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Easy Dump and Bake Chicken
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Dump and Bake Chicken (Easy One-Pan Dinner)

Easy one-pan dump and bake chicken casserole made with tender chicken, rice, creamy soup, and melted cheddar cheese. A comforting family dinner with minimal prep and cleanup.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Keyword: baked chicken and rice, cheesy chicken bake, dump and bake chicken, dump chicken casserole, easy chicken casserole, one pan chicken dinner
Servings: 6
Calories: 465kcal

Ingredients

  • 2 boneless skinless chicken breasts diced
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 10.5 oz can cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1½ cups shredded cheddar cheese
  • 2 tbsp melted butter optional
  • Fresh parsley for garnish

Instructions

  • Preheat oven to 375°F and grease a 9×13-inch baking dish.
  • Mix rice, broth, soup, and seasonings.
  • Stir in diced chicken.
  • Transfer to baking dish.
  • Cover tightly with foil and bake for 50–55 minutes.
  • Remove foil and sprinkle cheese on top.
  • Bake uncovered for another 10 minutes until bubbly.
  • Garnish with parsley and serve.

Notes

  • Use long-grain white rice for the best texture. Instant or quick-cooking rice is not recommended.
  • Cut the chicken into even, bite-sized pieces so it cooks evenly throughout the casserole.
  • Cover the baking dish tightly with aluminum foil to trap steam and ensure the rice cooks properly.
  • If the casserole seems dry after baking, stir in a splash of warm chicken broth before serving.
  • Freshly shredded cheddar cheese melts more smoothly than pre-shredded cheese.
  • Add vegetables like broccoli, peas, spinach, mushrooms, or diced bell peppers for extra flavor and nutrition.
  • Rotisserie chicken can be used, but add it during the last 15–20 minutes of baking since it's already cooked.
  • For a richer flavor, substitute part of the chicken broth with milk or heavy cream.
  • Let the casserole rest for 5–10 minutes after removing it from the oven to help it set before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition (Per Serving)

  • Calories: 465 kcal
  • Carbohydrates: 31 g
  • Protein: 35 g
  • Total Fat: 22 g
  • Saturated Fat: 10 g
  • Trans Fat: 0 g
  • Cholesterol: 110 mg
  • Sodium: 890 mg
  • Potassium: 510 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Calcium: 260 mg
  • Iron: 2 mg
  • Vitamin A: 520 IU
  • Vitamin C: 2 mg