Chicken and Yellow Rice Casserole
Chicken and Yellow Rice Casserole requires just 3 ingredients, yet it is big on taste and very satisfying. It’s a comforting one-pot meal that requires almost zero prep! This dish is a family favorite and a convenient option for busy weeknights, making it a staple in our home. This recipe is definitely a keeper, and I believe your family will love it, too!
This baked chicken and yellow rice casserole is one of those dishes that reminds you of home-cooked meals made with love. It’s perfect when you need something simple yet delicious. Plus, it requires minimal prep—just mix, layer, and bake! When you’re feeding a hungry family, this casserole checks all the boxes.
In our home, we eat a lot of casseroles, and this recipe is fantastic. My Mexican Dorito Casserole is a requested family favorite, as well as my Rice-a-Roni Recipe with Chicken. They offer comforting blends and flavors that bring warmth to any meal.
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💗 Why You’ll Love This Recipe
I have been making this casserole for years, so it is a tried-and-true recipe that’s easy, delicious, and guaranteed to become a family favorite.
- Easy to Make: Only a few simple steps are required, and the oven does the rest!
- One-Pan Meal: Chicken and yellow rice casserole cooks in a single dish, which means fewer dishes to wash.
- Full of Flavor: The rice and creamy soup make a rich, savory base.
- Budget-Friendly: Simple ingredients that won’t break the bank.
📋 Ingredients Needed
These are the key ingredients needed for this yellow rice and chicken recipe. The ingredients are simple and pantry-friendly and only require a few, making this dish ideal for busy nights. Please see the printable recipe card below for the complete ingredient list and amounts.
- Chicken Thighs: I use bone-in, skin-on thighs to add rich flavor and stay juicy while baking. Thighs are ideal for this dish because they stay tender and moist while baking. You can remove the skin or use skinless thighs if desired. You can also use breasts, but you will need to adjust the cooking time.
- Yellow Rice: This is a family favorite. It’s flavorful, vibrant, and golden from spices like turmeric or saffron. It’s usually found next to white rice at the grocery store. I’ve used several brands, and they all work fine. If you like this dish, you’ll have to try my cheesy corn and rice casserole, and no peek pork chops and rice.
- Cream of Mushroom Soup: Adds a creamy, comforting texture and depth of flavor that keeps the casserole moist. You can use cream of chicken as well.
- Water: Helps cook the rice perfectly. You might also replace water with vegetable or chicken broth for extra depth of flavor.
For another delicious dish, be sure to try this 4-ingredient Rice-a-Roni with Chicken. It’s an easy meal for those busy nights. It’s amazing, and the whole family will love it.
⏲️ How To Make This Dish
Cooking chicken and yellow rice in the oven comes together in minutes, making it my go-to recipe when I need a delicious meal with minimal prep.
Step 1: Mix the Rice. In a bowl, stir together the rice, cream of mushroom soup, and water until everything is well combined.
Step 2: Layer It Up. Pour the mixture into your prepared baking dish, making sure it spreads out evenly.
Step 3: Add the Chicken. Arrange the thighs right on top. The juices will seep into the rice, making it even more delicious.
Step 4: Season to Taste. Sprinkle salt and pepper (or your favorite seasonings) over the top. Feel free to add a little garlic powder or paprika for extra flavor!
Step 5: Bake. Cover the dish tightly with foil and bake for 1.5 hours. If you’re using breasts, you may need to add extra time to ensure they’re fully cooked.
Step 6: Serve and Enjoy. Let the casserole rest for about 5 minutes before serving. This allows time for everything to settle.
💭 Pro Tips
- Use bone-in chicken thighs: They stay juicy and are more flavorful than boneless.
- Use Yellow Rice: Yellow rice is the best! I don’t use white rice for this dish, but you can swap it out if desired. Depending on the type you use in the swap, you may need to adjust the cups of water.
- Spray the Dish: Give your baking dish a good spray with nonstick cooking spray. Trust me, this makes cleanup a breeze!
- Don’t skip the foil: Covering the dish helps everything cook properly, absorb all the flavors, and keep it moist. Let the oven do the work for an easy chicken and yellow rice dinner.
- Short on time? Using pre-cooked or shredded chicken can speed things up, but you’ll still need to bake the casserole long enough for the rice to cook through.
🍽 Serving Suggestions
This yellow rice with chicken is a meal on its own, but you can pair it with other delicious sides. A few of my favorites are:
- Serve with simple vegetables like zucchini fries with parmesan or deep fried okra.
- A simple side salad like this tomato caprese salad would add lots of color and complement the dish.
- Add some warm biscuits like these easy drop biscuits from scratch.
❔ Recipe FAQs
Yellow rice is a flavorful, seasoned rice that gets its golden color from turmeric or saffron. The seasoning mix in this rice adds depth and warmth to dishes, making it an excellent choice for casseroles. This rice is usually found next to the white rice in the grocery store.
This chicken and yellow rice recipe tastes great the next day, making it perfect for meal prep.
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the Microwave: Add leftovers to a microwave-safe dish and heat in the microwave until warmed throughout.
Reheat in the Oven: Add leftovers to an oven-safe dish and heat at 350°F until warmed through.
If your rice didn’t cook in this casserole, it is likely due to not having enough liquid in the dish to cook it properly, you didn’t cook it long enough, or the liquid evaporated due to not being covered.
More Easy Chicken Dinner Ideas
If you tried this Chicken and Yellow Rice recipe or any other recipe on my blog, please consider leaving a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
👩🏻🍳 Recipe
Chicken and Yellow Rice Casserole
Ingredients
- 8 chicken thighs I used 8 thighs.
- 10 oz. package yellow rice
- 2 (10.5 oz.) cans cream of mushroom soup
- 1 ⅓ cups water
- salt and pepper I sometimes use onion powder, garlic powder, and lemon pepper.
Instructions
- Preheat the oven to 325°. Spray a 9"x13" casserole dish with nonstick spray. Set aside.
- In a bowl, stir together the rice, cream of mushroom soup, and water until everything is well combined.
- Pour the rice mixture into the prepared casserole dish.
- Arrange the chicken on top of rice mixture.
- Sprinkle salt and pepper (or your favorite seasonings) over the chicken. Feel free to add a little garlic powder or paprika for extra flavor!
- Cover with foil and bake for 1.5 hours. If you are using breasts, you may need to add an additional 30 minutes and adjust the time accordingly.
Notes
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- Chicken Breasts: Swap thighs for breasts, but adjust the time accordingly.
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- Cream of Chicken Soup: If you’re not a fan of cream of mushroom, cream of chicken works just as well.
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- Chicken Broth: Replace water with vegetable or chicken broth for extra depth of flavor.
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- Use bone-in chicken thighs: They stay juicy and are more flavorful than boneless.
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- Use Yellow Rice: Yellow rice is the best! I don’t use white rice for this dish, but you can swap it out if desired. Depending on the type you use in the swap, you may need to adjust the cups of water.
-
- Spray the Dish: Give your baking dish a good spray with nonstick cooking spray. Trust me, this makes cleanup a breeze!
-
- Don’t skip the foil: Covering the dish helps the rice cook properly, absorb all the flavors, and keep it moist. Let the oven do the work for an easy dinner.
Have not made this yet can we boil the chicken and shred it first.
Yes, you can use cooked chicken for this recipe. You can adjust the cooking time as needed.
Hi, I would like to make this sometime soon, I was wondering if you think chicken breast would be OK to use, and how many do you think I should. Do you shred the chicken at the end of cooking or just leave it whole?
Hi Julie,
Chicken breasts will work for this recipe. You may need to adjust the time depending on the size and thickness of the breasts. My family loves chicken thighs, so that is what I usually cook with this recipe. The amount of chicken depends on how many you are feeding with this dish. Some breasts are large. You may need to slice them in half so they will cook completely. You do not shred the chicken. Each person will get a piece of chicken with rice. Thank you for the comment. I hope you enjoy the recipe.
I am cooking this tonight! Sounds yummy and it is a quick dish.
Thanks for sharing!
I want to add a bag of frozen “California medley” veggies. Defrost first (as suggested) but do you think I should reduce the amount of water added? Will these veggies produce extra liquid?
Hi Michael,
Thaw and drain your veggies very well. Then add to your casserole. You should be good to go! Enjoy!
I’ve tried this twice , its really good. My problem is that the rice is so soft , it comes out super mushy. HELP
Hi Terri! I’m glad you like the recipe. The rice will be soft in this dish. I’m not sure why it’s mushy for you. The next time you cook this dish, uncover it during the last 20 minutes or so. This may help. If you decide to try this and it works, let me know.
Is it possible to use a metal baking dish or does it need to be glass? I’ve made this recipe once already (in a glass dish) and it was absolutely delicious. I want to double the recipe but I only have one glass dish.
Hi Ashley! Any baking dish will work for this recipe. Thanks for the question.
Hello! I am trying this recipe tonight but I am using rotisserie chicken (shredded) and mixed into the dish. How long should u bake it if the chicken is already cooked?
Sorry I did not see your comment sooner. You can certainly decrease the cooking time if you are using a rotisserie chicken. I would say start checking at 35-40 minutes. You are basically cooking the rice. If you tried this recipe, I would love to hear from you. Thanks for the question. Have a super day!
I’m making this tomorrow with, but giving a bit if Southwest flair to it with the addition of diced onion and diced green chiles. Would also like to add some shredded cheese. Any thoughts on when that should be added? Mixed in at the beginning, or added over the top at the end of cooking?
Thanks!
Diced onions and green chiles sound so good in this dish. I would mix everything in at the beginning and reserve some cheese to sprinkle over at the end of the cooking time. Let me know how this turns out and thanks for the comment.
It turned out perfectly! Thanks for such an easy recipe that can be manipulated for any taste!
Yay! I’m so glad you liked the recipe with adding your southwest flair. Keep in touch!
I love this recipe however I bought a huge container of the yellow rice and not sure how to measure out the 9oz. I tried to use a measuring cup but the top turned out soupy so I’m guessing I didn’t add enough rice. Any suggestions?
Hi Josie! Use about a cup of yellow rice for this recipe.
I love recipes like this that are quick to assemble and the oven does all the work! Delicious!!
This is such a great recipe for dinner. Really delicious!
The perfect food for after a busy day! Thanks for sharing! My family loved it!