This one-pan baked chicken and rice casserole is the ultimate comfort food. It's a complete dinner that comes together in a single dish, making cleanup a breeze. The rice absorbs all the savory flavors from the chicken broth and herbs, while the cheese melts into a golden, bubbly topping.
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Perfect for busy weeknights, this recipe is forgiving and versatile. You can use bone-in or boneless chicken, swap in different vegetables, or add a spicy kick. It's a family favorite that will have everyone asking for seconds.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (300g) long-grain white rice, uncooked
Use long-grain like jasmine or basmati for fluffy results. You can substitute brown rice, but increase the liquid by 1/4 cup and bake for 20 minutes longer.
1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
Chicken thighs are more forgiving and stay juicy. For a shortcut, use rotisserie chicken and reduce bake time by 15 minutes.
1 medium yellow onion, diced
Sweet or red onion also works. If you're short on time, use 1 cup of frozen diced onions.
2 cloves garlic, minced
Fresh garlic is best, but you can use 1/2 teaspoon garlic powder in a pinch.
1 can (10.5 oz / 298g) cream of chicken soup
Use condensed soup for best results. For a healthier option, try cream of mushroom or a homemade béchamel.
2 cups (480ml) chicken broth, low sodium
Vegetable broth works too. If using regular broth, reduce salt added elsewhere.
1 cup (240ml) whole milk or half-and-half
Whole milk gives a creamier texture. For a lighter version, use 2% milk, but avoid skim as it can be watery.
1 teaspoon dried thyme
Dried oregano or Italian seasoning are great substitutes. Use fresh thyme if you have it, but double the amount.
1 teaspoon paprika
Smoked paprika adds a nice depth of flavor. You can also use sweet paprika or a pinch of cayenne for heat.
1/2 teaspoon salt, plus more to taste
Adjust based on your broth and soup. Sea salt or kosher salt both work.
1/2 teaspoon black pepper
Freshly ground black pepper is preferred. You can also use white pepper for a milder taste.
1 1/2 cups (170g) shredded cheddar cheese
Sharp cheddar gives a stronger flavor. You can also use a mix of mozzarella and cheddar, or pepper jack for a kick.
2 tablespoons chopped fresh parsley, for garnish (optional)
Fresh herbs add color and freshness. You can skip it or use chives or green onions.
Tips & Tricks
Don't skip rinsing the rice
Rinse the rice in a fine-mesh strainer until the water runs clear. This removes excess starch and prevents gummy rice.
Use a deep baking dish
Choose a 9×13-inch baking dish or similar that holds at least 3 quarts. A shallow dish may cause the liquid to overflow.
Let it rest
After baking, let the casserole rest for 5-10 minutes. This allows the liquid to absorb fully and makes serving easier.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, then set aside.
2. Mix the Base
In a large bowl, whisk together the cream of chicken soup, chicken broth, milk, thyme, paprika, salt, and pepper until smooth. This mixture will flavor the rice and keep the chicken moist.
3. Combine Ingredients
Spread the rinsed rice evenly in the prepared baking dish. Scatter the diced chicken, onion, and garlic over the rice. Pour the soup mixture over everything, and stir gently to combine. Ensure the rice is submerged in the liquid.
4. Cover and Bake
Cover the dish tightly with aluminum foil. Bake for 30 minutes at 375°F (190°C). The foil traps steam, which is essential for the rice to cook properly.
5. Uncover and Add Cheese
Carefully remove the foil (watch out for steam). The rice should be almost tender and the liquid mostly absorbed. Sprinkle the shredded cheddar evenly over the top. Return the dish, uncovered, to the oven.
6. Finish Baking
Bake for an additional 15-20 minutes, until the cheese is melted and golden brown, and the edges are bubbly. The chicken should be cooked through (internal temperature of 165°F / 74°C), and the rice tender. If you like a golden crust, broil for 1-2 minutes at the end.
7. Rest and Serve
Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley if desired. Fluff the rice with a fork before serving.
Delicious Variations
Vegetable Medley
Add 1 cup of frozen mixed vegetables (peas, carrots, corn) to the casserole before baking. No need to thaw.
Spicy Southwestern
Replace the thyme and paprika with 1 teaspoon chili powder and 1/2 teaspoon cumin. Add a can of drained black beans and a can of diced green chiles.
Broccoli Cheddar
Swap the chicken for 2 cups of broccoli florets and use cream of mushroom soup. Add 1 cup of shredded cheddar and 1/2 cup of Parmesan.
How to Store Best Baked Dinner Recipes
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezer
Freeze the cooled casserole in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave for 2-3 minutes, or in the oven at 350°F (175°C) for 15-20 minutes until heated through.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
Yes, but you'll need to adjust the baking time. Use 1 1/2 cups of brown rice and increase the chicken broth to 2 1/2 cups. Bake covered for 45 minutes, then uncover and bake for 20-25 minutes more, or until the rice is tender.
Q: Can I use chicken thighs instead of chicken breasts?
Absolutely. Chicken thighs are more forgiving and stay juicy. Just cut them into bite-sized pieces and follow the recipe as written. You may need to add 5-10 minutes to the final bake time to ensure they are cooked through.
Q: Can I make this ahead of time?
Yes, you can assemble the casserole (without the cheese) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add 10-15 minutes to the covered bake time, then proceed with the cheese topping.
Q: How can I tell when the casserole is done?
The rice should be tender and the liquid absorbed. The chicken should have an internal temperature of 165°F (74°C). The cheese on top should be melted and golden brown, and the edges should be bubbly.
Q: Can I freeze this casserole?
Yes, this casserole freezes well. Bake it completely, let it cool, then wrap tightly in foil or a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until hot.
I hope you enjoy this easy and delicious baked dinner as much as my family does. If you try it, let me know in the comments below! Don't forget to share your photos on social media and tag me. Happy cooking!
Best Baked Dinner Recipes
Best Baked Dinner Recipes: a one-pan, cheesy chicken and rice casserole that's easy, creamy, and ready in under an hour.
🧂 Ingredients
- 1 1/2 cups (300g) long-grain white rice, uncooked
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz / 298g) cream of chicken soup
- 2 cups (480ml) chicken broth, low sodium
- 1 cup (240ml) whole milk or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 cups (170g) shredded cheddar cheese
- 2 tablespoons chopped fresh parsley, for garnish (optional)
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, then set aside.
- 2Mix the Base — In a large bowl, whisk together the cream of chicken soup, chicken broth, milk, thyme, paprika, salt, and pepper until smooth. This mixture will flavor the rice and keep the chicken moist.
- 3Combine Ingredients — Spread the rinsed rice evenly in the prepared baking dish. Scatter the diced chicken, onion, and garlic over the rice. Pour the soup mixture over everything, and stir gently to combine. Ensure the rice is submerged in the liquid.
- 4Cover and Bake — Cover the dish tightly with aluminum foil. Bake for 30 minutes at 375°F (190°C). The foil traps steam, which is essential for the rice to cook properly.
- 5Uncover and Add Cheese — Carefully remove the foil (watch out for steam). The rice should be almost tender and the liquid mostly absorbed. Sprinkle the shredded cheddar evenly over the top. Return the dish, uncovered, to the oven.
- 6Finish Baking — Bake for an additional 15-20 minutes, until the cheese is melted and golden brown, and the edges are bubbly. The chicken should be cooked through (internal temperature of 165°F / 74°C), and the rice tender. If you like a golden crust, broil for 1-2 minutes at the end.
- 7Rest and Serve — Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley if desired. Fluff the rice with a fork before serving.
