My old-fashioned chicken and rice casserole is flavorful, filling, and so easy! I bake juicy bone-in chicken thighs and fluffy rice in a flavorful mix of chicken broth, cream of chicken soup, and savory spices. The chicken turns out so moist and infuses the rice with fat and flavor as it cooks. Made in one dish, this baked chicken and rice recipe is an all-in-one meal that I can have on the table in just 1 hour.
Top Reader Review
This is a really good recipe! I added 1/4 cup chopped onion…1 cup mushrooms and 2 cloves minced garlic which I sautéed in olive oil before adding to the soup and rice mixture…I used basmati rice…which came out fluffy…not mushy. I used skinless boneless thighs and added them after 30 minutes…came out perfect! This recipe is a keeper!
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Old-fashioned Rice Casserole Recipe with Juicy Chicken Thighs
Modeled after my grandmother’s famous old-fashioned chicken and rice casserole, my baked chicken and rice is pure nostalgic comfort food! It’s the perfect combination of baked chicken thighs (my seasoning rub is made with paprika, garlic, onion, and thyme) and golden rice in a cream of soup base. All together, it creates a belly-warming flavor that reminds me of home. This chicken thigh casserole is rich, creamy, and made with less than 10 ingredients. I hope your family loves it as much as mine does!
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Oven-Baked Chicken and Rice Casserole
Equipment
- 9×13-inch Casserole Dish
Ingredients
- 6 bone-in, skinless chicken thighs (*)
- 10.5 ounces cream of chicken soup (1 can**)
- 1 cup low-sodium chicken broth (***)
- 1 cup raw long-grain white rice (****)
- fresh parsley (optional, for garnish)
Dry Rub:
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch casserole with nonstick cooking spray. Set aside.
- Combine dry rub spices (paprika, garlic powder, onion powder, thyme, salt, and pepper) in a small bowl.1 teaspoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pat the chicken dry with paper towels.6 bone-in, skinless chicken thighs
- Sprinkle the seasoning evenly over the thighs.
- In a mixing bowl, whisk the soup, broth, and rice together.10.5 ounces cream of chicken soup, 1 cup low-sodium chicken broth, 1 cup raw long-grain white rice
- Pour the soup mixture into the prepared baking dish.
- Then nestle the chicken into the rice.
- Tightly cover the pan with foil and bake for 35 minutes.
- Then remove the foil and continue baking for 10-15 more minutes; or until the chicken is fully cooked to 165°F.
- Remove the baking dish from the oven and allow it to sit for 5-10 minutes before fluffing the rice and serving. Garnish with parsley, if desired.fresh parsley
Notes
- I recommend removing the skin from the thighs to avoid greasy rice.
- Bring chicken to room temperature for even cooking. Just place it on the countertop for about 30 minutes ahead of time.
- Patting the chicken dry will help the spices stick and create a crisper coating.
- Be sure to place the chicken pieces an even distance apart to ensure they cook evenly. Having space around each one will also help create a crisper texture.
- Make sure the rice is fully submerged in liquid before baking; if not, add an extra ½ cup of chicken broth or water.
- For extra-crispy chicken, broil the chicken and rice for a few minutes after baking in the oven. This really gives it the perfect finish!
- A serving is approximately 1 chicken thigh and ½ cup cooked rice.
- The chicken should be cooked to at least 165°F before consuming, but chicken thighs will be most tender if cooked to 175°F.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Keep it Moist!
The number one complaint I see on chicken and rice recipes is that they’re dry or the rice is gummy. Well, my recipe is anything but dry, and the rice is always perfectly-cooked thanks to a few special tips:
- I recommend covering the chicken and rice with foil while it bakes to seal in the moisture.
- It’s important to add all of the liquid called for in the recipe. It will all be absorbed during cooking to keep the rice moist without turning out gummy.
- Make sure all rice is fully submerged in liquid. If it doesn’t look like enough liquid, add up to 1/2 cup more broth.
- Don’t use minute rice in this recipe because it will overcook and turn gummy.
How to Make Chicken Thighs and Rice Bake Step by Step
Prep: Gather the list of ingredients for this simple baked chicken and rice recipe. Preheat your oven to 375°F, then grease a 9×13-inch casserole with nonstick cooking spray and set it aside.
Make the Spice Mix: Combine 1 teaspoon of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper in a small bowl.
Season the Chicken: Pat 6 bone-in, skinless chicken thighs dry and sprinkle evenly with seasonings. Making sure the surface is dry will help the spices adhere, and create a crispier finish. In a mixing bowl, whisk together 10.5 ounces (1 can) of cream of chicken soup, 1 cup of chicken broth, and 1 cup of raw long-grain white rice.
Bake the Casserole: Pour the mixture into the prepared baking dish, then nestle the chicken into the rice. Cover the pan with foil and bake for 35 minutes. This will help the rice absorb the liquid and keep things moist. Then remove the foil and continue baking for 10-15 more minutes, or until the chicken is fully cooked to 165°F. Removing the foil at the end helps give a crisp, browned finish to the casserole.
Serve: Remove the chicken and rice casserole from the oven, and allow it to sit for 5-10 minutes before fluffing the rice and serving. Garnish with parsley, if desired.
How to Store, Freeze, and Reheat
Let baked chicken and rice cool before storing in an airtight container; or tightly cover the full dish with foil.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months. Let it thaw overnight in the fridge before reheating. Keep in mind that rice may become mushy after freezing and thawing.
- Reheat: Reheat individual portions in the microwave in 30-second increments; or the full casserole in a 350°F oven for 20-30 minutes, until warmed through. I recommend stirring in some broth while reheating to keep the rice from drying out.
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