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, we’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.
Rice Options:
We recommend using only regular white rice in this recipe. Instant rice is not a good option and will overcook in this casserole. Brown rice requires a much longer cooking time than white rice and is also not recommended for this recipe.
Is Best Baked Chicken and Rice Casserole 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!
Chicken Options?
Chicken thighs are used in this recipe because they will stay moist during the long baking process. If you prefer, 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.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments until warmed through.
If you like this recipe, you may be interested in these other delicious chicken thigh recipes:
- Crispy Oven Baked Chicken Thighs
- Easy Garlic Lime Skillet Chicken
- Mom’s Chicken Cacciatore
- Mexican-Spiced Chicken Thighs
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.
Can I use chicken breast instead of thighs?
I don’t recommend it as they require significantly less time to cook and will dry out.
Do you think almond milk would work for the cream of chicken?
It might! Worth a try 🙂
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.
Should be fine!
What would be a good vegetable side dish that would pair well with this recipe?
I’m always a big fan of roasted vegetables.
Can I use wild rice instead of long grain white rice?
No, the cooking time would be much longer and would dry out the chicken.
can I use something else in place of the heavy creaam
Half and half and milk are acceptable options.
Is the thighs skinless or not skinless?
They are skin on, bone in.
Can I substitute brown rice and use frozen chicken thighs? (The Trader Joe’s cook from frozen thighs)
No, I would not recommend it. Brown rice requires a significantly longer cooking time and I don’t think it would work.
Can I use brown rice instead of the white rice?
No, brown rice requires a significantly longer cooking time.
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.
Yes, the should fit.