Name: One Pan Chicken and Rice Casserole
Prep time: 10 min
Cook time: 60 min
Ingredients: 3 –4 pieces boneless (skinless chicken breasts); 1 ½ cups white rice; 1 ½ cans cream of mushroom or chicken soup; ¾ cup water; 2 ½ cups milk; 2 cups cheddar cheese (shredded); 1 packet onion soup mix; ⅓ tsp paprika; 1 tsp parsley; Salt & black pepper

This one pan chicken and rice casserole makes a great quick and easy dinner. You can easily make a few things in advance or freeze this for another dinner.

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Ingredients for one pan chicken and rice casserole:

3–4 pieces boneless, skinless chicken breasts – I love the thicker ones because they turn out really moist.
1 ½ cups white rice – Did you know if you rinse your rice, it removes some of the starch making it less gummy when it bakes
1 ½ cans cream of mushroom or chicken soup – My house doesn’t love mushroom so we use cream of chicken.
¾ cup water
2 ½ cups milk –I recommend whole milk because of the fat in it.
2 cups cheddar cheese, shredded – I have found that shredding it myself helps the cheese melt easier but if you are in a hurry and life is chaotic, use the shredded one
1 packet onion soup mix – This has all the spices you need.
⅓ tsp paprika – Adds some flavor and color to your chicken
1 tsp parsley – You can use fresh or in a jar.
Salt & black pepper – Don’t be stingy with the salt and pepper.

Instructions

Preheat the oven to 350°F (175°C). While it warms up, lightly grease a 9×13 casserole dish with nonstick spray or butter. This step keeps the rice from sticking—totally worth it!

Mix the soup base. In a large bowl, whisk together the cream of mushroom soup, milk, water, and the onion soup mix until completely smooth. This creamy mixture is what gives the casserole its rich flavor, so make sure there are no lumps.

Layer the rice and soup. Spread the rinsed rice evenly over the bottom of your prepared dish. Pour the soup mixture over the rice, making sure it’s fully covered. Give the dish a gentle shake to help everything settle evenly for perfect cooking.

Add the chicken. Lay the chicken breasts on top of the rice, pressing them down slightly so they’re nestled into the mixture. Season generously with paprika, salt, and black pepper for that extra pop of flavor.

Bake covered for 45 minutes. Cover the dish tightly with foil to keep the steam in and the chicken moist. Place it in the oven and let it bake—your kitchen is going to smell incredible.

Add the cheese and finish baking. After 45 minutes, remove the foil and check that the rice is tender. Sprinkle the shredded cheddar over the top and return the dish to the oven, uncovered, for about 15 minutes, until the cheese is melted, bubbly, and lightly golden.

Rest and serve. Let the casserole sit for 5–10 minutes before serving so it can set up. Finish with a sprinkle of fresh parsley for a bright, fresh touch—and enjoy!