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.
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!!
I have a thing about touching raw meat!! I have a hard time taking the skin off and getting the bones out. I asked the butcher if he could do that for me. Then he took me to the other side of where all the chicken was and when I saw boneless and skinless chicken, well I was so happy, and now that’s what I buy. It’s not bad priced either. I am going to try this recipe this week. I love casseroles as they are a “no fuss no muss” kind of dinner.
I wear disposable gloves to touch chicken…problem solved!
Very good and easy! I threw in some frozen peas and only used 4 cups of broth. It turned out great.
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 amount of rice for 3 servings. Tonight I sprinkled a bit of cayenne pepper on the chicken thighs instead of paprika to give it a little extra kick, but the recipe is perfect as written.
What kind of rice long grain
thnx I’m ravenous now
Hi Patricia!
What kind of rice did you use?
Thank you
I used Jasmine rice, but you could use any white rice. I’ll be using brown rice next time to see how it turns out.
How did the brown rice work? Did you change the amounts of fluid?
This seems like an awful lot of liquid for 2 cups of rice. I know that Uncle Ben’s uses a more broth than other types of rice so that’s for sure what I would start with.
You have to use this amount of liquid or the rice won’t cook properly. It works!
My kids prefer chicken legs, would they work in this recipe? Thank you! ?
I used two thighs and two legs. They all turned out perfectly!
Me too and didn’t have heavy cream…used cream of chicken soup and 4 C chicken broth (1 carton). We’ll see how it turns out! Seemed like too much liquid for the rice!
Can Minute Rice be used or should it be a rice that takes a long time to cook?
You cannot use minute rice for this recipe.
can i use basmati rice
Yes, you can use basmati rice in this recipe.
Hi Rachel
350 degrees is in Fahrenheit or Celsius
We use Celsius here how much do I have to bake the chicken in Celsius,
Thanks
Shahnaz
Our temperatures are always in Fahrenheit.
350F is 175C. I’m Canadian so luckily our ovens have both Fahrenheit and Celsius written on its knobs.
180 degrees in Celsius is comparable to 350 degrees
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
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.
Can i use jasmine rice?
Thank you
Low sodium or unsalted homemade broth, using unsalted butter, and leaving out any added salt all works. Tastes different…yes, but you are right thatpeople can just add their own salt at the table. I’ve also noticed having been raised by someone who didn’t cook with salt or salted products at all due to a health concern, that if you use a mirepoix, basically a combination of carrots, celery, onion, and garlic, which I always sauté first and then stir into whatever else I’m doing, you get plenty of flavor and don’t even miss the salt. Cooking is chemistry sometimes, but in cases like this where you are adding salt for seasoning purposes, you can leave it out and let each person season their own.
Made this tonight for dinner and it was very good. Goes great with a green salad, and is a good option for picky eaters.
I can’t wait to make this recipe but i only have a yellow onion! can i use a yellow onion or will it alter the taste of this delicious looking meal
Yes, you can use a yellow onion.