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Chicken and Rice Casserole

Chicken and Rice Casserole

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.

6 servings · Prep 15 min · Cook 60 min · Total 75 min

American · Dinner · Main Course

Ingredients

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Main

  • 2 lb bone-in, skin-on chicken thighs about 4–6 pieces
  • 1.5 cup long-grain white rice uncooked
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2 cup low-sodium chicken broth
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp unsalted butter cut into small pieces
  • 2 tbsp fresh flat-leaf parsley chopped

Seasoning

  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika

Equipment

  • Oven
  • Baking Dish
  • Aluminum Foil
  • Mixing Bowl
  • Cooking Spray
  • Paper Towel
  • Fork
  • Measuring Cups
  • Whisk
  • Knife
  • Cutting Board
  • Baking Dish (7 x 7)
  • Baking Dish (9 x 13)
  • Mixing Bowl (4 Quarts)
  • Dipping Fork

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].