Chicken and rice casserole is a simple, comforting dish that brings joy to the dinner table. It’s perfect for busy families and can be made with just a few easily available ingredients. There’s something about the combination of tender chicken, fluffy rice, and creamy sauce that makes everyone smile. This dish is not only hearty but also satisfying, making it a great choice for any meal. You can enjoy it on a chilly evening or serve it up for guests. Plus, it’s easy to prepare ahead of time and pop in the oven. Let’s dive into this delicious recipe that you will love!

Why You’ll Love This Chicken and Rice Casserole

This chicken and rice casserole is a crowd-pleaser that combines flavor and convenience. The chicken is juicy and cooked right in the creamy rice, allowing all the flavors to blend beautifully. It’s a one-dish meal, which means less cleanup and more time to enjoy with your loved ones. Whether you are a beginner or an experienced cook, this recipe is straightforward with minimal fuss. With just a handful of ingredients, you can create a filling dish that warms the heart and delights the taste buds.

How to Make Chicken and Rice Casserole

Ingredients You’ll Need

Extra-virgin olive oil, for baking dish
2 c. white rice, rinsed well and drained
1 large onion, chopped
2 c. low-sodium chicken broth
2 (10.5-oz.) cans cream of mushroom soup
Kosher salt
Freshly ground black pepper
4 large bone-in, skin-on chicken thighs (about 2 lb.)
2 Tbsp. melted butter
2 tsp. fresh thyme
1 clove garlic, finely minced
1 Tbsp. freshly chopped parsley, for garnish

Step-by-Step Directions

Step 1: Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup, and stir until combined. Season with salt and pepper.

Step 2: Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic, and season with salt and pepper.

Step 3: Cover the dish with foil and bake for 1 hour. Uncover and bake 30 minutes more until the rice is tender and the chicken is cooked through. Turn the oven to broil and broil until the chicken is golden, about 3 to 5 minutes.

Step 4: Garnish with parsley before serving.

How to Serve Chicken and Rice Casserole

Serve this chicken and rice casserole hot straight from the oven. You can pair it with a fresh salad or steamed vegetables for a balanced meal. Leftovers also make a great lunch option the next day.

How to Store Chicken and Rice Casserole

Store any leftover casserole in an airtight container in the fridge. It will keep well for about 3 to 4 days. You can also freeze it for up to 2 months. Just make sure to thaw it completely before reheating.

Tips for the Best Chicken and Rice Casserole

For the best flavor, use fresh herbs. You can also add vegetables like peas or carrots to the rice mixture for more nutrition. If you want a creamier texture, consider adding some cheese on top before broiling.

Recipe Variations

You can easily customize this recipe. Try using brown rice instead of white for more fiber. Adding different types of soup, like cream of chicken, can change the flavor too. Feel free to experiment with spices like paprika or Italian seasoning for a twist!

Frequently Asked Questions (FAQs)

Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs. Just adjust the cooking time slightly since they may cook faster.

What can I use instead of cream of mushroom soup?
If you are not a fan of cream of mushroom soup, you can substitute it with cream of chicken or a homemade white sauce.

Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole in advance and store it in the fridge. Just bake it when you’re ready to serve.

Chicken and Rice Casserole

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A comforting one-dish meal with juicy chicken, fluffy rice, and a creamy sauce, perfect for busy families.

Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 105 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: None

Instructions

Preheat oven to 350°F and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup, and stir until combined. Season with salt and pepper.
Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic, and season with salt and pepper.
Cover the dish with foil and bake for 60 minutes. Uncover and bake 30 minutes more until the rice is tender and the chicken is cooked through. Turn the oven to broil and broil until the chicken is golden, about 3 to 5 minutes.
Garnish with parsley before serving.