This one-pot chicken rice casserole is my go-to lazy dinner hack — I dump onion soup mix, cream of celery and mushroom soups with water into a bowl, layer raw white rice in a 9×13 pan, plop chicken pieces on top, pour that creamy goodness over everything, cover with foil and bake at 350°F for 1.5 hours without peeking once, and somehow magic happens where the rice absorbs all those savory flavors while the chicken gets ridiculously tender, plus there’s tons of room for customization with different vegetables and rice types.

Why You’ll Love this One-Pot Chicken Rice Casserole

When you’re staring at your kitchen like it’s some kind of torture chamber and you’ve got absolutely zero energy to deal with multiple pots and pans — this freaking magical casserole is gonna save your sanity, I swear.

Just dump everything in one dish, shove it in the oven, and boom — dinner’s sorted while you binge Netflix or whatever.

The rice gets perfectly tender, soaking up all those creamy, savory flavors from the soups, and honestly? It’s comfort food that doesn’t require you to be some kitchen genius or wash a million dishes afterward.

What Ingredients are in One-Pot Chicken Rice Casserole?

This casserole is basically the lazy cook’s dream because it uses mostly pantry staples and stuff you can grab at any grocery store without having to hunt down fancy ingredients.

You know those nights when you open your fridge and it’s looking pretty sad, but you’ve got some basic soup cans and rice hanging around? Yeah, this is your lifesaver recipe.

• 1 package onion soup mix
• 1 cup white rice
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1½ cans water
• Chicken (pieces, thighs, breasts – whatever you’ve got)
• Sprinkle of parsley

The beauty of this ingredient list is that you can totally mess around with it and still end up with something delicious.

Don’t have cream of celery? Throw in another mushroom soup or try cream of chicken. Your rice doesn’t have to be fancy long-grain stuff – regular old white rice works perfectly fine.

As for the chicken, I’m talking bone-in thighs, chicken breasts, whatever’s on sale or sitting in your freezer.

The onion soup mix is doing most of the heavy lifting flavor-wise, so even if you swap things around, you’re still gonna end up with something that tastes like comfort food magic.

How to Make this One-Pot Chicken Rice Casserole

Making this one-pot chicken rice casserole is honestly one of those magical cooking moments where everything just works together without you having to stress about it.

Start by grabbing a separate bowl and mixing together your 1 package of onion soup mix, 1 can of cream of celery soup, 1 can of cream of mushroom soup, and 1½ cans of water. I know it seems like a lot of canned soup action, but trust me on this one – it creates this creamy, savory sauce that’s going to make your rice absolutely irresistible.

Give it a good whisk until everything’s combined and smooth, because nobody wants lumpy soup surprises hiding in their casserole.

Now comes the fun layering part, which honestly feels a bit like building a delicious edible tower.

Take your 9 x 13-inch glass pan and spread 1 cup of white rice evenly across the bottom – think of it as your foundation. For an even more authentic rice cooking experience, consider using a premium claypot rice cooker which can elevate the texture and flavor of your rice dishes. Next, layer your chicken pieces right on top of that rice. The recipe doesn’t specify how much chicken, so I’d go with about 2-3 pounds of whatever cut you prefer, whether that’s boneless thighs, breasts, or even a mix.

Pour that creamy soup mixture right over the chicken, making sure it gets into all the nooks and crannies. Sprinkle some parsley on top because we’re fancy like that, cover the whole thing tightly with foil, and here’s the most important part – resist the urge to peek.

I mean it, no lifting that foil for a quick look, even though I know you’ll want to. Pop it in a 350-degree oven for a full hour and a half, and let the magic happen while you go do literally anything else.

One-Pot Chicken Rice Casserole Substitutions and Variations

Look, I’m all about sticking to recipes when they work, but sometimes you gotta work with what’s lurking in your pantry instead of making another grocery run — and honestly, this casserole is so forgiving that you could probably swap half the ingredients and still end up with something that’ll make your family think you’re some kind of kitchen genius.

Try brown rice for extra chewiness, swap cream soups for whatever’s hiding behind your expired condiments, toss in frozen veggies, use thighs instead of breasts for juicier results — this sucker adapts.

What to Serve with One-Pot Chicken Rice Casserole

Now that you’ve got this bomb-arse casserole bubbling away in your oven, you’re probably standing there thinking “shiok, but what the heck do I serve alongside this carb-loaded beauty?” — and honestly, that’s where most people screw up because they go overboard with heavy sides when this dish is already packing rice, creamy soups, and chicken into one glorious mess.

Keep it simple, lah — I’m talking crisp green salad with tangy vinaigrette, steamed broccoli, or garlic green beans that’ll cut through all that creamy richness without competing.

Final Thoughts

When you finally pull this steaming masterpiece from your oven after that torturous hour and a half of resisting the urge to peek (and if you did peek, shame on you lah), you’re gonna understand why this recipe has been floating around potluck circuits and church cookbooks for decades — it’s not fancy, it’s not Instagram-worthy, but damn if it doesn’t deliver exactly what your soul craves when you want comfort food that actually comforts.

This is the kind of dish that makes you look like a domestic goddess while requiring absolutely zero skill whatsoever.

Frequently Asked Questions

Can I Use Brown Rice Instead of White Rice?

I’d recommend against using brown rice since it requires longer cooking time and more liquid. Brown rice needs about 45-60 minutes versus white rice’s 18-20 minutes, so it won’t cook properly.

How Do I Know When the Chicken Is Fully Cooked?

I’ll check if your chicken’s fully cooked by using a meat thermometer – it should reach 165°F internally. If you don’t have one, I’ll make sure juices run clear when pierced.

Can This Casserole Be Made Ahead and Refrigerated Overnight?

Yes, I’d assemble the entire casserole, cover it tightly with foil, and refrigerate overnight. You’ll need to add about 15-20 minutes to the baking time since it’s starting cold.

What Size Chicken Pieces Work Best for This Recipe?

I’d recommend using boneless, skinless chicken thighs or breasts cut into bite-sized pieces. They’ll cook evenly in the hour-and-a-half baking time and stay tender throughout the casserole.

How Long Will Leftovers Stay Fresh in the Refrigerator?

I’ll store your chicken rice leftovers in the refrigerator for three to four days maximum. I’d recommend using airtight containers and reheating thoroughly before serving to guarantee they’re safe to eat.