Easy Chicken Casserole isn’t only easy to make, it is easy to clean up! Just throw away the foil lining and cleanup is done. Easiest weeknight dinner ever.
I call this recipe “Easy Chicken Casserole” for two reasons. It is easy to make and it is easy to clean up after dinner. It could have just as easily been called “Delicious Chicken Casserole” or “Creamy Chicken Casserole” or “Comfort Chicken Casserole” because it is all of those things as well. I have used this recipe for the past twenty-five years as a simple weeknight meal. My family loves it and it works great during the school year when we are juggling homework, sports, church activities, and chores. I do try to limit the amount of meals in a month that I use “cream of” soups, but all things in moderation. The delicious taste and ease of the meal keeps it on the menu. I always serve this casserole with a steamed vegetable like asparagus, broccoli, green beans, or snow peas and a large green salad to keep the overall meal on the healthier side.
As great as it tastes, the best part is the clean up. The foil lining that keeps the moisture in so the rice cooks can be removed after serving and the baking dish needs little to no cleaning, scrubbing, or soaking – happy day for whoever is doing dishes!
Easy Chicken Casserole
- 3 boneless skinless chicken breasts cut into bite size pieces
- 3 1/2 cups instant white rice I use Minute Rice
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of celery soup
- 1 can condensed French onion soup
- 1 can water use empty soup can to measure
- 1/4 cup butter melted
- Preheat oven to 350 degrees.
- Line a 9x13 baking dish with aluminum foil and spray foil with non-stick cooking spray.
- In a bowl, whisk together all the soups and the water.
- Pour half of soup mixture in the bottom of the baking dish.
- Add rice evenly over the soup mixture.
- Evenly place the chicken pieces on top of the rice.
- Drizzle the melted butter over the chicken.
- Pour remaining soup mixture over chicken and rice. Be sure the rice is completely covered.
- Cover entire dish with aluminum foil, sealing it well around the edges of the pan.
- Bake for 1 hour and 15 minutes.
- Remove aluminum foil cover from the pan. Use a wooden spoon to stir the casserole before serving. Be careful not to tear the foil on the bottom of the pan.