Baked Chicken and Rice Casserole is a classic comfort dish that is easy to make, hearty, and full of flavor. This recipe takes simple ingredients like tender chicken thighs, aromatic rice, and a creamy broth and transforms them into a satisfying, one-pan meal. The rich, savory flavors come together beautifully in the oven, with crispy chicken on top and fluffy, flavorful rice beneath.

Whether you’re feeding a crowd, meal prepping for the week, or just looking for an easy dinner idea, this baked chicken and rice casserole is the perfect solution. It’s a meal that combines protein, grains, and vegetables all in one dish, making it both delicious and convenient. Plus, the chicken thighs stay juicy and tender as they bake, infusing the rice with incredible flavor.

Let’s get into how to make this flavorful and easy casserole that will have your family asking for seconds!

Why You’ll Love This Recipe

1. One-Pan Meal

This baked chicken and rice casserole is a one-pan meal, which means minimal cleanup. All the ingredients go into a single baking dish and bake together, saving you time and effort in the kitchen.

2. Full of Flavor

The chicken thighs, seasoned with Italian seasoning, garlic powder, and paprika, infuse the rice with a savory and aromatic flavor. The creamy sauce adds richness, making every bite irresistible.

3. Comforting and Hearty

This dish combines tender chicken and fluffy rice in a creamy sauce, creating a comforting meal that’s perfect for a cozy dinner with family or friends.

4. Simple Ingredients

Using just a few ingredients that you likely already have in your pantry, you can create a delicious and satisfying meal. It’s a great way to use everyday staples to make something special.

5. Customizable

Feel free to adjust the seasonings to suit your preferences or add vegetables like peas, carrots, or bell peppers to the casserole for extra flavor and nutrition.

Ingredients

For the Casserole:

Long grain white rice (basmati or jasmine preferred)

Medium white onion (diced)
Salted butter (melted)
All-purpose flour

Chicken broth
Heavy cream
Salt

Black pepper
Bone-in, skin-on chicken thighs
Italian seasoning

Garlic powder
Paprika

Variations

Vegetable Additions: You can add vegetables such as peas, carrots, or bell peppers to the casserole. Simply toss them with the rice mixture before baking for added flavor and nutrition.

Chicken Breasts: If you prefer white meat, you can swap the chicken thighs for boneless, skinless chicken breasts, though the cooking time may need to be adjusted.
Cheese: Add a sprinkle of shredded cheese on top of the casserole in the final minutes of baking for a cheesy, golden crust.

How to Make the Recipe

Step 1: Prepare the Rice Mixture

Preheat your oven to 375°F (190°C). In a large oven-safe baking dish, combine the long grain white rice, diced onion, melted butter, flour, chicken broth, heavy cream, salt, and black pepper. Stir to combine and ensure the rice is evenly distributed in the liquid mixture.

Step 2: Season the Chicken

Pat the chicken thighs dry with paper towels and season both sides with Italian seasoning, garlic powder, and paprika. Sprinkle with a pinch of salt and pepper for extra flavor.

Step 3: Place Chicken on Top of Rice

Place the seasoned chicken thighs on top of the rice mixture, skin-side up. Make sure the chicken is spread out evenly over the rice.

Step 4: Bake the Casserole

Cover the baking dish with foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the rice is tender.

Step 5: Rest and Serve

Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to settle and the rice to finish absorbing any remaining liquid.

Tips for Making the Recipe

Don’t Skip the Resting Time: Allowing the casserole to rest after baking ensures the rice absorbs the remaining liquid, giving you the perfect texture.
Use Bone-In, Skin-On Chicken Thighs: Bone-in, skin-on chicken thighs provide more flavor and juiciness compared to boneless chicken. The skin also crisps up nicely during baking, adding texture.

Check the Rice: If the rice is still a bit too firm after the cooking time, cover the casserole again with foil and bake for an additional 10-15 minutes.
Adjust the Seasoning: Feel free to taste the rice mixture before baking and adjust the seasoning as needed. Add extra salt or spices to your preference.

How to Serve

Serve this baked chicken and rice casserole on its own, or pair it with a simple green salad or steamed vegetables for a balanced meal. It also goes wonderfully with garlic bread or roasted vegetables.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and rice casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

Freezing

You can freeze this casserole for up to 3 months. To freeze, let the casserole cool completely, then cover it tightly with plastic wrap or foil before freezing. When ready to eat, thaw it overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for 20-25 minutes, or until hot. You can also microwave individual portions on high for 2-3 minutes, or until heated through.

FAQs

1. Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs can be used, but the cooking time may need to be reduced. Be sure to check for doneness with a meat thermometer.

2. Can I use brown rice instead of white rice?

You can substitute brown rice, but keep in mind that it will require a longer cooking time. Adjust the liquid amount and cooking time as needed.

3. How do I make the casserole creamy without heavy cream?

If you prefer a lighter version, you can substitute heavy cream with half-and-half or use more chicken broth.

4. Can I add vegetables to the casserole?

Yes, adding vegetables like peas, carrots, or corn will enhance the flavor and texture of the casserole.

5. Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs are recommended for their moisture and flavor. If using breasts, reduce the cooking time slightly.

6. Can I cook this casserole in a slow cooker?

Yes, you can make this casserole in a slow cooker. Cook on low for 6-7 hours, or until the chicken is fully cooked and the rice is tender.

7. Can I make this dish in advance?

Yes, this casserole can be assembled ahead of time and stored in the fridge until ready to bake. Just bake it as directed when you’re ready to cook.

8. How can I make the rice fluffier?

Make sure you use the right ratio of liquid to rice and avoid overcooking the rice. Let the casserole rest after baking for best results.

9. How do I prevent the chicken from drying out?

Using bone-in, skin-on chicken helps lock in moisture. Be sure to check for doneness with a thermometer and don’t overcook the chicken.

10. Can I make this gluten-free?

To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Conclusion

This Best Baked Chicken and Rice Casserole is the perfect balance of convenience and comfort. With tender chicken thighs, creamy rice, and a flavorful broth, it’s a satisfying and hearty meal that’s sure to please everyone at the table. Whether you’re feeding a large group or just looking for an easy dinner, this dish checks all the boxes. Try it today and enjoy a delicious, fuss-free meal that everyone will love!