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

Description

This Best Baked Chicken and Rice Casserole is a hearty, comfort food classic that combines tender, juicy chicken thighs with flavorful, fluffy rice cooked in a rich creamy sauce. The seasoned chicken crisps up perfectly in the oven, while the rice bakes until soft and infused with aromatic Italian spices, making this one-pan meal a family favorite for busy weeknights or cozy gatherings.

Ingredients

Units Scale

For the Rice Base

2 cups long grain white rice (basmati or jasmine preferred)
1 medium white onion, diced
2 tablespoons all-purpose flour
5 cups chicken broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper

For the Chicken

5 to 6 chicken thighs (bone-in, skin-on)

For the Seasoning and Assembly

6 tablespoons salted butter, melted (divided)
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika

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Instructions

Preheat and Prep Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish to prevent sticking and make for an easy cleanup.
Assemble Rice Layer: In the prepared baking dish, combine 2 cups of long grain white rice, the diced onion, 3 tablespoons of the melted butter, and 2 tablespoons all-purpose flour. Stir until the flour is fully incorporated and no white specks remain. Spread the rice mixture evenly over the bottom of the dish.
Add Liquids and Season: Pour in 5 cups chicken broth, 1 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir gently to combine everything thoroughly and ensure even distribution.
Add Chicken: Arrange 5 to 6 chicken thighs, skin-side up, evenly over the rice mixture.
Season Chicken: Brush the chicken thighs with the remaining 3 tablespoons melted butter. Sprinkle evenly with 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
Bake Covered: Cover the baking dish tightly with aluminum foil to trap moisture. Bake for 1 hour, allowing the chicken and rice to cook and absorb flavors.
Bake Uncovered: Remove the foil and continue baking for another 30 minutes, or until the rice is tender, the chicken is cooked through (internal temperature reaches 165°F/74°C), and the skin is turning golden and crisp.
Optional Broil: For crispier chicken skin, place the casserole under the broiler for 2-3 minutes, watching closely to avoid burning.
Serve: Remove from the oven and let it rest a few minutes. Serve hot and enjoy the rich, creamy flavors of this all-in-one meal.

Notes

Use jasmine or basmati rice for the best texture and flavor—plain long grain rice may produce suboptimal results.
If using off-brand rice marked only as ‘long grain white rice,’ be aware the quality may affect your casserole.
For extra crispy skin, always finish under the broiler after baking.
You can prep all ingredients in advance and assemble when ready to bake.

Nutrition

Serving Size: 1 serving
Calories: 592 kcal
Sugar: 1 g
Sodium: 1469 mg
Fat: 32 g
Saturated Fat: 20 g
Carbohydrates: 67 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 102 mg