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Chicken and Rice Casserole is a classic family dinner and one of those cozy comfort food recipes that never really goes out of style. Tender chicken thighs and creamy rice bake together in a savory, flavorful sauce, and everything cooks right in one baking dish with no need to precook the chicken or rice. I’m really happy to share this family recipe with you!
This easy chicken and rice bake took some testing to get just right! The goal was simple: tender chicken, fully cooked rice, plenty of flavor, and no crunchy rice or rice badly stuck to the bottom of the casserole dish.
Table of Contents
Why You’ll Love This Chicken and Rice Casserole
- The chicken and rice cook together in the same baking dish.
- There’s no need to precook the chicken or rice.
- Boneless chicken thighs stay tender during the longer baking time the rice needs.
- Cream of chicken soup makes the rice creamy and flavorful.
- The seasonings add plenty of savory flavor without making the casserole overly salty.
- It’s an easy comfort-food dinner made with simple ingredients.
Chicken and Rice Casserole Ingredients
This chicken and rice casserole uses simple pantry ingredients and boneless skinless chicken thighs.
For exact amounts, please see the recipe card below.
Boneless Skinless Chicken Thighs, Long-Grain White Rice, Cream of Chicken Soup, Chicken Broth, Yellow Onion, Garlic, Butter, Poultry Seasoning, Garlic Powder, Onion Powder, Black Pepper, Salt, Paprika, Fresh Parsley
Use regular long-grain white rice, not instant rice. This recipe was developed specifically for uncooked long-grain rice.
I recommend low-sodium chicken broth and unsalted butter if possible since condensed soup can vary quite a bit in sodium.
Boneless skinless chicken thighs work especially well here because they stay moist through the longer baking time the rice needs.
How to Make Chicken and Rice Casserole
You can skip cooking the onion first for quicker prep. I prefer it lightly golden for the extra flavor, but that’s just my preference!
- Heat the oven to 375°F and butter a 9×13-inch baking dish.
- For extra flavor, sauté the diced onion in butter until softened and lightly golden. Or, for a quicker option, add the onion raw to the rice mixture.
- In a large bowl, stir together the uncooked rice, cream of chicken soup, hot chicken broth, garlic, onion, and seasonings.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Arrange the chicken thighs over the rice, nestling them in slightly. Dot the chicken with butter and sprinkle with paprika.
- Cover the dish tightly with foil and bake for 1 hour 15 minutes, or until the rice in the center is tender and the chicken is fully cooked.
- Let the casserole rest for about 10 minutes, then garnish with chopped fresh parsley and serve.
Recipe Testing Notes
I tested this chicken and rice casserole several times because uncooked rice can be a little tricky in a casserole. These are the things that made the biggest difference:
Butter the baking dish well. Softened butter helped keep the rice on the bottom from sticking and getting overly crisp.
Mix everything in a bowl first. This keeps the butter coating on the baking dish in place.
Use hot chicken broth. Starting with hot broth helps the casserole mixture come up to temperature faster so the rice can begin cooking sooner.
Keep the rice submerged. Any grains sitting above the liquid can stay hard, so make sure the rice is evenly distributed and covered before baking.
Keep it tightly covered. The trapped steam is important for cooking the rice, so try not to remove the foil during baking.
Check the center. Rice around the edges may become tender before the rice in the middle. If the center is still firm and looks dry, add a small amount of boiling water or hot broth, cover tightly, and continue baking until tender.
Variations & Substitutions
- Cream of Chicken Soup: I use cream of chicken soup for the classic flavor and creamy texture in this casserole. If you prefer not to use canned condensed soup, you can make my homemade Cream of Chicken Soup recipe and use that instead. Cream of mushroom or cream of celery soup will also work, but they will change the flavor of the finished casserole.
What to Serve with Chicken and Rice Casserole
Since chicken and rice is already a hearty main dish, I like to keep the sides simple. Serve it with steamed broccoli, green beans, roasted vegetables, a green salad, or your favorite biscuits.
Storage & Reheating
- Store leftover chicken and rice casserole in an airtight container in the refrigerator for up to 3 to 4 days.
- Freeze cooled leftovers in an airtight freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator.
- Reheat individual servings in the microwave until hot, adding a small splash of chicken broth or water if the rice seems dry.
- For larger portions, cover and reheat in a 325°F oven until heated through.
More Rice Casseroles
Taco Rice Casserole
Mississippi Ground Beef and Rice
Ham and Pineapple Rice Casserole
Ham and Broccoli Rice Casserole
Cheesy Chicken Broccoli Rice Casserole
If you make this easy chicken and rice casserole recipe, pease let me know by leaving a comment with a star rating below! 😊
Chicken and Rice Casserole
Equipment
- Whisk or mixing spoon
Ingredients
- 6 Tablespoons Butter divided
- 1 medium Onion diced
- 2 pounds Boneless Skinless Chicken Thighs
- 1 ½ cups Long-Grain White Rice uncooked
- 2 10.5-ounce cans Cream of Chicken Soup (try my homemade)
- 2 â…“ cups Chicken Broth (heated until hot)
- 2 to 3 cloves Garlic minced
- 1 ½ teaspoons Poultry Seasoning
- 2 teaspoons Garlic Powder
- 1 ½ teaspoons Onion Powder
- ½ teaspoon Black Pepper
- ¼ teaspoon Salt
- ½ teaspoon Paprika
- Chopped Fresh Parsley for garnish
Instructions
Prep
- Heat the oven to 375°F.
- Use 2 Tablespoons of the softened Butter to generously coat the bottom and sides of a 9×13-inch baking dish. Set aside.
Sauté the Onion (optional)
- To a small skillet over medium-high heat, add 2 Tablespoons of the butter and the diced onion. Sauté until softened and lightly golden. Getting some good color on the onion adds even more flavor.Alternatively, you can skip this step and add the diced onion directly to the rice mixture. If adding the onion raw, omit the 2 Tablespoons of butter used for sautéing.
Make the Rice Mixture
- In a large mixing bowl, combine the Long-Grain White Rice, Cream of Chicken Soup, hot Chicken Broth, Garlic, Poultry Seasoning, Garlic Powder, Onion Powder, Black Pepper, and Salt. Stir until well combined.
Assemble the Casserole
- Pour the rice mixture into the buttered baking dish and spread it into an even layer. Make sure the rice is submerged in the liquid.
- Arrange the Chicken Thighs over the rice mixture, nestling them in slightly while leaving the tops exposed.
- Sprinkle the paprika over the chicken, then dot the remaining 2 Tablespoons of butter on top of the chicken.
- Cover the baking dish very tightly with aluminum foil (I like to use 2 sheets of foil or the heavy duty kind).
Bake
- Bake for 1 hour 15 minutes, or until the rice in the center of the casserole is tender and the chicken has reached an internal temperature of at least 165°F.
Rest & Serve
- Remove the casserole from the oven and let it rest for 10 minutes. Use a fork to gently loosen any rice that has lightly browned or stuck to the bottom of the baking dish, then stir it into the casserole.
- Garnish with chopped Fresh Parsley and serve.
Notes
- Use regular uncooked, unrinsed long-grain white rice. Instant rice and other rice varieties may require different amounts of liquid and cooking times.
- Heat the Chicken Broth until hot before mixing it with the other ingredients. Starting with hot broth helps the casserole mixture come up to cooking temperature more quickly so the rice can begin cooking sooner.
- Make sure all of the rice is submerged before covering the casserole.
- Keep the casserole tightly covered while baking. The trapped steam helps cook the rice.
- Check rice near the center of the baking dish for doneness, since the outside can cook more quickly.
- If the rice is still firm and the casserole looks dry, add a small amount of boiling water or hot Chicken Broth, cover tightly, and continue baking until tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
