Name: Easy Creamy Chicken & Rice Bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 to 3 cups cooked chicken, shredded or diced; 1 package Lipton onion soup mix; 1 can cream of mushroom soup; 1 can cream of chicken soup; 2 cups milk; ¾ cup sour cream; ½ cup water; 2 cups uncooked minute rice; Salt, to taste; Pepper, to taste

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On long days when I want something comforting without a lot of work, this creamy chicken and rice bake is what I turn to. I love how everything comes together with simple pantry staples, and once it’s in the oven, dinner practically makes itself. As it bakes, the aroma fills the kitchen, and when it comes out warm and bubbly, it feels like a cozy, homemade meal that everyone looks forward to. This is one of those dependable dishes I never get tired of making. Easy Creamy Chicken & Rice Bake

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy, filling, and incredibly comforting. I like that I can mix everything in one bowl and use cooked chicken I already have. The creamy texture, savory flavor, and hands-off baking time make it perfect for busy evenings when I still want something homemade and satisfying.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 to 3 cups cooked chicken, shredded or diced
1 package Lipton onion soup mix
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups milk
¾ cup sour cream
½ cup water
2 cups uncooked minute rice
Salt, to taste
Pepper, to taste

Directions

I begin by preheating the oven to 350°F. In a medium bowl, I combine the cooked chicken, onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, uncooked minute rice, salt, and pepper. I stir everything until well mixed. I lightly grease a 9×13 baking dish, then spread the mixture evenly into the pan. I cover the dish tightly with foil and bake it for 45 minutes. After that, I remove the foil and bake it for another 15 minutes until the casserole is hot, creamy, and set. I let it rest briefly before serving it warm.

Servings And Timing

I usually serve this dish to about 8 people. It takes me around 10 minutes to prepare and about 1 hour to bake, making the total time approximately 1 hour and 10 minutes. This timing works well for a comforting dinner without spending too much time in the kitchen.

Variations

I like how flexible this recipe is. Sometimes I add cooked vegetables like peas, carrots, or broccoli for extra texture and color. Other times, I sprinkle shredded cheese on top during the last few minutes of baking for a richer finish. When I want more seasoning, I add a pinch of garlic powder or paprika.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave until heated through. If I’m reheating a larger portion, I cover it and warm it in the oven at 325°F, adding a little milk if it looks dry.

FAQs

Can I Use Leftover Chicken?

I often use leftover cooked chicken in this recipe. It works perfectly and makes preparation even faster.

Do I Need To Cook The Rice First?

I don’t cook the rice ahead of time. The uncooked minute rice goes straight into the casserole and cooks as it bakes.

Can I Make This Dish Creamier?

When I want extra creaminess, I add a small splash of milk or an extra spoonful of sour cream before baking.

How Do I Prevent The Casserole From Drying Out?

I always keep the dish covered with foil during the first part of baking to trap moisture and help the rice cook evenly.

Can I Add Vegetables?

I like adding cooked vegetables, but I keep the amount moderate so the rice still cooks properly.

Conclusion

This easy creamy chicken and rice bake is one of my favorite comfort meals. It’s simple, hearty, and made with ingredients I usually already have. Every time I make it, I appreciate how effortlessly it comes together and how satisfying it is to share around the table.