This old fashioned baked chicken and rice casserole recipe is flavorful, filling, and delicious! Making for the perfect cozy and complete weeknight meal.
Pat the chicken dry and sprinkle evenly with seasonings.
6 bone-in, skinless chicken 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 mixture into the prepared baking dish, then nestle the chicken into the rice.
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
A serving is approximately 1 chicken thigh and ⅔ cup cooked rice.
Be sure to remove the skin from the thighs to avoid greasy rice.
Be sure to place the chicken pieces an even distance apart to ensure they cook evenly.
The casserole will cook more quickly if you boil your chicken broth before adding it.
For extra-crispy chicken, broil the casserole for a few minutes at the end of baking.
Storage: Store baked chicken and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.