with aluminum foil. Bake for 50 minutes.
- Final Bake Uncovered: After 50 minutes, carefully remove the foil. Return the dish to the oven and bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the liquid is absorbed.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the rice to finish steaming and the juices to redistribute. Fluff the rice with a fork and serve hot.
Tips for Perfect Results
Want to guarantee your Dump and Bake Chicken and Rice turns out perfectly every time? Follow these essential tips.
- Use the Right Rice: Stick to long-grain white rice. Other types of rice require different amounts of liquid and cooking times, which will throw off the recipe.
- Cover Tightly: Sealing the baking dish tightly with foil is crucial. This traps the steam inside, which is what cooks the rice to fluffy perfection.
- Don’t Peek: Resist the urge to open the oven and peek while it’s baking for the first 50 minutes. Letting the steam escape can result in undercooked rice.
- Check for Doneness: Always use a meat thermometer to ensure your chicken has reached a safe internal temperature of 165°F (74°C).
Delicious Variations
One of the best things about this dump and bake recipe is how easy it is to adapt. Here are a few ideas to get you started.
Cheesy Chicken and Broccoli Rice
For a complete meal in one, stir in 1-2 cups of frozen broccoli florets with the rice mixture. After uncovering, sprinkle 1 cup of shredded cheddar cheese over the top for the final 10-15 minutes of baking. It’s a comforting twist reminiscent of a classic cheesy casserole.
Mexican-Inspired Chicken and Rice
Give your casserole a Tex-Mex flair. Substitute one cup of the chicken broth with a cup of salsa. Add a can of drained black beans and a can of drained corn to the rice mixture. Season the chicken with taco seasoning instead of garlic powder.
Mushroom and Herb Chicken and Rice
Add 8 ounces of sliced mushrooms to the rice mixture. Use a can of cream of mushroom soup instead of cream of chicken, and add 1 teaspoon of dried thyme or Italian seasoning for an earthy, aromatic flavor.
What to Serve With Your Casserole
While this dish is a fantastic all-in-one meal, a simple side can elevate it even further. We love serving it with a vegetable side like simple Air Fryer Broccoli or these delicious Honey Roasted Carrots. For something to help sop up the creamy sauce, try a slice of warm fluffy cornbread.
Storage and Reheating Instructions
This recipe is great for leftovers! To store, let the casserole cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
To reheat, you can microwave individual portions for 1-2 minutes until heated through. For best results, reheat the casserole in an oven-safe dish at 350°F (175°C) for 15-20 minutes, or until warm. You may want to add a splash of chicken broth to prevent it from drying out.
Frequently Asked Questions
Yes! This recipe is very versatile. You can stir in 1-2 cups of frozen vegetables like broccoli, peas, or a corn and bean mix along with the rice. No need to adjust the liquid.
No, this recipe is specifically balanced for long-grain white rice. Brown rice requires significantly more liquid and a longer cooking time, so it cannot be substituted directly without adjusting the entire recipe.
Absolutely not! That’s the beauty of a ‘dump and bake’ recipe. You use uncooked long-grain white rice, and it cooks perfectly in the oven with the other ingredients.
The most reliable way to check for doneness is with a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C) at its thickest point.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. Adding a splash of broth can help keep it moist.
Your New Favorite Effortless Dinner
This Dump and Bake Chicken and Rice is more than just a recipe; it’s a solution for busy weeknights. It proves that you don’t need to spend hours in the kitchen to create a meal that’s both comforting and incredibly delicious. Give it a try, and don’t forget to share your creations and tag us on Pinterest!
Dump and Bake Chicken and Rice Recipe
Dump and Bake Chicken and Rice: The Easiest One-Pan Dinner
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In the baking dish, combine the uncooked rice, chicken broth, cream of chicken soup, and onion soup mix. Stir until well combined.
- Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.
- Place the seasoned chicken breasts on top of the rice mixture.
- Dot the top with pieces of butter. Cover the dish tightly with aluminum foil and bake for 50 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the liquid is absorbed and the chicken's internal temperature reaches 165°F (74°C).
- Let the casserole rest for 5-10 minutes before fluffing the rice and serving.
Notes
Cover Tightly: A tight seal with foil is essential for trapping steam to cook the rice properly.
Resting is Key: Don't skip the 5-10 minute rest period; it allows the rice to absorb any remaining moisture and become perfectly fluffy.
