Old Fashioned Baked Chicken and Rice Recipe
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Old Fashioned Baked Chicken and Rice Recipe
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This old fashioned baked chicken and rice casserole recipe is flavorful, filling, and delicious! Making for the perfect cozy and complete weeknight meal.
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Ingredients
- 6 chicken thigh bone-in, skinless
- 1 teaspoon paprika ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 10.5 ounces cream of chicken soup 1 can
- 1 cup chicken broth low-sodium
- 1 cup long-grain white rice raw
- parsley optional, for garnish, fresh
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch casserole with nonstick cooking spray. Set aside.
- Combine the paprika, garlic powder, onion powder, thyme, salt, and pepper in a small bowl.
- Pat the chicken dry and sprinkle evenly with seasonings.
- In a mixing bowl, whisk the soup, broth, and rice together.
- 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.
Notes
- A serving is approximately 1 chicken thigh and ⅔ cup cooked rice.
- ⅔ cup cooked rice.
- 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.
- 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.
Nutrition Information
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Calories
289kcal
(14%)
Carbohydrates
30g
(10%)
Protein
24g
(48%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.02g
(1%)
Cholesterol
101mg
(34%)
Sodium
647mg
(27%)
Potassium
363mg
(8%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
286IU
(6%)
Vitamin C
0.2mg
(0%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 101mg | 34% |
| Sodium | 647mg | 27% |
| Potassium | 363mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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