Best Baked Chicken and Rice Casserole

If you’re craving a comforting and satisfying meal, look no further than this Best Baked Chicken and Rice Casserole. A perfect blend of tender chicken, creamy rice, and a medley of seasonings, this dish is sure to become a weeknight favorite in your household. The combination of bone-in, skin-on chicken thighs and long-grain white rice, all baked together in a flavorful broth, creates a one-pan masterpiece. Rich, creamy, and full of savory goodness, this casserole offers a complete meal in one dish—no need for additional sides!

With its layers of flavor and straightforward preparation, this casserole is the ultimate in comfort food. The rice soaks up all the delicious seasonings, chicken broth, and cream, while the chicken thighs roast to perfection, ensuring each bite is packed with juicy, flavorful meat. Perfect for busy evenings or as a dish to share at a gathering, this casserole delivers on taste, simplicity, and satisfaction.

Why You’ll Love This Recipe

1. One-Pan Meal

This recipe is incredibly convenient because everything is made in a single casserole dish, making cleanup a breeze.

2. Flavorful and Comforting

The combination of chicken, rice, and seasonings like garlic powder, paprika, and Italian seasoning delivers a hearty and flavorful dish that’s perfect for any occasion.

3. Tender, Juicy Chicken

The bone-in, skin-on chicken thighs provide juicy, tender meat that perfectly complements the creamy rice.

4. Rich and Creamy Rice

The rice soaks up the rich chicken broth and heavy cream, making it incredibly creamy and flavorful with every bite.

5. Simple Preparation

With only a few ingredients and easy steps, this dish is perfect for both novice and experienced cooks. It’s the kind of recipe that requires minimal effort but tastes like you spent hours in the kitchen.

Ingredients

• Long grain white rice (basmati or jasmine preferred)
• White onion
• Salted butter
• All-purpose flour
• Chicken broth
• Heavy cream
• Salt
• Black pepper
• Chicken thighs (bone-in, skin-on)
• Italian seasoning
• Garlic powder
• Paprika

Variations

• Vegetarian Version: Omit the chicken and replace it with your favorite vegetables, like mushrooms, bell peppers, and zucchini, for a vegetarian option.
• Cheesy Version: Add a cup of shredded cheese (cheddar or mozzarella) to the rice mixture before baking for a cheesy, gooey casserole.
• Spicy Kick: For a bit of heat, you can add crushed red pepper flakes or a diced jalapeño to the dish.
• Brown Rice: You can use brown rice instead of white rice, but keep in mind it may require a longer cooking time and extra liquid.
• Lemon Zest: Add some fresh lemon zest to brighten up the dish and give it a fresh, citrusy twist.

How to Make the Recipe

Step 1: Prepare the Rice

Preheat your oven to 375°F (190°C). In a large casserole dish, spread the uncooked rice evenly at the bottom.

Step 2: Cook the Onion and Make the Sauce

In a medium pan, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the flour and cook for an additional 1-2 minutes to form a roux.

Step 3: Add the Liquids

Slowly whisk in the chicken broth and heavy cream. Stir until the mixture is smooth. Season with salt, black pepper, garlic powder, paprika, and Italian seasoning. Bring the sauce to a simmer and cook for about 3 minutes.

Step 4: Assemble the Casserole

Pour the sauce evenly over the rice in the casserole dish. Do not stir. Place the chicken thighs on top of the rice, skin side up. Sprinkle with additional seasoning if desired.

Step 5: Bake the Casserole

Cover the casserole dish with foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender. The skin should be crispy and golden brown.

Step 6: Serve and Enjoy

Remove from the oven, let the casserole rest for a few minutes, and serve. The chicken should be tender, the rice creamy, and full of flavor.

Tips for Making the Recipe

– Use Bone-In, Skin-On Chicken Thighs

The bone-in, skin-on thighs add richness and flavor to the dish as they cook, keeping the meat juicy and tender.

– Don’t Overcook the Rice

The rice will cook while the casserole bakes, so make sure not to overcook it before assembling the dish.

– Add Fresh Herbs for Extra Flavor

Top the casserole with fresh herbs like parsley or thyme for an extra burst of flavor right before serving.

– Check for Doneness

Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it is fully cooked.

– Customize the Spice Level

Adjust the amount of paprika and garlic powder to suit your personal taste for a milder or spicier dish.

How to Serve

This casserole is a complete meal on its own, but it pairs beautifully with a side of steamed vegetables or a simple green salad. The rich and creamy rice is a great accompaniment to a light, crisp salad with a tangy vinaigrette to balance the richness of the dish. You can also serve it with a slice of crusty bread to soak up the delicious sauce.

Make Ahead and Storage

Storing Leftovers

Allow the casserole to cool before storing it in an airtight container. Leftovers can be kept in the refrigerator for up to 3 days.

Freezing

You can freeze the casserole either before baking or after. If freezing before baking, assemble the casserole, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. If freezing after baking, let it cool completely and store in a freezer-safe container for up to 3 months.

Reheating

To reheat, place the casserole in the oven at 350°F (175°C) until heated through, about 20 minutes if frozen, or 10-15 minutes if refrigerated. If reheating in the microwave, cover with a damp paper towel to prevent the rice from drying out.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but they may dry out a bit. Bone-in thighs are recommended for maximum flavor and juiciness.

2. Can I use a different type of rice?

Yes, you can use brown rice, jasmine rice, or even wild rice, but make sure to adjust the cooking time and liquid accordingly.

3. Can I make this casserole without heavy cream?

Yes, you can substitute the heavy cream with half-and-half, milk, or a dairy-free option like coconut milk for a lighter version.

4. How can I make the chicken skin extra crispy?

For a crispy skin, make sure to bake the casserole uncovered during the last 15-20 minutes of cooking.

5. Can I use frozen chicken?

It’s best to use fresh chicken for this recipe, but if using frozen, make sure to thaw the chicken thoroughly before baking.

6. Can I add vegetables to the casserole?

Yes, you can add vegetables like peas, carrots, or bell peppers to the rice mixture before baking for extra flavor and nutrition.

7. Can I make this casserole ahead of time?

Yes, you can prepare the casserole in advance and refrigerate it before baking. Just make sure to allow extra time to bake if it’s cold from the fridge.

8. How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C) and be fully cooked through.

9. Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker, but you may need to adjust the cooking times and ensure the rice is cooked properly.

10. Can I freeze the casserole before baking?

Yes, you can assemble the casserole and freeze it before baking. Just make sure to allow extra time to cook it from frozen.

Conclusion

This Best Baked Chicken and Rice Casserole is a delicious and satisfying dish that’s perfect for any occasion. With its creamy rice, tender chicken, and savory seasonings, it’s a comforting meal that the whole family will enjoy. The best part? It’s easy to make, requires minimal cleanup, and is versatile enough to be customized to your preferences. Whether you’re feeding a crowd or preparing dinner for your family, this casserole is sure to impress!

Print