Chicken and Rice Casserole
Dinner
American1h 15m6 servingsEasyAbout this recipe
A comforting, budget-friendly classic that brings tender chicken, fluffy rice, and a creamy, savory sauce together in one baking dish. This pantry-friendly casserole is endlessly satisfying — perfect for busy weeknights when you need a hearty, crowd-pleasing meal with minimal cleanup.
Instructions
- 1
Preheat your oven to ![375°F]. Lightly grease a baking dish with cooking spray or a thin layer of butter.
- 2
In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, low-sodium chicken broth, diced yellow onion, and minced garlic until well combined. Season the mixture with ½ tsp of the kosher salt and ¼ tsp of the black pepper.
- 3
Pour the uncooked long-grain white rice into the prepared baking dish and spread it into an even layer. Pour the soup mixture over the rice and stir gently to combine, making sure the rice is evenly distributed and submerged in the liquid.
- 4
Pat the chicken thighs dry with paper towels. In a small mixing bowl, mix together the garlic powder, onion powder, smoked paprika, remaining ½ tsp kosher salt, and remaining ¼ tsp black pepper. Rub the spice mixture evenly over all sides of the chicken pieces.
- 5
Nestle the seasoned chicken thighs skin-side up on top of the rice mixture, pressing them in slightly. Dot the butter pieces around the chicken. Cover the baking dish tightly with aluminum foil.
- 6
Bake covered at ![375°F] for 45 minutes, then carefully remove the foil. Continue baking uncovered for an additional 15 minutes, or until the chicken skin is golden and the internal temperature of the chicken thighs reaches %[165°F]. The long-grain white rice should be tender and have absorbed most of the liquid.
- 7
Remove from the oven and let the casserole rest for 5 minutes before serving. Fluff the long-grain white rice gently around the chicken thighs with a fork, garnish with fresh Italian flat-leaf parsley if desired, and serve directly from the baking dish.
