1Preheat Oven
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
Classic Baked Chicken and Rice Casserole (With Cream of Chicken Soup and Herb Butter)
Tender chicken breasts, long grain rice, and sweet vegetables baked in a creamy garlic herb sauce with melted butter for classic family comfort.
Quick Answer • Test Kitchen Standard
- Preheat Oven: Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Mix Rice and Soup Base: In the baking dish, combine rinsed uncooked rice, cream of chicken soup, cream of celery soup, chicken broth, garlic powder, onion powder, Italian herbs, salt, and pepper. Whisk until smooth.
- Fold in Chicken and Veggies: Stir in the bite sized raw chicken breast pieces and frozen peas and carrots, distributing them evenly throughout the rice mixture. Dot the top with butter cubes.
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| Recipe | Classic Baked Chicken and Rice Casserole (With Cream of Chicken Soup and Herb Butter) |
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Got chicken? Never wonder what’s for dinner again.
Tender chicken breasts, long grain rice, and sweet vegetables baked in a creamy garlic herb sauce with melted butter for classic family comfort.
Wondering how to make the ultimate nostalgic chicken and rice casserole without boiling rice on the stove first? You have come to the right place. This effortless one pan bake lets the oven do all the work, delivering fluffy seasoned rice and succulent chicken in every forkful.
Chickeeen At A Glance: Classic Baked Chicken and Rice Casserole
- Prep Time: 15 mins | Cook Time: 45 mins
- Ideal Pull Temp: 165°F (74°C) internal doneness in the center of chicken and casserole
- Elena’s Golden Rule: Bake the casserole tightly covered with aluminum foil for the first 35 minutes so rice absorbs hot broth and steams into fluffy grains.
- Master Chart: Compare cooking times and pull temperatures on our Master Chicken Cooking Times Chart
Enclosed Steam Trapping for Tender Rice Grains
Baking raw long grain rice in an open dish allows oven heat to evaporate cooking broth before starches can hydrate, resulting in crunchy, undercooked grains. Sealing the casserole tightly with heavy duty aluminum foil traps high pressure steam inside the dish. The boiling broth penetrates rice grains uniformly, gelatinizing amylose starches into tender grains that absorb rich chicken flavor.
Classic Baked Chicken and Rice Casserole Ingredients Spotlight
Here is what you need to make this recipe for classic baked chicken and rice casserole:
Bite Sized Chicken Breast: Cooks gently inside the covered casserole, staying exceptionally juicy and tender.
Long Grain White Rice: Absorbs the savory chicken broth and cream soups directly as it steams.
Condensed Cream Soups: Provide a reliable, seasoned cream base that enriches the rice with velvety texture.
Butter and Herbs: Dotting with butter adds rich mouthfeel and enhances garlic herb aromatics.
What to Serve With Classic Baked Chicken and Rice Casserole
Serve with warm garlic breadsticks or buttermilk biscuits, and a crisp garden salad with Italian herb dressing.
How to Store and Reheat Classic Baked Chicken and Rice Casserole
Store leftovers tightly covered in the refrigerator for up to 4 days. Warm individual portions in a 350°F oven for 12 to 15 minutes with a splash of broth, or microwave for 2 minutes.
The Technique
Mastering Classic Baked Chicken and Rice Casserole comes down to precise temperature control and key technique cues.
2Mix Rice and Soup Base
In the baking dish, combine rinsed uncooked rice, cream of chicken soup, cream of celery soup, chicken broth, garlic powder, onion powder, Italian herbs, salt, and pepper. Whisk until smooth.
3Fold in Chicken and Veggies
Stir in the bite sized raw chicken breast pieces and frozen peas and carrots, distributing them evenly throughout the rice mixture. Dot the top with butter cubes.
4Seal Tightly with Foil
Cover the baking dish tightly with aluminum foil, crimping the edges securely to prevent steam from escaping.
5Bake to Tender
Bake at 375°F for 35 minutes. Carefully remove foil, sprinkle with shredded cheese if desired, and bake uncovered for 10 minutes longer until rice is tender, liquid is absorbed, and chicken reaches 165°F. Rest 5 minutes before serving.
Appears in:
Test Kitchen Standards
Essential Benchmarks for Perfect Poultry
Every recipe on Chickeeen relies on these four core culinary physics principles. Use our tested reference cards before you start cooking.
🌡️
Safety & Juiciness
Safe Pull Temp
165°F White / 175°F Dark
Exact target internal pull temperatures by cut to lock in maximum moisture.
Read Full Guide
→
⏱️
Moisture Lock
Resting Time Formula
5 to 15 Minutes
Retain up to 40% more natural juices with proper carryover heat resting.
Read Full Guide
→
🧂
Deep Flavor
Salt Ratio & Timing
1% by Total Weight
Dry brining science and salt penetration window for deeply seasoned poultry.
Read Full Guide
→
🍗
Maximum Crunch
Crispy Skin Science
Surface Dehydration
The baking powder secret, high heat Maillard reaction, and fat rendering rules.
Read Full Guide
→
📋
Get Printable Chart
→
Master Chicken Cooking Times and Temperature Chart
Every cut, cooking method, and safe pull temperature on one printable page.
Practical notes
Substitutions
Boneless chicken thighs can be used for extra richness. Canned cream of celery or mushroom soup can substitute for cream of chicken.
Storage
Store leftovers tightly covered in the refrigerator for up to 4 days.
Reheating
Warm individual portions in a 350°F oven for 12 to 15 minutes with a splash of broth, or microwave for 2 minutes.
Nutrition per serving
Calories
380
Protein
32g
Fat
26g
Carbs
1g
Sodium
620mg
Sugar
0g
Calculated by Nutrifox · estimates only · varies by brand
Frequently asked
Classic Baked Chicken and Rice Casserole, your questions.
What makes Classic Baked Chicken and Rice Casserole worth making?
Tender chicken breasts, long grain rice, and sweet vegetables baked in a creamy garlic herb sauce with melted butter for classic family comfort.
How long does Classic Baked Chicken and Rice Casserole take to make?
Classic Baked Chicken and Rice Casserole takes 60 minutes total: 15 min prep and 45 min cook time.
What equipment do you need for Classic Baked Chicken and Rice Casserole?
A heavy-bottomed pan, tongs, and an instant-read thermometer are a solid baseline for most chicken recipes.
What is the key technique for Classic Baked Chicken and Rice Casserole?
**Bake to Tender**: Bake at 375°F for 35 minutes. Carefully remove foil, sprinkle with shredded cheese if desired, and bake uncovered for 10 minutes longer until rice is tender, liquid is absorbed, and chicken reaches 165°F. Rest 5 minutes before serving.
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Technique Guides
Related Techniques
- Chicken Internal Temperature Pull temps by cut
- How to Brine Chicken Wet & dry brine times
- Crispy Chicken Skin Maillard at 280°F+
- How Long to Rest Chicken Up to 40% more juice
- How to Season Chicken 45 min before cooking
- Chicken Cuts Guide Breast vs thigh vs drum
- How to Spatchcock a Chicken 30% faster, 100% crispy skin