This oven baked 4-ingredient chicken supreme casserole is the very first recipe my mother-in-law taught me back in 1969, and I’m still making it for Sunday dinners. It’s the kind of cozy, church-basement classic that comes together in minutes and bakes up into a creamy, comforting dish with tender chicken, soft rice, and little pops of color from pimientos. With only four main ingredients and no fussy steps, it’s perfect for busy families, new cooks, or anyone who wants a nostalgic, old-fashioned casserole that fills the house with that “someone’s cooking for us” smell.
Serve this casserole hot, straight from the oven, with a simple green side to balance the creaminess—steamed green beans, a tossed salad, or buttered peas all work well. Warm dinner rolls or crusty bread are great for scooping up the creamy sauce. If you’re feeding a crowd for Sunday dinner, round out the table with a fruit salad or applesauce and a pan of brownies or a simple cake for dessert. Leftovers reheat nicely for lunches the next day, especially with a handful of frozen veggies warmed and stirred in on the side.
Oven Baked Chicken Supreme CasseroleServings: 6
Ingredients
2 cups uncooked long-grain white rice
2 pounds boneless, skinless chicken breasts, cut into bite-size chunks
2 (10.5-ounce) cans cream of chicken soup
1 (4-ounce) jar diced pimientos, drained
3 cups water
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon butter or neutral oil, for greasing the dish
Optional for serving: chopped fresh parsley or sliced green onions
Directions
Preheat your oven to 350°F (175°C). Lightly grease a deep 9x13-inch casserole dish with butter or oil. This helps keep the rice from sticking and makes cleanup easier.
Spread the uncooked long-grain white rice evenly over the bottom of the prepared casserole dish. Give the dish a gentle shake so the rice forms a fairly even layer; this helps it cook uniformly.
In a medium bowl, whisk together the cream of chicken soup, water, salt, and black pepper until smooth and well combined. It will look a bit thin, but the rice will soak it up as it bakes.
Stir the drained diced pimientos into the soup mixture. You want them evenly scattered so every scoop of casserole has those little red flecks you can see in the finished dish.
Pour the soup and pimiento mixture evenly over the rice in the casserole dish. Use a spoon to gently nudge the rice around so everything is submerged in liquid; no dry rice should be poking up.
Scatter the bite-size chicken chunks evenly over the top of the sauced rice. Gently press the chicken pieces down so they’re just nestled into the creamy mixture but not completely buried. This keeps the chicken moist while still letting the top brown a bit.
Cover the casserole dish tightly with foil, making sure to crimp the edges well so steam doesn’t escape. This is important for cooking the rice all the way through and keeping the chicken tender.
Bake the covered casserole on the center rack for 55–65 minutes, until the rice is tender and most of the liquid is absorbed. If you peek, be quick so you don’t lose too much heat. The mixture should look creamy, not soupy, when it’s done.
Carefully remove the foil (watch for steam), then return the casserole to the oven uncovered for another 10–15 minutes. This helps the top set and lets a few edges turn lightly golden while the inside stays creamy.
Check for doneness: the chicken should be cooked through (no pink in the center, reaching at least 165°F/74°C if you use a meat thermometer), and the rice should be soft and fluffy, surrounded by a rich, creamy sauce with visible pimientos. If the rice seems a bit firm, cover loosely with foil and bake 5–10 minutes more, checking again.
Let the casserole rest on the counter for about 10 minutes before serving. This short rest helps the creamy sauce thicken slightly so it scoops nicely with a large spoon, revealing that cozy, creamy interior.
Sprinkle the top with chopped fresh parsley or sliced green onions if you like a little color and freshness. Serve warm, spooning generous portions from the deep casserole dish so you get chicken, rice, and plenty of creamy sauce in every serving.
Variations & Tips
For picky eaters, you can chop the chicken into smaller pieces so it blends in more with the rice, and use only half the pimientos or mince them very finely so they’re less noticeable while still giving color. If your family prefers darker meat, substitute boneless, skinless chicken thighs for the breasts; they stay extra juicy and forgiving if slightly overbaked. To stretch the casserole for a bigger crowd, stir in 1 more cup of water and an extra 1/2 cup of rice, then bake a bit longer, checking the rice for tenderness. You can also add a mild vegetable layer: scatter 1–2 cups of frozen peas and carrots or mixed vegetables over the rice before pouring on the soup mixture. For a cheesier version, in the last 10 minutes of baking uncovered, sprinkle 1–2 cups of shredded mild cheddar or Colby-Jack over the top and bake until melted and bubbly. If you need to prep ahead, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 8 hours; add 10–15 minutes to the baking time since it will be starting cold.
Food safety tips: Always use separate cutting boards and knives for raw chicken and vegetables, and wash your hands, utensils, and surfaces well with hot, soapy water after handling raw poultry. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before serving. If you assemble the casserole ahead and refrigerate it, don’t leave it at room temperature for more than 2 hours total. Cool leftovers promptly and store them in shallow containers in the refrigerator; use within 3–4 days, reheating until steaming hot all the way through before serving.
