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Mom’s Chicken and Rice Casserole

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When I was growing up, my Mom’s Chicken and Rice Casserole was an absolute family favorite in our home. We couldn’t wait for mom to make Chicken and Rice! It’s probably one of the most simple recipes out there, but she made it very seldom. I think because she wanted to keep it special. Also, My dad was the definition of a Midwestern Meal lover/eater- “Meat & Potatoes.” and to be more clear, red meat and potatoes. I don’t recall many meals having chicken or turkey, but he sure loved this one. When I was older and began sharing the cooking responsibilities for the family, I remember hiding ground turkey in meals in attempt to fool him, and often I did… I think. Eric thought that I was such a terrible person for fibbin’ to him about the ground beef actually being ground turkey. But I’m sure he probably knew deep down and didn’t care, because I made sure it was delicious. I miss that stubborn man like crazy.

This is actually a recipe form my Gramma Lois, possibly even my Great Grandma, Hattie, which I found out later while when telling my mom I had lightened it up a bit in order to make it more Weight Watchers Friendly. My mom remembers growing up and fighting with her brothers over the “crispy edges” of the rice that formed in the corners while cooking in the oven. Unfortunately, in the lightened up version I’ve lost those crispy corners a bit, because I’m guessing those corners were in fact fat that drained off the bone-in chicken. I’ve decided I’m also going to post the original, not-so-healthy recipe later on, because it’s too good too pass up. My lighter calorie version sure hits the spot though! Of course, I had to bring my mom a couple helpings to make sure that it passed the test. She said it tastes just like how she remembers it, despite lacking those dang delicious crunchy corners of rice!

You might look at the photograph and think it looks kind of plain and simple. And that’s the thing- it really is pretty plain and simple, but it’s so good! I’ve tried to add some more vegetables into this, but either they don’t cook correctly, or the rice doesn’t cook just right. The ratio is perfect, so I suggest steaming or roasting some veggies of your choice on the side to complete the meal. I grew up on a can of green beans on the side with this dish, so that’s my favorite way to eat it. Sometimes out of the can tastes just perfect!

Here’s what happens in the kitchen:


Cut up the chicken into uniform small pieces.


Grab a big bowl and add all the ingredients… chicken, can of soup, a can of water, rice (just regular old White Rice – NOT Minute or Instant Rice), and the packet of french onion mix.


Mix together well until combined.


Pour mixture into a lightly sprayed casserole dish.

Cover with aluminum foil, and pop it into a 350 degree oven for 1 hour.

You MUST cover tightly with aluminum foil in order for the rice to cook properly. 


It’ll look something like this. Simple… but OH SO DELICIOUS!


Scoop it up on a plate with some roasted veggies or my personal favorite, a can of green beans!

Salt & Pepper, if desired.

With love from my kitchen to yours,


4.90 from 118 votes

Mom’s Chicken & Rice

Old-fashioned chicken and rice, lightened up for the perfect Sunday dinner.
Prep Time5 minutes
Active Time1 hour
Yield: 6
Author: Star @ the skinny-ish dish


  • 1 10.5 oz 98% Fat Free Cream Of Chicken Soup
  • 1 10.5 oz Can of Water (just fill the cream of chicken soup can with water)
  • 1 cup Long Grain White Rice (Plain White rice- do NOT use Instant or Minute Rice)
  • 1 ½ lbs Chicken Breast, raw
  • 1 Packet of Lipton Recipe Secrets Onion Soup Mix
  • Cooking Spray
  • Salt & Pepper


  • Preheat oven to 350 degrees.
  • Cut the chicken breast into small, uniform bite-size pieces.
  • In a large bowl, add chicken breast, soup mix, cream of chicken soup, water, and rice. Mix well until combined.
  • In a lightly sprayed casserole dish, add the chicken and rice mixture.
    Cover tightly with tin foil.
  • Place into the oven for 1 hour.
  • After removing from the oven, fluff the rice with a fork. Serve and enjoy!


Serving Size: 1 heaping cup
270 Calories 2g fat. .5g sat fat. 29.5g carb. .5g fiber. 0g sugar. 29.5g protein 
WeightWatchers Points: 4 

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  1. 5 stars
    I’ve been making this recipe for years and recently subbed the rice for quinoa and it’s just as delicious!

  2. My rice didn’t cook at all. Came out after an hour crunchy. Are you supposed to pre cook the rice???

    1. Hi Colleen! No- you do not precook the rice. Can I ask what kind of rice you used and did you cover the casserole dish tightly with tin foil? Most often if someone had a problem with the rice not cooking using the wrong rice or not covering the dish with foil is the problem.

  3. 5 stars
    So good! Such an easy week night meal. I needed to cook mine for about an hour and 15 minutes. I used boneless chicken thighs instead of breasts, just as good.

  4. So, there are various versions of this recipe out there. It’s a classic. Yours caught my fancy because it has the least refrigerated items (only the chicken). I’m putting together food bags for our church. Pulling from our small food pantry with easy recipes so they can give to neighbors in need. Wondering how canned chicken would be…I know, not ideal, but we’re not sure how many food bags will be accepted and basically want meals in a bag that won’t require folks to have to buy additional ingredients. In the past when we’ve reached out to the folks in the neighborhood to remind and offer help, “meals for that night” were requested when asked if there was anything the church could help with. Canned chicken not ideal, but we’ve used camping in a very primitive version of Chick-Broc-Rice. Of course most things taste pretty good after hiking all day. Thoughts? I think the onion soup mix would go a long way in helping balance the canned meat.

  5. 5 stars
    Thanks for adding in the link to personal points. Makes it so easy! I’ve been making your recipes for 7 years now. 🙂

  6. 5 stars
    Ummmm, why did I wait so long to try this?! I was nervous this wouldn’t have much flavor but boy was I wrong!! Easy and delicious – just like I like it! And bonus – my 3 year old gobbled it up!

  7. First of all, Star – thank you very much for another wonderful recipe and providing such great instructions that even a “bad cook” such as myself can make it work!

    Don’t snooze on this recipe! It’s so easy to prep and so tasty right out of the oven, I could hardly stop eating it.

    In my stove / oven (electric / induction) rice can be a fickle creature. It’s gotta be the right type of dish / pan, etc. and I gotta keep an eye on it and check it. It can go from under done to burnt in a blink of an eye but that’s just my appliance – nothing to do with the recipe. In making this recipe, I’ve found that a shallow aluminum tray or a glass / Pyrex
    Dish work best in cooking the rice evenly. I also find that if I cut the chicken into smaller pieces, it’s easier to just pile drive this meal for kiddos and seniors alike. I like to make this with either a green bean casserole on the side, or carrots and French cut green beans.

    Most of this meal is always eaten the night it’s served – but if we have leftovers it’s usually very little and I tend to call dibs!

  8. Would love to make this with brown rice. What adjustments could I make to make that work? A little more liquid or a longer cooking time? Precooking the brown rice?

    1. Hi Sarah! I’m sorry, but I haven’t personally made this with brown rice. I have had folks comment say they’ve made with brown rice and they adjust the water by almost double the amount I believe + 30-45 minutes extra in the oven. I haven’t done this, but if you try it out let me know how it goes!

    2. Hey, Sarah,
      I found this info online today and I will be trying it out this week when I make this recipe:
      “Mostly, it will take longer to cook your recipe with brown rice. You will also need to add a bit more water. That’s OK, you can do that. Figure about 1/4 extra water (1/4 again above what you had already planned for white rice) and about 1/2 again as much time.
      “Consider your other ingredients – don’t mush them all to hell to cook your rice.
      “So, figure 1/4 more water and 1/2 more time, add your other ingredients at the time you would otherwise – counting backwards.”

      I hope this helps!

      1. thank you for sharing this, Summer! I really need to rest this recipe out using brown rice, but haven’t had the chance yet. thanks so much!

  9. 5 stars
    Love that this is so easy to throw together! I make it all the time. Don’t be afraid to mix it up! I like to use cream of mushroom soup and I sneak in a small can of mushrooms with it so my kids don’t know what they’re eating!

  10. 5 stars
    We love this recipe! It’s one that my husband asks for all of the time. We recently moved and our new kitchen has a gas oven as opposed to our electric oven that we previously had. Both times I’ve made it in our new house, the rice isn’t cooked. I’m doing nothing differently and wondered if you had any solutions!

    Thanks so much and for all of your delicious recipes that feed my family!

4.90 from 118 votes (66 ratings without comment)

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