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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!

Best Baked Chicken and Rice Casserole in a casserole dish, garnished with chopped fresh parsley

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. 

Best Baked Chicken and Rice Casserole in a casserole dish, garnished with chopped fresh parsley

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
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 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.
Notes

Nutrition

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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Patricia

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 »

Pearl

What kind of rice long grain

Marites

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

Holly

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

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!!

Erin

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

She Soyland

5 stars
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! ?

Sarah

5 stars
Wow looks amazing..
Can I use basmati rice?

JENNY DRAWDY

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!

Diane Hughes

That’s a lot of sodium for one dish. Have to pass on this one. I’m on a low sodium diet. Looks good though.

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

Simple delicious recipes

Ida Perkins

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.

Renathe cotten

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🤷🏻‍♀️

Sandra

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

Yes, that should be fine.

Marites

Can i use jasmine rice?
Thank you

Elaine

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?

Diane

Can Minute Rice be used or should it be a rice that takes a long time to cook?

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