Oven-Baked Chicken and Rice Casserole
My old-fashioned baked chicken and rice casserole with juicy, seasoned thighs and cream of chicken soup is creamy, filling, and delicious!
Servings: 6
Calories: 420kcal
Equipment
- 9x13-inch Casserole Dish
Ingredients
- 1 tablespoon olive oil
- 1½ teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- 6 boneless, skinless chicken thighs 1½-2 lbs.*
- 21 ounces cream of chicken soup 2 cans**
- 2 cups chicken broth
- ½ onion chopped
- 1½ cups long-grain white rice ***
- 1 tablespoon lemon juice
- chopped fresh parsley optional, for garnish
- grated parmesan cheese optional, for garnish
Seasoning Rub:
- 1 teaspoon ground paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
Instructions
- Preheat the oven to 375℉.
- Combine paprika, garlic powder, onion powder, thyme, 1 teaspoon of salt and ¼ teaspoon pepper in a small dish. Drizzle the oil and sprinkle the seasoning over thighs coating them entirely.1 tablespoon olive oil, 1½ teaspoons kosher salt, 6 boneless, skinless chicken thighs, 1 teaspoon ground paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
- In a bowl, whisk together the cream of chicken soup, chicken broth, onion, rice, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.1½ teaspoons kosher salt, 21 ounces cream of chicken soup, 2 cups chicken broth, ½ onion, 1½ cups long-grain white rice, 1 tablespoon lemon juice, ½ teaspoon ground black pepper
- Transfer the rice to a greased 9x13 casserole dish.
- Place the chicken thighs in the rice.
- Cover the dish with aluminum foil, and bake for 45-60 minutes; until the chicken is cooked through and the rice is tender. Check the temperature of the chicken to ensure it has reached 165℉.
- Use a fork to fluff up the rice.
- Optional: Broil the casserole for 3-5 minutes until the chicken is golden brown on top.
- Top with parmesan cheese and chopped parsley to serve.chopped fresh parsley, grated parmesan cheese
Video
Notes
*I created and tested this recipe using boneless thighs. That is what works best if you want the chicken and rice to cook through evenly. If using bone-in thighs, let it cook for 1 full hour.
**You can use other "cream of" soups, like cream of celery or cream of mushroom!
***The cook time for this recipe is for a long-grain white rice. Jasmine and basmati work great here for added aromatics. If you use another type of rice, it will affect the final outcome of the dish.
Becky's Top Tips:
- 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 crispier texture.
- Make sure the rice is fully submerged in liquid before baking. Pat it down to help.
- 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!
- 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: 420kcal | Carbohydrates: 46g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 800mg | Potassium: 410mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 3mg