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.
Danni says
Great recipe, my toddler loved it. Just added some steamed broccoli and peas on the side. Would make again !
Susan G says
We do a very similar chicken and rice dish- but we use 1 cream of chicken and 1 cream of mushroom. I’m going to have to try adding in the onion soup component- I can smell it now!
In the same vein- we love onion soup, and make a beef dish with stew meat, I can cream of mushroom, I packet soup. Sooo easy and cooks 1 hour. We cook that rice separately and mix in after, but my family loves the flavors!!
Anna says
Susan G., your beef dish sounds great! Please tell me how you get the beef tender in one hour. Is that an instapot you use or do you cut the beef into tiny pieces. I gotta know. Thanks! 🙂
krista N. says
Susan G can you post your stew meat recipe here ? I’m curious too !
AH says
Rice was still very undercooked after over 2 hours..not happy
natalie says
I use minute rice. works just as well as the long grain. Does not get soggy.
Joy Palos says
I was very disappointed too. Rice still not cooked after 2 hours! I wonder if you mean 20 oz of “ prepared” cream of chicken soup in this recipe?Â
As most folks use the can of soup, not the can of soup already mixed with a can of water.Â
Now my friends have gone back and forth over what you meant by 20 oz cream of chicken soup. But it takes twice the liquid of rice to cook it. Plus you have chicken. If it were one cup of rice and 2cups milk that would cook the rice. Otherwise there is not enough liquid in here. I used two sheets of foil tight around my dish. And still crunchy rice.
Karly says
Hi Joy! Sorry to hear you had issues with this one. This recipe doesn’t require the prepared soup…just the soup straight from the can + the milk. I’m not sure why some people are having issues with it and others are having success. There are so many other recipes very similar to this online and the main difference is other recipes call for water instead of milk. I plan to test the two and see if there is a major difference in cook time and the rice cooking properly, but I’ve just had no problems with the milk in my house. It’s so strange!
KELLY says
I am wondering if anyone has had the chicken dry out and how to fix that? I used a disposable cake pan and so I am questioning if perhaps the foil wasn’t sealed tightly enough? I cooked everything a total of 1 hour and then the rice was a bit crunch so I took it out of the oven and put the foil back on tightly for an extra 10-20 minutes. Perhaps adding extra fluid? And would it help if the chicken was mixed in instead of sitting on top? Thoughts?
Anna says
Yes, I’m thinking along your lines that if you submerge the chicken into the mixture that would keep it moist and do be sure to seal the alum foil down tightly. If the soupy mixture seems like it’s getting pretty thick and the rice isn’t quite cooked, adding a bit of water would be good. Every cook has failures, just gotta try it again if it’s a flavor you liked. 🙂
Janie Adams says
Not trying to be negative, but I followed the recipe to the letter, and the rice never got done. I let it cook over 2 hrs. Very disappointed.
Karly says
Sorry it didn’t work out for you. You really have to make sure the foil is on nice and tight to keep the steam in the dish.
BJ says
Can you dive up the chicken instead of leaving the tenderloins whole? Will it dry it out too much?
Karly says
I think that would work fine, but I haven’t tried it.
ashley fessel says
i had the pan wrapped really tight. The i cooked the dish 15 minutes longer than recommneded and the rice ended up crunchy still. i wasn’t impressed with the flavor at all.
Cindy Nestberg says
This recipe is full of holes. The cooking time is way off. I double sealed tightly the tin foil. There is NO way the rice was cooked after an hour. Plus it says to stir half way? How do you stir something with chicken chunks in it? and then reseal that tin foil tightly again”.
Cori says
Good, but needed some tweaks. I used minute brown rice and it came out perfectly. I also used 2 packets of onion soup mix with 1 can of cream if mushroom and 1 cream of chicken. My store didn’t have grueyere so I used provolone. I kept it uncovered while the cheese was melting and it formed a great crust. It’s not a pretty dish, but it is hardy and my 5 year old and husband loved it.
Brian says
Try sautéing the rice in a bit of oil until just golden first. This will give it a head start and the flavors will absorb more.
Robin says
I’m trying this one for dinner tonight. Like others, I’ve done this with cream of mushroom soup also substitute pork chops for chicken just brown them (searing) before putting in pan. And I had always used instant rice without it getting soggy.Â
When my kids were … well kids … this was one of their favorite dinners. It’s quick & easy, just add a veggie on the side.Â
Dana Yaussy says
I heated the milk/soup mixture on stove top with rice- just enough to get hot then put in casserole dish 9×13. Chicken breasts on top. Must really seal foil tight. Did not stir half way through. To amp up flavor I did add 2nd dry soup mix and some more milk. My husband very picky eater and he liked it and asked for me to fix again which is unheard of!
Katie says
Bake this at 400 instead of 350, and the rice will cook. I use a recipe similar to this, except I use broth instead of milk (no onion soup mixture) and I add sauteed onions and green peppers. I also use Jasmine rice. Same of everything else and I’ve never had the rice under-cooked. It’s one of my favorites.
Rosemary Barnes says
Thanks for your suggestions. I’m going to try it. I’m on a wheat and lactose free diet so the cream of mushroom soup wouldn’t be good for me.
Michelle says
I’m wondering if using seared chicken thighs would work better for the longer cooking time. Going to try that and a lidded cassoulet pot… fingers crossed
Julie says
Delicious! I used one cup white rice with one cup brown/wild rice, and added grated Parmesan in the recipe as well as on top with the Gruyere, oregano, black pepper and minced garlic ?? Keeping the foil tight is key, I cooked it just a tad longer as well. Chicken stays very moist, great flavor!
Stephanie says
This looked great until I saw how much sodium is in it Holy moly ?
Karly says
You could use reduced sodium products if you like.
Farmersdaughter says
I’ve made this for years only using chicken legs and chicken broth instead of milk. I usually cook for 50-60 minutes in a casserole with a lid at 350*. I’ve never had a problem with the rice getting done. It’s one of my favorite comfort foods!!
Mike cade says
Great?
Sophia says
Not sure if I missed it but where is the recipe for the homemade cream of chicken soup!?Â
Karly says
Sorry about that – the ingredients list didn’t include it. You can find it here: https://www.bunsinmyoven.com/cream-of-chicken-soup-substitute/
Sophia says
Thank you very much…can’t wait to try this recipe out!Â
Andrea says
This is absolutely one of my all-time favorite one-dish recipes! It’s gluten-free, flavorful, versatile, filling & inexpensive. I have made it many times substituting packaged ranch seasoning for French onion (my hubby hates onion), mixing in frozen or fresh green veggies, and changing the fresh herb (parsley) for whatever I have on hand. The only addition I always do is to brown the top of the casserole at the end of the cooking time. THANK YOU for this winning 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.
Jim says
After an hour and a half rice is still undercooked . Chicken is very bland. Don’t bother with this recipe
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.
Missy says
Have you ever tried this in a slow cooker?
Karly says
No, I haven’t.
Kurt Jansen says
After 1 hour the rice is fine, Â I still have lots of liquid in the pan. Pulled foil hoping to cook it off.
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!
Amy K. says
This is what I did and it turned out great!Â
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 appĂ©tit! The rice was cooked and nothing was dried out! Delicious! Hope that helps!Â
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.
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! 🙂
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! 🙂
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.
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.
kathie barr says
this looks so good, i would add mushrooms to tweak it up for me though !
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?
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!