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A bubbling dump and bake chicken and rice casserole topped with melted cheddar and fresh parsley in a white 9x13 baking dish

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.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
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 9x13-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.