Baked Chicken and Rice Casserole

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This Baked Chicken and Rice Casserole is one of those comforting, no-fuss meals that makes you feel like everything’s right in the world. I love it because it reminds me of my childhood — the aroma of roasted chicken seeping into fluffy, seasoned rice was always enough to gather everyone around the table without a word. It’s the kind of meal that feels both familiar and filling, the perfect one-dish dinner when I’m short on time but craving something hearty and homemade.

What makes this casserole even more of a winner in my book is the way everything cooks together in one pan. The juices from the chicken soak into the rice while baking, creating a rich, savory flavor that doesn’t need much babysitting. It’s deeply satisfying without being complicated. Whether you’re feeding a family or prepping for leftovers, this dish always comes through.

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Why You’ll Love This Baked Chicken and Rice Casserole

• It’s a one-dish meal that practically cooks itself.
• The rice turns incredibly flavorful by absorbing all the juices and spices.
• No pre-cooking of the rice or chicken required — everything bakes together.
• It’s easy to adapt to what you have in your kitchen.
• Comforting, classic, and always crowd-pleasing.

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What Kind of Chicken Should I Use?

You can use either bone-in, skin-on chicken thighs or drumsticks for this casserole — both work beautifully. I prefer chicken thighs because they stay juicy and develop a crisp, golden skin as they bake. Boneless cuts will cook faster but may dry out, especially in a dish where the rice needs a bit more oven time to get tender. If you want a crispier top, skin-on is the way to go.

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Options for Substitutions

This recipe is incredibly flexible, and here’s how you can switch things up if needed:

• Rice: Long-grain white rice is ideal, but jasmine or basmati also work. Brown rice will need a longer cook time and extra liquid.
• Chicken: Boneless thighs or breasts can be used, just be mindful of baking time — they may cook faster than bone-in cuts.
• Broth: Chicken broth adds depth, but you can use vegetable broth or even water in a pinch (add extra seasoning if skipping broth).
• Herbs: Fresh parsley is my go-to for garnish, but thyme or rosemary blend beautifully with the chicken and rice.
• Add-ins: Want more veggies? Try stirring in chopped mushrooms, carrots, or frozen peas for extra texture and flavor.

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Ingredients for this Baked Chicken and Rice Casserole

• Chicken Thighs: These are the star of the dish, offering juicy, flavorful bites and a crispy top when baked.
• Long-Grain White Rice: Absorbs all the savory juices from the chicken and broth, turning tender and flavorful.
• Chicken Broth: Provides richness and moisture, infusing the rice with deep savory notes.
• Onion: Adds sweetness and depth to the base of the dish as it cooks down into the rice.
• Garlic: A couple of cloves add warmth and a fragrant boost to the entire casserole.
• Butter: Helps sauté the aromatics and adds richness to the final dish.
• Salt and Pepper: Essential for seasoning every layer — don’t skip or skimp on these.
• Dried Herbs (like thyme or oregano): Infuse the casserole with earthy, comforting notes that elevate simple ingredients.
• Fresh Parsley: A sprinkle of chopped parsley at the end adds freshness and a pop of color.

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Step 1: Prepare the Baking Dish

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.

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Step 2: Sauté the Aromatics

In a small skillet, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.

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Step 3: Assemble the Casserole

Spread the uncooked rice evenly across the bottom of the prepared baking dish. Pour in the chicken broth, then layer the sautéed onions and garlic on top. Sprinkle with dried herbs, salt, and pepper.

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Step 4: Add the Chicken

Pat the chicken thighs dry with a paper towel, then season them with salt and pepper. Place them skin-side up directly on top of the rice mixture. For extra flavor and texture, you can add a tiny dot of butter on each piece.

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Step 5: Cover and Bake

Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. This allows the rice to steam and cook evenly in the broth.

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Step 6: Uncover and Finish Baking

Remove the foil and continue baking for another 20–25 minutes, or until the chicken is golden brown and the rice is tender and fluffy. If needed, broil the top for a few minutes to crisp the skin.

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How Long to Cook the Baked Chicken and Rice Casserole

The casserole needs a total of about 65 to 70 minutes in the oven.

• First 45 minutes: Covered with foil to allow the rice to absorb the broth and cook evenly.
• Final 20–25 minutes: Uncovered, to let the chicken brown and the top layer of rice slightly crisp up.

If you’re using boneless chicken, reduce the covered bake time slightly and check for doneness earlier.

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Tips for Perfect Baked Chicken and Rice Casserole

• Don’t rinse away all the starch from the rice — a little helps create that creamy, cohesive texture.
• Use hot broth to kickstart the cooking process and avoid mushy rice.
• Season in layers: the rice, the broth, and the chicken should each get a pinch of salt and herbs.
• Pat chicken dry before seasoning to help the skin crisp up in the oven.
• Let it rest for 5–10 minutes after baking so everything settles and the flavors come together.

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Watch Out for These Mistakes While Cooking

• Using the wrong rice: Avoid quick-cooking or instant rice — they’ll get mushy and overcooked.
• Skipping the foil: Covering the dish initially is key for steaming the rice properly.
• Overcrowding the pan: Make sure the chicken pieces are spaced out; overlapping will lead to uneven cooking.
• Under-seasoning: Since this is a one-dish meal, you need to season each component well or risk a bland result.
• Rushing the baking time: Rice takes time to absorb the liquid; pulling it out too early can leave it undercooked and crunchy.

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What to Serve With Baked Chicken and Rice Casserole?

Green Salad with Vinaigrette

A crisp side salad with a tangy dressing adds freshness and balances the richness of the casserole.

Steamed Broccoli

Simple, buttery broccoli complements the savory flavors without competing for attention.

Roasted Carrots

Their natural sweetness adds a nice contrast to the herby, savory rice and chicken.

Crusty Bread

Great for soaking up any leftover broth in the dish and adds a satisfying crunch.

Garlic Green Beans

Lightly sautéed with garlic, these bring brightness and a bit of bite to the meal.

Sautéed Spinach

A quick, garlicky side that’s nutritious and easy to prepare last-minute.

Parmesan Roasted Cauliflower

Nutty and flavorful, this side dish elevates the meal while keeping it low-carb friendly.

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Storage Instructions

Leftovers of this baked chicken and rice casserole store wonderfully. Let the casserole cool to room temperature before transferring to an airtight container.

• Refrigerator: Store in the fridge for up to 4 days.
• Freezer: For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, cover and warm in the oven at 350°F until hot, or microwave individual servings until heated through. Add a splash of broth or water if it looks dry.

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Estimated Nutrition

These are rough estimates based on six servings per casserole:

• Calories: 420
• Protein: 27g
• Fat: 18g
• Saturated Fat: 6g
• Carbohydrates: 36g
• Fiber: 1g
• Sugar: 1g
• Sodium: 520mg

Values will vary depending on specific brands and any ingredient swaps made.

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Frequently Asked Questions

What kind of rice is best for this casserole?

Long-grain white rice works best because it stays fluffy and doesn’t clump together. Jasmine or basmati are great too.

Can I use boneless chicken instead of bone-in?

Yes, but keep an eye on the timing. Boneless chicken cooks faster, so reduce the baking time slightly to avoid overcooking.

How do I know when the chicken is done?

Use a meat thermometer — the internal temperature should reach 165°F (74°C). The skin should also look golden and crispy.

Can I add vegetables into the casserole?

Absolutely! Try adding mushrooms, diced carrots, or frozen peas. Add them in with the rice and broth so they cook evenly.

What if my rice is still hard after baking?

Cover the dish again and bake for another 10–15 minutes. Sometimes ovens vary or foil isn’t sealed tightly enough.

Can I make this casserole ahead of time?

Yes, you can prep it fully (without baking), cover, and refrigerate for up to 24 hours before cooking. Add a few minutes to the bake time if starting cold.

Is it okay to use chicken breasts?

You can, but they tend to be less juicy. Use bone-in, skin-on breasts for better results and adjust the cook time accordingly.

How can I make it spicier?

Add red pepper flakes, diced jalapeños, or a splash of hot sauce to the broth mixture before baking.

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Conclusion

This Baked Chicken and Rice Casserole is a cozy classic that belongs in every home cook’s rotation. It’s unfussy, flavorful, and incredibly comforting — perfect for family dinners, meal prepping, or just when you need something warm and nourishing from the oven. It proves that simple ingredients, when layered right, can deliver deeply satisfying results. Whether you stick with the basics or throw in your favorite twists, this casserole is sure to be a repeat favorite.

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