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This dump-and-bake chicken and rice pilaf casserole is an entire dinner that cooks in one dish! Full of zesty seasonings, fresh herbs, and crunchy almonds, it’s a satisfying and cozy meal for your busiest nights.
Table of Contents
- Why You’ll Love this Chicken and Rice Pilaf Casserole
- Do You cook Rice Before Putting it in a Casserole?
- Ingredients
- How to Make Chicken and Rice Pilaf Casserole
- Serving Suggestions
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Chicken and Rice PIlaf Recipe
- Dump-and-Bake Chicken and Rice Pilaf Casserole Recipe
If you’re looking for even more dump-and-bake chicken and rice recipes, be sure to try this dump-and-bake chicken fajita casserole, this cheesy chicken and rice, and this aloha chicken and rice, too!
That’s right, my friends…I’ve taken my favorite dump-and-bake method and I’ve turned it into a delicious and easy chicken and rice pilaf casserole! If you’re looking to switch up the boring old dinner routine (while still keeping it super-fast), then this is the recipe for you!
Why You’ll Love this Chicken and Rice Pilaf Casserole
- One Dish. Nobody wants to wash a sink full of dishes at the end of a meal! Fortunately, you can stir everything together in a single bowl, minimizing the pots and pans that you have to clean later.
- Minimal Prep. You don’t even have to cook rice or pre-cook chicken, and the rice comes out tender and flavorful every time! It might not be fancy, but you’re going to appreciate the dump-and-bake method of cooking when it comes to getting dinner on the table on busy weeknights.
- Versatile. This recipe is easily adaptable to suit your family’s taste preferences. For instance, add veggies like thawed frozen broccoli florets or frozen mixed vegetables, add fresh herbs or dried herbs, such as parsley, thyme, basil, oregano, or chives. You can also used cooked chicken or leftover turkey instead of the raw meat!
What is Rice Pilaf?
Traditional rice pilaf just refers to a dish in which rice is cooked in a seasoned broth, often with onion, sautéed veggies, or added spices. This version of rice pilaf cooks in a seasoned broth as well, but it includes orzo pasta, diced chicken, slivered almonds, and fresh herbs for a delicious twist on the classic!
Do You cook Rice Before Putting it in a Casserole?
While most casserole recipes call for cooking the rice before mixing it into the dish, this particular recipe is designed specifically for uncooked rice and uncooked orzo pasta. That means that you do not boil the rice and pasta in a saucepan on the stovetop before adding it to the casserole dish.
Instead, the rice and pasta cook right in the oven with the rest of the ingredients. This requires extra liquid in the pan (since the rice and pasta absorb a lot of liquid as they cook), and extra cooking time to make sure that the rice pilaf is tender.
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite dump-and-bake chicken and rice pilaf casserole. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Cream of mushroom soup: the binder that brings the casserole together. You can sub with another variety of condensed soup, such as cream of chicken soup or cream of celery soup.
- Chicken broth: extra liquid that the rice and pasta absorb as they cook in the pan.
- Dry sherry: this is optional, but adds rich flavor to the dish. You can substitute with extra broth if you prefer.
- Onion soup mix seasoning: I use Lipton brand.
- Chicken: you can use raw chicken in this recipe, since it cooks right in the dish alongside the rice pilaf. Boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken breast tenderloins will all work fine.
- Long grain white rice: do not substitute with brown rice, instant rice, or any other variety of rice, since the amount of liquid and the total cooking time are designed specifically for uncooked white rice.
- Orzo pasta or vermicelli pasta: these short pasta shapes are classic ingredients in rice pilaf.
- Grated Parmesan cheese: use freshly grated cheese or the canned pre-grated cheese. Whatever you have on hand!
- Slivered almonds: add a nice nutty crunch to the pilaf.
How to Make Chicken and Rice Pilaf Casserole
It’s tough to beat the convenience of a chicken and rice pilaf casserole that bakes in one dish! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Whisk together the mushroom soup, chicken broth, sherry, and dry onion soup mix seasoning.
- Stir in diced uncooked chicken, uncooked rice, and uncooked orzo or vermicelli.
- Pour mixture into a baking dish.
- Cover and bake for 30 minutes. Stir, and return the covered dish to the oven for 20 more minutes.
- Remove the foil, stir the rice mixture again, and then sprinkle the top of the dish with Parmesan and almonds.
- Bake, uncovered, for about 5-10 more minutes.
- Garnish with chopped fresh parsley.
Serving Suggestions
Here are a few easy sides that pair nicely with the chicken and rice pilaf for a comfort food supper:
- Garlic Bread or Breadsticks
- 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Cheese Biscuits, or Drop Biscuits
- No-Knead Cast Iron Focaccia, Crusty French Baguette, Focaccia Bread, No-Knead Dutch Oven Bread, Soft Dinner Rolls, or Homemade Crescent Rolls
- 3-Ingredient Sour Cream Muffins, Pumpkin Muffins, or Pumpkin Bread
- Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Wedge Salad with Homemade Buttermilk Ranch Dressing, Caesar Salad, or our favorite House Salad with Candied Pecans
- Fennel Salad with Apples and Creamy Cider Dressing
- Parmesan Roasted Cauliflower or Garlic Roasted Broccoli
- Sweet and Spicy Collard Greens with Tomatoes and Onions
- Tomato Salad with Basil and Balsamic
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The rice will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy rice pilaf.
- Storage: This casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The rice pilaf will dry out a bit as it sits.
- I do not recommend freezing these leftovers, as rice and pasta tend to get mushy when thawed.
- How to Reheat: Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for about 1 minute on high power.
Recipe Variations
- Swap out the raw chicken and use about 2 cups of cooked diced or shredded chicken (such as the meat from a store-bought rotisserie chicken, or leftovers from a previous meal). You can also use leftover turkey or diced ham.
- Add more spices, such as herbs like thyme, rosemary, chives, or basil. You can also include garlic powder, onion powder, or cumin.
- If you don’t have orzo or vermicelli, use extra rice instead.
- Swap out the almonds and use pecans or another type of nut instead.
- Sweetened dried cranberries or raisins would also be a nice addition to the rice pilaf.
- Add extra vegetables to the dish, such as broccoli florets, grated carrot, diced celery, frozen mixed vegetables, peas, mushrooms, or diced bell peppers.
- Any variety of condensed soup will work. Try cream of chicken or cream of celery soup instead of the cream of mushroom soup.
- Sprinkle the top with cheddar cheese or mozzarella cheese rather than Parmesan cheese.
- Cooking Just for Two? Cut the ingredients in half and prepare the rice pilaf in an 8-inch square baking dish. The cooking instructions and time remain the same.
Tips for the Best Chicken and Rice PIlaf Recipe
- This recipe is specifically designed and tested with uncooked long grain white rice and orzo or vermicelli pasta. Do not substitute with brown rice, cauliflower rice, or instant rice — all of which require different amounts of liquid and different cooking times.
- Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice and pasta need to absorb the liquid as they bake.
- The total cooking time will vary depending on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and much of the liquid should be absorbed.
- Be careful not to overcook the casserole, or the rice and pasta will become mushy and gummy.
- Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
More Dump and Bake Chicken and Rice Recipes to Try
Dump and Bake Italian Chicken and Rice
50 minutes mins
Dump-and-Bake Chicken Chili Casserole
1 hour hr 15 minutes mins
Dump-and-Bake Chicken Broccoli Rice Casserole
1 hour hr 5 minutes mins
Dump-and-Bake Chicken and Rice Pilaf Casserole
Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 ¼ cups chicken broth
- ¼ cup dry sherry (or sub with an additional ¼ cup of chicken broth)
- 2 tablespoons (½ of a packet) dry onion soup mix seasoning (just the dry seasoning mix)
- 1 lb. boneless, skinless chicken breasts or boneless, skinless chicken thighs, diced into bite-sized pieces
- 1 cup uncooked long grain white rice
- ⅓ cup uncooked orzo pasta or vermicelli pasta
- 2 tablespoons grated Parmesan cheese
- ¼ cup slivered almonds
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together mushroom soup, chicken broth, sherry, and dry onion soup mix seasoning until completely combined. Stir in diced uncooked chicken, uncooked rice, and uncooked orzo or vermicelli.
- Pour mixture into the prepared baking dish. Cover tightly with foil and bake for 30 minutes. Remove from the oven, fluff with a fork, and cover again. Return covered dish to the oven for 20 more minutes.
- Remove the foil, stir the rice with a fork again, and then sprinkle the top of the dish with Parmesan and almonds.
- Return the dish to the oven, uncovered, for about 5-10 minutes, or just until almonds are toasted, rice is tender, and chicken is cooked through. Fluff with a fork, garnish with chopped fresh parsley, and serve.
Notes
- This recipe is specifically designed and tested with uncooked long grain white rice and orzo or vermicelli pasta. Do not substitute with brown rice, cauliflower rice, or instant rice — all of which require different amounts of liquid and different cooking times.
- Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice and pasta need to absorb the liquid as they bake.
- The total cooking time will vary depending on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and much of the liquid should be absorbed.
- Be careful not to overcook the casserole, or the rice and pasta will become mushy and gummy.
- Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
I love pairing chicken and rice together! It’s one of my favorite combos and I’m always looking for new recipes. Love the cream of mushroom soup and Parmesan in here. Sounds like the perfect meal!
Thanks, Gayle! I agree — chicken and rice together are a perfect combo!
I used Campbell’s cream of ‘shroom with roasted garlic soup. It has just the right amount of roasted garlic to make anything you use cream of ‘shroom soup for even better!!
That’s right — I always forget about the roasted garlic version. Great tip!
Hi Blair this recipe sounded so delicious i decided to try it! Its now in the oven! I am keeping my fingers crossed that there is enough liquid in the dish – to me it looks really thick and lacking in moisture. But you have never let me down yet so here goes. Will keep you posted!
Hi, Angela! I hope that you enjoy it! The end result is definitely dry — like a traditional cooked rice — not liquidy our “saucy” at all. You just want enough liquid in your dish for the rice to absorb and cook, but not any extra. If you’re worried that it’s too dry, you can always add a small amount of liquid to the dish as its cooking, give it a stir, and then recover it before putting it back in the oven. Make it how you will enjoy it most. 🙂
I just made this for lunch and it was delicious! Thank you fora great recipe! ????
Great, Gail! Thanks for letting me know! 🙂
Is it necessary to add the orzo or vermicelli? Can I just use 1-1/3 cups rice? Wanted to make this tomorrow without having to make another grocery run.
Hi, Barbara! No, the orzo or vermicelli isn’t necessary — it just gives the dish that classic “pilaf” texture. The extra rice should be fine! 🙂
making this tonight do you think chopped broccoli would work in this?
Yes! I think that would work well!