Smothered Chicken and Rice Casserole
This Smothered Chicken and Rice Casserole is the ultimate one-dish recipe! It doesn't take too much prep and is a delicious dinner idea.

Smothered Chicken and Rice Casserole
Smothered Chicken and Rice Casserole is an all-in-one meal that’s perfect for busy weeknights or family dinners.
This dish combines chicken, rice, and crispy bacon in a creamy sauce for a meal that everyone loves.
The simple ingredients and hands-off baking time make it easy to prepare, while the comforting flavors make it feel extra special.
We love this recipe because it’s hearty, flavorful, and versatile—you can serve it as-is or add a side of roasted vegetables for a complete meal.
It’s perfect for those times when you need something warm, comforting, and easy to get on the table!
Ingredients
Bacon: We use thick-cut bacon.
Boneless, skinless chicken breasts: If using frozen chicken, make sure to thaw it completely before cooking.
Long-grain white rice: This type of rice cooks perfectly in casseroles and absorbs the flavors well.
Cream of mushroom soup: If you’re not a fan of mushrooms, cream of chicken is a great alternative.
Cream of chicken soup: This adds a nice creamy base and enhances the chicken flavor.
Chicken broth: You can use homemade or store-bought.
Milk: We use whole milk.
Seasonings: We use onion soup mix, garlic powder, onion powder, paprika, salt and pepper.
Shredded cheddar cheese: Use sharp cheddar if you want more flavor.
Fresh parsley: This is a great garnish that adds color..
How to Make
Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a medium skillet, cook the diced bacon over medium heat until it’s crispy.
Once done, remove the bacon from the skillet and set it aside.
Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
In the same skillet, sear the chicken for about 2-3 minutes on each side until it’s browned, but not fully cooked.
After browning, remove the chicken and set it aside.
In a large bowl, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, milk, and half of the dry onion soup mix.
Stir everything together until it’s well mixed. Pour this rice mixture into the prepared baking dish and lay the seared chicken breasts on top.
Sprinkle the remaining dry onion soup mix over the chicken and cover the dish tightly with aluminum foil.
Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the rice is tender.
For the last 10 minutes, remove the foil to allow the top to brown slightly.
Sprinkle cooked bacon and shredded cheddar cheese over the top before serving.
Garnish with fresh parsley for a finishing touch, and enjoy your delicious casserole!
Leftovers/Storage
Store leftovers in an airtight container in the fridge for up to four days.
To reheat, microwave individual portions until heated through or bake in the oven at 350°F until warm.
What to Serve with Smothered Chicken and Rice Casserole
Here are some of our favorites to serve with Smothered Chicken and Rice Casserole:
Steamed Broccoli: This healthy veggie complements the casserole nicely.
Garden Salad: A fresh salad with mixed greens, cherry tomatoes, and cucumbers provides a delicious side.
Garlic Bread: Warm, buttery garlic bread is perfect for soaking up any leftover sauce.
Roasted Carrots: Sweet, caramelized roasted carrots make a great side.
Corn on the Cob: Grilled or boiled corn on the cob is a wonderful side dish for this casserole.
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Smothered Chicken and Rice Casserole
Ingredients
- 4 slices bacon diced
- 4 boneless skinless chicken breasts
- 1 cup long-grain white rice uncooked
- 10.5 ounces cream of mushroom soup 1 can
- 10.5 ounces cream of chicken soup 1 can
- 1 ¾ cups chicken broth
- 1 cup milk
- 1 packet dry onion soup mix divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ cup shredded cheddar cheese optional
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a medium skillet, cook the bacon until crispy over medium heat. Remove the bacon and set aside.
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper, and sear in the same skillet for 2-3 minutes on each side until browned (but not fully cooked). Remove from heat and set aside.
- In a large bowl, mix the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, milk, and half of the dry onion soup mix. Stir until well combined.
- Pour the rice mixture into the prepared baking dish. Lay the seared chicken breasts on top of the rice mixture.
- Sprinkle the remaining dry onion soup mix over the chicken. Cover the dish tightly with aluminum foil.
- Bake for 45-50 minutes or until the chicken is cooked through and the rice is tender. Remove foil in the last 10 minutes to let the top brown slightly.
- Sprinkle with cheese and cooked bacon.
- Garnish with fresh parsley, if desired, and serve hot.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.