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 light cream? I don’t have heavy cream.
Yes. Heavy cream is best, but you can use light cream. It may just not be as thick of a sauce.
Are boneless, skinless thighs Okay?
Yes!
Since my grandkids love cheesy recipes, could I add some shredded cheese to the recipe before baking and maybe leave out a little bit of the chicken broth because of it. Thanks and I love your recipes.
Can you use skinless & boneless thighs? Will the cooking time change!
Skin on and bone in will have the best flavor, but you can use skinless and boneless. Cook time can vary, it really just depends on the size of your chicken thighs. Make sure to cook to 165 degrees Fahrenheit.
Simple delicious recipes
Wow looks amazing..
Can I use basmati rice?
Yes. I used Jasmine and it was perfect. Most white kinds of rice are interchangeable.
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.
Thank you that was what I have and was debating but now will make for dinner using the half and half👍
I used Uncle Ben’s long grain rice with 2 1/2 cups of my homemade bone broth & 1 1/2 cups of rice. Instead of cream I used 1 can of cream of mushroom soup. I also put minced garlic & seasoning under the skin & on top.
It was delicious, the rice was perfect.
Yup. This is delicious. My rice turned out just a little soupy so I’ll decrease the broth next time, but the whole family is downing it anyway. With how quick and easy this was, it will be going into my kids recipe book.
Is this for regular rice and not minute rice. I love your recipes.
Yes, this is for regular rice.
We have a milk allergy. Could soy milk be substituted for the heavy cream?
Soy milk won’t have the thickness of the cream. A dairy free half and half would be a better substitute.