Easy Dump-and-Bake Chicken Casserole – A Cozy Weeknight Favorite

This Easy Dump-and-Bake Chicken Casserole is the kind of recipe you make when you want comfort without the fuss. Everything goes straight into one pan—no sautéing, no stovetop, no mess. It’s creamy, satisfying, and kid-friendly, but still full of flavor for the adults at the table.

It’s also flexible, so you can use what you have on hand and still get a great result. Think of it as your weeknight safety net that tastes like you planned ahead.

Easy Dump-and-Bake Chicken Casserole - A Cozy Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup long-grain white rice (uncooked; do not use instant)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese (divided)
• 1 cup frozen peas and carrots (no need to thaw)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme (or Italian seasoning)
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons butter, melted (optional, for topping)
• 1/2 cup crushed buttery crackers or panko (optional, for topping)
• Nonstick cooking spray

Method

 

1. Preheat and prep the pan. Heat your oven to 375°F (190°C).Lightly coat a 9x13-inch baking dish with nonstick spray.
2. Combine the base. In the baking dish, whisk together the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, thyme, paprika, a pinch of salt, and pepper until smooth.
3. Add the rice and veggies. Stir in the uncooked long-grain white rice and the frozen peas and carrots. Spread the mixture evenly in the dish.
4. Add the chicken. Nestle the chicken pieces throughout the dish and gently press them so they’re mostly submerged. Sprinkle half the cheese over the top.
5. Cover tightly. Cover the dish tightly with foil. A tight seal prevents moisture loss and ensures the rice cooks through.
6. Bake. Bake for 40 minutes covered.Remove the foil, stir gently, and check the rice. If most of the liquid is absorbed but the rice needs a bit more time, recover and bake another 10–15 minutes.
7. Add topping and finish. If using the cracker or panko topping, mix it with melted butter and the remaining cheese. Sprinkle over the top.Bake uncovered for 5–10 minutes more, until the cheese is melted and the topping is golden.
8. Check doneness. The chicken should be at least 165°F in the center, and the rice should be tender with no crunch. If needed, add a splash of broth and bake a bit longer.
9. Rest and serve. Let the casserole rest for 5–10 minutes so it sets and thickens. Taste and adjust salt and pepper before serving.

What Makes This Special

This casserole is special because it respects your time and your pantry. There’s no pre-cooking the chicken or the rice.

You simply mix, cover, and bake. It uses common ingredients and produces a classic, comforting flavor that reminds you of home cooking—without the long prep. Plus, it scales easily, freezes well, and welcomes simple add-ins like veggies or cheese.

What You’ll Need

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup long-grain white rice (uncooked; do not use instant)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese (divided)
• 1 cup frozen peas and carrots (no need to thaw)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme (or Italian seasoning)
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons butter, melted (optional, for topping)
• 1/2 cup crushed buttery crackers or panko (optional, for topping)
• Nonstick cooking spray

Instructions

1. Preheat and prep the pan. Heat your oven to 375°F (190°C).Lightly coat a 9×13-inch baking dish with nonstick spray.
2. Combine the base. In the baking dish, whisk together the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, thyme, paprika, a pinch of salt, and pepper until smooth.
3. Add the rice and veggies. Stir in the uncooked long-grain white rice and the frozen peas and carrots. Spread the mixture evenly in the dish.
4. Add the chicken. Nestle the chicken pieces throughout the dish and gently press them so they’re mostly submerged. Sprinkle half the cheese over the top.
5. Cover tightly. Cover the dish tightly with foil. A tight seal prevents moisture loss and ensures the rice cooks through.
6. Bake. Bake for 40 minutes covered.Remove the foil, stir gently, and check the rice. If most of the liquid is absorbed but the rice needs a bit more time, recover and bake another 10–15 minutes.
7. Add topping and finish. If using the cracker or panko topping, mix it with melted butter and the remaining cheese. Sprinkle over the top.Bake uncovered for 5–10 minutes more, until the cheese is melted and the topping is golden.
8. Check doneness. The chicken should be at least 165°F in the center, and the rice should be tender with no crunch. If needed, add a splash of broth and bake a bit longer.
9. Rest and serve. Let the casserole rest for 5–10 minutes so it sets and thickens. Taste and adjust salt and pepper before serving.

Storage Instructions

• Refrigerator: Cool completely, cover tightly, and refrigerate for up to 4 days.
• Freezer: Portion into airtight containers and freeze for up to 3 months.For best texture, thaw overnight in the fridge.
• Reheating: Reheat covered at 350°F until warmed through, adding a splash of broth or milk if it seems dry. Microwave single portions in 60–90 second bursts, stirring between rounds.

Benefits of This Recipe

• No pre-cooking required. Everything goes into one dish, saving time and cleanup.
• Balanced and filling. Protein, carbs, and veggies in every scoop.
• Budget-friendly. Uses pantry staples and freezer veggies.
• Flexible. Easy to tweak for dietary needs or flavor preferences.
• Make-ahead friendly. Assemble earlier in the day, then bake when ready.

What Not to Do

• Don’t use instant rice. It can turn mushy and overcook before the chicken is done.
• Don’t skip covering. Leaving the dish uncovered early on leads to undercooked rice and dry chicken.
• Don’t cut the chicken too large. Big chunks may be undercooked when the rice is ready. Aim for 1-inch pieces.
• Don’t overload with liquid. Stick to the listed amount; too much broth results in soupy casserole.
• Don’t forget to rest it. A brief rest helps the sauce thicken and flavors settle.

Variations You Can Try

• Broccoli Cheddar: Swap peas and carrots for 2 cups small broccoli florets.Add a pinch of dry mustard and finish with extra cheddar.
• Mexican-Inspired: Use cream of mushroom, add 1 cup corn and 1 can mild diced green chiles. Season with cumin and chili powder. Top with pepper jack and cilantro.
• Mushroom and Herb: Use cream of mushroom soup and stir in sliced mushrooms.Add extra thyme and a splash of white wine in place of some broth.
• Ranch Chicken: Mix 1 tablespoon dry ranch seasoning into the sauce. Finish with Monterey Jack and crispy bacon bits.
• Brown Rice Version: Use 1 cup brown rice and increase broth to 2 cups. Bake covered for about 70–80 minutes, checking liquid and tenderness.
• Lighter Option: Use Greek yogurt instead of sour cream and part-skim cheese.Go easy on the topping or skip it.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work very well and stay juicy. Trim excess fat and cut into 1-inch pieces.

Cooking time is about the same as for breasts.

What if my rice isn’t done but the top looks dry?

Add 1/4 to 1/2 cup warm broth, stir gently, recover tightly, and bake an additional 10–15 minutes. Ovens vary, and a tight seal is key to cooking the rice evenly.

Can I assemble this ahead of time?

Yes, but for best results, assemble up to 6 hours ahead and refrigerate covered. When ready to bake, let it sit at room temperature for 15–20 minutes, then bake as directed.

You may need to add 5–10 minutes to the bake time.

Is there a gluten-free option?

Use a certified gluten-free cream soup or make a quick gluten-free substitute with broth, milk, and a cornstarch slurry. Skip the cracker topping or use gluten-free panko.

Can I add raw vegetables like bell peppers or zucchini?

Yes, but chop them small so they soften within the baking time. Avoid very watery vegetables in large amounts, or sauté them first to reduce moisture.

How do I prevent the casserole from getting too salty?

Use low-sodium broth and a low-sodium cream soup.

Season lightly at first and adjust at the end. Cheese and canned soups can add more salt than you expect.

Can I use pre-cooked chicken?

You can, but reduce the bake time after the rice is tender. Stir in shredded or diced cooked chicken during the last 10–15 minutes of baking, then heat through.

What cheese melts best here?

Cheddar, Monterey Jack, or a cheddar–mozzarella blend melt smoothly and complement the flavors.

Freshly shredded cheese melts better than pre-shredded.

Wrapping Up

This Easy Dump-and-Bake Chicken Casserole delivers big comfort with barely any effort. It’s simple, forgiving, and endlessly adaptable to your pantry and your schedule. Keep it in your weeknight rotation for a warm, family-friendly dinner you can rely on.

Serve it with a crisp salad or steamed greens, and you’re set for a cozy, no-stress meal.