Easy 3-Ingredient Chicken and Rice Casserole Recipe

Easy 3-ingredient chicken and rice casserole. A simple and delicious crowd-pleaser that takes just 10 minutes to prep and 1 hour to bake. Perfect for weeknight dinners or large family gatherings!

Virtual Book Club

Welcome to this edition of the Virtual Book Club. Three of my blogging friends and I will share our interpretation of a different book on the fourth week of each month! You will see their ideas and inspiration at the bottom of this post.

Here are some of the books we will be using as inspiration. Click the arrows to scroll through our book choices. Tap to get your own copy.

On the last Thursday of each month, we will share something home decor-related, and a culinary treat on the following Saturday inspired by our book of the month.

Maybe you would rather listen to the audio version of these books! Join Audible and you can enjoy books on the go from your phone! This is a great way to read lots of books!

Or maybe you are a movie watcher, like me! Join Amazon Prime and get access to thousands of movies!

We hope you join us in this reading adventure and grab a copy of the books so you can be inspired along with us!

The following post may contain affiliate links. That means if you click and then buy something, I will make a small commission at no additional cost to you! Thank you for supporting my blog. full disclosure here.

Father of the Bride

The storyline of The Father of the Bride intertwines a father wanting his daughter to have the dream wedding she wants and yet stay within his budget. Money doesn’t grow on trees ya’ know!

During the planning phase of the wedding, the bride-to-be, her mom, and of course, her father were discussing the menu with the caterer. The chef/caterer suggested something very fancy like lobster and the father immediately said, ‘We’re having chicken!”

So I knew the recipe I wanted to share with you!

three ingredient chicken rice casserole

​Who doesn’t love a delicious dinner with simple ingredients like white rice, chicken pieces, and canned soup? This chicken rice casserole idea is a family favorite and has been for over 50 years!

This old-fashioned recipe is going to be one of your family’s favorites too, I’m sure of it!

lady drying raw chicken with paper towel

And this easy chicken recipe doesn’t call for the usual cream of chicken soup or even chicken broth. this simple recipe includes Beef Consomme; if you haven’t tried it in a recipe, you’ll soon discover how rich and full of flavor this is compared to chicken stock or beef stock.

You might think it sounds odd to use a beef flavor in a chicken casserole, but take my word for it, you won’t regret trying this delicious beef consomme stock for the first time.

Let’s dive into the easiest three-ingredient chicken and rice casserole you have ever made! This easy weeknight meal takes minutes of prep time so it’s great for busy weeknights.

chicken breasts or chicken thighs?

I usually use boneless skinless chicken breasts in this recipe but my mom, who started this whole chicken and rice recipe, used chicken thighs. She always said that the dark meat of bone-in chicken thighs and gave the comforting casserole dish more flavor. Plus, back in her family-raising days, chicken thighs were cheaper.

Ladies, we are in luck! My mom just called while I am writing this post and I told her that I was sharing this family-favorite recipe. She gave me another tip! She browned her chicken in bacon grease for added flavor. Omgoodness, doesn’t that sound delicious? Thanks to my mom for sharing this old-fashioned cooking tip!

As a side note, my mom also cut up her own whole chicken and would use every part. A whole chicken with all of the parts, legs, thighs, wings, and breasts along with the rice fed her family of six. And everyone was more than satisfied!

​When I started to make this dinner recipe for my own family, my hubby let me know that he is not a fan of dark meat. So chicken legs and chicken thighs were OUT! We only have chicken tenders and chicken breasts in this family!

added flavor: butter and bacon grease

I had to make some adjustments to the recipe to accommodate and also to add flavor that would be missing from the fat in the dark meat chicken. We’ll chat more about that as we move along in this easy recipe. (don’t forget about that bacon grease tip!)

If you use chicken breasts, you have a couple of options: use the bone-in split chicken breasts, boneless skinless chicken breast, chicken tenders or your own chicken ‘tenders’ that you slice from a chicken breast.

shorten the prep time

​Here are some other chicken options for this one-dish chicken recipe:

  • leftover chicken (leftover crockpot chicken from another meal is perfect!)
  • rotisserie chicken
  • chicken chunks from slow cooker chicken

If the chicken you choose to use is already cooked, you can skip this next step. If the chicken is fresh, then you need to brown at least one side of the chicken. The choice is yours!

golden brown chicken

I browned the chicken breast in a cast-iron skillet over medium to high heat using olive oil and butter in the pan (don’t forget the bacon grease tip!) Season the chicken pieces with salt and pepper. If you use other chicken parts like the legs or thighs, brown them the same way.

Browning the chicken in olive oil and butter will help to add some fat to the dish which is important if you are using boneless skinless chicken breast.

BTW, see that adorable vintage butter dish? I found it on a recent thrift shopping trip that I shared over on YouTube. I didn’t polish it….yet. Do you think I should polish the silver or leave the beautiful patina as it is? Let me know in the comments!

You do not have to cook the chicken through. In fact, you want it raw on the inside and just golden brown on the outside so it won’t take a lot of time to do this step. The chicken will continue to cook in the oven.

prep the baking dish

In the five minutes it takes to brown the chicken, let’s get the prepared baking dish ready.

Ok, here is how to get it ready: do nothing! Seriously, you do not have to prep the glass or stoneware baking dish for this recipe! How simple is that!

I like to use my vintage Pfaltzgraff Yorktown baking dish. It’s perfect for the two of us!

lady pouring beef consomme soup into dish with rice

All you need to do in that five minutes is to pour the uncooked rice into the baking dish, then pour the beef consomme soup overtop. That’s it! You just combine ingredients in a baking dish a bake it!

If the butter and olive oil haven’t turned too dark while browning the chicken, go ahead and scrap those drippings into the rice and soup mixture. That will help to add more flavor.

Next, layer the browned chicken on top and cover tightly with aluminum foil. Seriously, how easy is that? This meal can be assembled in minutes.

lady scrapping drippings into baking dish

bake the chicken rice casserole

Then you pop it into the oven for an hour and let it do its thing! Throw a quick salad together or another vegetable like green beans and you have an amazing weeknight meal.

FAQs for 3 ingredient chicken rice casserole

Let’s go over a few more FAQs about this great recipe:

  • Can you use brown rice instead of white rice? No. I have tried brown rice and it doesn’t seem to absorb the liquid of the beef consomme well so it won’t create tender rice.
  • Can you use instant rice? Definitely not! The rice bake recipe needs time to thoroughly absorb and cook the rice. This is not the time to use minute rice!
  • Will this casserole dish create a creamy sauce? No, the rice cooks and will plump up as though you cooked it on the stovetop.
  • Is this recipe easy to double or cut in half? Yes, yes, and yes! Use a  large casserole dish, add additional rice and beef consomme soup and you have more for your crowd! (you might have to add longer cooking time if you add additional rice and beef consomme.)
  • Can this recipe be cooked in a rice cooker? No, the oven is the best way to cook rice and chicken together for this casserole dinner.
  • What is the best dish to bake chicken rice casserole in? Use either a glass or stoneware oven safe dish.
baking dish filled with chicken rice casserole

store the leftovers

If you are lucky enough to have any of this delicious casserole left, you can store leftovers in an airtight container and heat it up for lunch the next day. That’s what I just did while I was writing this post! We had this chicken rice casserole last night for dinner and I couldn’t get enough so I had the leftovers for lunch today!

plated chicken rice casserole with side salad

I am so sure you will enjoy this recipe and will want to add it to your delicious dinner ideas. It is the ultimate comfort food any time of the year.

chicken rice casserole three ingredient recipe

I hope you enjoyed this post and the inspiration from the book (linked title of the book) Be sure to read the posts my blogging friends were inspired to write.

Lynn from Living Large in a Small House

Erin from Erin Evolving

Crystal from Sweet Valley Acres

my favorite kitchen tools

plated chicken rice casserole with side salad
Print Recipe
5 from 3 votes

3 Ingredient Chicken Rice Casserole

Easy 3-ingredient chicken and rice casserole. A simple and delicious crowd-pleaser that takes just 10 minutes to prep and 1 hour to bake. Perfect for weeknight dinners or large family gatherings!
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: American
Keyword: chicken, dinner, easy meal, family favorite, rice, supper
Servings: 6 people
Cost: 10

Equipment

  • cast iron skillet
  • glass or stoneware baking dish
  • tongs

Ingredients

  • 3 large chicken breasts adjust the amount for your family's needs
  • 2 cups long grain rice
  • 2 cans beef consomme soup
  • 2 tbsp butter
  • 1 tbsp olive oil

Instructions

  • Preheat oven to 350*
  • Saute chicken pieces until golden brown on one side using butter and olive oil in a cast iron skillet. Do not cook through.
  • Add rice and beef consomme to the baking dish.
  • Layer browned chicken on top of rice.
  • Cover tightly with foil.
  • Bake at 350* for one hour or until the rice is fluffy, tender and cooked through.

Notes

This recipe is easy to divide in half for two people or increase up to 3 cups of rice and 3 cans of beef consomme. The ratio of rice to soup is 1:1. One can of soup for each cup of rice.
Be mindful of the baking dish when dividing or doubling this recipe. 
A small 10″ x 7.5″ x 3″ baking dish works well for a dinner for two.
A larger 9″ x 13″ rectangular baking dish works well for a larger group.
Substitute chicken breasts for chicken legs, chicken thighs or a combination of all the chicken!

Thanks for joining our journey!

Thanks so much for joining us for this post! Join our journey so you don’t miss any of the fun projects, tutorials, and inspiration that we share with you each week! You can follow us on Instagram, Facebook, and YouTube. We share even more inspiration on Pinterest!

Visit my Amazon Storefront!

Click the button below and head over to our online shop on Amazon!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




14 Comments

  1. Erin Harman says:

    5 stars
    This looks delicious and so easy to make. I’ve made a similar dish with cream of mushroom soup. I’ll definitely try the beef consommé soup! Thanks for sharing!

    1. Your recipe sounds tasty Erin! I hope you get to try this one. It’s a family favorite!

  2. Patti Donophan says:

    This was a great article, Cindy! I still make mom’s chicken and rice casserole, but I’ve been using leg quarters (we bot love dark meat). The leg quarters brown up nice and the browning of the meat makes the casserole look so appealing! I think the next time I make this recipe, I’ll use chicken breasts with your tips of the bacon grease and olive oil! The idea of using a round baking dish is cool! I never thought of using a smaller dish!

    For the butter dish, I like it the way it is. Finding vintage ware like that makes me think of how it was used. So I can see the woman who would serve butter in that dish on the breakfast/dinner table to her family. I bet that butter has been used at many a table setting!

    1. I agree with you about the added flavor of dark meat in this recipe. Mom says it makes a huge difference in the crispiness of the rice in the corners of the dish too! Steve doesn’t like dark meat so the bacon grease and lots of butter help with the flavor! Love your thoughts on the butter dish. It’s fun to think of the history of pieces!

  3. My husband would love this recipe. I am always looking for ideas. Thanks so much for sharing, Cindy.

    1. Tammy, you and your hubby will love this dinner idea! Keep rice and consomme soup in your pantry for an easy meal!

  4. Janet Lorusso says:

    Looks delicious and so simple, Cindy! Great comfort food too 🙂

    1. Yes and yes, this is def great comfort food! Thanks for stopping by Janet!

  5. Hi Cindy- This is a great recipe. I love that you don’t need a lot of meat to make it and it can feed a lot of people. Also, I have been using chicken thighs because they seem to have more flavor . . . Thanks for sharing your Mom’s tip on browning the chicken. Pinned!

    1. This recipe is such an easy one to make. I keep consomme soup and rice in my cabinet all the time just for this recipe. Thanks for pinning Anna!

  6. Ema-Leigh Mashburn says:

    5 stars
    Made this for dinner tonight! One of our go-to family meals on a weeknight because it’s so easy and makes great leftovers! So good!!

    1. I’m so glad you enjoyed the recipe! It’s such an easy one especially if your keep the consomme in the pantry!

  7. 5 stars
    Great recipe. Loved it.
    Have you heard the saying, antiques are like best friends the older they get the more beautiful they get.
    Let that butter dish age and show it’s beautiful age. Thank you for sharing. God bless you 🙏

    1. Cindy Rust says:

      Thanks so much Robin! That recipe is a hit every time I serve it. It’s so easy to keep the ingredients on hand so I always have a meal to pull together 😊