$12 Dump-and-Bake Chicken & Rice Casserole

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⭐ $12 Dump-and-Bake Chicken & Rice Casserole

Feeds 6–8 people

No precooking. No chopping. Just dump, stir, bake.

Ingredients (Budget-Friendly)

  • 2 cups uncooked white rice (NOT instant)
  • 3 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
    (or use two of the same to save money)
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika (optional)
  • ½ tsp salt + pepper to taste
  • 1½–2 lbs boneless chicken thighs or breasts
    (thighs are cheaper & stay juicy)
  • 1 cup shredded cheese (optional, but great)
  • 1 tbsp oil or butter (optional)

Total cost: Usually $10–12 depending on store & brand.

Instructions

1. Dump Everything Into One Dish

Use a 9×13 baking dish.

Add:

  • uncooked rice
  • chicken broth
  • both cans of cream soup
  • water
  • garlic powder
  • onion powder
  • paprika
  • salt & pepper

Stir everything together until combined.

2. Add Chicken on Top

Lay chicken thighs/breasts directly on top of the rice mixture.

You can drizzle a little oil or melted butter on them if you want, but it’s optional.

3. Cover & Bake

  • Cover with foil tightly.
  • Bake at 350°F (175°C) for 1 hour.

4. Uncover, Add Cheese, Finish Baking

  • Remove foil.
  • Sprinkle with shredded cheese (optional).
  • Bake 15–20 more minutes, until rice is fluffy and chicken is fully cooked.

Total time: ~1 hour 20 minutes
Hands-on work: 2 minutes

Serve

Let it cool 5 minutes.
Scoop and serve—creamy chicken, perfect rice, big portions.

Great with:

  • frozen veggies
  • a side salad
  • garlic bread

Want a variation?

I can give you:

  • Taco dump casserole
  • Dump lasagna
  • Dump chili
  • Dump lemon cake version

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