Baked Chicken and Rice

This oldfashioned baked chicken and rice casserole is a comforting meal that brings together juicy chicken thighs and fluffy rice in a creamy, flavorful base. It is an allinone dish perfect for busy weeknights when you want something wholesome without fuss. The combination of seasonings and the soupinfused broth makes each bite rich and satisfying, while the baking process allows the chicken to remain tender and the rice to soak up all those cozy flavors.

My family has been enjoying this casserole for years especially on chilly evenings. I first tried it on a busy weeknight and have since made it countless times because everyone asks for seconds. The balance of creamy rice and crisp topped chicken is simply irresistible.

Ingredients

• Chicken thighs: Six bonein skinless chicken thighs bonein keeps the meat juicy and adds flavor to the rice
• Ground paprika: One teaspoon adds warmth and subtle smokiness choose a fresh vibrant spice
• Garlic powder: One teaspoon brings depth without overpowering use quality for best aroma
• Onion powder: One teaspoon rounds out the seasoning blend try to avoid clumpy powders
• Dried thyme: One teaspoon adds earthiness and herbaceous notes pick fresh dried thyme
• Kosher salt: Half a teaspoon essential for drawing out flavor adjust to your taste
• Ground black pepper: Quarter teaspoon for just a touch of heat freshly cracked is best
• Cream of chicken soup: 10.5 ounces forms the creamy base that keeps rice moist opt for a goodquality brand
• Chicken broth: One cup lowsodium chicken broth adds moisture and enhances chicken flavor low sodium lets you control salt levels
• White rice: One cup raw longgrain white rice cooks up fluffy and tender avoid minute rice which can become gummy
• Fresh parsley: Optional for garnish brightens the dish with color and freshness

Instructions

Sauté the Aromatics and Prepare Oven:

Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 by 13inch casserole dish with nonstick spray or a thin layer of oil and set aside. This ensures nothing sticks and helps with easy cleanup.

Mix the Seasoning Blend:

In a small bowl combine one teaspoon of ground paprika garlic powder onion powder dried thyme half a teaspoon kosher salt and a quarter teaspoon black pepper. Mix these well to evenly distribute all the flavors.

Prepare the Chicken Thighs:

Pat the chicken thighs thoroughly dry using paper towels. Drying is important so the seasoning sticks properly and helps the skin crisp up without steaming during baking. Evenly sprinkle the mixed seasoning over all sides of the chicken pieces.

Combine Soup Broth and Rice:

In a separate mixing bowl whisk together the can of cream of chicken soup one cup of chicken broth and one cup of raw longgrain white rice until smooth and combined. This mixture will both cook the rice and keep everything moist.

Assemble the Casserole:

Pour the soup and rice mixture into your prepared baking dish spreading it into an even layer. Nestle each seasoned chicken thigh into the rice mixture evenly spaced. Leaving some space ensures even cooking and crisper skin.

Bake Covered:

Cover the casserole pan tightly with aluminum foil and place it in the preheated oven. Let it bake covered for 35 minutes. This step traps the steam and allows the rice to absorb all the liquid and flavor without drying out.

Finish Baking Uncovered:

Carefully remove the foil and continue baking uncovered for an additional 10 to 15 minutes. This allows the chicken to brown nicely on top and finish cooking to the safe temperature of 165 Fahrenheit. The uncovered step crisps the edges and adds texture.

Rest and Serve:

Remove the casserole from the oven and let it rest for 5 to 10 minutes. Resting allows the rice to set and makes serving easier. Fluff the rice gently with a fork garnish with fresh parsley if desired and serve warm.

My favorite ingredient in this dish is the bonein chicken thighs. They remain juicy and tender even after baking which keeps the entire casserole flavorful. A memorable moment with this recipe was serving it during a family gathering and watching everyone enjoy second helpings remarking how homey and satisfying it felt.

Storage Tips

Store leftovers in an airtight container in your refrigerator for up to three days. For longer storage freeze portions in freezersafe containers for up to three months. To reheat thaw in the fridge overnight if frozen. Warm in the oven at 350 degrees Fahrenheit for 20 to 30 minutes or microwave in short bursts adding a splash of broth to keep the rice from drying out.

Ingredient Substitutions

Bonein skinless chicken breasts can be swapped in without adjusting seasonings but follow baking instructions carefully bake rice alone for 30 minutes first then add chicken to avoid overcooking. Cream of celery or mushroom soup may replace cream of chicken for different flavor profiles. Brown rice can substitute white rice but expect longer cooking time and possibly add extra broth.

Serving Suggestions

Serve this casserole with a simple green salad dressed lightly with lemon vinaigrette for a fresh contrast. Steamed green beans or roasted carrots also pair nicely. For a heartier meal add sauteed mushrooms to the rice mixture before baking.

This baked chicken and rice casserole is simple comforting and reliable for family meals. It reheats well and makes a great freezer meal.

Common Recipe Questions

→ What type of chicken works best for this dish?

Bone-in, skinless chicken thighs are preferred for juiciness and flavor, but boneless thighs or breasts can be used with slight cooking adjustments.

→ Can different types of rice be used?

Long-grain white rice is ideal for fluffy results, but long-grain brown rice can be substituted with longer baking time. Avoid minute or short-grain rice to prevent gummy texture.

→ How do I ensure the chicken stays moist?

Covering the dish with foil during most of the baking traps moisture, keeping chicken tender, while removing it at the end crisps the surface.

→ What seasoning blend is used for the chicken?

A mix of paprika, garlic powder, onion powder, dried thyme, salt, and pepper creates a balanced, savory flavor that complements the creamy base.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for up to 3 days or freeze for 3 months. Reheat covered and add a splash of broth to keep the rice moist.