5 Ingredient Creamy Chicken and Rice Bake

This Creamy Chicken and Rice Bake Casserole is the ultimate weeknight comfort food! With just five simple ingredients and minimal prep time, it’s a hands-off meal that’s full of flavor and virtually failproof. 

Originally passed down by my grandma, this baked chicken and rice recipe has been one of my favorite meals since I was a kid. My mom only made it a few times a year, but when she did I eagerly waited for dinner all day! 

Back then, I knew the dish as chopstick chicken, and to this day I’m still not completely sure why we called it that. This recipe has no correlation to any kind of Asian flavors or recipes. That said, it is delicious and super simple to make. 

Add it to your meal prep lineup with recipes like BBQ chicken stuffed sweet potatoes and Instant Pot chicken enchilada soup, and the whole family will always be excited to gather around the dinner table! 

Ingredients You’ll Need

Below is an overview of the ingredients and instructions to make this recipe. Be sure to scroll down to the recipe card below for the complete details! 

• Cream of Chicken Soup – Cream of mushroom soup also tastes great! 
• Water – This helps combine the ingredients and creates a saucy consistency. 
• White Rice – Use any kind of uncooked white rice you like best. However, we don’t recommend swapping brown rice, because it won’t cook the same and is likely to stay crunchy. 
• Dry Onion Soup Mix – Use store-bought onion soup mix, or make homemade onion soup mix with a handful of simple ingredients. 
• Chicken – We find boneless skinless chicken breasts work best, but you can substitute chicken thighs if preferred. Or, use pork instead! 
• Salt and Pepper – Adjust to taste. 

How to Make the Best Creamy Chicken and Rice Bake 

1. Prepare. Before you begin, preheat your oven to 325 degrees Fahrenheit. Then, grease a 9×13 casserole dish with cooking oil spray. 
2. Combine the ingredients. Add the cream of chicken soup, water, rice, and dry onion soup mix packet to the prepared sih. Whisk to combine. 

3. Add the chicken. Season the salt and pepper over the raw chicken breasts, and place them on top of the rice mixture. 
4. Bake. Cover the pan tightly with aluminum foil, and bake until the rice is tender and the chicken breasts reach an internal temperature of 165 degrees Fahrenheit. 

5. Serve. Let the chicken and rice casserole rest and cool slightly. Then, enjoy warm! 

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