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.
Excellent recipe! My family really enjoyed it and it will be a staple in our home.
I followed the directions exactly. I used long-grain white rice with the 5 cups of broth and 1 cup of heavy cream it called for and it came out beautifully. Mine was ready in 1hr 15 mins. Liquid was cooked away and chicken was tender.
I used boneless, skinless chicken thighs because it was all I had. My chicken thighs were a bit small and I fit 8 of them nicely. The liquid pretty much devoured the small chicken thighs but like she said, it all worked out.
The texture of the rice is creamy not firm or sticky. We like the creamy rice.
I recommend you give it a try.
Sounds wonderful made from scratch! I used a recipe similar but using canned soup to make the gravy with the rice UG 😝 I love watching you cook and your recipes are always great!!
This is a real keeper! I only had vegetable broth (I like better) and I accidently bought heavy whipping cream and it works just as well. I also added a package of frozen green beans. A great meal thank you for your delicious and easy to make recipes
Yummy 😋
This recipe is fabulous! I substitute brown rice instead of white rice.
We love it, and it always comes out perfect!
It’s our go to “one dish” recipe.
Thank you.
I make something very similar except instead of flour, and broth, and heavy cream, I use a family size can of cream of chicken soup and a half can of milk. But the spices, onions and rice I do the same. At the end, I sprinkle some shredded cheese on top! Tastes good!
Made this for last night’s dinner. I followed your recipe, but added Broccoli and Butternut Squash. Fantastic! BTW, we had it with NO cheese and a bottle of Sauvignon Blanc!
Rachel, I do not understand why we would add flour to this dish. I would simply lessen the broth. I have always used a 2:1 ratio of water to rice, so four cups to two cups of rice.. Can’t see the need for flour. I’d appreciate knowing why you add it.
my husband and I love this recipe. I found it a short time ago and we have made it four times. Thank you!
I cut the recipe in half with 4 bone-in thighs and used a 10 x 10 baking dish. Two days’ meals for two of us. Very tasty and reheats very well in microwave.