Baked Chicken and Rice

This baked chicken and rice casserole is one of those comforting allinone meals that feels like a warm hug. Bonein chicken thighs are baked right on top of fluffy longgrain rice, soaking in a creamy mixture of chicken broth and cream of chicken soup that keeps everything perfectly moist. It’s the kind of dish that fills your kitchen with inviting aromas and leaves you with minimal cleanup.

I first made this for a busy weeknight when I wanted comfort food without fuss. Now it’s a regular request from my family because it always hits the spot and feels like a little taste of home.

Ingredients

• Six bonein, skinless chicken thighs: Make sure the meat stays juicy and tender while baking
• Ground paprika: Adds a mild smoky depth to the seasoning
• Garlic powder: Gives a rich savory note without overpowering
• Onion powder: Brings a subtle sweetness that lifts the flavor
• Dried thyme: Contributes an earthy, herbaceous touch that pairs perfectly with chicken
• Kosher salt: Balances and enhances all the other flavors
• Ground black pepper: Adds a slight bite and warmth
• Cream of chicken soup: Creates the creamy base that keeps the rice and chicken moist
• Low sodium chicken broth: Thins the soup mixture, infusing the rice with savory goodness
• Raw longgrain white rice: Cooks up fluffy and light when combined with the broth and baked properly
• Fresh parsley: Provides a bright fresh garnish that adds both color and a touch of herbal brightness if you like

Instructions

Preheat oven:

Preheat oven to 375 degrees Fahrenheit and lightly grease a 9 by 13inch casserole dish with nonstick spray. Set aside.

Make seasoning mix:

Combine the paprika, garlic powder, onion powder, dried thyme, kosher salt, and black pepper in a small bowl. This blend will coat the chicken and build the flavor foundation.

Pat chicken dry:

Pat the chicken thighs dry with paper towels to help the seasoning stick and promote a slightly crispy exterior. Sprinkle the seasoning mix evenly over the chicken pieces.

Mix soup broth and rice:

In a separate mixing bowl, whisk together the cream of chicken soup, chicken broth, and raw rice until smooth and fully combined.

Pour mixture:

Pour this thick soup and rice mixture into the prepared casserole dish, spreading it out evenly.

Nestle chicken:

Nestle the seasoned chicken thighs on top of the rice mixture, spaced evenly to ensure even cooking and a crisp finish.

Cover and bake:

Cover the pan tightly with foil. Bake in the preheated oven for 35 minutes so the rice can fully absorb the liquid and cook through.

Remove foil and finish baking:

After 35 minutes, remove the foil carefully and continue baking uncovered for another 10 to 15 minutes until the chicken reaches at least 165 degrees Fahrenheit and the skin starts to brown and crisp up.

Rest:

Once done, remove from the oven and allow the casserole to rest for 5 to 10 minutes. This resting step lets the rice finish steaming and sets the flavors.

Finish and serve:

Before serving, fluff the rice gently with a fork and sprinkle chopped fresh parsley over the top for a burst of color and fresh taste.

I love the paprika and thyme combo for the subtle warmth and herbal aroma it brings to the chicken. It reminds me of getting cozy with a casserole at my grandmother’s house on cool autumn evenings. The simple seasoning makes every bite satisfying without overwhelming the palate.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to keep the rice from drying out and warm gently either in the microwave or oven. This method revives the creamy texture nicely.

Ingredient Substitutions

You can swap chicken thighs for bonein chicken breasts but expect slightly drier meat if overcooked. For boneless or skinless cuts, bake the rice for 30 minutes first, then add the chicken on top and finish baking. Using cream of mushroom or celery soup works well too for a different flavor twist.

Serving Suggestions

This casserole is great on its own or paired with a crisp green salad or roasted vegetables for a balanced meal. Leftover rice with chicken freezes well and can be a quick dinner option on busy nights.

This casserole is comforting and easy to make, perfect for busy weeknights. It reheats well and makes a satisfying family meal.

FAQs About This Recipe

→ What type of chicken works best for this dish?

Bone-in, skinless chicken thighs provide juiciness and flavor, but boneless thighs or breasts can be used with minor adjustments.

→ Can I use different types of rice?

Long-grain white rice is recommended for fluffiness, though brown rice can be substituted if baked longer; avoid minute rice as it may overcook.

→ How do I ensure the chicken stays moist?

Covering the baking dish with foil seals in moisture, and using the broth mixture helps keep the chicken juicy throughout cooking.

→ What spices are used in the seasoning mix?

The blend includes ground paprika, garlic powder, onion powder, dried thyme, salt, and black pepper to add savory depth.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge up to 3 days or freezer up to 3 months. Reheat gently in the oven or microwave, adding broth if needed to maintain moisture.

→ Can I broil the dish for a crispy finish?

Yes, broiling for a few minutes at the end of baking gives a perfect golden, crispy top to the chicken and rice.