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Easy Chicken and Rice Casserole

This Chicken and Rice Casserole is an old family favourite. My mom used to make this all the time when I was growing up and now it’s one that my daughter and I like a lot too. It’s quick and easy to make.

Course Main Course
Cuisine American
Keyword chicken, rice
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 493 kcal


  • 4 chicken breasts We prefer boneless, skinless breasts with this but my mom used assorted chicken pieces.
  • 1 can cream of chicken soup You can use cream of celery or cream of mushroom if you prefer.
  • 10 oz water A soup can's worth works fine. You can substitute milk for all or part of the water if you want.
  • 2 cups instant rice uncooked
  • 1 tsp poultry seasoning
  • 1 tsp rosemary
  • 1 tsp basil
  • 1 tsp black pepper


  1. Stir rice and soup together.

  2. Place rice mixture in casserole dish. I like to spray it with cooking spray to make it easier to dish up. 

  3. Place chicken pieces on top of rice mixture. 

  4. Mix seasonings together and sprinkle evenly over top of the chicken and rice. 

  5. Bake at 325 degrees F for 40-45 minutes until chicken and rice are cooked through. Timing may vary a bit according to thickness of chicken pieces.

Nutrition Facts
Easy Chicken and Rice Casserole
Amount Per Serving
Calories 493 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 150mg50%
Sodium 805mg35%
Potassium 885mg25%
Carbohydrates 41g14%
Fiber 1g4%
Protein 53g106%
Vitamin A 205IU4%
Vitamin C 2.7mg3%
Calcium 39mg4%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.