Easy 5-Ingredient Chicken and Rice Casserole for Quick Weeknight Dinners

Weeknight dinners just got a whole lot easier with this incredibly simple and satisfying 5-ingredient chicken and rice casserole.

If you’re looking for a delicious meal that comes together with minimal fuss and maximum flavor, you’ve found your new go-to recipe. It’s the perfect solution for those busy evenings when time is short but you still want to put a wholesome, home-cooked meal on the table.

This casserole is designed for speed and convenience, proving that you don’t need a pantry full of exotic ingredients or hours in the kitchen to create something truly comforting. With just a handful of staples, you can whip up a creamy, savory dish that the whole family will love. Get ready to simplify your dinner routine without sacrificing taste!

5-Ingredient Chicken and Rice Casserole

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• Total Time: 35-40 minutes
• Yield: 6 servings 1x

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Description

This incredibly simple and satisfying 5-ingredient chicken and rice casserole is perfect for weeknight dinners. It comes together with minimal fuss and maximum flavor, offering a creamy, savory dish that the whole family will love. Designed for speed and convenience, it uses pantry staples to create a comforting meal in under an hour.

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Ingredients

Scale 1x2x3x

2 cups cooked chicken, shredded or diced

1 (10.5 ounce) can condensed cream of mushroom soup

1 cup uncooked instant white rice

1 1/2 cups chicken broth

1 cup shredded cheddar cheese

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Instructions

1. 1. Preheat Your Oven and Prepare Your Dish: Start by preheating your oven to 375 F (190 C). While the oven heats, lightly grease a 9×13 inch baking dish with cooking spray. This prevents the casserole from sticking and makes for easier cleanup.

2. 2. Combine the Main Ingredients: In a large mixing bowl, combine the shredded or diced cooked chicken, the can of condensed cream of mushroom soup, the uncooked instant white rice, and the chicken broth. Stir everything together thoroughly until all ingredients are well incorporated and the rice is evenly distributed throughout the mixture.

3. 3. Transfer to Baking Dish: Pour the chicken and rice mixture into the prepared 9×13 inch baking dish. Spread it out evenly with a spatula or the back of a spoon to ensure consistent cooking.

4. 4. Cover and Bake: Tightly cover the baking dish with aluminum foil. This is a crucial step as it traps the steam, allowing the instant rice to cook perfectly and absorb all the flavorful liquid. Place the covered dish in the preheated oven and bake for 20 minutes.

5. 5. Add the Cheese Topping: After 20 minutes, carefully remove the casserole from the oven. Remove the aluminum foil. The rice should be mostly cooked and the mixture bubbly. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

6. 6. Continue Baking Until Golden: Return the uncovered casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The edges should be slightly browned, and the casserole should be heated through.

7. 7. Rest Before Serving: Once out of the oven, let the casserole rest for 5 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to scoop and serve.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: main dish
• Method: baked
• Cuisine: american

Nutrition

• Serving Size: 1/6 of casserole

Keywords: casserole, chicken, rice, easy, weeknight, comfort food, quick, family friendly, one pan, cheesy

What You’ll Love About This Quick And Easy Recipe

This quick chicken and rice casserole is an absolute lifesaver for anyone juggling a busy schedule. What makes it so special is its sheer simplicity and the comforting results it delivers. It’s perfect for families with picky eaters, as the flavors are mild and universally appealing, and the texture is wonderfully creamy. You’ll love that it requires minimal chopping and prep work, meaning you can get it into the oven in just minutes. This recipe is ideal for those chaotic weeknights when you need a hearty meal without a lot of fuss, or even for a relaxed weekend lunch. It’s a complete meal in one dish, making cleanup a breeze, which is always a win in our book!

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this casserole couldn’t be easier, as you only need five common items. The beauty of this recipe lies in its straightforward nature, relying on pantry staples that you likely already have on hand or can easily pick up during a quick grocery run. There’s no need for fancy spices or obscure ingredients; just simple, wholesome components that come together to create a flavorful dish.

INGREDIENTS:

• 2 cups cooked chicken, shredded or diced
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 cup uncooked instant white rice
• 1 1/2 cups chicken broth
• 1 cup shredded cheddar cheese

When it comes to the cooked chicken, you can use leftovers from a roasted chicken, a rotisserie chicken from the grocery store, or even quickly boil and shred some chicken breasts. Any of these options work perfectly and keep the prep time to a minimum. For the cream of mushroom soup, feel free to use a low-sodium version if you prefer, or even cream of chicken soup if that’s what you have on hand. Instant white rice is key here for its quick cooking time, ensuring the casserole is ready in a flash. While cheddar cheese is specified, a blend of Colby Jack, Monterey Jack, or even a Mexican cheese blend would also be delicious and melt beautifully.

Time Needed From Start To Finish

One of the biggest advantages of this easy chicken and rice casserole is how quickly it comes together, making it an ideal choice for busy weeknights.

• Prep time: 10 minutes
• Cook time: 25-30 minutes
• Total time: 35-40 minutes

This realistic timeline means you can have a warm, satisfying meal on the table in under an hour, from the moment you start gathering ingredients to the first delicious bite. The minimal prep involves simply combining the ingredients, and the oven does the rest of the work.

How To Make It Step By Step With Visual Cues

Making this casserole is incredibly straightforward, even for beginner cooks. Follow these simple steps to achieve a perfectly creamy and delicious result every time.

1. Preheat Your Oven and Prepare Your Dish: Start by preheating your oven to 375°F (190°C). While the oven heats, lightly grease a 9×13 inch baking dish with cooking spray. This prevents the casserole from sticking and makes for easier cleanup.
2. Combine the Main Ingredients: In a large mixing bowl, combine the shredded or diced cooked chicken, the can of condensed cream of mushroom soup, the uncooked instant white rice, and the chicken broth. Stir everything together thoroughly until all ingredients are well incorporated and the rice is evenly distributed throughout the mixture.
3. Transfer to Baking Dish: Pour the chicken and rice mixture into the prepared 9×13 inch baking dish. Spread it out evenly with a spatula or the back of a spoon to ensure consistent cooking.
4. Cover and Bake: Tightly cover the baking dish with aluminum foil. This is a crucial step as it traps the steam, allowing the instant rice to cook perfectly and absorb all the flavorful liquid. Place the covered dish in the preheated oven and bake for 20 minutes.
5. Add the Cheese Topping: After 20 minutes, carefully remove the casserole from the oven. Remove the aluminum foil. The rice should be mostly cooked and the mixture bubbly. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
6. Continue Baking Until Golden: Return the uncovered casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The edges should be slightly browned, and the casserole should be heated through.
7. Rest Before Serving: Once out of the oven, let the casserole rest for 5 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to scoop and serve.

Easy Variations And Serving Ideas That Fit Real Life

This 5-ingredient chicken and rice casserole is incredibly versatile, making it easy to adapt to your family’s preferences or whatever you have on hand. For a simple twist, consider adding a can of drained corn or peas to the mixture before baking for an extra boost of vegetables and color. If you like a little kick, a pinch of red pepper flakes or a dash of hot sauce stirred into the mixture can add a subtle warmth. For a richer flavor, you could sprinkle some crispy fried onions or crushed butter crackers over the cheese during the last few minutes of baking.

When it comes to serving, this casserole is a complete meal on its own. However, it pairs beautifully with a simple side salad tossed with a light vinaigrette, or some steamed green beans for added freshness. For kids, a side of apple slices or carrot sticks makes for a balanced and appealing plate. This dish is also fantastic for potlucks or casual gatherings; just double the recipe and bake it in two 9×13 inch dishes. A dollop of sour cream or a sprinkle of fresh parsley can be a nice finishing touch for those who enjoy it.

Common Slip-Ups And How To Avoid Them

Even with a recipe as simple as this 5-ingredient chicken and rice casserole, a few common mistakes can impact the final result. Knowing what to look out for can help you achieve perfection every time.

One frequent slip-up is not covering the casserole tightly enough during the initial baking phase. If the foil isn’t sealed well, steam can escape, leading to dry or undercooked rice. Make sure to crimp the foil securely around the edges of the baking dish to trap all that essential moisture.

Another common issue is using the wrong type of rice. This recipe specifically calls for *instant* white rice because it cooks quickly and absorbs liquid efficiently. Using regular long-grain white rice or brown rice will result in undercooked rice and a soupy casserole, as these varieties require much longer cooking times and different liquid ratios. Always double-check your rice package!

Overbaking the casserole after adding the cheese can also lead to a dry outcome. Once the cheese is melted and lightly golden, and the casserole is bubbly, it’s done. Continuing to bake it will dry out the chicken and make the rice mushy. Keep an eye on it during those last 5-10 minutes.

Finally, not seasoning the casserole adequately can make it taste bland. While the condensed soup provides a good base of flavor, a pinch of salt and pepper to taste, or even a little garlic powder stirred into the mixture, can elevate the dish significantly. Taste the mixture before baking if you’re unsure, and adjust as needed.

How To Store It And Make It Ahead Without Ruining Texture

This easy chicken and rice casserole is fantastic for meal prepping or enjoying as leftovers. Proper storage ensures it stays delicious and maintains its comforting texture.

To store leftovers, allow the casserole to cool completely to room temperature. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For reheating, individual portions can be warmed in the microwave for 1-2 minutes, or until heated through. For a larger portion, cover it loosely with foil and reheat in an oven preheated to 300°F (150°C) for about 15-20 minutes, or until warm. You might want to add a splash of chicken broth or milk before reheating to restore some moisture if it seems a little dry.

Making this casserole ahead of time is also an option. You can assemble the entire casserole (chicken, soup, rice, broth) in the baking dish, cover it tightly with plastic wrap and then foil, and refrigerate it for up to 24 hours before baking. When ready to cook, remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature. You might

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.