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.
Wonderful, I used to make this basic recipe with either Pork Chops or Chicken. But, it was a Campbell’s soup recipe that used instant rice and cream of chicken soup.
Great presentation making it easy thanks to Rachel
Very good! Will make in place of similar one using The soups. More healthy.
This was delish! Added to my recipe list and look forward to making it again!
Easy and tasty!
The rice is so creamy and flavorful i love it but I have a problem with the amount of seasoning to put on the chicken so that its not too much and doesnt burn 😥😥
Yummy
I made this and it was very tasty. BUT, the five cups of chicken broth were too much. I ended up cooking it in the oven, foil wrap off, for more than an extra hour and ended up with very mushy rice. Curious if anyone has done this with less broth?
One change I made was to added a can of diced tomatoes. I drained off the liquid and counted it in the cups of liquid I put in. So I don’t think that was the problem.
I had the same issue with too much liquid. I cooked mine longer without the foil til the liquid was gone. The rice was not fluffy and the dish ended up oily. I will try to modify next time.
I wish I had read these comments before I made the recipe. 5 c of broth plus 1 c of cream was way too much liquid. I had to siphon off 1.5 cups to get the dish done close to “on time.” Next time, I will just use 4.5 c of broth (no cream) and expect an excellent result.
I just made this too and found I had the same issue. I only did 4c broth and 1c whole milk. It was so much liquid! My rice was like mush. The chicken was tasty but I just couldn’t eat the rice.
I had the same issue! 🙁 I had mushy rice and had to cook it so much longer once I removed the foil. I made sure my dish size was right and everything. I will say the flavor was good, but I can’t do mushy rice. I’d love to hear from the people who said it turned out so well…. What did you do differently?
I followed the recipe exactly as written. I had no mushy rice and it was all cooked in the allotted time. I don’t know how my turned out good and yours didn’t. Maybe all ovens are not alike. Mine is a gas oven.
Made this dish tonight and it was a hit. I did add the family favorites mushrooms slightly sautéed and French green beans halted and par boiled. Will be on our family dinner meal rotation. Easy with minimal prep time.
Made it. Delicious. Lots of rice !!