One-Pan Chicken Rice Casserole
One-pan baked chicken and rice casserole with creamy savory sauce and tender chicken
PRINT PINServings 6
INGREDIENTS
Casserole Base
- 1 1/2 cups long grain white rice uncooked
- 1 can 10.5 oz cream of mushroom soup
- 1 1/2 cups chicken broth
- 1 cup water
- 1 small onion diced
- 2 cloves garlic minced
- 2 tbsp unsalted butter melted
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp dried parsley.
Chicken
- 6 chicken thighs bone in skin on about 2 1/2 lb
- 1/2 tsp kosher salt
- 1/2 tsp black pepper.
Optional Add ins and Finish
- 1 cup frozen peas and carrots
- fresh parsley for garnish
- lemon wedges for serving.
INSTRUCTIONS
Assemble
- preheat oven to 375 F
- add rice soup chicken broth water onion garlic melted butter olive oil and seasonings to a 9 by 13 inch baking dish and stir until well combined
- stir in frozen peas and carrots if using
- pat chicken dry and season both sides then place chicken on top of the rice mixture skin side up.
Bake and Finish
- cover dish tightly with foil and bake until rice is tender and most liquid is absorbed about 35 minutes
- remove foil and continue baking until chicken is cooked through and skin is browned and crisp about 20 minutes or until chicken reaches 165 F in the thickest part
- rest 5 minutes then fluff rice and spoon pan sauce over chicken
- garnish with parsley and serve with lemon wedges if desired.
Notes
1. use boneless skinless thighs and reduce uncovered time as needed; brown rice needs more liquid and 25 to 35 more minutes bake time; swap cream of mushroom for cream of chicken or cream of celery; add 1 cup sliced mushrooms or 1 cup shredded cheddar for variation; if rice is still firm add 1/4 cup hot broth cover and bake 10 minutes more
Nutrition
Calories: 480kcal | Carbohydrates: 45g | Protein: 32g | Fat: 18g