Name: Baked Chicken and Rice Casserole
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Ingredients: 6 bone-in, skin-on chicken thighs; 1 cup long-grain white rice; 2 1/2 cups chicken broth; 1 medium onion, finely chopped; 3 garlic cloves, minced; 2 tablespoons butter; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika (plus more for sprinkling); 1/2 teaspoon dried thyme; 2 tablespoons chopped fresh parsley (for garnish)

I’ve made this Baked Chicken and Rice Casserole more times than I can count, and every time it feels like a warm hug from the oven. The aroma of perfectly seasoned chicken baking into a creamy, fluffy bed of rice is pure comfort. It’s one of those no-fuss meals that turns out so good, people think I spent way more time on it than I actually did. Whether it’s a weeknight dinner or a potluck contribution, this dish delivers every single time.

WANT TO SAVE THIS RECIPE?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

What I really love about this recipe is how effortlessly it brings together simple ingredients into something crave-worthy. The rice soaks up all the flavor from the broth and chicken juices while staying tender and moist. Meanwhile, the chicken skin gets deliciously golden and crispy on top—an irresistible contrast. If you’re looking for a meal that’s hearty, satisfying, and perfect for feeding a hungry crowd, this one absolutely hits the mark.

Why You’ll Love This Baked Chicken and Rice Casserole

Everything cooks together in one dish—less mess, less stress.
The chicken stays juicy while the rice becomes rich and flavorful.
Perfect for busy nights but fancy enough to serve guests.
It reheats beautifully, making leftovers a delight.
Totally customizable with spices, veggies, or cheese.

What Kind of Chicken Should I Use?

I usually go for bone-in, skin-on chicken thighs for this casserole because they offer the best flavor and stay juicy during baking. The skin crisps up beautifully, and the fat from the chicken enriches the rice as it cooks. That said, if you’re more of a white meat fan, bone-in chicken breasts work well too—just watch the cook time so they don’t dry out. Boneless, skinless pieces are an option, but they won’t have quite the same richness or texture.

Options for Substitutions

If you want to tweak the casserole to fit your taste or pantry, you’ve got plenty of wiggle room:

Rice: Long-grain white rice is my go-to, but jasmine or basmati works too. Avoid instant or quick-cook varieties—they can get mushy.
Broth: Chicken broth is the classic choice, but vegetable broth is a good substitute if you’re keeping it lighter.
Chicken: Swap in boneless thighs or even shredded rotisserie chicken if you need to cut down on cooking time.
Vegetables: Add chopped carrots, celery, or peas to sneak in extra nutrition and color.
Dairy-Free: Skip the cream (if using) and opt for a splash of coconut milk or just stick with broth for a lighter version.
Herbs: Parsley is traditional, but fresh thyme or rosemary adds an earthy twist.

Ingredients for this Baked Chicken and Rice Casserole

Chicken Thighs (bone-in, skin-on): These are the star of the dish, bringing juicy, flavorful meat and helping to baste the rice with natural drippings as they bake.
Long-Grain White Rice: This cooks up fluffy and tender while absorbing all the delicious flavors from the broth and chicken.
Chicken Broth: Adds depth and richness to the rice—don’t skimp on using a good-quality broth here.
Onion: Finely chopped onion gives a savory base and a hint of sweetness as it softens during baking.
Garlic: Fresh garlic cloves bring warmth and a subtle punch that rounds out the overall flavor.
Butter: A few tablespoons help sauté the aromatics and provide richness to the rice.
Salt and Pepper: Essential seasonings that enhance every ingredient.
Paprika: Adds mild heat and a gorgeous golden color to the chicken skin.
Dried Thyme: A touch of herbaceous depth that complements the chicken and rice.
Fresh Parsley: A final sprinkle of freshness and color to brighten up the finished casserole.

Step 1: Prep the Oven and Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or casserole pan with butter or nonstick spray to prevent sticking.

Step 2: Sauté Aromatics

In a skillet over medium heat, melt the butter and sauté the chopped onions until they’re soft and translucent, about 4–5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. This step builds the flavor foundation for your rice.

Step 3: Assemble the Casserole

Spread the uncooked rice evenly across the bottom of your prepared dish. Pour the sautéed onion and garlic mixture over the rice, then evenly distribute the chicken broth on top. Sprinkle in the salt, pepper, paprika, and thyme, stirring gently to combine.

Step 4: Add the Chicken

Pat the chicken thighs dry with paper towels (for crispier skin), then season them with salt, pepper, and a pinch more paprika. Arrange them skin-side up over the rice mixture, gently pressing them down so they nestle slightly into the liquid.

Step 5: Bake It All Together

Cover the dish tightly with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for another 20–25 minutes until the chicken skin is golden and the rice is fully cooked and tender.

Step 6: Garnish and Rest

Let the casserole rest for about 5–10 minutes out of the oven before serving. Sprinkle fresh chopped parsley over the top for a bright, herbal finish.

How Long to Cook the Baked Chicken and Rice Casserole

The total cooking time is about 65 to 70 minutes. You’ll start with 45 minutes covered to let the rice absorb the broth and soften, then 20 to 25 minutes uncovered to allow the chicken to crisp up and brown. Always check that the internal temperature of the chicken reaches 165°F (74°C) for safe and juicy results.

Tips for Perfect Baked Chicken and Rice Casserole

Use a baking dish with high sides so the broth doesn’t overflow while cooking.
Rinse the rice briefly before using to prevent too much starch from making the dish gummy.
Pat the chicken dry before seasoning—this helps the skin crisp up nicely.
Don’t lift the foil too early during the first bake; it’s essential to trap steam and cook the rice evenly.
Use hot broth if possible to speed up cooking and ensure an even temperature.
Let it rest before serving—this helps the juices redistribute and the rice finish absorbing flavor.
Taste before serving and adjust salt if needed. Sometimes broth can vary in sodium levels.

Watch Out for These Mistakes While Cooking

Using the wrong rice: Quick-cooking or short-grain rice can become mushy. Stick with long-grain white rice for the right texture.
Not covering tightly: If your foil isn’t sealed well, steam escapes and your rice may not cook properly.
Skipping the onion and garlic sauté: It might seem small, but this step adds a lot of depth. Raw aromatics won’t develop the same flavor in the oven.
Under-seasoning the chicken: The chicken flavors the rice, so it needs to be well-seasoned from the start.
Crowding the pan: If your chicken pieces are too packed together, they won’t crisp up properly on top.
Overcooking the chicken: Check for doneness toward the end—overbaked chicken dries out quickly.
Not letting it rest: Cutting into the casserole too soon can leave it soupy. Give it 5–10 minutes to set.

What to Serve With Baked Chicken and Rice Casserole?

Simple Green Salad

A crisp salad with a tangy vinaigrette balances the richness of the casserole beautifully.

Steamed Broccoli

Lightly seasoned broccoli adds color and crunch without overpowering the meal.

Garlic Bread

A slice of warm, buttery garlic bread is perfect for scooping up every bit of flavor.

Roasted Vegetables

Roasted carrots, zucchini, or bell peppers offer sweetness and texture contrast.

Lemon-Dressed Arugula

A peppery arugula salad with a squeeze of lemon adds a fresh, zippy note.

A Glass of White Wine

Something like a Chardonnay or Sauvignon Blanc complements the creamy rice and chicken.

Pickled Veggies

A little acidity—like from pickled onions or cucumbers—cuts through the richness nicely.

Sliced Tomatoes with Sea Salt

Simple and refreshing, these make a nice side when tomatoes are in season.

Storage Instructions

Once cooled, store any leftover Baked Chicken and Rice Casserole in an airtight container in the refrigerator for up to 4 days. It reheats well in the microwave or oven—just add a splash of broth or water before reheating to keep the rice from drying out. If you’re meal prepping, you can portion it into individual containers for easy lunches.

To freeze, transfer the completely cooled casserole to a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven at 325°F (163°C) until warmed through.

Estimated Nutrition

Here’s a general estimate per serving (based on 6 servings):

Calories: 480
Protein: 28g
Fat: 21g
Carbohydrates: 42g
Fiber: 1.5g
Sugar: 2g
Sodium: 600mg
Cholesterol: 115mg

Note: Nutrition values may vary depending on the specific ingredients and portion sizes used.

Frequently Asked Questions

How do I know when the casserole is done?

The rice should be tender and the chicken should have an internal temperature of 165°F (74°C). The top will look golden, and most of the liquid should be absorbed.

Can I use brown rice instead of white rice?

Yes, but it takes longer to cook and might need more liquid. You’ll need to adjust the baking time and broth accordingly—plan for about 15–20 more minutes.

What if my rice is still undercooked?

Simply cover the dish again with foil and bake for another 10–15 minutes, checking frequently. Add a splash more broth if it looks dry.

Is it okay to make this ahead of time?

Definitely. Assemble everything ahead, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the cook time since it’ll start cold.

Can I make this casserole dairy-free?

Yes—just skip the butter or use a plant-based alternative. The rest of the ingredients are naturally dairy-free.

Should I rinse the rice before using?

A quick rinse is recommended. It removes excess starch and helps the rice cook more evenly without getting overly sticky.

Can I add cheese on top?

Absolutely. A layer of shredded cheddar or mozzarella added during the last 10–15 minutes of baking gives it a creamy, golden finish.

What’s the best way to reheat leftovers?

Add a splash of broth or water to the rice and reheat in a covered dish in the oven or microwave until hot throughout.

Conclusion

Baked Chicken and Rice Casserole is everything I want in a comfort meal—simple ingredients, big flavor, and minimal cleanup. It’s endlessly customizable, great for leftovers, and crowd-pleasing every time. Whether you’re feeding your family or prepping for the week ahead, this dish always delivers. Once you try it, I’m sure it’ll earn a permanent spot in your recipe rotation.