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Cheesy one-pan chicken and rice casserole being served with a spoon, showing melted cheese and creamy baked rice with herbs in a white casserole dish.

One-Pan Chicken and Rice Bake

This one-pan chicken and rice casserole is the ultimate comfort food—creamy, cheesy, and ready to save your busiest weeknight. With no need to pre-cook the rice or chicken, it’s the definition of a no-fuss, all-flavor dinner solution.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups long-grain white rice uncooked
  • 4 chicken thighs or breasts boneless/skinless, raw
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 2.5 cups chicken broth
  • 1 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • salt and black pepper to taste
  • 0.5 cup diced onions optional
  • fresh parsley for garnish (optional)

Equipment

  • 9×13 casserole dish
  • Mixing spoon
  • Oven
  • Foil

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Spray a 9x13 casserole dish with nonstick spray.
  3. In the dish, mix uncooked rice, both soups, chicken broth, garlic powder, onion powder, smoked paprika, salt, pepper, and optional onions. Stir well.
  4. Nestle the raw chicken into the rice mixture evenly.
  5. Cover tightly with foil and bake for 50–60 minutes, until rice is tender and chicken is cooked through.
  6. Uncover, sprinkle cheese over the top, and bake uncovered for 10 more minutes until cheese is melted and bubbly.
  7. Let rest for 5 minutes before serving. Garnish with parsley if desired.

Notes

To use cooked chicken, substitute 3 cups of shredded cooked chicken and reduce baking time to 35–40 minutes. Great for meal prep or freezing.