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.
Loved this recipe! I made this tonight and it was delicious! I saw others mentioned there was too much liquid, but I didn’t have this issue. I used jasmine rice and it makes a lot of rice. I also didn’t have heavy cream, so I used evaporated milk. I also used boneless skinless chicken breast. I’ll definitely make this again.
I’ve made this dish for years but to speed things up 1 can mushroom soup 1 can creamed chicken soup can sliced water chestnuts 1 cup rice 2cuos water use thighs with skin really a delicous an easy meal !! Kids love this !!
I followed the recipe – yes, we could cut down a little on the rice, but the leftover rice is nice to have on hand as another side to use with something else – As far as the chicken, anyone could use thighs and legs – your choice. This is a great recipe and I would use it again! I love your recipes!
Was okay. A little bland.
This was delicious!! I doubled the recipe and agree that the ratio of rice to chicken is great. The amount of liquids is great also so i know that next time I will use a much deeper baking dish.
Agreed. I too doubled but had to remove liquid. Just too much in my glass dish 😩🤦🏻♀️
I’m going to triple the recipe for our Wednesday night meal at church and use boneless, skinless breast that I’m going to marinate overnight in mayo and spices. I’m also going to add finely chopped broccoli to the rice mixture and a thin cheese layer at the last 10 minutes of cooking. I’m also going to add a packet of ranch to the rice for added flavor, subtracting the flour. I sure hope it turns out.
I love the way you explain your recipes, you make everything sound so easy thank you.
And your recipes are all delicious!!! I have used so many of them.
I used brown rice which I cooked ahead of time. It tasted great. As a diabetic I avoid white rice.
Did you cook the brown rice completely? I am wondering how it would absorb the liquid (broth, cream) if it was fully cooked.
Excellent recipe!!!
Easy recipe and will make again. After reading reviews I too, reduced chicken broth to 4 cups. Rice was creamy and delicious. I sautéed the onions first and might actually add a little more next time, but we like onions. Also added mushrooms but while they were good I don’t think they really added anything. I forgot to brush the thighs with the other three tablespoons of butter and wouldn’t bother next time. Dish came out of the oven photo worthy. Also doubled all spices.
I added 1/2 cup chopped celery, carrots and peas.
also only used 4 cups chicken broth and added 1 cup sherry.
Was delicious