Get ready to discover your new favorite weeknight dinner. This Dump and Bake Chicken Rice recipe is the ultimate solution for busy evenings when you crave a comforting, home-cooked meal without the fuss. It’s a true one-pan wonder where you simply combine the ingredients in a baking dish and let the oven do all the work. No pre-cooking, no constant stirring, just a deliciously creamy and savory chicken and rice casserole that the whole family will devour.
The magic of this dish lies in its simplicity. We’re talking tender chicken, fluffy rice, and a rich, savory sauce all baked together to perfection. It’s the kind of meal that feels like a warm hug, perfect for rounding out a busy day. If you love easy dinner solutions, this will be a game-changer for your meal rotation.
Why This Dump and Bake Chicken Rice Recipe is a Weeknight Lifesaver
On busy weeknights, the last thing you want is a complicated recipe with a mountain of dishes. This Dump and Bake Chicken Rice Casserole is the answer.
- Minimal Prep, Maximum Flavor: The prep time is genuinely just a few minutes. You just stir the sauce ingredients together in the pan, add the rice and chicken, and you’re done.
- One-Pan Cleanup: Everything cooks in a single 9×13 inch baking dish. This means cleanup is an absolute breeze, freeing up more of your evening.
- Family-Approved Comfort: The creamy texture and savory flavors are a guaranteed hit with both kids and adults. It’s a comforting classic that never disappoints. For another family favorite, try our creamy Boursin chicken.
- Incredibly Versatile: While this recipe is fantastic as is, it’s also a great base for customization. You can easily add vegetables or switch up the seasonings to your liking.
The Core Ingredients You’ll Need
The beauty of this recipe is its reliance on pantry staples. Here’s what you’ll need to bring this creamy Dump and Bake Chicken Rice to life:
- Long-Grain White Rice: This is crucial for getting that perfect fluffy texture. Avoid using instant or brown rice as the liquid ratios and cooking times are specifically for long-grain white rice.
- Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces, they cook evenly and become incredibly tender in the savory sauce. Chicken thighs also work wonderfully if you prefer dark meat.
- Cream of Chicken Soup: This is the secret to the ultra-creamy sauce. It provides a rich flavor base and a velvety texture without any extra work.
- Chicken Broth: This provides the necessary liquid to cook the rice perfectly. Use a low-sodium version to better control the saltiness of the dish.
- Seasonings: A simple blend of garlic powder, onion powder, dried parsley, salt, and pepper is all you need to create a deeply savory flavor profile.
- Butter: Slices of butter are dotted on top before baking, adding a rich finish and helping the top to brown beautifully.
How to Make Dump and Bake Chicken Rice (Step-by-Step)
This is where the “dump and bake” magic happens. Follow these simple steps for a foolproof result every time.
- Prepare the Pan: Start by preheating your oven to 375°F (190°C). Grab a 9×13 inch baking dish and grease it lightly with butter or non-stick spray.
- Mix the Liquid Base: Pour the chicken broth and cream of chicken soup directly into the baking dish. Add the garlic powder, onion powder, parsley, salt, and pepper. Whisk everything together right in the dish until it’s smooth and well-combined.
- Add Rice and Chicken: Sprinkle the uncooked long-grain white rice evenly across the bottom of the dish. Place the bite-sized chicken pieces on top of the rice in a single layer. Gently press the chicken into the liquid mixture.
- Top with Butter: Cut the cold butter into small pats and dot them evenly over the chicken and rice. This is key for adding richness and creating a beautifully golden top.
- Bake to Perfection: Cover the baking dish tightly with aluminum foil. This is the most important step to ensure the rice steams and cooks properly. Bake for 45-50 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the chicken is cooked through and the liquid is absorbed.
- Rest and Fluff: Let the casserole rest for 5-10 minutes after taking it out of the oven. This allows the rice to finish absorbing any remaining liquid. Fluff the rice with a fork before serving.
If you enjoy this kind of simple, set-it-and-forget-it meal, you’ll also love our Crockpot Marry Me Chicken, which offers incredible flavor with minimal effort.
Pro Tips for the Perfect Chicken and Rice Bake
To guarantee your Dump and Bake Chicken Rice Casserole turns out perfectly every single time, keep these essential tips in mind.
Don’t Peek While Baking!
It can be tempting to check on the dish while it’s in the oven, but resist the urge! Keeping the dish covered maintains the steam needed to cook the rice evenly. Peeking releases that steam and can result in undercooked, crunchy rice.
The Importance of a Tight Seal
Make sure your aluminum foil cover is sealed tightly around the edges of the baking dish. If the seal isn’t tight, steam will escape, and the rice won’t have enough moisture to cook through. This is the number one secret to a successful dump and bake.
Choosing the Right Rice
As mentioned, long-grain white rice like Basmati or Jasmine is the best choice. These varieties hold their shape well and cook up fluffy. Brown rice requires more liquid and a much longer cooking time, while instant rice will turn to mush in this recipe. Stick to long-grain white rice for foolproof results.
Delicious Variations to Try
This recipe is a fantastic starting point. Feel free to get creative with these delicious variations!
Cheesy Broccoli & Chicken Rice
A classic combination! During the last 10 minutes of baking (after you’ve removed the foil), sprinkle 1-2 cups of shredded cheddar cheese and 1 cup of small, steamed broccoli florets over the top. Bake until the cheese is melted and bubbly.
Mexican-Inspired Dump and Bake
Give your casserole a Tex-Mex twist. Substitute one can of cream of chicken soup with a can of cheddar cheese soup or nacho cheese soup. Add a teaspoon of chili powder and cumin to the seasonings. For another spicy favorite, check out our White Chicken Chili Tacos (coming soon).
Lemony Herb Chicken and Rice
For a brighter flavor, add the zest and juice of one lemon and a tablespoon of fresh thyme or dill to the liquid mixture before baking. This version is fresh, zesty, and perfect for spring.
Storing and Reheating Leftovers
This Dump and Bake Chicken Rice is just as delicious the next day. To store, let the casserole cool completely, then cover the baking dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 3-4 days.
To reheat, you can microwave individual portions for 1-2 minutes until heated through. For best results, reheat in an oven-safe dish at 350°F (175°C) for 15-20 minutes, or until warm. You may want to add a splash of chicken broth to prevent it from drying out.
Frequently Asked Questions
This recipe is specifically designed for long-grain white rice. Brown rice requires significantly more liquid and a longer cooking time (often over 90 minutes), so it cannot be substituted directly without adjusting the entire recipe.
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They may release a bit more natural fat, making the dish even richer. The cooking time should remain the same.
The key to avoiding mushy rice is to use the correct type of rice (long-grain white rice) and not to add too much liquid. Also, ensure you don’t overbake the casserole. Let it rest for 5-10 minutes after baking to allow the rice to absorb the final bits of steam.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or place the casserole back in an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes until heated through.
You can easily add vegetables to this dish. Heartier vegetables like diced carrots or celery can be added with the rice. For softer vegetables, add 1-2 cups of frozen peas, corn, or steamed broccoli florets during the last 10-15 minutes of baking.
The Best Dump and Bake Chicken Rice Recipe
Dump and Bake Chicken Rice: The Easiest One-Pan Meal
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In the baking dish, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, dried parsley, salt, and pepper until smooth.
- Sprinkle the uncooked rice evenly over the liquid mixture.
- Arrange the bite-sized chicken pieces in a single layer over the rice.
- Dot the top of the chicken and rice with the pieces of cold butter.
- Cover the baking dish tightly with aluminum foil and bake for 45-50 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the liquid is absorbed and the chicken is fully cooked.
- Let the casserole rest for 5-10 minutes before fluffing with a fork and serving.
Notes
Use the right rice: This recipe is specifically developed for long-grain white rice. Do not substitute with brown or instant rice.
Variations: Feel free to add 1 cup of frozen vegetables like peas or corn along with the rice for extra nutrition.
Share This Easy Recipe!
We know you’ll love how incredibly easy and delicious this Dump and Bake Chicken Rice recipe is. If you make it, please leave a comment below and let us know what you think! Don’t forget to save this recipe to your favorite dinner board on Pinterest so you can always find it.
