Best Baked Chicken and Rice Casserole
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
6 Servings
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Calories
592 kcal
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Course
Main Course
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Cuisine
American
Best Baked Chicken and Rice Casserole
Description
This casserole starts with a base of long grain white rice mixed with diced onion, melted butter, and flour in a greased baking dish. Pouring in a blend of chicken broth and heavy cream, along with salt and pepper, creates a rich cooking liquid that the rice absorbs during baking. Chicken thighs, seasoned with Italian seasoning, garlic powder, and paprika, are arranged skin-side up on top, then brushed with additional butter. Covered with foil, the dish bakes for an hour before the foil is removed for a final 30 minutes, allowing the chicken skin to crisp and the rice to fully absorb the flavors.
The finished casserole offers tender chicken with a flavorful, golden crust atop creamy and soft rice that has subtle herbal notes. The layering of ingredients and use of dairy in the cooking liquid help create a comforting, cohesive dish with varied textures from creamy to crispy.
This recipe is best made with jasmine or basmati rice varieties for optimal texture and flavor. It’s well-suited for a hearty family dinner and can be served as a standalone meal without needing many side dishes. The seasoned chicken thighs provide a savory protein component balanced by the smooth rice base.
Choosing quality rice labeled specifically as jasmine or basmati is recommended, as generic long grain white rice of lesser quality may result in suboptimal texture. Ensuring proper coverage with foil during the first baking stage helps keep the rice moist.
Ingredients
- 2 cups long grain white rice basmati or jasmine preferred
- 1 medium white onion diced
- 6 tablespoons butter melted, salted
- 2 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 to 6 chicken thighs bone in, skin on
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish. Dice 1 medium white onion and melt 6 tablespoons salted butter.
- In the prepared baking dish, combine 2 cups long grain white rice, the diced onion, 3 tablespoons of the melted butter, and 2 tablespoons all-purpose flour. Stir until the flour is fully incorporated and no white specks remain. Spread the rice mixture evenly over the bottom of the dish.
- Pour in 5 cups chicken broth, 1 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper Stir gently to combine.
- Place 5 to 6 chicken thighs, skin-side up, evenly over the rice mixture. Brush the chicken thighs with the remaining 3 tablespoons melted butter. Sprinkle the chicken evenly with 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
- Cover the baking dish tightly with aluminum foil. Bake for 1 hour.
- Remove foil and bake another 30 minutes until rice and chicken are cooked through and the chicken skin crisps up. For crispier skins, place under the broiler setting for 2-3 minutes before serving. Serve hot.
- Remove the foil. Bake for an additional 30 minutes, or until the rice is tender, the chicken reaches an internal temperature of 165°F (74°C), and the skin is crisp and golden. For extra crispy skin, place the dish under the broiler for 2 to 3 minutes.
Notes
- For best results, use jasmine or basmati long grain white rice rather than generic brands labeled simply "long grain white rice."
- Covering the dish tightly with foil during the first hour of baking helps retain moisture for proper rice cooking.
- Brushing butter on the chicken skin before the final baking phase promotes browning and crispiness.
- This casserole serves well as a complete meal with both protein and starch baked together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 592kcal | 30% |
| Carbohydrates | 67g | 22% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 102mg | 34% |
| Sodium | 1469mg | 61% |
| Potassium | 351mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1232IU | 25% |
| Vitamin C | 18mg | 20% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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