5-Ingredient Chicken and Rice Casserole

An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

Growing up, we had a lot of casseroles for dinner.  It was one of the fastest, easiest and most inexpensive ways to feed a family.  I danced and played other sports and had a high metabolism which was the perfect combination for needing to consume a lot of calories each day.  Forget boys, I was a growing girl!  *wink*  As a mom now, I totally understand why my mom made casseroles as often as she did.  I just don’t have time to slave over a meal that takes hours to prepare.  The recipe I’m sharing today is perfect for an easy weekday dinner, a Sunday meal or when you need to feed a lot of people without spending a lot of money.

I first had chicken and rice casserole while over to dinner at my dad and step-mom’s house a couple of years ago.  My step-mom is a great cook, but when she pulled this out of the oven, I was a little bit skeptical because it’s certainly not pretty.  But hey, it’s chicken and rice, which I always like and know my kids will eat so we piled it on our plates and ate it all.  Then went back for seconds.  My husband might have even had thirds.  A couple of days later, I texted my step-mom asking for the recipe and was surprised at how short the ingredient list was: 5.  Five ingredients to make a tasty, filling meal.

Here’s what you’ll need:

  • 1 (10.5 oz) can cream of chicken
  • 1 (10.5 oz) can cream of mushroom
  • 3 lb. chicken breasts
  • 1 pkg onion soup mix
  • 2 c. Minute/instant rice
  • 2 cans water

    An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

    Okay, so it’s 6 ingredients, but who counts water?

    To get started, you need to preheat your oven to 350 degrees F and get out a 9×13 pan and some tin foil.  Next, remove the fat and cut your chicken into large chunks.

    An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

    Open the cans of soup and pour them straight into the pan, along with the rice and water.  Also, make sure you use minute/instant rice.  The real stuff won’t cook all the way through.  Stir it all together until thoroughly mixed. 

    An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

    Put the chicken in, spacing it throughout the pan as evenly as possible but don’t stress out about it.

    Take your packet of onion soup mix and sprinkle it over the top of the chicken and rice/soup.  Cover the pan with tin foil and pop it in the oven.

    An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

    Start checking the chicken at about an hour and a half, but it could take up to 2 hours to cook through.  Don’t go any longer than that, or you will end up with dry, overcooked chicken.

    We usually serve this with salad or steamed veggies, fruit and rolls.

    An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

    5 Ingredient Chicken and Rice Casserole
    Makes (1) 9×13 pan, serves 6

    Ingredients:

    • 1 can cream of chicken
    • 1 can cream of mushroom
    • 3 lb chicken breasts
    • 1 pkg onion soup mix
    • 2 c. minute/instant rice
    • 2 cans water

     Directions:

    1. Preheat your oven to 350 degrees F and get out a 9×13 pan and some tin foil.  
    2. Remove the fat and cut your chicken into large chunks.
    3. Open the cans of soup and pour them straight into the pan, along with the rice and water.  (Make sure you use minute/instant rice.  The real stuff won’t cook all the way through.)  Stir it all together until thoroughly mixed.  Put the chicken in, spacing it throughout the pan as evenly as possible.
    4. Sprinkle the onion soup mix over the top of the chicken and rice/soup.  Cover the pan with tin foil and pop it in the oven.
    5. Start checking the chicken at about an hour and a half, but it could take up to 2 hours to cook through.  (Don’t go any longer than that, or you will end up with dry, overcooked chicken.)
    6. Serve warm with salad, steamed veggies, fruit and rolls.

    If you’re looking for another tasty chicken dish, check out my Parmesan Chicken!

    Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      Parmesan Chicken

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      A week after my husband I were married, we drove from Utah to New York so he could do some summer sales.  As a new wife, I wanted to practice my domestic skills and make food for my hungry and tired husband after a long day knocking doors.  One of the meals I made quite often was Parmesan chicken because it was easy and inexpensive to make, plus it provided leftovers for a couple of days.

      Eight years later, I’m still making Parmesan chicken for my family, although I’ve tweaked the original recipe.  This is one of my husband’s favorite meals and my kids love it too.  Simple, inexpensive and most of all, moist and flavorful, I’m sure you’ll love it too!

      Here’s what you’ll need:

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      I always start by prepping the chicken.  I cut off the excess fat and anything else that I wouldn’t want to eat.  Then I cut the chicken into large pieces and set it aside.

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      In a smaller bowl, melt the butter in the microwave.

      Next, I combine the Parmesan cheese, bread crumbs, onion salt, garlic powder, black pepper and Italian seasoning into a medium bowl.  (Check out my tutorial for making your own breadcrumbs HERE.)

      Then, I create an assembly line of sorts: chicken, butter, cheese/bread crumb mix and 9×13 pan.

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      Dip the chicken in the butter, then move it to the cheese/bread crumb mix to coat it and then place it in the pan, pushing the pieces close together.  I like to use tongs to pick up the chicken and move it around because it keeps my hands cleaner.  I also use a spoon or small spatula to coat the chicken before picking it up and putting it in the pan.

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      When your pan is about 1/2 to 3/4 full, turn on your oven to 400 degrees.

      I usually end up with about the right amount of everything, plus or minus a couple pieces of chicken or a little bit of butter or cheese/bread crumbs mixture.  If you have any chicken left over, you can just put it in with the rest and cook it, or bag it up and freeze it to use later.  If you have left over butter, just drizzle it over the top of the chicken in the pan.  If you have left over bread crumbs, sprinkle them over the chicken in the pan.  No point in letting it go to waste.

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      Once your oven has preheated, put the chicken in and set the timer for 20 minutes.  You’ll know the chicken is done when it’s no longer pink inside and the juices run clear.  I usually just cut a couple of pieces in half to check.  If it needs longer, put it in for another 2-3 minutes and then check it again.

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      Serve with some mashed potatoes, fruit, veggies and a salad.

      Store leftovers in a sealed container for up to one week.  (I’ve made a Parmesan chicken salad by slicing up the cold chicken and putting it on a green salad and it’s super yummy!)

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      Parmesan Chicken
      serves 4-6

      Ingredients:

      • 1/2 c. butter, melted
      • 1/2 c. grated Parmesan cheese
      • 1 c. bread crumbs
      • 1 tsp. onion salt
      • 1/2 tsp. garlic powder
      • 1 tsp. black pepper
      • 1 tsp. Italian seasoning (optional)
      • 3 lbs chicken breasts

      Directions:

      1. Clean chicken and cut up into large pieces.
      2. Melt butter in microwave.
      3. In a medium bowl, mix Parmesan cheese, bread crumbs, onion salt, garlic powder, pepper and Italian seasoning.
      4. Dip chicken in butter, then transfer to cheese/bread crumb mixture and turn until coated.
      5. Place in 9×13 pan, pushing pieces close together.
      6. Bake at 400 degrees for 20-25 minutes or until cooked through (juices run clear) and top is a light golden brown.
      7. Store leftovers in sealed container for up to 1 week.