This chicken and rice casserole is serious comfort food! My whole family loves how flavorful it is, and I love that it’s super simple to throw together for busy nights!
I have this weird new food obsession.
Rice.
Seriously. Rice.
It seems so random. I mean, I’ve always liked rice just fine, it’s just not something that I ever really craved or cooked, unless it was my Bacon Fried Rice. <— Can never get enough of that one!
Lately, though, I’m obsessed.
I think it has something to do with white rice made in my Instant Pot. It’s the most perfect rice I’ve ever had. Shall I share my recipe sometime?
Anyway, my family is getting sick of plain white rice, so I thought I’d continue my obsession and create something with a little more excitement and flavor.
Enter the casserole – my favorite way to serve dinner. 😉
Does anyone serve casseroles for dinner multiple times a week or is it just me?
I feel like it’s just me.
You see, my mama doesn’t like casseroles and never served them to us as kids, so I’m just making up for lost time.
Also, I’m from the midwest, and I feel like we’re basically required to like casseroles around these parts.
This chicken rice casserole is pure comfort food and it’s totally simple to throw together.
I seasoned this chicken and rice recipe with my favorite little packet of onion soup mix.
What is it about those onion soup mixes that are so yummy? I love using them.
Check out my French Onion Soup Sliders for a tasty burger.
Those little packets mixed with some sour cream are up there in the running for favorite dip, too. Right next to the ranch dip made with dry ranch powder.
I have a problem with those little packets of seasoning, apparently.
Anyway, this chicken rice casserole comes together with just a handful of ingredients that you probably already have in your pantry. I think you’re going to love this one just as much as we did. Total comfort food and perfect for a chilly day.
I’ve heard from quite a lot of readers about this recipe since it went viral on Facebook. (Are you following me on Facebook? You should!)
Troubleshooting this chicken and rice bake:
This recipe has been getting mixed reviews – those of you who have success with the rice cooking through just love this recipe. But, there is a group of people who are having trouble getting their rice to cook properly.
My biggest tip to ensure that the recipe is cooked properly is to be sure that the foil is on TIGHT. You need the steam to stay inside the pan to cook that rice properly.
And don’t be afraid to let it cook a bit longer if it’s not quite done. The chicken is cooking with the rice, so I know a lot of people are worried it’s going to dry out after being in the oven for so long. But, it’s all up in that steam and liquid and it really doesn’t dry out. It comes out nice and tender, just the way we like it.
So, with those tips, I have you have success with this recipe! It really is a keeper!
Enjoy!
Chicken and rice casserole recipe:
French Onion Chicken and Rice
Ingredients
- 2 cups uncooked long grain white rice
- 2 cups milk
- 20 ounces cream of chicken soup
- 1 packet Onion Soup mix
- 1 pound chicken tenderloins
- 1/2 cup grated Gruyere cheese
- 1 teaspoon parsley
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Add the rice, milk, cream of chicken soup, and soup mix to a bowl and stir well to combine.
- Pour rice mixture into the baking dish and place chicken tenderloins over the top.
- Cover tightly with foil and bake for 60 minutes, stirring once halfway through cooking.
- Remove the foil and top with the grated cheese. Cover and return to oven for 15 minutes or until rice is tender.
- Sprinkle with parsley just before serving.
Shikira Walton says
This is one of my son’s favorite meals. I have made it many times and followed the recipe exactly. My rice and chicken have always cooked perfectly. Thanks for this delicious recipe.
Karly says
Thanks, Shikira!
Anonymous says
Chicken was definitely not cooked not even remotely after the alloted time
Karly says
Hi there! Did you use a different cut of chicken or adjust other ingredients or temperature? I can’t image chicken tenders wouldn’t be fully cooked in 75 minutes in a covered dish. Seems like something else must be going on there.
Rachel Medina says
I just made this for my grandchildren it came out great. I added two and half cups of milk mixed in the chicken tenders with the rice. The chicken and rice did cook.
Will make it again, it is delicious.
Devan D says
Turned out great! Not as much onion flavor as I was expecting but added a little extra salt and its delicious! Maybe next time I’ll add 2 onion soup packs. No idea why so many people have issues with the rice cooking properly. I was leary after reading comments, but I followed the very simple instructions exactly and it turned out great. Maybe yall have garbage ovens or just can’t cook? Lol
Trish says
This worked out great! A couple things: 1. I fried the rice in a little bit of olive oil for like 5 minutes on medium like someone else suggested. 2. I tightly covered with foil and even put a sheet pan over that to make sure none of the steam escaped. Rice and chicken were cooked perfectly!!!!
Karly says
Thanks, Trish!
Renee Jonassen says
Just put this together in my crockpot, oven is on the “fritz”. I ended up using minute rice, I’m hoping it will turn out ok. Any chance you have tried doing this recipe in a crock pot?
Karly says
No, I haven’t. How did it turn out?
kathie barr says
this looks so good, i would add mushrooms to tweak it up for me though !
Karrie says
I’ve made this recipe twice now. The first time I made it, the rice did not cook.
The second time I made it, I made some changes that I am really happy about:
– heat at 395* for 60 minutes
– 2 packets of the onion mix
– 1 2/3 cup of rice
– pour half the soup mix in the pan, put in the chicken, cover with remaining half of soup mix
– really seal the foil along the inside and outside edge of the pan
I think I could have a lower temperature or less time as the chicken and rice were cooked. But the chicken was a hint dry, but not much, since the rice absorbed the liquids.
Stephanie Lawrence says
Tried this recipe, and I reallly liked it. I used 1 cup of rice blend (white,brown,red,wild) and 1/2 cup white long grain rice, and 1/2 cup brown long grain rice. And all my rice cooked throughout. I used cream of mushroom, and chicken breasts cut similarly to tenders. And my chicken was cooked thru. It might have helped that halfway through cooking when I stirred my rice, I flipped and rotated my chicken. Next time, just a few tweeks of the original recipe, and this will become a repeat dinner entree.
Sabrina Franks says
I just want to say , I had a package of Lipton onion soup mix, chicken tenders and white minute rice I was like there has to be a recipe I can use this on haha. I looked up those 2 ingredients and came across your recipe. I had a couple cans of cream of chicken soup and milk and so I tried it. I added another 1/2 package of soup mix just because I love it. I just took it out of the 350 oven after 60 mins to stir and add cheese .. I don’t even know what kind of cheese I added because I had removed it from the store packaging (coronavirus recommendation) all I know is it is white sliced cheese ha (no holes so I know it’s not Swiss). Anyway I placed the cheese on top and recovered… there was some rice on the spoon from stirring it, I ate it and it was perfectly cooked and DELICIOUS! I can’t wait to try it after the cheese melts ! I’m plan on adding some steamed broccoli on the side ! Thank you !!
Sabrina says
Update I just ate it and it’s divine!!! Followed directions and it’s delicious! (Remember you must keep foil tight (don’t stir 1/2 way through wait till you open to put cheese on). A+
Karly says
So glad you enjoyed the recipe, Sabrina! 🙂
Ariana says
Just wanted to comment and say that this recipe worked perfectly for me too, so I’m not sure why people are having issues. I used non-instant, long grain white rice, made sure the foil was tight, and cooked for the full 60+15 minutes without stirring. Came out perfectly and just like my grandma used to make!
Karly says
Thanks, Ariana! I still haven’t figured out the issue either and I’ve tested it myself again and again. So frustrating! But I’m happy you enjoyed the recipe! 🙂
Denise Smith says
Just made this recipe, exactly to directions, turned out great, rice is nicely done and sauce is delicious. I did brown for about 5 minutes under the broiler for a little color. Chicken was nice, not dry. Very easy for a weeknight meal with a vege on the side.just allow the full baking time.
Amy K. says
This is what I did and it turned out great!
I followed the ingredient recipe exactly, but I used 3 large frozen chicken breasts, buried them into the rice mixture, sealed tightly with heavy duty foil, baked for the full 60 min (w/o stirring half way), stirred that and again sealed tightly and cooked for another 30min (chicken was not done yet). Once that was done, I let it cool and voila! Bon appétit! The rice was cooked and nothing was dried out! Delicious! Hope that helps!
Kesha Robinson says
I was hesitant to try this because of so many of the negative comments about the rice not cooking properly. However, mine came out perfectly. I made sure the foil was on super tight, and I decided not to take it off to stir halfway through. I also just nestled my chicken tenders inside the rice and soup mixture as opposed to putting them on top. I used mozzarella cheese and a little Parmesan. This will be on a regular rotation at my house. Thank you!
Karly says
So glad it turned out well for you!
Kurt Jansen says
After 1 hour the rice is fine, I still have lots of liquid in the pan. Pulled foil hoping to cook it off.
Missy says
Have you ever tried this in a slow cooker?
Karly says
No, I haven’t.
Rachel A. Gregor says
Hi, can any other dry soup mix be substituted instead of French Onion?
Karly says
I think any flavor you like would be fine.
Jim says
After an hour and a half rice is still undercooked . Chicken is very bland. Don’t bother with this recipe
Valerie says
Back in the oven for the 3rd time because the rice isn’t done. And yes, the foil is tight. I bought an aluminum lasagna pan so I could crimp the foil around the lip. 75 mins, then 25 mins, and now back in.