Creamy Chicken and Rice Bake – Easy Oven Casserole Recipe

When you’re craving something cozy, filling, and easy to make, this Creamy Chicken and Rice Bake checks all the boxes.

Made with tender chicken, fluffy rice, and three creamy soups, it bakes into a warm, savory casserole with a buttery finish that your family will love.

Everything cooks in one dish—no need to pre-cook the rice or chicken!

Why You’ll Love This Recipe

Minimal prep, maximum comfort – Just stir and bake

Creamy and flavorful – Thanks to three types of soup

Feeds a crowd – Generous portions perfect for family dinners

One pan, no mess – Everything goes into one casserole dish

Make-ahead friendly – Assemble and refrigerate until ready to bake

Budget-friendly – Made with affordable pantry staples

What You’ll Need (Ingredient Highlights)

Here’s what makes this casserole so rich and satisfying:

Chicken Breasts – Cut into cubes for even cooking and juicy bites

Instant White Rice – No need to pre-cook; it absorbs all the creamy flavor as it bakes

Cream of Chicken Soup – Adds savory depth and creaminess

Cream of Celery Soup – Subtle herby flavor and velvety texture

Cream of Mushroom Soup – Brings earthiness and body to the mix

Water – Helps cook the rice while blending with the soups

Butter – Melts over the top, adding richness and golden color

Salt & Pepper – Simple seasonings that let the creamy base shine

Pro Tips Before You Start

Use instant rice only – Regular rice won’t cook properly with this method

Cut the chicken into equal-sized cubes to ensure even baking

Don’t skip the butter – It helps create that delicious top layer

Cover loosely if the top is browning too fast – Keeps the inside moist

Let it rest after baking – The sauce thickens as it cools

How to Make Creamy Chicken and Rice Bake

Step 1 – Preheat and Prepare
Set your oven to 400°F (200°C) and grease a 9×13-inch casserole dish.

Lightly coat the sides and bottom to prevent sticking.

Step 2 – Mix the Base
In the prepared casserole dish, combine the cubed chicken, 2 cups of water, 2 cups of instant white rice, and one can each of cream of chicken, cream of celery, and cream of mushroom soup.

Stir until fully mixed and evenly combined. Add salt and pepper to taste.

Step 3 – Add Butter
Cut ½ cup of butter into thin pats and arrange them evenly across the top of the mixture.

This adds a rich, golden finish once baked.

Step 4 – Bake It
Place the casserole uncovered in the preheated oven.

Bake for 60 to 75 minutes, or until the chicken is cooked through and the rice is tender.

You’ll know it’s done when the edges are bubbling and the top is slightly golden.

Step 5 – Rest and Serve
Remove the dish from the oven and let it rest for 10–15 minutes.

This allows the casserole to firm up and the sauce to thicken.

Scoop, serve, and enjoy every creamy bite!

What to Serve It With

This casserole is filling on its own, but it pairs well with:

Steamed green beans or broccoli – For a fresh veggie contrast

Crisp garden salad – Lightens up the rich, creamy base

Buttered rolls or garlic toast – Great for soaking up sauce

Roasted carrots – Sweet and earthy sidekick

Pickled cucumbers or beets – Adds tang to balance the richness

Variations / Substitutions

Use shredded rotisserie chicken if you want to speed things up

Swap soups – Cream of broccoli or cheddar soup can add new flavor

Add veggies – Frozen peas, mushrooms, or chopped spinach stir in easily

Make it cheesy – Add shredded cheddar on top before baking

Use chicken thighs instead of breasts for extra juiciness

Add spice – Stir in paprika, garlic powder, or a dash of cayenne for heat

Storage & Leftovers

Refrigerate: Store leftovers in an airtight container for up to 4 days

Freeze: Freeze leftovers in single portions for up to 2 months

Reheat: Microwave on medium heat or rewarm in a 325°F oven until hot

Make ahead: Assemble the dish (minus butter), cover, and refrigerate overnight.

Add butter and bake the next day

FAQs

Can I use regular rice instead of instant rice?
No, regular rice won’t cook correctly in this recipe.

Use instant white rice for best results.

Do I need to cook the chicken first?
Nope! The cubed chicken cooks fully during baking.

Just make sure the pieces are evenly sized.

Can I use just one type of soup?
Yes, but using a mix of three soups adds more depth and creaminess.

If you only have one kind, increase the quantity to replace the others.

Can I add cheese?
Absolutely! A layer of shredded cheese on top adds gooey goodness and a golden crust.

What if my rice is undercooked?
Cover the dish with foil and bake for an additional 10–15 minutes.

Oven temps and dish sizes can affect cook time.

Can I use chicken thighs?
Yes! Boneless, skinless thighs are a great alternative and stay extra moist when baked.

Can I freeze this before baking?
It’s not recommended to freeze uncooked rice and soup mixtures, but you can bake it first, then freeze the leftovers.

Final Thoughts

This Creamy Chicken and Rice Bake is the kind of recipe that brings people together.

It’s simple, satisfying, and endlessly comforting—just what we all need after a long day.

Whether you’re hosting guests or just feeding your family, this cozy casserole is guaranteed to hit the spot.

Plus, with minimal prep and pantry staples, it’s a no-fuss favorite you’ll come back to again and again.