Best Baked Chicken and Rice Casserole

4.57 from 127 votes

This baked Chicken and Rice Casserole is made completely from scratch, yet still quick to put together for a meal the whole family will love.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Dish

Cuisine: American

Keyword: Chicken Casserole

Servings: Servings

Preheat oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish. Dice 1 medium white onion and melt 6 tablespoons salted butter.
In the prepared baking dish, combine 2 cups long grain white rice, the diced onion, 3 tablespoons of the melted butter, and 2 tablespoons all-purpose flour. Stir until the flour is fully incorporated and no white specks remain. Spread the rice mixture evenly over the bottom of the dish.
Pour in 5 cups chicken broth, 1 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper Stir gently to combine.
Place 5 to 6 chicken thighs, skin-side up, evenly over the rice mixture. Brush the chicken thighs with the remaining 3 tablespoons melted butter. Sprinkle the chicken evenly with 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
Cover the baking dish tightly with aluminum foil. Bake for 1 hour.
Remove foil and bake another 30 minutes until rice and chicken are cooked through and the chicken skin crisps up. For crispier skins, place under the broiler setting for 2-3 minutes before serving. Serve hot.
Remove the foil. Bake for an additional 30 minutes, or until the rice is tender, the chicken reaches an internal temperature of 165°F (74°C), and the skin is crisp and golden. For extra crispy skin, place the dish under the broiler for 2 to 3 minutes.

[yeetvid]

This recipe is best when you use jasmine or basmati rice. Off-brand bags of rice labeled without their variety (as simply "long grain white rice") are generally low quality and may produce poor results.
This recipe appeared in our "Family Favorites" cookbook in 2022 and may have since been updated.