Baked Chicken and Rice

This baked chicken and rice casserole is a comforting onepan meal that brings together juicy bonein chicken thighs with tender, fluffy rice soaked in a creamy, flavorful broth. The combination of simple spices, cream of chicken soup, and chicken broth makes this dish a perfect cozy dinner any night of the week. It’s an old-fashioned favorite in my family, reminding me of home-cooked meals with its rich, familiar flavors and effortless preparation.

I discovered this recipe while craving something simple yet satisfying during busy weeknights. Now it’s a go-to whenever I want comfort food without spending hours in the kitchen.

Ingredients

• Six bonein skinless chicken thighs: bonein provides flavor and juiciness but you can use breasts if preferred
• One teaspoon ground paprika: adds a warm, slightly smoky flavor fresh spices work best
• One teaspoon garlic powder: delivers savory depth effortlessly
• One teaspoon onion powder: complements the garlic and adds sweetness
• One teaspoon dried thyme: herbal brightness balances the richness
• Half teaspoon kosher salt: use less if using salted chicken broth
• Quarter teaspoon ground black pepper: for gentle heat and warmth
• Ten and a half ounces cream of chicken soup (one can): creates a creamy sauce that keeps chicken moist
• One cup low-sodium chicken broth: blends with soup for the perfect cooking liquid
• One cup raw longgrain white rice: cooks up fluffy without becoming sticky
• Fresh parsley for garnish: optional but adds a pop of color and freshness
• Notes: When selecting chicken, look for thighs with firm flesh and a mild scent. For the broth, low-sodium versions let you control the salt level. Fresh or dried thyme should be fragrant and free from discoloration.

Instructions

Sauté the Aromatics:

Is skipped here to keep it simple but using the spices blended well

Prep the Oven and Dish:

Preheat your oven to 375 degrees Fahrenheit. Grease a 9 by 13inch casserole dish lightly with nonstick cooking spray to prevent sticking and enhance easy cleanup. Set aside while you prepare the ingredients.

Mix the Spice Blend:

In a small bowl, combine one teaspoon each of ground paprika, garlic powder, onion powder, dried thyme, half a teaspoon of kosher salt, and a quarter teaspoon ground black pepper. Mixing these spices together evenly seasons the chicken thoroughly.

Prepare the Chicken:

Dry the six bonein skinless chicken thighs thoroughly with paper towels. This step is key to getting the spices to adhere better and helps produce a crispy texture. Once dry, sprinkle the seasoning mix evenly over each piece, pressing lightly to coat all sides.

Combine Soup, Broth, and Rice:

In a large mixing bowl, whisk together the can of cream of chicken soup, one cup of low-sodium chicken broth, and one cup of raw longgrain white rice. Whisking ensures the rice is well distributed and the soup and broth are combined smoothly.

Assemble in the Casserole Dish:

Pour the soup and rice mixture into the prepared casserole dish. Carefully nestle each seasoned chicken thigh on top of the rice, making sure the pieces are evenly spaced so they cook uniformly.

Cover and Bake:

Cover the dish with aluminum foil, sealing tightly to trap steam which allows the rice to absorb all the moisture. Bake in the preheated oven for 35 minutes.

Reveal and Continue Baking:

Remove the foil carefully and bake uncovered for an additional 10 to 15 minutes. This step is what crisps up the chicken skin and finishes cooking the rice. The chicken is done when it reaches 165 degrees Fahrenheit internally.

Let Rest and Serve:

Take the casserole out of the oven and let it rest for 5 to 10 minutes. This resting period lets the juices redistribute and the rice to settle. Before serving, fluff the rice gently with a fork and garnish with freshly chopped parsley if desired.

I love how the paprika and thyme bring a subtle warmth that never overpowers, making the dish ideal for all seasons. One time, my family gathered around this casserole during a chilly fall evening and it instantly became a favorite comfort meal for us all. The mix of creamy rice and crispy chicken always brings a smile to the table.

Storage Tips

To keep leftovers fresh, store the casserole in an airtight container in the refrigerator for up to three days. For longer storage, freeze portions in freezer-safe containers or bags for up to three months. When reheating, I recommend adding a splash of broth to keep the rice from drying out. Warm in the microwave in short intervals or reheat the whole dish in a 350 degree oven until heated through.

Ingredient Substitutions

You can swap bonein skinless chicken breasts if you prefer white meat just adjust the cooking schedule by baking the rice separately for 30 minutes first, then add the chicken to prevent overcooking. Using cream of mushroom or cream of celery soup works well too if cream of chicken is not available. Long-grain brown rice can replace white rice but may require longer baking time and more liquid.

Serving Suggestions

This casserole pairs beautifully with a simple green salad or steamed veggies like broccoli or green beans. For added texture, sprinkle toasted almonds or crispy fried onions on top before serving. A dollop of sour cream or a squeeze of fresh lemon juice can brighten up the flavors on the plate.

This baked chicken and rice casserole is an easy, comforting weeknight dinner that reheats well. It’s a dependable recipe to keep on rotation for family meals.

Common Recipe Questions

→ What type of chicken works best?

Bone-in, skinless chicken thighs provide the most juicy, tender results, but bone-in breasts can be used with similar cooking times.

→ Can I use other types of rice?

Long-grain white rice is preferred for fluffiness; brown rice can be substituted but may require longer baking.

→ How do I prevent the rice from being gummy?

Covering the dish during most of the baking process locks in moisture while preventing overcooking; avoid minute rice as it can turn gummy.

→ Can I use different cream soups?

Yes, cream of mushroom or cream of celery soups make great alternatives that also add depth of flavor.

→ What’s the best way to reheat leftovers?

Reheat in the oven at 350°F for 20-30 minutes, or microwave in short increments with added broth to keep rice moist.