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Dump-and-Bake Creamy Chicken Casserole

Dump-and-bake creamy chicken casserole made with uncooked long-grain white rice and a creamy chicken-and-mushroom soup sauce baked until tender. Chicken breasts cook right in the dish for a hands-off weeknight dinner with melted cheddar on top.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice base
  • 4 boneless, skinless chicken breasts Use raw chicken breasts, cut no larger than 1-inch thickness if needed for even cooking.
  • 1.5 cup long-grain white rice, uncooked Spread in an even layer so the rice cooks uniformly.
  • 10.5 oz cream of chicken soup No need to pre-cook; whisk with broth for even coverage.
  • 10.5 oz cream of mushroom soup Whisk with soup and broth to create a creamy sauce.
  • 2.5 cup chicken broth Adds moisture for the rice to cook through.
Seasonings and cheese
  • 1 tsp garlic powder Season the chicken evenly.
  • 1 tsp paprika Adds color and mild smokiness to the chicken.
  • 1 salt and pepper, to taste Season both the chicken and the casserole sauce to your preference.
  • 1 cup shredded cheddar cheese Sprinkle on top before the final bake for a melted layer.

Equipment

  • 1 sheet pan

Method
 

Bake the casserole
  1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish for easy release.
  2. Spread the uncooked rice evenly in the bottom of the baking dish so it forms a level layer.
  3. Whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth, then pour evenly over the rice to fully moisten it.
  4. Season the chicken breasts with garlic powder, paprika, salt, and pepper, then arrange them on top of the rice mixture so the chicken sits in the sauce.
  5. Cover tightly with foil and bake at 375°F for 55–60 minutes, until the rice is tender and the chicken is cooked through (visual cue: foil should keep the top from browning).
Finish and serve
  1. Uncover, sprinkle with cheddar cheese, and bake at 375°F for another 5–10 minutes until the cheese is melted and slightly bubbly.
  2. Let rest for 5 minutes before serving so the sauce thickens slightly and the casserole sets.

Notes

Pro tip: ensure the rice is in an even layer and the foil stays sealed during the first bake to prevent dry edges. Refrigerate leftovers in a covered container for up to 3–4 days; freeze is not recommended for best rice texture. Dietary swap: use reduced-fat cheddar or a light cream soup to lower calories while keeping the creamy consistency.