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Baked chicken and rice casserole in a white 9x13 dish with golden seasoned chicken thighs over creamy rice, garnished with fresh parsley

Oven-Baked Chicken and Rice Casserole

A creamy, one-dish baked chicken and rice casserole made with seasoned bone-in chicken thighs, cream of chicken soup, and long-grain white rice. Easy, hearty, and ready in one hour.
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Prep Time 10 minutes
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 303
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in, skinless chicken thighs
  • 10.5 oz cream of chicken soup 1 can
  • 1 cup low-sodium chicken broth
  • 1 cup raw long-grain white rice do not use instant rice
  • 1 tsp ground paprika dry rub
  • 1 tsp garlic powder dry rub
  • 1 tsp onion powder dry rub
  • 1 tsp dried thyme dry rub
  • 0.5 tsp kosher salt dry rub
  • 0.25 tsp ground black pepper dry rub
  • fresh parsley for garnish, optional

Equipment

  • 9x13-inch baking dish
  • Aluminum foil
  • Mixing bowl
  • Small bowl
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 375 degrees F. Grease a 9x13-inch baking dish with nonstick cooking spray and set aside.
  2. In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, salt, and pepper to make the dry rub.
  3. Pat the chicken thighs completely dry with paper towels. Sprinkle the seasoning evenly over all sides of each piece.
  4. In a mixing bowl, whisk together the cream of chicken soup, chicken broth, and raw rice until well combined. Pour the mixture into the prepared baking dish.
  5. Nestle the seasoned chicken thighs on top of the rice mixture, pressing them down slightly so they are in contact with the liquid.
  6. Cover the dish tightly with aluminum foil and bake for 35 minutes.
  7. Remove the foil and bake for an additional 10 to 15 minutes, until the chicken reaches an internal temperature of 165 degrees F and the rice is fully cooked.
  8. Remove from the oven and let rest for 5 minutes. Fluff the rice with a fork and garnish with fresh parsley before serving if desired.

Notes

Do not substitute instant rice -- it will turn mushy. Make sure the foil is sealed tightly before the first bake to properly steam the rice. Leftovers keep well in the fridge for up to 4 days. Freeze in portioned containers for up to 2 months.