Dinner

Creamy Chicken and Rice Casserole Recipe

BySimon Carel December 24, 2025December 24, 2025

Introduction

This Creamy Chicken and Rice Casserole is a comforting, easy-to-make dish perfect for busy weeknights. With tender chicken, creamy soups, and flavorful onion soup mix, it comes together quickly for a satisfying meal the whole family will love.

A rectangular glass baking dish holds a creamy, baked rice casserole with a golden-brown crust sprinkled with green herbs on top. The smooth, firm surface slightly browns in spots, while a wooden spoon lifts a scoop of the casserole showing layers of soft white rice mixed with tender pieces of shredded light brown chicken inside. The casserole sits on a stove with dark grates and a white marbled surface visible around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 cups cooked, shredded or diced chicken
1 package Lipton Onion Soup Mix
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups milk
3/4 cup sour cream
1/2 cup water
2 cups uncooked minute rice
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: In a medium bowl, combine the cooked chicken, Lipton Onion Soup Mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, uncooked minute rice, and salt and pepper. Mix well to combine.
Step 3: Spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Step 4: Pour the chicken and rice mixture into the prepared baking dish and spread it evenly.
Step 5: Cover the dish tightly with aluminum foil.
Step 6: Place the dish in the oven and bake for 45 minutes.
Step 7: Remove the foil and continue baking for an additional 15 minutes to brown the top slightly.
Step 8: Remove from the oven and let it cool for a few minutes before serving. Enjoy your creamy, comforting casserole!

Tips & Variations

Use rotisserie chicken for a quick shortcut and added flavor.
Add a handful of frozen peas or chopped broccoli for extra veggies and color.
Top with shredded cheese before the final 15-minute bake for a cheesy crust.
Substitute plain Greek yogurt for sour cream to lighten the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions until heated through or warm in a 350-degree oven covered with foil to prevent drying.

How to Serve

A close-up of a beige bowl filled with creamy risotto mixed with shredded chicken, showing a soft, slightly shiny texture with visible small rice grains and chicken pieces. The risotto is lightly speckled with green bits of chopped herbs scattered on top. The bowl is placed on a white marbled surface with a hint of a maroon and white patterned cloth slightly visible in the background. The risotto has one thick creamy layer, evenly spread inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of minute rice?

This recipe relies on minute rice because it cooks quickly and absorbs the liquid during baking. Using regular uncooked rice would require more liquid and a longer baking time. If you prefer fresh rice, cook it separately and mix it in after baking.

Is it possible to make this casserole dairy-free?

Yes, you can substitute the sour cream and soups with dairy-free alternatives available in stores. Make sure to choose onion soup mix without dairy ingredients or use fresh herbs and sautéed onions to replicate the flavor.