Can I use brown rice instead of white rice?

It’s possible, but brown rice takes significantly longer to cook and will need extra liquid. Expect to increase baking time and check for doneness—start by adding an additional cup of broth and plan to add another 20–30 minutes covered baking time.

Can I make this casserole ahead of time?

Yes! Assemble the whole dish up to the point of baking, cover, and chill overnight. When ready to bake, let it sit at room temp for 20–30 minutes so it’s not icy cold, then bake as directed (you may need a few extra minutes).

What’s the best substitute for heavy cream?

Half-and-half is the next best option—still creamy, just a bit lighter. Whole milk will work but the sauce won’t be quite as rich.

Can boneless, skinless chicken thighs or breasts be used?

Definitely! They’ll cook quicker, though, so check doneness around the 1-hour mark and avoid overbaking. You won’t get crispy skin, but you can add extra seasonings for flavor.

Best Baked Chicken and Rice Casserole Recipe

Say hello to the ultimate comfort food, packed with flavor and ready to rescue your busiest weeknights: Baked Chicken and Rice Casserole. This one-pan wonder combines tender, juicy chicken thighs with fragrant rice, creamy sauce, and a savory touch of herbs and spices—all baked together until everything is perfectly golden and irresistible. Minimal prep, mostly hands-off, and unbelievably delicious, this casserole brings cozy, home-cooked goodness right to your table, even on your busiest evenings.

Why You’ll Love This Recipe

True One-Pan Magic: Everything—rice, sauce, and chicken—cooks together in a single baking dish. There’s no juggling pots or pans, and cleanup is a breeze.
Failproof Flavor: The chicken releases juice as it bakes, infusing the rice below with amazing savory, herby richness. Every bite is moist and loaded with flavor.
Perfect for Busy Nights: Just mix, layer, and bake. Most of the work is hands-off. It’s ready to serve while you catch up on everything else.
Better Than Takeout: Homemade always wins here. Creamy, cozy, and deeply satisfying. No shortcuts on flavor, yet the technique is foolproof.

Ingredients You’ll Need

Let’s talk about what makes this dish both insanely delicious and easy to love. Here’s what you need, along with a few notes and tips:

Long Grain White Rice (Jasmine or Basmati highly recommended): The base of the dish, so don’t skimp on quality! Jasmine and basmati rice bake up fluffy and fragrant, never mushy or gummy. Tip: Avoid generic “long grain” rice for best results.
White Onion: Adds sweetness and depth, melting right into the rice for lots of flavor without any overpowering bite.
Salted Butter: Used twice—first for richness and golden flavor in the rice, then brushed on the chicken for that irresistible, crispy skin.
All-Purpose Flour: Just a touch thickens the sauce ever so slightly, helping the rice cook up creamy and not soupy.
Chicken Broth: The key to tender, flavorful rice. If you want to bump up the flavor even more, use homemade or a high-quality store-bought broth.
Heavy Cream: Adds lush creaminess and brings the whole dish together. Tip: For a slightly lighter casserole, half-and-half can work in a pinch.
Salt and Black Pepper: Essential basics to season the entire casserole.
Chicken Thighs, Bone-In, Skin-On: The absolute best for juicy, flavorful results. The skin gets deliciously crispy and the meat stays succulent.
Italian Seasoning: Brings herbal notes that pair perfectly with the richness of chicken and rice.
Garlic Powder and Paprika: Garlic deepens the savory notes, while paprika adds subtle warmth and color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Dinner should never feel boring, so here are a few easy ways to make this recipe your own:

Protein Swap: Use bone-in chicken breasts, drumsticks, or even boneless/skinless if you prefer (just note they may cook a little faster).
Creamy Additions: Stir in frozen peas, carrots, or mushrooms for extra veggies.
Spice It Up: A pinch of cayenne or red pepper flakes adds gentle heat.
Cheesy Top: For a gooey touch, sprinkle shredded mozzarella, cheddar, or parmesan over the top during the last 10 minutes of baking.
Lighter Version: Use half-and-half in place of heavy cream, or opt for low-sodium broth and unsalted butter if watching salt.

How to Make the Best Baked Chicken and Rice Casserole

Step 1: Prep Your Pan and Ingredients

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Dice your white onion and melt your butter (divide it in half).

Step 2: Prepare the Rice Base

In the baking dish, add the uncooked jasmine or basmati rice, diced onion, half of the melted butter, and flour. Stir everything together until the flour is completely blended in—this helps thicken as it bakes.

Step 3: Add the Creamy Mix

Pour the chicken broth and heavy cream right over the rice. Season with salt and pepper and give it a gentle stir to combine.

Step 4: Top with Chicken

Lay chicken thighs, skin-side up, over the rice. Brush the chicken with the remaining melted butter for the crispiest, most flavorful skin.

Step 5: Season Center Stage

Sprinkle Italian seasoning, garlic powder, and paprika evenly over the chicken. These herbs and spices bring that classic home-cooked flavor everyone loves.

Step 6: Bake to Perfection

Cover the entire dish tightly with foil and bake for 1 hour. This locks in moisture and allows the chicken and rice to cook evenly.

Step 7: Finish for Crispiness

Remove the foil and bake for another 30 minutes, letting the chicken skin crisp and the rice turn golden. If you crave extra crispy chicken, pop the whole casserole under the broiler for 2–3 minutes.

Step 8: Serve!

Let your casserole stand for a few minutes before serving. The rice will finish absorbing any last puddles of broth, becoming creamy but never soggy.

Pro Tips for Making the Recipe

Rice Quality Counts! Only use good-quality jasmine or basmati rice for fluffy, separate grains.
Don’t Rush Resting Time. Let the casserole sit for five minutes once out of the oven—this final rest lets the rice settle and finish cooking through.
Season Generously. Don’t be shy with the Italian seasoning—herbs wake up all the rich flavors in the dish.
Foil Is Your Friend. That tight cover during baking ensures the rice absorbs the broth perfectly. Only remove for the final, crucial browning.

How to Serve

This casserole is practically a meal on its own, but you can definitely make it shine even brighter:

Classic: Serve hot straight from the dish, making sure each portion has chicken, creamy rice, and a crackly piece of skin.
With Greens: Pair with a fresh salad of leafy greens tossed with a zippy vinaigrette to cut the richness.
Simple Sides: Steamed broccoli, garlicky green beans, or roasted asparagus all work beautifully.
Shortcut Gravy: Add a spoonful of pan juices or extra broth over each serving for even more decadence.

Make Ahead and Storage

Storing Leftovers

Leftover chicken and rice casserole keeps wonderfully. Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days.

Freezing

This casserole is freezer-friendly! Cool completely, portion as needed, and freeze in airtight containers for up to 2 months. Tip: For best texture, thaw overnight in the fridge before reheating.

Reheating

Reheat individual portions in the microwave until piping hot, or rewarm covered in a 350°F oven. Add a splash of chicken broth or water so the rice stays creamy and doesn’t dry out.

FAQs

Can I use brown rice instead of white rice?

It’s possible, but brown rice takes significantly longer to cook and will need extra liquid. Expect to increase baking time and check for doneness—start by adding an additional cup of broth and plan to add another 20–30 minutes covered baking time.
Can I make this casserole ahead of time?

Yes! Assemble the whole dish up to the point of baking, cover, and chill overnight. When ready to bake, let it sit at room temp for 20–30 minutes so it’s not icy cold, then bake as directed (you may need a few extra minutes).
What’s the best substitute for heavy cream?

Half-and-half is the next best option—still creamy, just a bit lighter. Whole milk will work but the sauce won’t be quite as rich.
Can boneless, skinless chicken thighs or breasts be used?

Definitely! They’ll cook quicker, though, so check doneness around the 1-hour mark and avoid overbaking. You won’t get crispy skin, but you can add extra seasonings for flavor.

Final Thoughts

If there’s one dish guaranteed to please everyone and make your kitchen smell amazing, it’s this Best Baked Chicken and Rice Casserole. It’s simple, reliable, and so deeply satisfying. Give it a try on your next busy night—you deserve a meal like this that’s both effortless and sure to impress. Happy cooking!