This Creamy Ground Chicken and Rice Casserole is an easy family dinner made with ground chicken, uncooked rice, canned soups and a onion soup topping. Cozy, creamy, and perfect for busy nights or potlucks.
This Ground Chicken and Rice Casserole Is Like a Hug To Your Belly!
Calling all my grandma-style casserole lovers, because this one is basically the comfort food starter kit. A 9×13 casserole dish? Check. Cream of mushroom soup? Check. Cream of chicken soup? Check. Onion soup mix sprinkled right on top? Oh yes. This creamy Ground Chicken and Rice Casserole is cozy, filling, ridiculously easy, and exactly the kind of old-school dinner that always hits the spot on a busy night.
I also love this recipe because it’s great for sharing. It makes a big casserole, travels well for potlucks, and reheats beautifully the next day. If your family loves creamy chicken and rice dinners too, make sure to try my Cheesy Velveeta Chicken Broccoli Rice Casserole made with chicken thighs — another cozy favorite around here!
Ingredients + Recipe Tips
- Ground chicken — A simple protein that keeps this casserole hearty without feeling too heavy.
- Uncooked white rice — The rice cooks right in the casserole while baking, soaking up all the creamy flavor.
- Condensed soups — Cream of chicken and cream of mushroom soup make the sauce rich, creamy, and extra easy.
- Milk and Chicken Broth— Helps cook the rice while creating the creamy casserole texture.
- Dry onion soup mix — Sprinkled over the top for tons of savory flavor and a slightly crispy topping once baked.
- Cheddar cheese — Use anywhere from 1 to 2 cups depending on how cheesy you want it.
Let’s Make My Ground Chicken and Rice Casserole!
Cook the ground chicken and garlic in a skillet.
In the baking dish plop everything in….
Now mix it all up!
Sprinkle the onion soup mix on top and gently press it in. I like to use a spoon and gently press it into the casserole, but not a complete mix. There’s no rhyme or reason to my madness, but this is what I always do to spread out the flavor.
Cover and bake until the rice is tender, stirring once or twice as it cooks. Look, different rice cooks at different times. Try it? Rice cooked? Awesome. Rice still not done? Then add more time!
Add cheese and bake a little more….
Serve, enjoy and gobble it all up!
Just In Case There’s Leftovers…
Store leftover casserole covered in the refrigerator for up to 4 days. The rice will continue soaking up liquid as it sits, so the casserole gets even creamier the next day.
To reheat, microwave individual portions or warm larger portions in the oven covered with foil until heated through. If needed, stir in a splash of milk before reheating to loosen it back up.
Pin for later:
Ground Chicken and Rice Casserole With Canned Soups
PrintIngredients
- 1 pound ground chicken
- 3 cloves garlic minced
- 2 cups uncooked white rice
- 2 cups milk
- 3 cups chicken broth
- 10.75 ounce can condensed cream of chicken soup
- 10.75 ounce can condensed cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and black pepper to taste
- 1 packet dry onion soup mix
- 1 to 2 cups shredded cheddar cheese depending on how cheesy you want it
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray.
- Heat a large skillet over medium heat. Add ground chicken and cook until browned, breaking it up as it cooks. Stir in minced garlic and cook for 1 to 2 minutes until lightly browned. Season lightly with salt and black pepper.
- In the baking dish, mix together the chicken mixture, uncooked rice, milk, chicken broth, cream of chicken soup, cream of mushroom soup, garlic powder, onion powder, salt and black pepper until everything is evenly combined. Use a spatula to spread the top evenly.
- Sprinkle the dry onion soup mix evenly over the top, then use a spoon to gently press it into the casserole slightly without mixing it in.
- Cover tightly with foil and bake for 75 to 90 minutes, or until the rice is tender. Stir the casserole every 30 minutes. Some rice takes longer, so keep testing it until it's softened, you might need to add more time.
- Remove foil, sprinkle with shredded cheese, and bake uncovered for another 10 minutes until melted and lightly golden.
- Let rest for a few minutes before serving so it thickens. Serve and enjoy!
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