Need a make-ahead dinner mix that actually earns its shelf space? Chicken Rice Bake in a Jar gives you a full casserole starter in one jar, so all you have to add later is water, chicken, and the canned mushrooms packed right on top.
It’s practical, pantry-friendly, and exactly the sort of meal you’ll be glad you stashed away on a busy weeknight. The ramen and cream soup mix build in seasoning, while the rice stretches the dish into a simple baked supper that feeds a family without much fuss.
Ingredients
You’re building a dry dinner starter here, not a decorative dust collector. Pack the dry ingredients into the jar, then set the mushrooms and ramen seasoning packet on top so everything stays together.
- 1 recipe cream of chicken soup mix
- 1 package chicken flavor ramen noodles, broken up
- 1/2 cup long-grain rice
- 1/8 cup dried minced onion
- 1 small can mushrooms
When you’re ready to bake it, you’ll also need:
- 3 cups water
- 3 to 4 skinless, boneless chicken pieces
If you like pantry meal starters, Chicken-Flavored Rice Mix and Creamy Wild Rice & Mushroom Soup Mix make the same sort of weeknight-saving magic.
How to Make Chicken Rice Bake in a Jar
Layer the mix first, then keep the wet ingredient separate until cooking day. That one small step keeps the jar shelf-stable and the noodles from turning into paste before they’ve even met the pan.
- Measure the cream of chicken soup mix, broken ramen noodles, long-grain rice, and dried minced onion into a clean canning jar or vacuum-seal bag.
- Fold a paper towel into quarters and place it in the jar.
- Set the small can of mushrooms and the ramen seasoning packet on top.
- Attach a tag with the baking directions.
- When ready to prepare, remove the can of mushrooms and seasoning packet.
- Pour the dry contents of the jar into a greased 9 x 13-inch baking pan.
- Combine 3 cups water with the ramen seasoning packet and stir until blended.
- Lay 3 to 4 skinless, boneless chicken pieces on top of the rice and noodle mixture.
- Top with the drained mushrooms.
- Pour the water and seasoning mixture over everything, cover, and bake at 350 degrees F for 1 hour 15 minutes.
Helpful Tips
- Break the ramen before adding it. Smaller pieces distribute better through the rice, so you don’t get one weird noodle corner in the pan.
- Drain the mushrooms well. Extra liquid can throw off the casserole texture and make the rice softer than you want.
- Keep the jar dry. Any moisture sneaking into the mix shortens storage life fast.
- Cover the pan tightly. Rice needs trapped steam to soften properly, and this is not the moment for a loose sheet of foil with big dramatic gaps.
Easy Variations
- Use boneless chicken thighs instead of chicken breast if that’s what you have on hand. They stay a little more forgiving during a long bake.
- Swap canned mushroom pieces and stems for sliced mushrooms if that’s what’s in the pantry.
- Add a small handful of frozen peas during the last 10 to 15 minutes if you want a little color and stretch the meal further.
- For a fuller homemade mix shelf, pair this with Chicken Noodle Soup in a Jar or browse more DIY seasoning mixes for easy pantry meal starters.
Storage and Shelf Life
Stored in an airtight jar or sealed bag in a cool, dry cupboard, the unopened dry mix keeps best for about 6 months. That’s a practical quality estimate for a dry pantry mix like this, based on the dried ingredients and standard dry-food storage guidance from the National Center for Home Food Preservation.
Once baked, refrigerate leftovers within 2 hours and use them within 3 to 4 days. If you want to freeze portions, pack them tightly and use within about 2 to 3 months for best quality. These are conservative kitchen-use estimates for a chicken-and-rice casserole.
Serving Suggestions
This bake works well with simple sides that don’t need babysitting. Try steamed green beans, buttered peas, a crisp green salad, or roasted carrots.
If you want to stretch it a bit further, serve smaller portions with a side of biscuits or fruit. The casserole itself is rich and savory, so something fresh on the side keeps the plate balanced.
💸 Budget101® Price Breakdown: Chicken Rice Bake in a Jar
🛒 Walmart Grocery List
- Cream of Chicken Condensed Soup, 10.5 oz
- Chicken Ramen Noodle Soup, 3 oz
- Long Grain Rice, 32 oz
- Dried Minced Onion, 2 oz
- Canned Mushrooms Pieces and Stems, 4 oz
- Boneless Skinless Chicken Breasts, about 2 lb tray
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Chicken Rice Bake in a Jar
You can, but it changes the bake quite a bit, and not in a charming way. Instant rice cooks much faster than regular long-grain rice, so it can turn soft before the chicken finishes baking. If instant rice is all you have, add it during the last 20 to 25 minutes instead of baking it for the full 1 hour 15 minutes.
Fresh mushrooms work fine, but cook them first or at least slice them thin. They release more moisture than canned mushrooms, so adding them raw can water down the casserole and slow the rice from softening properly. About 4 ounces fresh is a fair swap for the small can.
Use 3 to 4 boneless skinless pieces that are roughly even in thickness so they finish at the same time. If one piece looks like it came to fight and the others didn’t, cut it in half or pound it a bit thinner. That keeps the rice from overcooking while one giant piece catches up.
The usual culprit is lost steam. Cover the pan tightly, use the full 3 cups of water, and make sure the oven is fully preheated to 350 degrees F before the dish goes in. If it’s still a little firm, add 1/4 cup hot water, cover again, and bake 10 to 15 minutes longer.
Yes, as long as the dish is deep enough to hold the liquid without bubbling over. An 11 x 7-inch or 2 1/2 to 3 quart casserole dish usually works better than a shallow pan if you want a slightly thicker bake. Keep it covered and start checking near the end of the original baking time.
Keep every ingredient completely dry and store the jar in a cool cupboard away from the stove. The folded paper towel helps absorb a little stray humidity, but it can’t rescue damp ingredients. If your soup mix or onion already feels lumpy when you pack it, break it up before filling the jar.
Absolutely, but split it between two 9 x 13 pans instead of one deeper pan. Doubling in a single dish makes it harder for the rice to cook evenly, and you’ll end up babysitting the middle while the edges go too soft. Use 6 cups water and 6 to 8 chicken pieces total for two pans.
Go with something simple and fresh. Green beans, peas, roasted broccoli, or a crisp salad all work well because the casserole is soft, creamy, and savory. If you need to stretch supper, add rolls or biscuits and call it done.
You can, but I wouldn’t let it sit overnight. The ramen softens quickly once it hits liquid, so the texture is better if you assemble it shortly before baking or no more than a few hours ahead. If you prep early, keep the chicken cold and the pan covered in the refrigerator.
Check the thickest piece with an instant-read thermometer. You want the chicken to reach 165 degrees F in the center, and if it gets there before the rice is fully tender, remove the chicken, cover the pan again, and finish baking the rice for a few extra minutes. That small shuffle beats chewing dry chicken for dinner.
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🖨️ Print-Friendly Chicken Rice Bake in a Jar
Chicken Rice Bake in a Jar
Ingredients
- 1 recipe cream of chicken soup mix
- 1 package chicken flavor ramen noodles broken up
- ½ cup long-grain rice
- ⅛ cup dried minced onion
- 1 small can mushrooms
- 3 cups water
- 3 to 4 skinless boneless chicken pieces
Equipment
Instructions
- Measure the cream of chicken soup mix, broken ramen noodles, long-grain rice, and dried minced onion into a clean canning jar or vacuum-seal bag.
- Fold a paper towel into quarters and place it in the jar.
- Set the can of mushrooms and ramen seasoning packet on top, then attach the baking directions.
- When ready to cook, remove the mushrooms and seasoning packet and pour the dry contents into a greased 9 x 13-inch baking pan.
- Stir the ramen seasoning packet into 3 cups water.
- Arrange 3 to 4 skinless, boneless chicken pieces over the rice mixture and top with the drained mushrooms.
- Pour the seasoned water over the mixture, cover, and bake at 350 degrees F for 1 hour 15 minutes.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring the mix, assembling the jar, and later assembling the casserole for baking.
Cooked leftovers should be refrigerated within 2 hours and used within 3 to 4 days.
For best dry-mix quality, store the sealed jar or bag in a cool, dry place and use within about 6 months.
