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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!

5 chicken thighs on top of rice in a white and red 9x13 pan

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.

5 chicken thighs on top of rice in a white and red 9 by 13 inch pan

If you like this recipe, you may be interested in these other delicious chicken thigh recipes:

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.

5 chicken thighs on top of rice in a white and red 9x13 pan
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!
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
  • 2 cups white rice
  • 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
  • 4 to 6 whole chicken thighs
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (optional)
  • Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
  • Stir rice, onion, 3 tablespoons melted butter, and flour together directly in the 9x13 pan until flour has no more visible white specks. Spread rice mixture out evenly on the bottom of the pan. Pour in chicken broth, heavy cream, salt, and pepper and stir to combine.
  • Place chicken thighs on top of rice mixture. Brush remaining melted butter on top and sprinkle chicken with Italian seasoning, garlic powder, and paprika (optional).
  • Cover with aluminum foil and bake in the preheated oven for 1 hour.
  • Remove foil and bake another 30 minutes until rice and chicken are cooked through and the chicken skin crisps up. For crispier skins, place under the broiler setting for 2-3 minutes before serving. Serve hot.


Calories: 592kcal | Carbohydrates: 67g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 1469mg | Potassium: 351mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1232IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 2mg
Course: Main
Cuisine: American
Keyword: Chicken Casserole
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January 7, 2020 9:24 pm

4 stars
I made this tonight and I would modify it next time by sautéing the onions first, using only half an onion vs whole (it was VERY onion-y). I would also cut the rice down by 1/3 and add in quartered baby Bella mushrooms and some large chunks of broccoli. Also if only using 4 chicken thighs your rice to chicken ratio will be large and you’ll end up with lots of leftover rice…it def needs 6 pcs of chicken if made again sans veggies.

Ruth Solomon
May 20, 2020 9:53 am

5 stars
Rachel – you are a lifesaver!!! I hate de-boning – removing the skin. This recipe is PERFECTION!! So easy so tasty ?. Btw, I love all of your FB videos – you’re my fave cook to watch!!

May 9, 2020 6:49 pm

This is a great recipe! I’m making it for the third time tonight. It’s one of those recipes that is really hard to mess up…so it’s perfect for me ?. I’m only one person , so I cut the recipe in half and it came out perfect with the same cooking time as the original, whole recipe. The first time I made it I used two chicken thighs and found the rice to chicken ratio to be too high. Now when I cut the recipe in half I use 3 chicken thighs and find that leaves me with the right… Read more »

May 29, 2020 4:13 pm
Reply to  Patricia

What kind of rice long grain

June 21, 2020 8:49 pm
Reply to  Patricia

Hi Patricia!
What kind of rice did you use?
Thank you

Lora Fleming
September 27, 2020 8:53 pm
Reply to  Marites

I used Jasmine rice, but you could use any white rice. I’ll be using brown rice next time to see how it turns out.

April 26, 2020 10:14 am

5 stars
Hi. I used sodium reduced broth, unsalted butter, and reduced the tsp. Of salt to 1/2 and added a bit more pepper. It turned out really well with a lot of flavor

She Soyland
May 15, 2020 8:32 am

5 stars
Very good and easy! I threw in some frozen peas and only used 4 cups of broth. It turned out great.

May 2, 2020 11:27 pm

My kids prefer chicken legs, would they work in this recipe? Thank you! ?

Lora Fleming
September 27, 2020 8:54 pm
Reply to  Melanie

I used two thighs and two legs. They all turned out perfectly!

Ida Perkins
March 8, 2020 6:53 pm

5 stars
Delicious. I used Uncle Ben’s rice, half & half (didn’t have heavy cream) and 4 cups of chicken broth (32 oz container) 6 thighs. Followed rest of recipe and it turned out fantastic! Definitely making again! Thank you.

June 15, 2020 6:29 pm

5 stars
This turned out really really good despite several errors on my part (I forgot to cover it for the first 30 min so I covered it the last hour). My husband who HATES baked chicken even liked it and said we should have it again. I was worried with the large amount of liquid but that all worked out fine too. Thanks!

September 27, 2020 6:52 pm

You’re suppose to cover for an hour and then the last 30 minutes you uncover and finish cooking making sure the chicken and the rice are fully cooked 👍🏻

June 15, 2020 5:52 pm

5 stars
This is super easy to make and good for picky eaters. I really like the flavor. Thank you!

October 14, 2020 1:38 pm

5 stars
We loved this at work, i made as a chicken dish for the daycare kids. Instead of chicken thighs i used chopped chicken on the top. The staff loved it too and asked for the recipe. This is going into our work place reciep index and will become a regular item on our menu!
Thank you for that wonderful recipe.

Carolyn Savitske
September 21, 2020 3:19 pm

Made it. Delicious. Lots of rice !!

July 8, 2020 7:20 am

5 stars
This is one of my go to meals now, as it is so easy to make and tastes wonderful!

April 23, 2020 10:47 am

5 stars
I am on a low sodium diet. Can I use unsealed butter and low sodium broth and 1/2 tsp of salt , will it come out ok. Family can always add their salt. Awaiting your reply. Thank you

May 7, 2020 11:39 am
Reply to  Sandra

Yes, that should be fine.

June 21, 2020 8:50 pm

Can i use jasmine rice?
Thank you

Lis D Green
October 19, 2020 10:07 am

I hate to say this but I was quite disappointed and I followed the recipe. The rice was mushy and the filling started to dribble out when I added the chicken. I used 4 thighs and 3 legs. The overall taste was bland. I even added a little thyme over the rice. It smelled too oniony also. I would reduce the broth and add maybe Lipton Onion Soup instead of the onions. I used plenty of salt and pepper and we still needed more at the table. Sorry but I might stick to the 2 cans of cream of chicken… Read more »

October 18, 2020 4:20 pm

5 stars
This was absolutely delicious and the prep was so quick and easy! I added diced carrots and celery along with the onion to make it a complete Neal with extra vegetables in it. I would definitely make this again!

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