There’s something truly comforting about a One-Pan Chicken and Rice Bake — a dish that turns simple ingredients into a warm, hearty meal the whole family loves. Tender chicken, creamy rice, and melted cheese come together in one dish for the perfect weeknight dinner. It’s wholesome, flavorful, and incredibly easy to prepare — just mix, bake, and enjoy. This recipe is proof that comfort food doesn’t need to be complicated — it just needs a little love and a good oven bake to make magic happen.
Why You’ll Love This Recipe
- One Dish Wonder: No juggling multiple pans — just mix, bake, and serve.
- Family-Friendly: Everyone loves cheesy, creamy chicken and rice.
- Budget Conscious: Made with simple pantry staples that stretch far.
- Comforting & Filling: Creamy, savory, and satisfying, all in one pan.
- Flexible: Easy to customize with your favorite veggies or cheeses.
Ingredients
- 3–4 boneless, skinless chicken breasts (thick-cut)
- 1½ cups white rice, rinsed
- 1½ cans cream of mushroom soup
- ¾ cup water
- 2½ cups milk
- 2 cups shredded cheddar cheese
- 1 packet onion soup mix
- ⅓ teaspoon paprika
- 1 teaspoon parsley
- Salt and black pepper, to taste
Optional Add-Ons:
- Sliced mushrooms, broccoli florets, or peas for extra veggies
- Garlic powder or Parmesan for deeper flavor
- Crushed crackers or breadcrumbs for a crunchy topping
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick spray.
Step 2: Mix the Sauce
In a large bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix until smooth and creamy. This mixture is the heart of the casserole — rich, flavorful, and full of comforting depth.
Step 3: Layer the Rice
Spread the uncooked, rinsed rice evenly across the bottom of the dish. Pour the creamy mixture over it, making sure every grain is covered. Tap the dish gently on the counter to help the liquid settle.
Step 4: Add the Chicken
Lay the chicken breasts on top of the rice mixture, pressing them in slightly so they’re half-submerged. Sprinkle paprika, salt, and black pepper evenly over the top.
Step 5: Bake Covered
Cover the dish tightly with aluminum foil to trap in moisture. Bake for 45 minutes. The foil ensures the rice cooks evenly and the chicken stays juicy.
Step 6: Add the Cheese
After 45 minutes, remove the foil. Check that the rice is tender and most liquid has absorbed. Sprinkle shredded cheddar cheese generously over the top, then return the dish to the oven uncovered for another 15 minutes, until the cheese is bubbly and golden.
Step 7: Rest and Serve
Let the casserole rest for 5–10 minutes before serving. This helps the sauce thicken slightly and the flavors come together beautifully. Garnish with chopped parsley for a pop of color.
Tips for the Best One-Pan Chicken and Rice Bake
- Rinse the rice to remove excess starch — it keeps the grains fluffy.
- Use quality cheese for better melting and rich flavor.
- Let it rest before serving — patience pays off with the perfect texture.
- For brown rice, increase baking time by about 20 minutes.
Substitutes and Variations
- Swap Chicken Thighs: They’re juicier and just as flavorful.
- Use Cream of Chicken Soup: For a lighter, milder sauce.
- Add Veggies: Broccoli, peas, carrots, or spinach blend beautifully.
- Try Different Cheeses: Mozzarella for mild creaminess, or pepper jack for a little spice.
What to Serve It With
The One-Pan Chicken and Rice Bake is already a hearty meal on its own, but adding a few complementary sides can elevate it beautifully. Here are some of my favorite pairings that round out the meal:
- Steamed vegetables such as green beans, asparagus, or broccoli add a crisp, healthy touch that balances the richness of the casserole. A quick drizzle of olive oil and a sprinkle of sea salt make them shine.
- Garlic bread or a warm baguette is perfect for soaking up that creamy, cheesy sauce. Trust me, you won’t want to waste a single drop.
- A crisp garden salad with a light lemon vinaigrette or balsamic dressing adds a refreshing contrast, keeping the meal balanced and bright.
- Roasted carrots or sweet potatoes work wonderfully, adding a touch of sweetness that pairs beautifully with the savory casserole flavors.
- And if you want to go full comfort mode, a side of mashed potatoes makes this dish even more indulgent and satisfying.
Storage and Reheating
One of the things I love most about this One-Pan Chicken and Rice Bake is how well it stores and reheats — it’s even better the next day when the flavors have had time to meld together.
- Refrigerate: Let leftovers cool completely before transferring them into an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: To make life even easier, you can portion and freeze it for up to 3 months. Be sure to let it cool completely before freezing. When you’re ready to enjoy it again, thaw it overnight in the fridge.
- Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals. Add a splash of milk or broth while reheating to bring back that creamy, just-baked texture.
Nutrition (Per Serving)
Each serving of this cozy casserole provides a satisfying and balanced meal — hearty without being heavy.
- Calories: 416
- Protein: 28g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 2g
- Sodium: 900mg
Frequently Asked Questions
Can I use instant rice?
Yes, you can! If using instant rice, reduce the amount of liquid slightly and bake for about 30 minutes. It’ll cook faster but still turn out fluffy and delicious.
Can I make this in a slow cooker?
Definitely! Cook it on low for 6–7 hours or high for 3–4 hours. It’s a great option for days when you want to “set it and forget it.”
Can I prep this in advance?
Absolutely. Assemble the casserole up to a day ahead, cover tightly, and refrigerate. When you’re ready to bake, let it sit at room temperature for 15–20 minutes, then pop it in the oven.
How do I keep the rice from turning mushy?
The secret is to rinse your rice before using it — this removes excess starch and keeps the grains separate. Also, don’t overbake once the liquid has been absorbed..
Final Thoughts
The One-Pan Chicken and Rice Bake is proof that comfort food doesn’t need to be complicated. With its creamy texture, cheesy top, and hearty layers of tender chicken and rice, it’s a recipe that satisfies every craving. Perfect for busy families, cozy nights in, or when you just want something easy and delicious — this dish turns simple ingredients into pure, baked perfection.
One‑Pan Chicken and Rice Bake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×13‑inch casserole dish with butter or nonstick spray.
- In a mixing bowl, whisk together cream of mushroom soup, milk, water, and onion soup mix until smooth.
- Spread the rinsed rice evenly across the bottom of the prepared dish, then pour the creamy mixture over it. Tap the dish gently to help the liquid settle among the rice.
- Lay the chicken breasts on top of the rice mixture, pressing them slightly so they are partly submerged. Sprinkle paprika, parsley, salt, and black pepper over the top.
- Cover the dish tightly with aluminum foil. Bake for 45 minutes to allow the rice to absorb the liquid and the chicken to cook through.
- Carefully remove the foil, then sprinkle shredded cheddar cheese over the top of the casserole. Return to the oven, uncovered, and bake for another 15 minutes — until the cheese is melted and bubbly.
- Remove from oven and let rest for 5–10 minutes before serving. Garnish with additional parsley if desired.