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.
Has anyone replaced the rice with quinoa?
Thanks for all your amazing recipes, Rachel! I used 8 bone-in chicken thighs for the recipe and put it in my roasting pan. I added fresh mushrooms and spinach along with the onion in the rice and it was delicious!
Great casserole. I made for a church dinner and it was a great combination with just the right combination of flavors. I even had to substitute half and half for heavy cream. You couldn’t tell. Came out perfect. I make with heavy cream next time. Definitely a keeper.
This recipe needs more flavor and seasoning for the rice. I would also recommend cooking the onions before mixing in, as they were crunchy (unless you like them that way of course).
I have a question. Do you use boneless thighs or bone in?
Delishious! Great instructions. Thanks!
Great recipe. I replaced the whole cream for full coconut milk and changed the spices to paprika, sweet curry and cumin…..it was yummy!!!!!
I grabbed a handful of baby bell peppers, chopped them into the rice, a big heaping spoon of precut garlic, a whole onion, went with a can of cream chicken soup and a can of milk on top of the four cups water to rice ratio. Then threw four leg and thigh (connected) pieces in there. I’m sure it will turn out great! I just came here to double check the cooktime, while I head back out to clean up my yard after taking the shingles off. It’s been a long day, and I’m looking forward to a good home cooked meal, after a long week of work. And root canal. Haha!
I am very sorry but I did not like this much at all. The rice was really good but the chicken had no flavor. We added more salt and pepper and I will make a gravy for leftovers tomorrow night.
It came out perfect. I added broccoli florets and used skinless thighs. It was done in an hour and 10 minutes.. Family loved it! Thanks for the recipe.