Dolly Parton’s 5-Ingredient Casserole

 A true taste of Southern Appalachian home cooking: creamy, hearty, and made with just five simple ingredients. No boiling, no pre-cooking – just layer, cover, and bake.

Why You'll Love It

• Only 5 core ingredients (plus salt & pepper)

• Completely hands-off – the oven does the work

• One dish, minimal cleanup

• Budget-friendly and feeds 6 easily

• Foolproof: uncooked rice and steam-baking guarantee tender chicken and fluffy rice every time

Ingredients (9x13" baking dish – serves 6)

• 1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 (10.75 oz) can condensed cream of chicken soup

• 1 (10.75 oz) can condensed cream of mushroom soup

• 1 cup uncooked long-grain white rice

• 2 cups chicken broth

• Salt and black pepper to taste

Optional finishes: ½ tsp garlic powder, chopped fresh parsley, or shredded cheddar cheese

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

2. Layer the chicken: Spread the cubed chicken evenly in the dish. Season with salt, pepper, and optional garlic powder.

3. Make the sauce: In a bowl, whisk together both cans of condensed soup and the chicken broth until smooth. Pour evenly over the chicken.

4. Add the rice: Sprinkle the uncooked rice evenly over the top. Do not stir.

5. Cover tightly with aluminum foil. Bake for 60 minutes, until the rice is tender and chicken reaches 165°F (74°C).

6. Rest for 10 minutes, still covered. Fluff gently with a fork, garnish if desired, and serve warm.

Serving Suggestions

• Salad: Mixed greens, cucumber-tomato salad, or steamed green beans

• Bread: Warm dinner rolls, Southern cornbread, or buttered biscuits

• Extra comfort: Sour cream, sharp cheddar, or a dash of hot sauce

You Must Know

• Uncooked rice is essential – pre-cooked rice will become mushy.

• Do not stir before baking – rice stays on top to absorb liquid evenly.

• Tight foil seal is non‑negotiable – steam cooks the rice and keeps chicken moist. Loose foil = crunchy rice.

• Doneness check: If rice is still crunchy after 60 minutes, re-cover and bake 5–10 minutes more.

• Cheddar topping: Add during the last 5 minutes of baking or right after resting to avoid burning.

Storage & Reheating

• Refrigerator: Cool completely, cover tightly, and store up to 3–4 days. The dish will thicken as rice absorbs more liquid.

• Reheating: Microwave individual portions with a splash of broth or water. For larger batches, reheat covered at 325°F (165°C) for 20–25 minutes.

• Freezing not recommended – cooked rice and dairy-based sauces can become grainy.

• Make‑ahead: Assemble up to 24 hours in advance, refrigerate, then add 10–15 minutes to the bake time.

FAQs

Can I use brown rice?
Yes, but add ½ cup extra broth and bake 75–80 minutes covered. Check tenderness.

Why is my rice still crunchy?
Foil wasn’t sealed tightly, oven temperature was too low, or rice wasn’t evenly distributed. Ensure a tight seal and preheated oven.

Can I swap the protein?
Absolutely. Cubed pork tenderloin, turkey breast, or smoked sausage work. For pre-cooked meats, reduce bake time to 45 minutes.

Too thick or too thin?
Too thick: stir in warm broth. Too thin: let rest uncovered for 5–10 minutes.

Can I add vegetables?
Yes – diced bell peppers, frozen peas, or carrots. Avoid watery veggies like zucchini.

Allergy & Substitution Notes

• Contains: Poultry, dairy, gluten (from condensed soups).

• Gluten‑free: Use certified GF condensed soups.

• Dairy‑free: Use dairy‑free condensed soup alternatives or a cashew‑based cream.

• Low‑sodium: Choose low‑sodium soups and unsalted broth; season with herbs and pepper.