Baked Chicken and Rice

This old—fashioned baked chicken and rice casserole combines juicy bone—in chicken thighs with tender, fluffy rice cooked in a creamy, savory broth. It’s an all—in—one comfort meal that fills the house with wonderful aromas and makes weeknight dinners effortless. The chicken stays moist while the rice absorbs rich flavors, making every bite satisfyingly hearty and warming.

I first tried this recipe when looking for an easy family dinner, and it quickly became a favorite. The creamy chicken broth mixed with spices never fails to impress guests and family alike.

Ingredients

• Six bone—in, skinless chicken thighs: the bone adds flavor and keeps the meat juicy
• One teaspoon ground paprika: adds a smoky, slightly sweet depth to the dish
• One teaspoon garlic powder: provides a gentle garlic aroma without overpowering
• One teaspoon onion powder: enhances savory notes and rounds out the seasoning
• One teaspoon dried thyme: brings herbal warmth that pairs beautifully with chicken
• Half teaspoon kosher salt: essential for bringing out the flavors of all ingredients
• Quarter teaspoon ground black pepper: adds mild heat and complexity
• Ten and a half ounces cream of chicken soup: creates the creamy base that ties everything together
• One cup low—sodium chicken broth: nourishes the rice and enriches the sauce without being too salty
• One cup raw long—grain white rice: cooks fluffy and soaks up the flavorful broth
• Fresh parsley (optional): for garnish and a pop of fresh color
• Notes: Look for fresh, firm chicken thighs with minimal bruising. Choose high—quality broth and soup with low sodium to control seasoning better. Long—grain rice works best to avoid mushiness.

Instructions

Sauté the Aromatics:

(Not applicable in this recipe since spices are dry, but mixing them well is key for even flavor.)

Prepare Oven and Dish:

Preheat your oven to 375 degrees Fahrenheit. Generously grease a 9 by 13—inch casserole dish with nonstick cooking spray, ensuring the mixture will not stick and the dish cleans easily after baking.

Mix the Seasonings:

In a small bowl, thoroughly combine the paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. This spice mix forms the flavorful coating for your chicken thighs.

Season the Chicken:

Pat dry six bone—in, skinless chicken thighs with paper towels to remove moisture. This step is critical to achieve crispier skin and help spices adhere better. Evenly sprinkle the seasoning blend over all sides of each chicken piece.

Combine Soup, Broth, and Rice:

In a separate mixing bowl, whisk together one can of cream of chicken soup, one cup of low—sodium chicken broth, and one cup of raw long—grain white rice until smooth.

Assemble in the Casserole Dish:

Pour the soup and rice mixture into the greased casserole dish, spreading evenly. Nestle the seasoned chicken thighs gently on top of the rice, spacing them evenly to ensure even cooking.

Cover and Bake Covered:

Cover the casserole tightly with foil and place it in the preheated oven. Bake covered for 35 minutes, allowing the rice to absorb the broth and the chicken to start cooking without drying out.

Remove Foil and Finish Baking:

Take off the foil and return the casserole to the oven. Bake uncovered for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. This step crisps the chicken skin and finishes cooking the rice perfectly.

Rest Before Serving:

Once cooked, remove the casserole from the oven and let it sit for five to ten minutes. This resting period helps the rice fluff nicely and the flavors to settle.

Garnish and Serve:

Sprinkle chopped fresh parsley over the casserole for a dash of color and fresh herbaceous flavor. Serve warm and enjoy the comforting blend of tender chicken and creamy rice.

I adore the cream of chicken soup because it creates a luscious sauce that ties all the ingredients beautifully. It reminds me of cozy weekend dinners growing up when my grandmother would bring the family together around this comforting classic. It always feels like home on a plate.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze portions or the whole casserole in freezer—safe containers for up to three months. To prevent dryness when reheating, add a splash of broth and cover loosely. Reheat in the oven at 350 degrees Fahrenheit for 20 to 30 minutes or microwave in 30—second bursts until warmed through.

Ingredient Substitutions

You can use bone—in, skinless chicken breasts instead of thighs with no changes in cooking time. For boneless, skinless chicken pieces, bake the rice mixture alone for 30 minutes, then add the chicken and finish baking to avoid overcooking. Cream of celery or cream of mushroom soup can replace cream of chicken soup for variation. Vegetable broth may be used instead of chicken broth for a lighter flavor.

Serving Suggestions

Serve this casserole with a simple green salad or steamed vegetables like broccoli or green beans for a balanced meal. A fresh baguette or crusty bread complements the creamy texture and soaks up any extra sauce. Garnish with fresh parsley or chives for brightness.

Enjoy warm, garnished with fresh parsley for brightness. This comforting casserole makes weeknight dinners easy and yields great leftovers.

Common Questions About Recipes

→ What type of chicken is best for this dish?

Bone-in, skinless chicken thighs work best to stay juicy and tender while baking. They also impart rich flavor to the rice.

→ Can I use different soups or broth?

Yes, cream of celery or mushroom soups can be swapped in. Vegetable broth also works as a substitute for chicken broth.

→ How do I prevent dry chicken and gummy rice?

Cover with foil during most of the baking to seal moisture, and use the full amount of liquid specified. Avoid minute rice as it overcooks too fast.

→ Can I make this dish ahead and reheat it?

Store leftovers in an airtight container in the fridge for up to 3 days or freezer for 3 months. Reheat in the oven or microwave adding a splash of broth to keep rice moist.

→ Is it possible to use boneless chicken?

Yes, for boneless thighs or breasts, partially bake the rice first, then add the chicken to avoid overcooking.