I often turn to this Onion Soup Chicken Bake when I want a comforting meal that feels homemade without spending hours in the kitchen. I love how the chicken stays juicy while the rice cooks into a creamy, flavorful base underneath. The onion soup mix ties everything together, creating a rich casserole that feels nostalgic, filling, and perfect for sharing at the table.
Why You’ll Love This Recipe
I enjoy this recipe because it takes very little effort and still delivers big flavor. I only need one baking dish, which makes cleanup simple. The ingredients are pantry-friendly, and the result is always creamy, savory, and satisfying. Every time I make it, it reminds me why classic casseroles never go out of style.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
450 grams boneless, skinless chicken breasts
2 cups instant white rice
300 millilitres cream of mushroom soup
300 millilitres cream of chicken soup
300 millilitres water
28 grams dry onion soup mix
14 grams unsalted butter
Directions
I begin by preheating my oven to 175°C so it is fully ready when the dish goes in. I grease a 23 x 33 cm baking dish with the butter, making sure the bottom and sides are well coated.
In a mixing bowl, I combine the cream of mushroom soup, cream of chicken soup, instant rice, and water. I stir until everything is evenly blended and smooth. I spread this mixture evenly into the prepared baking dish, making sure the rice is fully covered by liquid.
I arrange the chicken breasts in a single layer on top of the rice mixture. I then sprinkle the dry onion soup mix evenly over the chicken so every piece is well seasoned. I cover the dish tightly with foil to trap the steam and bake it for 45 to 50 minutes, until the rice is tender and the chicken is cooked through.
Once baked, I remove the dish from the oven and let it rest for a few minutes before serving. This resting time allows the sauce to thicken and the flavors to settle.
Servings And Timing
I usually serve this casserole to 6 people. The preparation takes about 10 minutes, and the baking time is approximately 50 minutes. From start to finish, I plan on about 1 hour total.
Variations
When I want extra juiciness, I replace the chicken breasts with boneless chicken thighs. I sometimes add sliced mushrooms or frozen peas to the rice mixture for extra texture and flavor. If I do not have cream of mushroom soup, I double the cream of chicken soup and add fresh chopped mushrooms instead.
Storage/Reheating
I allow the casserole to cool completely before storing it. I keep leftovers in an airtight container in the refrigerator for up to three days. When reheating, I add a small splash of water or broth and warm it gently in the oven or microwave to restore the creamy consistency.
FAQs
Can I use regular rice instead of instant rice?
I do not recommend it, as regular rice needs more liquid and a longer cooking time, which can prevent the dish from cooking evenly.
How do I know when the chicken is done?
I check that the chicken reaches an internal temperature of 75°C and that the juices run clear.
Can I assemble this dish ahead of time?
I often prepare everything a few hours in advance, cover it, and store it in the refrigerator until I am ready to bake.
What other soups work in this recipe?
I like using cream of celery soup or extra cream of chicken soup when I want a slightly different flavor.
Can I freeze this casserole?
I find it best refrigerated rather than frozen, since freezing can affect the texture of the creamy rice.
Conclusion
This Onion Soup Chicken Bake is one of my favorite go-to meals for busy days and cozy evenings. I love how simple ingredients come together to create a warm, hearty dish that always satisfies. It is reliable, comforting, and a recipe I know I will keep making again and again.
Onion Soup Chicken Bake is a creamy, comforting casserole made with tender chicken breasts, instant rice, savory soups, and onion soup mix. It’s a one-dish meal that’s easy to prepare and perfect for busy weeknights or family dinners.
Total Time:1 hour
Yield:6 servings
Ingredients
450 grams boneless, skinless chicken breasts
2 cups instant white rice
300 millilitres cream of mushroom soup
300 millilitres cream of chicken soup
300 millilitres water
28 grams dry onion soup mix
14 grams unsalted butter (for greasing)
Instructions
Preheat oven to 175°C (350°F). Grease a 23 x 33 cm (9×13-inch) baking dish with butter.
In a bowl, mix cream of mushroom soup, cream of chicken soup, instant rice, and water until well combined.
Pour the rice mixture into the prepared baking dish and spread evenly.
Arrange chicken breasts in a single layer on top of the rice mixture.
Sprinkle the dry onion soup mix evenly over the chicken.
Cover the dish tightly with foil and bake for 45 to 50 minutes, or until chicken is cooked through and rice is tender.
Let the casserole rest for a few minutes before serving.
Notes
Substitute boneless chicken thighs for juicier results.
Add mushrooms, peas, or carrots for more texture and nutrition.
Do not use regular rice—instant rice ensures even cooking.
Resting the casserole after baking helps thicken the sauce and enhances flavor.
