Baked Chicken Rice Casserole (Printer-Friendly Version)
Juicy chicken thighs baked with seasoned rice in a creamy broth for a hearty, simple meal.
# Ingredients Needed:
→ Chicken
01 -
6 bone-in, skinless chicken thighs
→ Seasonings
02 -
1 teaspoon ground paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon dried thyme
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon ground black pepper
→ Base mixture
08 -
10.5 ounces (1 can) cream of chicken soup
09 -
1 cup low-sodium chicken broth
10 -
1 cup raw long-grain white rice
→ Garnish
11 -
Fresh parsley (optional)
# Step-by-Step Directions:
01 -
Preheat oven to 375°F. Grease a 9×13-inch casserole dish with nonstick cooking spray and set aside.
02 -
In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, kosher salt, and ground black pepper.
03 -
Pat chicken thighs dry with paper towels. Evenly sprinkle seasoning blend over the chicken.
04 -
In a mixing bowl, whisk together cream of chicken soup, chicken broth, and raw white rice until combined.
05 -
Pour the soup and rice mixture into the prepared baking dish. Nestle the seasoned chicken thighs into the rice mixture evenly spaced.
06 -
Cover the dish tightly with aluminum foil and bake for 35 minutes to allow the rice to absorb the liquid and maintain moisture.
07 -
Remove foil and continue baking for 10 to 15 minutes more, or until the chicken reaches an internal temperature of 165°F and the top is lightly browned.
08 -
Remove from oven and let rest for 5 to 10 minutes. Fluff rice gently with a fork and garnish with fresh parsley before serving if desired.
# Helpful Hints:
01 -
For crispier chicken, broil the casserole for a few minutes after baking.
02 -
Patting chicken dry ensures better spice adhesion and a crispy finish.
03 -
Use foil to cover while baking to seal moisture and prevent dry rice.
04 -
Chicken thighs can be substituted with bone-in, skinless chicken breasts with no adjustment.