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chicken and rice casserole on a plate

Ranch Chicken and Rice Casserole

This ranch chicken and rice casserole recipe has only 5 ingredients and is incredibly easy to make! The rice is so creamy and comforting.
Course Main Course
Cuisine American
Keyword chicken and rice casserole, chicken casserole recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Calories 562kcal


  • 1 cup uncooked long-grain white rice
  • 1.5 cups chicken broth
  • 1 (1 oz.) packet ranch seasoning I used Hidden Valley
  • 8 ounces sour cream I used full-fat
  • 4 large chicken breasts boneless/skinless
  • Pepper optional, to taste


  • Preheat oven to 350F and move the rack to the middle position. Grease a 9x13" baking dish (I used Pam spray).
  • Add the rice, broth, ranch seasoning, and sour cream to the baking dish. Whisk it all together until smooth.
  • Place the chicken breasts on top and rotate them so they're coated in the liquid. If you want, add some pepper on the top of each chicken breast.
  • Tightly wrap the baking dish with foil and place it in the oven.
  • Bake for 55 minutes. Ovens and baking dishes vary, so it may take a bit more or less time for the rice to cook through. Simply re-seal it and add it back to the oven for another 5-10 minutes if the rice is still a bit crunchy.
  • Give the rice a stir prior to serving. You can either serve the chicken as-is or cut it up and mix it in the rice. The rice is meant to be soft and creamy.


  • Serves 4-6 depending on how much people eat. If you cut up/shred the chicken and stir it together, it can definitely make more than 4 portions (like if you're feeding kids or serving something else with it). I use around 2 pounds of chicken.
  • I also tested this recipe with jasmine rice, and I found it took 10 minutes less than the long-grain white rice, so keep that in mind. If you're cooking this recipe for 45 minutes or less, I suggest using an instant read thermometer to ensure the chicken is cooked to 165F. I found after 55 minutes, the chicken was more than plenty cooked.
  • Use low-sodium chicken broth if sensitive to salt.
  • You can use a "cream of" soup in place of the sour cream, but I haven't tested it. 
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 562kcal | Carbohydrates: 43g | Protein: 53g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 175mg | Sodium: 1165mg | Potassium: 1041mg | Fiber: 1g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 1mg