Hey friends!
Looking for a cozy meal that’s easy to make? I’ve got just the thing for you!
Today, I’m sharing my go-to chicken and rice casserole recipe.
It’s warm, comforting, and packed with flavor. Perfect for busy weeknights or family gatherings.
Grab your ingredients, and let’s whip up some deliciousness!
| Preparation Time | 15-20 minutes |
| Cooking Time | 90-100 minutes |
| Total Time | 105-120 minutes |
| Level of Difficulty | Medium |
Ingredients
For the casserole base:
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1 white onion (finely diced)
- 1/2 tsp black pepper (freshly ground for best flavor)
- 2 cups white rice
- 3 tbsp unsalted butter (melted and cooled slightly)
- 1 tsp salt
- 5 cups chicken broth (low sodium preferred)
For the chicken:
- 4 bone-in skin-on chicken thighs (about 2 lbs total)
- 2 tsp Italian seasoning
- 3 tbsp unsalted butter (I like Kerrygold unsalted butter)
- 1/2 tsp garlic powder
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13 pan to ensure easy cleanup and prevent sticking.
Step 2: Combine Rice and Seasonings
In the greased pan, add 2 cups of white rice, 1 diced white onion, 3 tablespoons of melted butter, and 2 tablespoons of all-purpose flour.
Stir everything together until there are no visible white specks of flour.
This helps to evenly distribute the flour and coat the rice and onions.
Step 3: Add Liquid Ingredients
Pour in 5 cups of chicken broth, 1 cup of heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Stir to combine, ensuring that the rice mixture is fully integrated with the liquids.
Step 4: Arrange and Season Chicken Thighs
Place 4 bone-in, skin-on chicken thighs on top of the rice mixture, ensuring the tops are just peeking out over the liquid.
Brush the remaining 3 tablespoons of melted butter over the chicken thighs and drizzle any extra around the top of the casserole.
Season the chicken thighs with 1/2 teaspoon of garlic powder and 2 teaspoons of Italian seasoning.
Step 5: Bake the Casserole
Cover the pan with aluminum foil, folding it securely over the edges to trap in the heat and moisture.
Bake in the preheated oven for 1 hour.
After 1 hour, remove the aluminum foil and continue baking for an additional 30 minutes until the chicken is cooked through and the skin is crispy.
Step 6: Serve and Enjoy
Take the casserole out of the oven and let it sit for a few minutes to cool slightly.
Serve the chicken thighs hot with the creamy, flavorful rice.
Enjoy your hearty and delicious meal!
