My old-fashioned baked chicken and rice casserole is wonderfully creamy and beyond easy! I bake juicy chicken thighs and fluffy rice in a tasty mix of chicken broth, cream of chicken soup, and savory spices. Made with 10 ingredients in about an hour, this chicken and rice bake is an all-in-one meal I can always count on to feed my family!
Old-fashioned Creamy Rice Casserole with Juicy Chicken Thighs
Modeled after my grandmother’s famous old-fashioned casserole, my baked chicken and rice recipe is pure nostalgic comfort food! It’s the perfect combination of seasoned baked chicken thighs and golden rice in a silky cream of soup base. All together, it creates a belly-warming dinner that just reminds me of home. It never fails to bring me comfort!
A version of this oven-baked chicken and rice casserole has been in my family for years, but I thought it was time for an upgrade. So I adjusted the ingredient amounts, doubled the cream of soup, and decided to use boneless thighs to ensure the chicken and rice cooks through evenly. Every bite is a dream!
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Testing and perfecting my family’s favorite recipe!
So many of you have shared your experience making this chicken and rice bake, so I wanted to do some more testing to make sure it’s still just right. With a few simple changes, my recipe is creamier and more tender than ever!
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!
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Serves 6
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Preheat the oven to 375℉.
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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
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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
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Transfer the rice to a greased 9×13 casserole dish.
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Place the chicken thighs in the rice.
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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℉.
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Use a fork to fluff up the rice.
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Optional: Broil the casserole for 3-5 minutes until the chicken is golden brown on top.
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Top with parmesan cheese and chopped parsley to serve.
chopped fresh parsley, grated parmesan cheese
**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.
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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Nutrition Facts
Oven-Baked Chicken and Rice Casserole
Amount Per Serving (1 serving)
Calories 420
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 115mg38%
Sodium 800mg35%
Potassium 410mg12%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 376IU8%
Vitamin C 2mg2%
Calcium 43mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Foolproof Tips
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Cover the pan. Be sure to cover the baking dish with aluminum foil, and give it a tight seal. This locks in moisture, so the chicken and rice can soak it all up while baking in the oven.
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Fully submerge the rice. Make sure all rice is fully coated and submerged in the cream of soup mixture. This ensures every grain softens while it cooks. If it doesn’t look like enough liquid, add up to 1/2 cup more broth — but do so sparingly.
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Use the right rice. I use a long-grain white rice for this, and that’s important to the cook time. Don’t use instant rice in this recipe because it will overcook and turn gummy. Long-grain brown rice takes longer to cook than white, so keep that in mind if you want to make the swap.
How to Make Baked Chicken and Rice Casserole Step by Step
Prep: Gather the list of ingredients for this old-fashioned baked chicken and rice recipe. Preheat the oven to 375℉ and prepare a 9×13 inch casserole dish. Chop the onion. Then pat dry 6 boneless skinless chicken thighs to remove excess moisture. This will help the spice rub adhere.
Season the Chicken: Combine 1 teaspoon of kosher salt, 1 teaspoon of paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of dried thyme, and ¼ teaspoon of ground black pepper in a small dish. Drizzle 1 tablespoon of olive oil over the chicken thighs, then fully coat them with the spice rub.
Make the Rice Mixture: In a bowl, whisk together 2 cans (21 ounces) of cream of chicken soup, 2 cups of chicken broth , ½ of an onion (chopped), 1½ cups of long-grain white rice, 1 tablespoon of lemon juice, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
Transfer to Baking Dish: Transfer the creamy rice mixture to a greased 9×13 casserole dish, then place the seasoned chicken thighs in the rice. Pat the rice down into an even layer, to make sure it’s submerged in the liquid.
Bake: Cover the dish tightly with aluminum foil, then bake at 375℉ for 45 minutes to 1 hour. When done, the chicken should be cooked through to 165℉, and the rice should be tender. Start checking at 45 minutes, but give it more time if needed. Once cooked, use a fork to fluff up the rice.
Broil: If you want to add a little more color and texture, broil the casserole for 3-5 minutes, until the chicken is golden brown on top. This is an optional step but makes it extra tasty!
Finish: Finally, top the chicken and rice with parmesan cheese and chopped parsley before serving.
Serve: This is a satiating meal all on its own, but it pairs well with steamed broccoli and simple side dishes if you want to add some veggies.
How to Store, Freeze, and Reheat
Let baked chicken and rice cool before storing in an airtight container; or tightly cover the full dish with foil.
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Fridge: Keep in the refrigerator for up to 3 days.
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Freezer: Keep in the freezer for up to 3 months. Let it thaw overnight in the fridge before reheating. Keep in mind that rice may become mushy after freezing and thawing.
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Reheat: Reheat individual portions in the microwave in 30-second increments; or the full casserole in a 350°F oven for 20-30 minutes, until warmed through. I recommend stirring in some broth while reheating to keep the rice from drying out.
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