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 I’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.
Can I use brown rice?
Brown rice requires a much longer cooking time than white rice and is not recommended for this recipe.
Is this recipe 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!
Can I use chicken breasts instead of chicken thighs?
Chicken thighs are used in this recipe because they will stay moist during the long baking process. 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.
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.
Best Baked Chicken and Rice Casserole
Ingredients
- 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)
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9×13 pan.
- Stir rice, onion, 3 tablespoons melted butter, and flour together directly in the 9×13 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.
Nutrition
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Paula says
Since my grandkids love cheesy recipes, could I add some shredded cheese to the recipe before baking and maybe leave out a little bit of the chicken broth because of it. Thanks and I love your recipes.
Shelley winters says
Can you use skinless & boneless thighs? Will the cooking time change!
Rachel (The Stay At Home Chef) says
Skin on and bone in will have the best flavor, but you can use skinless and boneless. Cook time can vary, it really just depends on the size of your chicken thighs. Make sure to cook to 165 degrees Fahrenheit.
Linda says
Simple delicious recipes
Sarah says
Wow looks amazing..
Can I use basmati rice?
Ida Perkins says
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.
Limey says
Yup. This is delicious. My rice turned out just a little soupy so I’ll decrease the broth next time, but the whole family is downing it anyway. With how quick and easy this was, it will be going into my kids recipe book.
Jeff Futer says
Rachel, I do a lot of the cooking now that I’m semi retired. I’m diabetic, so I can’t use all of you recipes. But I love to watch the videos to see what you are making. I’m going to try the chicken & rice casserole. It looks quite delicious and will be something I can enjoy. If you come across any diabetic recipes, I would like to see the videos! Thanks for sharing!
Wendy says
Is this for regular rice and not minute rice. I love your recipes.
Rachel (The Stay At Home Chef) says
Yes, this is for regular rice.
Carole says
We have a milk allergy. Could soy milk be substituted for the heavy cream?
Rachel (The Stay At Home Chef) says
Soy milk won’t have the thickness of the cream. A dairy free half and half would be a better substitute.
Lybbie Carpenter says
CAN I USE YELLOW RICE? MY FAMILY DOESN’T LIKE WHITE RICE. PLUS NO DARK MEATS, I ALREADY HAVE SHREDDED COOKED CHICKEN BREAST, IN FREEZER FOR ANYTIME RECIPES, HOW COULD I INCORPORT INTO THIS RECIPE??🌈
Rachel (The Stay At Home Chef) says
Yes, yellow rice should be OK. I would not use shredded chicken for this recipe though.
Theresa says
I made this tonight. It came out very good.
Only used 4 cups broth. This I will make again
Penni says
Really good, only used 4 cups broth turned out perfect. Will definitely make again.
DC in SoCal says
I made this tonight. It was really great! I took out one cup of the chicken broth to decrease the liquid as suggested by some of the other comments. The chicken was tinder and the rice was moist. I loved all the onions. My husband, who fancies himself a food critic, really enjoyed it too. The prep was super easy too. We will definitely have this again. I did feel like I wanted something a little more in the flavor, so next time I am going to add Cajun spices to the chicken.
Robbie McGrath says
Best recipe ever. Easy and no fuss. Hardly any clean up, . And it’s so delicious , try it you will really like it ! Keep those recipes coming !
Lisa says
I made it for my family it was delicious