Best Baked Chicken and Rice Casserole
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!
Servings: 5 Servings
- 2 cups white rice
- 1 medium white onion diced
- 6 tablespoons salted butter melted
- 2 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 to 6 whole chicken thighs
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (optional)
Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
Stir rice, onion, 3 tablespoons melted butter, and flour together directly in the 9x13 pan until flour has no more visible white specks. Spread rice mixture out evenly on the bottom of the pan. Pour in chicken broth, heavy cream, salt, and pepper and stir to combine.
Place chicken thighs on top of rice mixture. Brush remaining melted butter on top and sprinkle chicken with Italian seasoning, garlic powder, and paprika (optional).
Cover with aluminum foil and bake in the preheated oven 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.
Calories: 592kcal | Carbohydrates: 67g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 1469mg | Potassium: 351mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1232IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 2mg