Oven-Baked Chicken and Rice Casserole
My old fashioned baked chicken and rice casserole with juicy, seasoned thighs and cream of chicken soup is flavorful, filling, and delicious!
Servings: 6
Calories: 303kcal
Equipment
- 9x13-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 9x13-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
Video
Notes
*You can use an equal amount of bone-in, skinless chicken breasts or boneless, skinless chicken thighs with no adjustments. For boneless, skinless chicken breasts, bake the rice (without the chicken) for 15-20 minutes, then add the chicken and finish baking. Otherwise, the chicken will be overcooked.
**You can use other "cream of" soups, like cream of celery or cream of mushroom!
***You could also use vegetable broth if you prefer.
****You can also use long-grain brown rice if you prefer, but you may need to bake it for longer. I do not recommend using short-grain or minute rice.
Becky's Top Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 30g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 568mg | Potassium: 391mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 288IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 2mg