Dump and Bake Chicken Casserole with Rice (No-Boil)

Some nights I want dinner to cook itself, and this dump and bake chicken casserole is the closest thing I have found. Uncooked rice, bite-size chicken, broth and a creamy sauce go straight into one baking dish, then the oven does the rest while I set the table or help with homework.

Below I will walk you through why the no-boil method works, which rice to use (and which to skip), the exact liquid ratio that keeps the rice tender instead of crunchy, easy variations, and fixes for the most common problems. The full printable recipe card with measurements and estimated nutrition is waiting at the bottom of the post.

Why This Dump and Bake Chicken Casserole Works

The magic of a dump and bake casserole is that the rice cooks in the same liquid that seasons it. As the dish bakes under a tight layer of foil, the broth steams the rice while the chicken gently cooks and releases its juices into everything around it.

• No pre-cooking. The rice and chicken both go in raw, so you skip boiling a pot of rice and browning meat on the stove.
• Built-in flavor. Chicken broth, garlic, onion powder and a can of cream of chicken soup season every single grain.
• Even cooking. Cutting the chicken into 1-inch pieces means it finishes at the same time as the rice instead of drying out.
• One dish to wash. You stir it all together right in the 9×13 pan, so cleanup is a single soak and scrub.

The real secret is the ratio. For one cup of long-grain white rice, you need about two and a quarter cups of broth plus the soup. That is a little more liquid than stovetop rice because some of it evaporates in the oven and the chicken absorbs a bit too.

Ingredients You Will Need

Everything here is pantry friendly. You probably have most of it already, which is exactly why this recipe lives in my regular weeknight rotation.

• Long-grain white rice: Regular long-grain rice cooks evenly in about an hour. Do not rinse it too aggressively; a quick rinse is fine.
• Boneless skinless chicken: Breasts or thighs both work. Thighs stay juicier if the casserole sits in a warm oven a little long.
• Low-sodium chicken broth: This is the cooking liquid for the rice. Low-sodium keeps the finished dish from tasting too salty once the soup and cheese are added.
• Cream of chicken soup: One 10.5-ounce can adds creaminess and body. Cream of mushroom or cream of celery swap in easily.
• Seasonings: Garlic powder, onion powder, smoked paprika, dried thyme, salt and black pepper.
• Frozen peas or broccoli: Optional but a nice way to get a vegetable into the same dish.
• Sharp cheddar: Shredded and added at the end so it melts into a golden layer without burning.

How to Make Dump and Bake Chicken Casserole

Heat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Everything else happens right in that dish.

1. Whisk the liquid. In the baking dish, whisk the broth, cream of chicken soup, garlic powder, onion powder, paprika, thyme, salt and pepper until smooth.
2. Add the rice. Sprinkle the uncooked rice into the liquid and stir so it spreads in an even layer on the bottom. Make sure no grains are stranded above the liquid.
3. Add the chicken. Scatter the chicken pieces over the rice and press them gently so they sit partly in the liquid. Season the top lightly with a pinch more salt and pepper.
4. Cover tightly. Crimp heavy-duty foil firmly around the edges of the dish. This traps the steam that cooks the rice, so a tight seal matters.
5. Bake covered. Bake for 55 to 60 minutes without peeking. Lifting the foil early lets steam escape and slows the rice down.
6. Check and add extras. Carefully uncover, fluff the rice around the chicken with a fork, and stir in the frozen peas if using. The rice should be tender and the liquid mostly absorbed.
7. Add cheese and finish. Sprinkle the cheddar over the top and bake uncovered for 8 to 10 minutes until melted and bubbly. The chicken should read 165°F (74°C) on an instant-read thermometer.
8. Rest. Let the casserole stand for 5 to 10 minutes so the sauce thickens slightly, then garnish with parsley and serve.

Ovens vary, and so do baking dishes. Glass and ceramic heat more slowly than metal, so if you use a thick ceramic dish, plan on the longer end of the baking time.

Choosing the Best Rice for a No-Boil Casserole

Rice is where most dump and bake recipes go wrong, so it is worth a minute of attention. Each type absorbs liquid at a different rate, and the casserole only works if the rice and the liquid finish at the same moment.

If you only keep one kind of rice at home, make it plain long-grain white. It is inexpensive, predictable and exactly what this recipe was built around.

Tips for the Best Chicken and Rice Casserole

• Use a 9×13 dish. A smaller dish makes the layer too deep and the center rice undercooks.
• Keep the chicken pieces uniform. One-inch cubes cook in the same time as the rice.
• Warm the broth. Starting with warm broth shaves a few minutes off the bake and helps the rice cook evenly.
• Resist stirring mid-bake. Opening the foil too often releases the steam the rice needs.
• Add delicate vegetables late. Peas and broccoli go in after the covered bake so they stay green.

If your family loves creamy chicken bakes, try my cheesy chicken pasta casserole on another night, or go cozy and classic with this chicken pot pie casserole with a biscuit topping. For more easy weeknight ideas, browse the whole dinner ideas collection.

Easy Variations

• Broccoli cheddar: Stir in 2 cups of small frozen broccoli florets after the covered bake and use extra cheddar.
• Tex-Mex: Swap the thyme for 2 teaspoons chili powder and 1 teaspoon cumin, add a drained can of black beans and a cup of corn, and top with pepper jack.
• Mushroom and herb: Use cream of mushroom soup, add 8 ounces sliced mushrooms with the chicken, and finish with Parmesan.
• Lemon garlic: Add the zest of one lemon and an extra teaspoon of garlic powder, then squeeze lemon juice over the top before serving.
• From-scratch sauce: Replace the canned soup with 1 cup whole milk whisked with 3 tablespoons flour and 2 tablespoons melted butter.

What to Serve With This Casserole

This dish is a full meal on its own, but a crisp side keeps it from feeling too heavy. A simple green salad with a sharp vinaigrette cuts through the creamy sauce nicely.

Roasted green beans, steamed broccoli, or honey-glazed carrots all bake happily alongside the casserole at 375°F. On colder nights, I like a warm dinner roll or a slice of garlic bread to scoop up the last of the sauce.

For a busy family night, I set the table while the dump and bake chicken casserole is under the foil, toss the salad during the final cheese melt, and dinner lands on the table about 80 minutes after I started with only ten minutes of real work. If you want a lighter plate, serve smaller scoops of the casserole beside a big pile of roasted vegetables. Leftovers also pack nicely into lunch containers with a handful of raw baby spinach underneath; the warm rice wilts it just enough when you reheat it at work.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Reheating

Because the rice starts absorbing liquid as soon as it hits the broth, I do not recommend assembling this casserole raw and refrigerating it overnight. Instead, bake it fully, cool it, and refrigerate it covered for up to 4 days. Follow the USDA leftovers and food safety guidelines and get it into the fridge within 2 hours of baking.

To reheat, add a splash of broth or milk, cover, and warm in a 350°F (175°C) oven for about 20 minutes, or microwave individual portions until they reach 165°F (74°C). Baked portions freeze well for up to 3 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Ready to cook? Here is the full printable dump and bake chicken casserole recipe with exact measurements and estimated nutrition.

Dump and Bake Chicken and Rice Casserole

Creamy, cheesy chicken and rice casserole made with uncooked rice and raw chicken baked together in one dish. No boiling, no browning, just stir and bake.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 430

Ingredients Method Notes

Ingredients

  

• 2 1/4 cups low-sodium chicken broth warm (530 ml)
• 1 can cream of chicken soup 10.5 ounces (298 g)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper
• 1 cup long-grain white rice uncooked (200 g)
• 1 1/2 pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces (680 g)
• 1 cup frozen peas optional (140 g)
• 1 1/2 cups sharp cheddar cheese shredded (170 g)
• 2 tablespoons fresh parsley chopped, for garnish

Method

 

1. Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In the baking dish, whisk the broth, cream of chicken soup, garlic powder, onion powder, smoked paprika, thyme, salt and pepper until smooth.
3. Stir in the uncooked rice and spread it into an even layer so every grain is under the liquid.
4. Scatter the chicken pieces evenly over the rice and press them lightly into the liquid. Season the top with a pinch of salt and pepper.
5. Cover the dish tightly with heavy-duty foil, crimping the edges to seal in the steam.
6. Bake covered for 55 to 60 minutes, until the rice is tender and most of the liquid is absorbed.
7. Uncover, fluff the rice with a fork, and stir in the frozen peas if using.
8. Sprinkle the cheddar over the top and bake uncovered for 8 to 10 minutes, until the cheese is melted and the chicken reaches 165°F (74°C).
9. Let rest 5 to 10 minutes, garnish with parsley and serve.

Notes

Rice: Use long-grain white rice. Brown rice needs 3/4 cup extra broth and about 80 to 90 minutes covered.

Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat with a splash of broth to 165°F (74°C).

Nutrition is an estimate per serving, calculated without the optional peas.

I hope this easy chicken and rice casserole earns a spot in your weeknight lineup the way it has in mine. If you make it, please leave a comment and a star rating below and tell me which variation you tried. Happy cooking, friends!