This Best Baked Chicken and Rice Casserole is the ultimate comfort food, combining tender, juicy chicken thighs with creamy rice and savory seasonings. It’s a simple yet flavorful dish that’s perfect for family dinners, potlucks, or any gathering where you want a hearty, satisfying meal with minimal effort. I love how it comes together easily, and the oven does most of the work!
Ingredients
2 cups long grain white rice (basmati or jasmine preferred)
1 medium white onion, diced
6 tablespoons salted butter, melted
2 tablespoons all-purpose flour
5 cups chicken broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
5 to 6 chicken thighs (bone-in, skin-on)
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 375°F (190°C). In a large baking dish, combine rice, onion, melted butter, flour, chicken broth, heavy cream, salt, pepper, Italian seasoning, garlic powder, and paprika. Stir until the rice is coated and everything is evenly distributed.
Season the chicken thighs with salt, pepper, garlic powder, and Italian seasoning. Place them on top of the rice mixture.
Cover the baking dish with foil and bake for 45 minutes.
Uncover the dish and bake for an additional 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
Let the casserole rest for 5 minutes before serving.
Servings and Timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 20 minutes
Variations
If you’re looking to mix things up, here are a few variations I enjoy:
Add vegetables: I sometimes throw in some frozen peas, carrots, or spinach for an extra boost of veggies. It adds color and texture to the dish.
Use boneless chicken: If I prefer boneless chicken, I swap the bone-in thighs for boneless skinless thighs or chicken breasts, adjusting the cooking time as needed.
Cheesy twist: For a cheesy variation, I sprinkle shredded cheese on top of the chicken during the last 10 minutes of baking, allowing it to melt and create a delicious cheesy crust.
Storage/Reheating
This casserole stores wonderfully for leftovers! I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I usually warm it in the oven at 350°F (175°C) for about 15-20 minutes until heated through. If I’m in a hurry, I’ll microwave individual portions for about 2-3 minutes, though the oven gives the rice a slightly better texture.
FAQs
Can I make this casserole ahead of time?
Yes, I often prepare it the day before and refrigerate it uncooked. Just assemble the casserole, cover it tightly with foil, and store it in the fridge. When ready to bake, I add about 10 extra minutes to the cooking time to ensure it’s fully heated through.
Can I use chicken breasts instead of thighs?
I’ve used chicken breasts before, and they work well, but I recommend boneless, skinless breasts for this recipe. Keep in mind that chicken breasts cook faster than thighs, so you may need to reduce the cooking time by about 10-15 minutes.
Is it possible to use a different type of rice?
Definitely! I’ve used both jasmine and basmati rice, and they turn out great. Just keep in mind that some types of rice may require slightly different cooking times or liquid amounts, so I’d suggest checking the rice package for guidance.
How do I prevent the rice from being too dry?
The rice should cook perfectly if you follow the recipe. However, if you notice that the rice is a little too dry for your liking, you can always add a bit more broth or cream next time, or cover the casserole tightly to prevent moisture from escaping during baking.
Can I freeze this casserole?
Yes, this casserole freezes well! I typically assemble it, then freeze it unbaked. When ready to cook, I let it thaw in the fridge overnight, then bake as directed. If you’re in a rush, you can bake it from frozen, but you may need to add an extra 20 minutes to the cooking time.
Conclusion
This Best Baked Chicken and Rice Casserole is one of my go-to meals for busy days when I want something delicious and comforting without spending hours in the kitchen. The combination of tender chicken thighs, creamy rice, and savory seasonings makes it a standout dish that everyone in my family loves. It’s simple, filling, and perfect for meal prepping or feeding a crowd. Give it a try, and I’m sure it’ll become a favorite in your home too!
Recipe:
Print
Best Baked Chicken and Rice Casserole
This Best Baked Chicken and Rice Casserole is the perfect combination of tender chicken thighs, creamy rice, and savory seasonings. It’s a simple, comforting meal that’s easy to make and perfect for family dinners or potlucks. The dish requires minimal effort, and the oven does most of the work, resulting in a mouthwatering, one-pan meal that’s sure to be a hit.
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
Ingredients
2 cups long grain white rice (basmati or jasmine preferred)
1 medium white onion, diced
6 tablespoons salted butter, melted
2 tablespoons all-purpose flour
5 cups chicken broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
5 to 6 chicken thighs (bone-in, skin-on)
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Instructions
-
Preheat your oven to 375°F (190°C).
-
In a large baking dish, combine rice, onion, melted butter, flour, chicken broth, heavy cream, salt, pepper, Italian seasoning, garlic powder, and paprika. Stir until everything is evenly distributed and the rice is coated.
-
Season the chicken thighs with salt, pepper, garlic powder, and Italian seasoning. Place the seasoned thighs on top of the rice mixture.
-
Cover the baking dish with foil and bake for 45 minutes.
-
Uncover and bake for an additional 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
-
Let the casserole rest for 5 minutes before serving.
Notes
Feel free to add vegetables like peas, carrots, or spinach for added color and nutrition.
For a cheesy version, sprinkle shredded cheese over the chicken during the last 10 minutes of baking.
The casserole can be made ahead of time and refrigerated uncooked for up to 24 hours. Add extra cooking time if baking straight from the fridge.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 6 servings
- Calories: 550 kcal
