The Best Baked Chicken and Rice Casserole is made completely from scratch in this easy one pan recipe that’s sure to please the whole family!
Chicken and Rice Casserole is a classic family favorite here in the United States. It is total comfort food. In this recipe, we’ve stuck with a completely “from scratch” concept. In addition, this recipe is made in just ONE pan.
A lot of times nowadays, chicken and rice casserole comes from a box or is made from a bunch of canned ingredients. Not here! We are bringing you completely from scratch deliciousness for your family to enjoy. You still get to dump everything in a pan, but this time it’s all whole, real ingredients. There is ABSOLUTELY NO cream of chicken in this dish.
Rice Options:
We recommend using only regular white rice in this recipe. Instant rice is not a good option and will overcook in this casserole. Brown rice requires a much longer cooking time than white rice and is also not recommended for this recipe.
Is Best Baked Chicken and Rice Casserole really made in only one pan?
This recipe is made directly in a 9×13 baking dish. There’s no need to dirty any bowls or pots or pans. Simply stir everything together directly in the 9×13 pan, add in your chicken, season, and bake. It’s that simple!
Chicken Options?
Chicken thighs are used in this recipe because they will stay moist during the long baking process. If you prefer, chicken breasts can be used instead, but you’ll want to check the chicken and rice to see if both are done after baking for 1 hour. The additional 30 minutes of cooking may be unnecessary for chicken breasts. Use thick chicken breasts for best results.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments until warmed through.
If you like this recipe, you may be interested in these other delicious chicken thigh recipes:
- Crispy Oven Baked Chicken Thighs
- Easy Garlic Lime Skillet Chicken
- Mom’s Chicken Cacciatore
- Mexican-Spiced Chicken Thighs
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
This was such an amazing dish, we’ve had it twice in four days! The first time we used thighs, the second time we used tomato basil marinated breasts (we baked the breasts an hour as recommended, which was perfect) . We did cut the stock down to 4 cups, because I was concerned about it being soupy and sloshing when I put it in the oven. Overall a great dinner, we’ll definitely make this again.
Came out perfect for me. The Jasmine rice was wonderful and chicken cooked to perfection.
Super disappointed. Too much liquid. Removed half and the chicken stirred it and returned to oven and it’s still not done after 2 hours of cooking.
I’m so sorry to hear it didn’t turn out as expected! If there’s too much liquid, it might be due to differences in rice type—some varieties don’t absorb as much. For best results, make sure to use uncooked long-grain white rice as called for in the recipe.
i didnt use the chicken broth..Instead i used cream of chicken soup and the heavy cream and everything else it called for..it turned out great and the rice mixture wasnt at all soupy.i used chicken breast instead to