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Baked Chicken & Rice Casserole

A comforting one-dish meal that requires minimal preparation and lets the oven do the work while you enjoy the warm, cozy aroma of home cooking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long-grain white rice, uncooked
  • 1.5 cups low sodium chicken broth
  • 1 can cream of chicken soup (10.5 ounces)
  • 0.5 cup milk or half-and-half for extra creaminess
  • 1 tablespoon unsalted butter, melted
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 small chicken breasts or thighs, boneless and skinless
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and black pepper to taste
Optional Extras
  • 1 cup frozen peas or mixed veggies optional
  • 0.5 cup cheddar cheese for topping optional
  • chopped parsley for garnish optional

Method
 

Preparation
  1. Heat the oven to 350°F. Lightly grease a 9x13 baking dish.
  2. Whisk the broth, cream of chicken soup, milk, melted butter, onion, garlic, a pinch of salt, and pepper in the dish. Stir in the uncooked rice. If using peas or mixed veggies, fold them in now.
Cooking
  1. Season chicken with paprika, thyme, salt, and pepper. Nestle the pieces on top of the rice mixture.
  2. Cover tightly with foil and bake for 45 minutes.
  3. Remove the foil. If you want cheesy goodness, sprinkle cheddar on top.
  4. Bake uncovered for an additional 15 to 25 minutes, until the rice is tender and the chicken reaches 165°F in the thickest part.
  5. Rest for 5 to 10 minutes so the rice sets. Garnish with parsley and serve warm.

Notes

Let the casserole cool for about 20 to 30 minutes before storing. For best results, eat within 3 to 4 days when refrigerated. To freeze, cool completely, then wrap tightly in plastic and foil or use freezer containers. Enjoy within 2 months.