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.
My Other 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.
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
Get New Recipes Sent To Your Inbox!
Join my newsletter and get new mouth watering recipes sent directly to you weekly!
Holly says
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.
Linda says
Made this for dinner tonight. Oh my goodness! It was the VERY best chicken and rice casserole. Thanks so much!
Linda says
Made this for dinner tonight. Oh my goodness! It is the VERY best chicken and rice casserole. Thanks so much!
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?
Maria says
This is just an update on my previous comment should anyone experience the same mushy rice issue. I reduced the chicken stock by 1 cup, the dish came out perfect.
Debby says
I thought that seemed like a lot of liquid for 2 cups of rice. Did it still take an hour and a half cooking time? That seemed long to me. Can’t wait to make it.
Holly says
Thanks! Wish I would have read these comments first as mine was mushy too. I used Jasmine rice.
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.
Erin Cashin says
Do you think almond milk would work for the cream of chicken?
Rachel Farnsworth says
It might! Worth a try 🙂
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!
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.
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.
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.
Lauren says
Is the thighs skinless or not skinless?
Rachel Farnsworth says
They are skin on, bone in.
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.
Jane says
Can I use brown rice instead of the white rice?
Rachel Farnsworth says
No, brown rice requires a significantly longer cooking time.
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.