In farm kitchens all across the Midwest, there’s always been some version of “chicken and rice in a pan” that shows up on busy nights, church potlucks, and after long days in the fields. This simple oven-baked casserole is cut from that same cloth—just five ingredients, uncooked rice, and the kind of hands-off baking that lets you tidy up the kitchen or sit a spell while supper takes care of itself. It’s the sort of dish you make when you want something honest and hearty, the way our mothers and grandmothers did it: one pan, no fuss, plenty to go around, and leftovers that taste just as comforting the next day.
This casserole is a full meal on its own, but it shines even brighter with a few simple sides. A crisp green salad with a tangy vinaigrette balances the creaminess and keeps things feeling fresh. Steamed green beans, buttered peas, or glazed carrots are right at home alongside it, the way you’d see on any small-town church supper table. If you’re feeding extra-hungry folks, add some warm dinner rolls or a slice of crusty bread to scoop up the creamy rice from the edges of the pan. For a classic Midwestern finish, serve it with a little dish of applesauce or a simple fruit salad to bring a gentle sweetness to the plate.
Simple 5-Ingredient Oven-Baked Chicken and Rice Casserole
Servings: 6 servings
Ingredients
1 1/2 cups long-grain white rice, uncooked
2 cups low-sodium chicken broth
1 (10.5 oz) can cream of chicken soup
1 1/2 lbs boneless, skinless chicken breasts, diced into bite-size pieces
1 packet (about 1 oz) dry onion soup mix
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a bit of oil or cooking spray.
Spread the uncooked long-grain white rice evenly over the bottom of the prepared baking dish.
In a bowl or large measuring cup, whisk together the chicken broth and cream of chicken soup until fairly smooth. It doesn’t need to be perfect, just well blended.
Pour the broth and soup mixture evenly over the rice in the baking dish, gently tilting the pan if needed so the liquid reaches all corners.
Scatter the diced chicken breast evenly over the top of the rice and liquid. Don’t worry about submerging every piece; they’ll settle in as it bakes.
Sprinkle the dry onion soup mix evenly over the chicken and rice. This will season the whole dish and give it that cozy, old-fashioned flavor.
Cover the baking dish tightly with aluminum foil, crimping the edges so the steam stays inside. This is important for cooking the rice properly.
Bake, covered, for 55–65 minutes, or until the rice is tender and the chicken is cooked through. Start checking around the 55-minute mark: carefully peel back a corner of the foil and fluff a little rice from the center with a fork.
If the rice is tender and most of the liquid is absorbed, remove the foil and bake uncovered for an additional 5–10 minutes to let the top lightly brown and the edges bubble. If the rice is still a bit firm, re-cover and bake another 10–15 minutes, checking again.
Remove from the oven and let the casserole rest, covered loosely, for about 5–10 minutes before serving. This helps the rice finish steaming and makes it easier to scoop into neat, hearty portions.
Variations & Tips
This is the kind of recipe that’s been quietly adapted in farmhouse kitchens for generations, so don’t be afraid to make it your own. If you like a creamier, richer casserole, replace 1/2 cup of the chicken broth with milk or half-and-half. For a slightly lighter version, use cream of mushroom or cream of celery soup instead of cream of chicken, or choose a reduced-sodium soup and broth if you’re watching salt. A handful of frozen peas or mixed vegetables can be scattered over the rice before adding the chicken for a built-in veggie side—no need to thaw them first. If your family likes a little extra flavor, add a teaspoon of garlic powder or poultry seasoning to the broth and soup mixture before pouring it over the rice. You can also swap the dry onion soup mix for a simple blend of salt, pepper, and paprika if you prefer a milder, more homemade seasoning. For those who grew up with the Sunday potluck version, try sprinkling a cup of shredded cheddar or Colby-Jack cheese over the top during the last 10 minutes of baking. And if you ever find your rice a bit too firm, remember that every oven and pan bakes a little differently—just add a splash more broth, cover it back up, and give it another 10 minutes. That’s how this dish has always been: forgiving, adaptable, and ready to feed whoever happens to pull up a chair.
