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4.42 from 12 votes

Dump-and-Bake Chicken Rice Casserole

A super easy and delicious home cooked meal that requires only 5 minutes prep work. It's hearty, comforting and so delicious!
Course Main Course
Cuisine American
Keyword chicken casserole, Chicken Rice Casserole
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 570kcal
Author The Seasoned Mom


  • 6 frozen thin-sliced boneless skinless chicken breast (about 1.5 lbs.)*
  • 16 ounce package frozen cut green beans do NOT thaw first
  • 2 cups uncooked brown rice
  • 3 cups chicken stock
  • 1 10.5 ounce can condensed cream of mushroom soup (undiluted)**
  • 1 cup 4 ounces shredded cheddar cheese
  • 1 cup panko breadcrumbs***


  • Preheat oven to 400F (200C).
  • Spray a 13 x 9-inch baking dish with cooking spray and set aside.
  • Place frozen, raw chicken cutlets in bottom of prepared dish. Add the frozen green beans over the chicken, and cover with uncooked brown rice.
  • Whisk together chicken stock and condensed soup until combined. Pour in the dish.
  • Cover tightly with aluminum foil and bake for 1 hour, 20 minutes to 1 hour, 30 minutes (or until rice is tender and has absorbed most of the liquid).
  • Remove foil, sprinkle with cheddar and breadcrumbs. Place under the broiler (uncovered) for about 5 more minutes, or until cheese is melted and breadcrumbs are crispy.


*If you don’t want to use frozen chicken, just substitute with a thicker piece of meat so that the cooking time is longer. You just don’t want the chicken to dry out while the rice finishes cooking.**I used Campbell’s Healthy Request.***I used whole wheat Panko breadcrumbs, but any type will work fine.


Calories: 570kcal | Carbohydrates: 67g | Protein: 41g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 852mg | Potassium: 975mg | Fiber: 4g | Sugar: 5g | Vitamin A: 745IU | Vitamin C: 10.8mg | Calcium: 214mg | Iron: 3.5mg