Best Baked Chicken and Rice Casserole

Baked chicken and rice casserole is a hearty and comforting dish that’s perfect for family meals or any occasion that calls for a satisfying, easy-to-make recipe. The beauty of this casserole lies in its simplicity—using just a few basic ingredients, you can create a flavorful meal that everyone will love. The combination of tender chicken thighs, creamy rice, and savory seasonings makes this casserole an irresistible dish that will quickly become a favorite in your meal rotation.

This recipe is not only delicious but also versatile, allowing you to customize the flavors according to your preferences. The rice cooks perfectly in the chicken broth and cream mixture, absorbing all the rich flavors, while the crispy chicken thighs add a deliciously savory layer. It’s an all-in-one meal, making cleanup quick and easy, which is always a win when cooking for a crowd or a busy family. Whether you’re serving it for a weeknight dinner or a gathering, this baked chicken and rice casserole will always impress.

Why You’ll Love This Recipe

1. Comforting and Hearty

This casserole is the definition of comfort food. The creamy rice and tender chicken make it the perfect meal for any occasion.

2. One-Pot Meal

With just a few ingredients and one dish, this recipe is simple to make and easy to clean up afterward.

3. Flavorful and Savory

The blend of Italian seasoning, garlic powder, and paprika gives this casserole a rich, savory flavor that pairs perfectly with the creamy rice.

4. Versatile

You can easily add your favorite vegetables or adjust the seasoning to suit your tastes. This recipe is a great base for endless variations.

5. Quick Preparation

While the casserole bakes in the oven, you can relax and enjoy the time saved on meal prep. Just assemble the ingredients, and let the oven do the work!

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Ingredients

• 2 cups long grain white rice (basmati or jasmine preferred)
• 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
• 5 to 6 chicken thighs (bone-in, skin-on)
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Variations

• Vegetable Add-ins: You can add vegetables like peas, carrots, or bell peppers to the casserole for added nutrition and flavor.
• Cheesy Casserole: For a cheesy twist, sprinkle shredded cheese (like cheddar or mozzarella) over the casserole in the last 10 minutes of baking.
• Chicken Breasts Instead of Thighs: If you prefer white meat, you can substitute chicken breasts for the chicken thighs. Be sure to adjust the cooking time as chicken breasts cook faster.
• Spicy Version: Add a pinch of cayenne pepper or red pepper flakes for a little heat.

How to Make the Recipe

Step 1: Prepare the Rice Mixture

Preheat your oven to 375°F (190°C). In a large baking dish, combine the rice, diced onion, melted butter, flour, chicken broth, heavy cream, salt, pepper, Italian seasoning, garlic powder, and paprika. Stir until the rice is evenly coated in the creamy mixture.

Step 2: Season the Chicken

Season the chicken thighs with salt, pepper, garlic powder, and Italian seasoning. Place the chicken thighs on top of the rice mixture in the baking dish.

Step 3: Bake the Casserole

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

Step 4: Uncover and Continue Baking

After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the chicken is cooked through and the rice is tender. The chicken should have an internal temperature of 165°F (74°C) when done.

Step 5: Serve

Remove from the oven and allow the casserole to rest for 5 minutes before serving. Serve hot and enjoy the creamy rice and tender chicken.

Tips for Making the Recipe

• Use Bone-In, Skin-On Chicken Thighs: Bone-in, skin-on chicken thighs add more flavor to the dish and help keep the meat moist during baking.
• Don’t Skip the Foil: Covering the casserole with foil while baking ensures that the rice cooks evenly and absorbs the flavors of the broth and cream.
• Check the Rice: If the rice isn’t fully cooked after the baking time, cover the dish with foil again and bake for an additional 10-15 minutes.
• Rest Before Serving: Let the casserole rest for a few minutes after baking to allow the flavors to settle and the dish to firm up.

How to Serve

This baked chicken and rice casserole can be served on its own as a complete meal. However, it pairs wonderfully with a side salad, roasted vegetables, or steamed greens like broccoli or green beans. A dollop of sour cream or a sprinkle of fresh herbs like parsley can also enhance the dish before serving.

Make Ahead and Storage

Storing Leftovers:

Allow the casserole to cool completely before transferring it into an airtight container. Store leftovers in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven at 350°F (175°C) until heated through.

Freezing:

You can freeze the casserole for up to 3 months. To freeze, cool the casserole completely and then cover it tightly with plastic wrap and foil before placing it in the freezer. When ready to reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for 25-30 minutes, or until heated through.

Reheating:

To reheat individual portions, place the casserole in the microwave, covering it with a damp paper towel to prevent it from drying out. Reheat in 1-minute intervals until hot. For the whole casserole, reheat in the oven covered with foil to prevent it from drying out.

FAQs

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

Yes, you can use boneless chicken thighs, but be mindful that they will cook faster than bone-in thighs. Adjust the cooking time accordingly.

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

Yes, you can use brown rice, but it will require a longer cooking time. Add an extra 10-15 minutes to the baking time to ensure the rice is fully cooked.

3. Can I use half-and-half instead of heavy cream?

Yes, you can use half-and-half as a lighter alternative to heavy cream, though the dish may not be as rich.

4. Can I add vegetables to the casserole?

Absolutely! You can add vegetables like peas, carrots, or green beans to the casserole for extra nutrition and flavor.

5. Can I use chicken broth in place of chicken stock?

Yes, chicken broth works well in this recipe and provides the same delicious flavor.

6. How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F (74°C) to ensure it is fully cooked.

7. Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before, cover it with foil, and store it in the fridge. When you’re ready to cook, simply bake it according to the instructions.

8. Can I use a different type of cheese in the casserole?

Yes, you can add shredded cheese like mozzarella or cheddar for a cheesy version of the casserole. Add the cheese during the last 10 minutes of baking.

9. Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts, but they may cook faster than thighs. Be sure to check them early to avoid overcooking.

10. How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.

Conclusion

This Best Baked Chicken and Rice Casserole is a perfect family meal that’s as comforting as it is delicious. With tender chicken, creamy rice, and savory seasonings, it’s a dish that’s sure to satisfy everyone at the table. Whether you’re making it for a weeknight dinner or a special gathering, this casserole is a simple yet impressive way to feed your loved ones. Plus, it’s easy to customize and makes great leftovers! Try it out and enjoy this classic, one-pot meal today.

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