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! I’m 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.
MY OTHER RECIPES
There is ABSOLUTELY NO cream of chicken in this dish. This recipe utilizes a homemade version of cream of chicken instead. This may lead you to wonder what you can do to use homemade cream of chicken soup in other recipes. I’ve got you covered.
What can I use as a substitute for cream of chicken soup?
You can make your own cream of chicken soup easily at home! Start by melting 2 tablespoons of butter in a medium-sized saucepan. Whisk in 2 tablespoons of all-purpose flour and cook 1 minute. Pour in 1 cup chicken broth and 1 cup milk, half and half, or cream. Bring to a boil and simmer until thickened.
For more easy dinner recipes you may be interested in my Lasagna Stuffed Chicken Breasts. For another rice filled dinner recipe check out my Chicken Avocado and Rice Enchilada Casserole.
Watch the video below where I walk you through every step of this recipe. Sometimes it helps to have a visual reference point and I’ve got you covered!
Best Baked Chicken and Rice Casserole
- 2 cups white rice
- 1 white onion, diced
- 6 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 chicken thighs
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
- Stir rice onion, 3 tablespoons melted butter, and flour together directly in the pan until flour has no more visible white specks. 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 with Italian seasoning and garlic powder.
- 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. Serve hot.
Ruby says
Can I place 6 pieces of chicken in the same pan? We’re a family of 4. Just wondering if adding more chicken would affect the recipe.
Rachel Farnsworth says
Yes, the should fit.
Jane says
Can I use brown rice instead of the white rice?
Rachel Farnsworth says
No, brown rice requires a significantly longer cooking time.
Sarah Geyer says
Can I substitute brown rice and use frozen chicken thighs? (The Trader Joe’s cook from frozen thighs)
Rachel Farnsworth says
No, I would not recommend it. Brown rice requires a significantly longer cooking time and I don’t think it would work.
Lauren says
Is the thighs skinless or not skinless?
Rachel Farnsworth says
They are skin on, bone in.
mary callender says
can I use something else in place of the heavy creaam
Rachel Farnsworth says
Half and half and milk are acceptable options.
Melissa says
Can I use wild rice instead of long grain white rice?
Rachel Farnsworth says
No, the cooking time would be much longer and would dry out the chicken.
Karen Dougherty says
What would be a good vegetable side dish that would pair well with this recipe?
Rachel Farnsworth says
I’m always a big fan of roasted vegetables.
LadyJane says
Can the recipe be cut in half, still using the 4 thighs. The two of us probably won’t eat all that rice. Although, we could then make chicken fried rice with the left-overs. Just wondering about cutting it in half.
Rachel Farnsworth says
Should be fine!
Erin Cashin says
Do you think almond milk would work for the cream of chicken?
Rachel Farnsworth says
It might! Worth a try 🙂
Andreea says
Can I use chicken breast instead of thighs?
Rachel Farnsworth says
I don’t recommend it as they require significantly less time to cook and will dry out.
Maria says
I made this for my family today. While it was delicious, the rice was quite overcooked. I’m wondering if there’s a way around this. Less cooking time won’t work as at the 1-hour mark it was quite runny. However, I don’t really like the texture of mushy rice, it’s offputting and I had a hard time eating it (although the others did not). Any suggestions? Was a particular type of white rice used?