This old-fashioned chicken and rice casserole is a simple, comforting one-pan meal made with tender chicken, rice, and a creamy soup mixture. It's an easy dinner that requires just a few minutes of preparation before going into the oven.
This Amish chicken and rice casserole is one of those simple, old-fashioned recipes that makes a hearty family meal without much fuss. The rice cooks in the oven with the chicken, making it especially convenient for a busy weeknight or Sunday lunch.
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Why You'll Love This Chicken and Rice Casserole
- Easy to prepare: This is a simple meal that comes together quickly and then bakes in the oven.
- Frugal and family-friendly: Made with inexpensive, everyday ingredients, this chicken and rice dish is a great way to feed the family without spending a lot.
- Comforting and filling: Tender chicken, creamy rice, and simple seasonings make this a satisfying old-fashioned meal.
- Easy to adapt: You can use different types of chicken, swap the cream soup, or add vegetables to make it work with what you have on hand.
Ingredients & Variations
This Amish chicken and rice casserole uses simple ingredients, and there are several ways you can adjust them depending on what you have on hand or what your family prefers.
- Chicken - I typically use boneless, skinless chicken thighs for this casserole because they stay tender and juicy while the rice cooks. (You can also use boneless chicken breasts, but I recommend using thicker breasts so they don't dry out before the rice is finished. Bone-in chicken thighs or chicken legs can also be used if you don't mind working around the bones.)
- Rice - I usually use basmati because that's what my family prefers. (You can use plain white rice, jasmine rice, or basmati rice in this recipe. I don't recommend brown rice or minute rice, as they require different cooking times and may not cook properly using this method.)
- Cream Soup - You can use your favorite cream soup in this chicken and rice casserole. (Cream of mushroom, cream of chicken, or cream of celery all work well, so feel free to use whichever one you have on hand or prefer. Or even make homemade.)
- Onion Soup Mix - The onion soup mix adds most of the seasoning and flavor to this simple casserole. (If you don't keep onion soup mix on hand, you can substitute your favorite combination of seasonings instead.)
- Garlic - Fresh garlic adds extra flavor. (You can easily substitute about a teaspoon of garlic powder if that's what you have in your pantry.)
- Water, Chicken Broth, or Milk - This recipe uses water to cook the rice. (You can use chicken broth for more flavor. You can also add chicken bouillon to the water or use a combination of water, chicken broth, and milk.)
- Want to change it up? You can add vegetables such as broccoli or mushrooms, or sprinkle shredded cheese over the casserole toward the end of baking. Fresh parsley or other herbs are also a simple way to add extra flavor.
How to Make Old-Fashioned Chicken and Rice
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish:
- Heavily butter a 9x13" baking dish.
- Add Rice and Chicken:
- Spread 1 cup of raw rice evenly into the buttered baking dish.
- Lay the 6 pieces of raw chicken thighs on top of the rice.
- Prepare the Soup Mixture:
- In a bowl, whisk together cream of mushroom soup, water (or chicken broth), and minced garlic cloves (optional).
- Pour the Soup Mixture:
- Pour the soup mixture over the chicken and rice in the baking dish.
- Add Soup Mix and Paprika:
- Sprinkle 1 packet of Lipton onion soup mix evenly over the top.
- Optionally, sprinkle ½ tsp. paprika on top.
- Cover and Bake:
- Cover the baking dish with foil.
- Bake in the preheated oven for 1 hour and 15 minutes.
- Uncover and Bake More:
- Remove the cover (foil) and bake for an additional 5 - 10 minutes.
- Rest and Serve:
- Remove the dish from the oven and let it rest for about 10 minutes.
- Fluff the rice with a fork.
- Serve and enjoy!
Tips
- Use regular uncooked rice: Don't substitute instant or minute rice, as it won't cook properly using this method.
- Keep the chicken pieces similar in size: This helps everything finish cooking at about the same time.
- Cover the casserole: This is important because the rice needs the steam and liquid to cook properly.
- Let it rest: Give it a few minutes after baking so the rice can finish absorbing the creamy sauce.
- Check the chicken: Since chicken pieces can vary in size, make sure they reach 165°F in the thickest part
Frequently Asked Questions
Yes. Boneless, skinless chicken breasts can be used in this chicken and rice casserole. I recommend using thicker chicken breasts so they don't dry out during the longer baking time. You may also need to adjust the cooking time depending on the size of the chicken pieces. Always check that the chicken reaches 165°F in the thickest part.
(I love chicken breast and use it in many chicken recipes, but for this recipe, I typically use boneless thighs because of the higher moisture content.)
Yes, but I recommend dividing a larger batch between multiple baking dishes rather than putting a very deep amount of rice and chicken into one pan. A very deep casserole will take longer to heat and cook evenly.
Yes. This casserole can also be baked at 250°F for about 2 hours. This lower-temperature method is especially convenient when you're preparing it ahead for Sunday lunch.
A Little Amish Kitchen Note
Some of you may be surprised by the fact that an Amish recipe uses canned cream soup and a seasoning packet. However, having grown up Amish, I know first-hand that Amish cooking isn't always about making every single ingredient from scratch.
We certainly made plenty of things from scratch, but we also used convenient ingredients when they made sense. Canned cream soups, for example, were a common shortcut in many Amish kitchens.
The seasoning packet in this chicken and rice casserole is another one of those little conveniences. It adds plenty of flavor without requiring a long list of seasonings. If you prefer to make everything from scratch, you certainly can, but there's nothing wrong with taking a few shortcuts when you're getting dinner on the table.
I hope your family enjoys this easy old-fashioned chicken and rice casserole as much as mine does. If you try it, I'd love to hear how it turned out in the comments below. Thank you!
If you're looking for more inexpensive meals that can feed your family without stretching the grocery budget, be sure to check out my post with 25 Dirt Cheap Meals for more budget-friendly recipes.
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📖 Recipe Card
Old-Fashioned Chicken and Rice Casserole (Amish Recipe)
Ingredients
- 1 c. raw rice
- 6 boneless, skinless chicken thighs (about 2 ½ lb.)
- 1 can cream of mushroom soup
- 2 c. water (or chicken broth)
- 1 - 2 minced garlic cloves (optional)
- 1 packet Lipton onion soup mix
- ½ tsp. paprika (optional)
Instructions
- Preheat the oven to 350°.
- Spread the raw rice into a heavily buttered 9x13" baking dish.1 c. raw rice
- Lay the pieces of raw chicken on top of the rice.6 boneless, skinless chicken thighs (about 2 ½ lb.)
- In a bowl, whisk together the cream soup, water, and minced garlic. And pour this mixture over top of the chicken.1 can cream of mushroom soup, 2 c. water (or chicken broth), 1 - 2 minced garlic cloves (optional)
- Sprinkle the packet of soup mix over the top. And then sprinkle with paprika.1 packet Lipton onion soup mix, ½ tsp. paprika (optional)
- Cover and bake at 350° for 1 hour and 15 minutes. Remove the cover and bake for an additional 5 - 10 minutes.
- Remove from the oven and let it rest for about 10 minutes. Fluff the rice with a fork and serve.
- Refrigerate and reheat any leftovers.
Notes
- Soup: You can substitute cream of chicken or cream of celery soup for the cream of mushroom soup.
- Chicken: This casserole works well with either boneless chicken or bone-in chicken.
- Vegetables: Feel free to add vegetables such as broccoli, spinach, or peas.
- Slow baking: For a lower-temperature option, bake at 250°F for about 2 hours, or until the chicken is cooked through and the rice is tender.
- Leftovers: Allow leftover chicken and rice to cool well before transferring to an airtight container and refrigerating.
Tiffany Rowan
I absolutely love this recipe. I forgot I had it saved in a favorite folder and I looked and looked for a baked chicken & rice recipe. Completely forgetting this recipe, I reluctantly made another. I remembered as I was putting the other in the oven. I was so upset with myself, I felt like I had cheated on this one. I’ve made this one before, following the recipe and instructions, and it was delicious. I highly recommend. From someone who has made others, this is the best.
Anna
Thank you so much for that great feedback!
Beth Rotz
Can I substitute chicken breasts for thighs?
Anna
Yes, I addressed that in the "Variations" section within the post.
Laurel
Just made this for my family, and all but my pickiest (who will only eat like 3 things) really enjoyed it! We just followed the recipe exactly but next time, they want me to add broccoli and cheese and something crunchy on top, maybe cornflakes or French fried onions or something. The rice especially was so flavorful as written!! Thank you for another dish I can add to my toolbox!!
Anna
Thank you for taking the time to leave a positive review! Really appreciate it! Glad you enjoyed it. But yes, feel free to make it your own. Broccoli would be great in there!
Wilbur
You have no clue about Amish do you?
Anna
Excuse me! I was Amish for the first 22 years of my life. Not sure how you can know more about the Amish than actually being Amish?? Were you Amish?
Anna
Easy and delicious!
Virginia Rohrbaugh
Good afternoon Anna I want to make this recipe tonight for dinner but I have a very big family. My question is I want to do 3 cups of rice and 6 cups of chicken broth and put my chicken thighs on top with all the rest of the ingredients how long do I cook it in the oven with 3 cups of rice and I was going to triple your recipe and use three cans of cream of mushroom soup. Could you help me out with this please
Anna
Are you baking it in three 9x13" pans or something equivalent, or will you be going deep in one large dish? Obviously if you are going very deep, it will take longer to heat in the middle. I would probably recommend spreading it rather than going very deep and then the baking time should be close to the same. I would allow a little longer, but at least check it around the same time. Good luck!
rhetta gavi
great
Anna
Thank you!
Michelle
Hi Anna, I’m brand new to your site & this dish caught my eye & has my taste buds working over-time!
I do have a question tho, do you think I could use smoked paprika in place of plain paprika in this dish? I love the smoked variety, but have found it doesn’t always blend well with other seasonings. I would be dismayed to put together this wonderful sounding casserole, then ruin it by changing that 1 thing…
Thank you so much, in advance!
Anna
I don't see any problem with that. I also like the smoked paprika and I use it interchangeably in many dishes.
~Chrissie O.
Hi, Anna!! This recipe is a family favorite (though we use cream/celery if I'm not making my own cream base - which I do frequently when my daughter is visiting, as she's dairy-free)!!! I haven't tried it at the lower temp, but your cooking times for us, as well as water ratio have *always* been on point!!
Question for you: I had a similar dish a while ago at a Plain schoolhouse fundraiser, only it was like this: Chicken on the bottom, stuffing mix on top, and maybe the cream soup with water/milk poured over it??? Is that a recipe with which you're familiar? It was a potluck, so no good way to find the gal who brought it, and I suppose I could play with it and figure it out. But, if it were another classic staple, boy would I sure appreciate a post about it!!! 🙂
Thank you so much; I love getting the notifications that I've got another post to read. I've mentioned in my comments, before, that all of my neighbors are Plain, and I've truly appreciated the bit of insight you've shared. I feel it helps me be more respectful when interacting with them, which is frequently.
Yours very sincerely, ~Chrissie
Anna
I'm glad that you're enjoying my posts!! I do have a recipe for the chicken with stuffing on top, and I was thinking about posting it soon. Maybe I'll put a rush on it for you. 🙂