4.6 from 372 votes
Best Baked Chicken and Rice Casserole
Best Baked Chicken and Rice Casserole is a one-dish meal combining long grain white rice, diced onion, and chicken thighs seasoned with Italian herbs and spices, all baked in a mixture of chicken broth and heavy cream. The casserole yields tender, flavorful chicken with a creamy and well-cooked rice base. Butter and flour are used to form a subtle thickening agent in the rice liquid, contributing to a cohesive texture. The crispy skin on the chicken thighs contrasts with the creamy rice underneath.
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings:
6
Servings
Calories:
592 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 592
% 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.