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Best Ever Creamy Chicken and Rice Casserole

A classic one-pan creamy chicken and rice casserole made with tender shredded chicken, cream soups, and Minute Rice. Ready in under an hour with minimal prep.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 cups cooked and shredded chicken rotisserie chicken works great
  • 1 package Lipton Onion soup mix
  • 1 can cream of mushroom soup low-sodium recommended
  • 1 can cream of chicken soup low-sodium recommended
  • 2 cups milk
  • 0.75 cup sour cream plain Greek yogurt can be substituted
  • 0.5 cup water
  • 2 cups Minute Rice, uncooked do not substitute with long-grain rice without adjusting liquid and time
  • salt and pepper to taste

Equipment

  • 9x13-inch baking pan
  • Aluminum foil
  • Medium mixing bowl

Method
 

  1. Preheat your oven to 350 degrees F.
  2. In a medium mixing bowl, combine the shredded chicken, onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, uncooked Minute Rice, salt, and pepper. Stir well until fully combined.
  3. Spray a 9x13 inch baking pan with cooking spray. Pour the mixture into the pan and spread evenly.
  4. Cover the pan tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
  5. Remove the foil and bake uncovered for an additional 15 minutes until the top is set and slightly golden.
  6. Remove from the oven and let rest for 5 minutes before serving.

Notes

Use Minute Rice only for best results. Rotisserie chicken saves significant prep time. Mix ingredients directly in the greased baking pan to save washing a bowl. Add a drizzle of warm chicken gravy on top when serving for extra comfort.