Best Baked Chicken and Rice Casserole

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The BEST Roast Chicken and Rice Casserole is made entirely from scratch with this easy one-pot recipe sure to please the whole family!

Chicken and Rice Casserole is a classic American family favorite. This is total comfort food. In this recipe, we’ve stuck to a completely “from scratch” concept. Also, this recipe is made in one pan.

Many times these days, a chicken and rice casserole comes from a box, or is made from a bunch of canned ingredients. not here! We bring you a brand new delicious treat for your family to enjoy. You can still pour everything into the pot, but this time it’s all whole, real ingredients. There is absolutely no cream of chicken in this recipe.

Rice selection:

We recommend using only regular white rice in this recipe. Instant rice is not a good option, it will be overcooked in this casserole. Brown rice takes longer to cook than white rice, so it’s also not recommended for this recipe.

Does Best Baked Chicken and Rice Casserole really only use one pot?

This recipe is made directly in a 9×13 baking dish. No need to dirty any bowls, pots or pans. Just whisk everything together directly in a 9×13 pan, add the chicken, season, and bake. It’s that simple!

Chicken option?

Chicken thighs are used in this recipe because they stay moist during the long roast. Chicken breast can be substituted if you like, but you’ll need to check the chicken and rice to see if they’re cooked through after 1 hour of baking. Chicken breasts probably don’t need an extra 30 minutes of cooking. Use thick chicken breasts for best results.

5 chicken thighs on rice in a white and red 9 x 13-inch pan

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments until heated through.

If you liked this recipe, you might be interested in these other delicious chicken thigh recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

5 chicken thighs on top of rice in a white and red 9x13 pan

The BEST Roast Chicken and Rice Casserole is made entirely from scratch with this easy one-pot recipe sure to please the whole family!

Preparation time 10 minute

cooking time 1 Hour 30 minute

total time 1 Hour 40 minute

raw material

  • 2 cup long grain white rice
  • 1 Moderate white onion diced
  • 6 tablespoon salted butter melted
  • 2 tablespoon all purpose flour
  • 5 cup chicken soup
  • 1 cup heavy cream
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 4 to 6 all chicken thigh
  • 2 teaspoon italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili (optional)


  • Preheat oven to 350 degrees. Lightly grease a 9×13 pan.

  • Whisk the rice, onion, 3 tablespoons melted butter, and flour directly in a 9×13 pan until no white specks are visible from the flour. Spread the rice mixture evenly over the bottom of the pan. Pour in the chicken broth, heavy cream, salt and pepper and stir to combine.

  • Place chicken thighs over rice mixture. Brush tops with remaining melted butter, then sprinkle chicken with Italian seasoning, garlic powder, and paprika (optional).

  • Cover with aluminum foil and bake in the preheated oven for 1 hour.

  • Remove the foil and bake for another 30 minutes, until the rice and chicken are cooked through and the skin is crispy. For crispier skin, place it on the broiler setting for 2-3 minutes before serving. Serve hot.


This recipe is best when you use jasmine or basmati rice. Off-brand bags of rice that don’t specify the variety (short for “long grain white rice”) are often of poor quality and can have unwanted results.

Calories: 592kcal | carbohydrate: 67G | protein: 8G | fat: 32G | Saturated fat: 20G | cholesterol: 102mg | sodium: 1469mg | Potassium: 351mg | fiber: 2G | sugar: 1G | Vitamin A: 1232unit | Vitamin C: 18mg | calcium: 88mg | iron: 2mg

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