Ever have one of those nights where the thought of making dinner feels like a monumental task? You’re not alone. That’s exactly why this Dump-and-Bake Chicken Rice Casserole is about to become your new best friend. It’s the ultimate simple chicken recipe where you literally dump all the ingredients into one dish, pop it in the oven, and walk away. No pre-cooking, no fussy steps—just wholesome ingredients mingling together to create a comforting, complete meal. It’s the kind of easy meal my mama would have loved on her busiest days, and I know you’ll love it too.
Why You’ll Love This Dump-and-Bake Chicken Recipe
This recipe is the holy grail for busy weeknights. We’re talking minimal prep, one dish to wash, and a dinner that’s both hearty and satisfying. It’s a fantastic way to get a healthy dinner on the table without any stress. The rice cooks right in the creamy sauce, soaking up all that incredible flavor, and the chicken turns out so, so tender. Honestly, it’s hard to believe something this delicious requires so little effort. It’s a total game-changer for your rotation of quick dinner ideas.
Ingredients
- 1 ½ cups long-grain white rice: The foundation that soaks up all the delicious flavor.
- 1 ½ cups chicken broth: Adds savory depth and cooks the rice perfectly.
- 1 (10.5 oz) can cream of chicken soup: Creates the rich, creamy base for our sauce.
- 1 cup milk: Thins the sauce slightly for the perfect consistency.
- 1 teaspoon garlic powder: For that essential, savory punch.
- 1 teaspoon onion powder: Adds a sweet, aromatic background note.
- ½ teaspoon paprika: Provides a subtle smokiness and beautiful color.
- ½ teaspoon black pepper: For a little bit of spice.
- ½ teaspoon salt: Enhances all the other flavors.
- 1 ½ pounds boneless, skinless chicken breasts: Our lean protein, which will cook up incredibly tender.
- 1 ½ cups shredded cheddar cheese: Because everything is better with melted cheese on top.
- Fresh parsley, for garnish (optional): Adds a pop of color and fresh flavor.
Step-by-Step Method
- Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a quick spritz with non-stick cooking spray.
- In the prepared baking dish, whisk together the uncooked rice, chicken broth, cream of chicken soup, milk, garlic powder, onion powder, paprika, black pepper, and salt until everything is well combined.
- Place the raw chicken breasts right on top of the rice mixture, nestling them down slightly. Give the top of the chicken a light sprinkle with a little extra salt and pepper.
- Cover the dish tightly with aluminum foil. This is key—it traps the steam to cook the rice and chicken perfectly.
- Bake for 30 minutes covered. Carefully remove the foil (watch out for the steam!) and give the rice a good stir around the chicken. If it looks a little dry, add a splash more broth or water.
- Re-cover and bake for another 20-30 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove the dish from the oven. Take the chicken breasts out and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the casserole dish and stir everything together.
- Sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, for about 5 minutes, or just until the cheese is beautifully melted and bubbly.
- Let it stand for 5 minutes before serving—it will be piping hot! Garnish with fresh parsley if you like.
Equipment Needed for Preparation
You truly don’t need anything fancy for this easy meal. A standard 9×13 inch baking dish is your main workhorse. You’ll also need some aluminum foil to cover it, a whisk for mixing the sauce, and a couple of forks for shredding the cooked chicken. That’s it! No special gadgets or appliances required.
Flavor Twists for Your Casserole
This recipe is a wonderful blank canvas. Feel free to get creative and make it your own! For a southwestern kick, stir in a can of drained Ro-Tel tomatoes and green chiles with the initial ingredients and top with pepper jack cheese instead of cheddar. Craving something earthy? Add a cup of sliced mushrooms and use a cream of mushroom soup base. You can also swap the chicken breasts for a store-bought rotisserie chicken to make it even faster—just shred the cooked meat and stir it in during the last 10 minutes of baking so it just heats through. So many possibilities!
Storage Tips for Leftovers
Let any leftovers cool completely before storing. They’ll keep in an airtight container in the fridge for 3-4 days. You can also freeze this casserole for up to 3 months. Thaw it overnight in the refrigerator before reheating. The best way to reheat it is in the oven at 350°F until warmed through, which helps the sauce regain its creamy texture. You can also use the microwave, stirring every 60 seconds, though the rice might be a bit softer.
Serving Ideas & Pairings
This casserole is a complete meal all on its own, but I love serving it with a simple green side salad with a tangy vinaigrette to cut through the richness. Some steamed green beans or roasted broccoli also pair beautifully. For a real treat, a side of buttery cornbread or a crusty dinner roll is perfect for soaking up every last bit of that creamy sauce. So good.
Doneness Test for Perfectly Cooked Chicken
The safest and most accurate way to check your chicken is with an instant-read thermometer. You’re looking for the thickest part of the breast to register 165°F. If you don’t have a thermometer, you can pierce the chicken with a fork—the juices should run clear, and the meat should shred easily with no pink color left.
FAQs About This Recipe
- Can I use brown rice instead of white? You can, but it will need more liquid and a longer cooking time. I’d recommend adding an extra ¾ cup of broth and extending the bake time by 20-30 minutes, checking for doneness.
- What’s the best way to shred chicken? For shredded chicken recipes, the easiest method is to use two forks. Hold the chicken steady with one fork and use the other to pull the meat apart into strands.
- I’m out of cream of chicken soup. What can I use? You can substitute with cream of mushroom or celery soup for a similar creamy result. It will just alter the flavor slightly.
- Is this one of those healthy chicken recipes? It’s a balanced, home-cooked meal! Using lean chicken breast and controlling the sodium in your broth helps keep it on the healthier side of comfort food.
This Dump-and-Bake Chicken Rice Casserole is proof that you don’t need complicated techniques to put a fantastic, comforting meal on the table. It’s all about letting simple ingredients do the work for you. I hope this recipe brings a little ease and a whole lot of flavor to your busy week.