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.
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Can I use brown rice?
Brown rice requires a much longer cooking time than white rice and is not recommended for this recipe.
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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!
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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.
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 »
What kind of rice long grain
Hi Patricia!
What kind of rice did you use?
Thank you
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.
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!!
This is super easy to make and good for picky eaters. I really like the flavor. Thank you!
Very good and easy! I threw in some frozen peas and only used 4 cups of broth. It turned out great.
My kids prefer chicken legs, would they work in this recipe? Thank you! ?
Wow looks amazing..
Can I use basmati rice?
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!
Simple delicious recipes
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.
Made exactly to recipe but had way too much liquid. Had to transfer to pot on stove with half the liquid to boil down to soak up liquid🤷🏻♀️
Chicken came out a little dry and rice came out like thick, sticky paste. Would suggest reducing the amount of liquid (maybe 4 cups broth instead of 5) and reducing the cook time by 15 minutes or so.
Made this twice and used the Italian seasoning the first time, but didn’t care for the flavor. Used 1.5 tsp Herbes de Provence instead the second time and the flavor was better.
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
Yes, that should be fine.
Can i use jasmine rice?
Thank you
I was very disappointed! The rice was mush. It was so runny at the 1 hour mark and again after the half hour uncovered that I added another 30 minutes. The taste was good but the consistency was bad.
I’m sorry your dinner did not turn out. I’ve never had mushy rice with this recipe. Is it possible you used Minute Rice, already cooked rice, or some other quick cooking rice?
Can Minute Rice be used or should it be a rice that takes a long time to cook?
You cannot use minute rice for this recipe.
can i use basmati rice
Yes, you can use basmati rice in this recipe.