There’s something magical about the aroma of chicken and rice casserole wafting through your home. It brings back memories of cozy family dinners, hearty meals after a long day, and the simple joy of comfort food. If you’re looking for a dish that’s both easy to prepare and undeniably satisfying, this chicken and rice casserole is a winner. Let’s dive into everything you need to know about this timeless recipe.
Why You’ll Love This Recipe
This dish is a perfect balance of tender chicken, creamy rice, and warm, savory flavors. It’s:
- Simple to Make: Minimal preparation with ingredients you likely already have.
- Family-Friendly: A crowd-pleaser that everyone at the table will enjoy.
- Customizable: Add your favorite spices, veggies, or herbs to make it your own.
Ingredients You’ll Need
To make this delectable chicken and rice casserole, gather the following ingredients:
| Ingredient | Quantity |
|---|---|
| Bone-in, skin-on chicken pieces | 6 (legs, thighs, or drumsticks) |
| White rice | 2 cups |
| Water | 2 cups |
| Cream of chicken soup | 1 can |
| Cream of celery soup | 1 can |
| Cream of mushroom soup | 1 can |
| Salt and pepper | To taste |
| Paprika (regular or smoked) | 1 teaspoon |
| Butter (melted) | 3 tablespoons |
| Parsley (chopped) | 2 tablespoons |
| Cooking spray | As needed |
Step-by-Step Instructions
1. Preheat Your Oven
- Set your oven to 350°F (175°C).
- Coat a 9″x13″ baking pan with cooking spray to prevent sticking.
2. Prepare the Rice Base
- Combine the rice, water, and all three cans of soup in the prepared baking pan.
- Stir thoroughly to ensure the mixture is well combined and evenly distributed.
3. Add the Chicken
- Arrange the chicken pieces on top of the rice mixture.
- Drizzle the melted butter over the chicken and rice for extra richness.
4. Season Generously
- Sprinkle the chicken with salt, pepper, and paprika. Adjust to taste if desired.
5. Bake Covered
- Cover the baking dish with aluminum foil and bake for 1.5 hours.
6. Increase Heat and Finish Baking
- Raise the oven temperature to 400°F (200°C).
- Remove the foil and bake for an additional 20–30 minutes, or until the liquid is absorbed and the chicken skin is golden brown.
7. Optional Crisping
- If you prefer extra crispy chicken skin, broil the casserole for 3–5 minutes at the end of cooking.
8. Garnish and Serve
- Sprinkle chopped parsley over the dish for a burst of color and freshness. Serve hot.
Tips for the Best Chicken and Rice Casserole
- Choose the Right Chicken: Bone-in, skin-on pieces are essential for juicy, flavorful results.
- Rice Type Matters: Stick to white rice for even cooking. Brown rice requires more liquid and a longer cooking time.
- Prep Ahead: Assemble the casserole up to 4 hours in advance, cover it, and refrigerate until ready to bake.
- Reheating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.
Variations to Try
- Add Veggies: Incorporate diced carrots, peas, or broccoli into the rice mixture for added nutrition.
- Spice It Up: Include garlic powder, onion powder, or cayenne pepper for a flavor boost.
- Cheesy Twist: Sprinkle shredded cheddar cheese over the casserole during the last 10 minutes of baking.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Protein | ~25g |
| Fat | ~18g |
| Carbohydrates | ~35g |
| Sodium | ~950mg |
Note: Nutritional values are approximate and vary based on ingredient brands.
FAQs About Chicken and Rice Casserole
1. Can I use boneless, skinless chicken?
While you can, it’s not recommended. Bone-in, skin-on chicken retains moisture better during the long cooking process, ensuring tender meat.
2. Can I freeze this casserole?
Yes, you can freeze the unbaked casserole. Cover it tightly with foil and store it for up to 3 months. Bake directly from frozen, adding an extra 15–20 minutes to the cooking time.
3. What can I substitute for the canned soups?
You can use homemade cream soups or dairy-free alternatives if you prefer. Look for recipes online for a healthier option.
4. How do I make the casserole less salty?
Opt for low-sodium canned soups and adjust the added salt accordingly.
5. What side dishes go well with this casserole?
Serve with a fresh green salad, roasted vegetables, or a loaf of crusty bread.
6. Can I use a different grain instead of rice?
Quinoa or farro can work, but cooking times and liquid ratios will vary.
Why This Recipe is Perfect for Busy Nights
After a long day, the last thing you want is a complicated dinner. This chicken and rice casserole is a lifesaver because it’s:
- One-Pan Wonder: Minimal cleanup means less time spent in the kitchen.
- Comfort in Every Bite: The creamy, savory flavors are like a warm hug for your taste buds.
- Flexible Timing: Assemble ahead of time or bake it fresh—whatever suits your schedule.
Final Thoughts and Call to Action
This chicken and rice casserole is more than just a meal; it’s a memory-maker, a crowd-pleaser, and a comforting classic that deserves a place in your recipe rotation. Whether you’re cooking for family, friends, or just yourself, this dish guarantees smiles around the table.
Ready to make this delicious casserole? Grab your ingredients and preheat that oven!
Print
Chicken and Rice Casserole Recipe: A Hearty Comfort Food for Your Family
- Total Time: 2 hours 10 minutes
- Yield: Serves 6
Description
Indulge in the ultimate comfort food with this chicken and rice casserole! Creamy, savory, and packed with tender chicken, it’s a family-friendly meal that’s easy to prepare and even easier to enjoy.
Ingredients
- 6 bone-in, skin-on chicken pieces (legs, thighs, or drumsticks)
- 2 cups white rice
- 2 cups water
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- Salt and pepper to taste
- 1 teaspoon paprika (regular or smoked)
- 3 tablespoons melted butter
- 2 tablespoons chopped parsley
- Cooking spray (as needed)
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and coat a 9″x13″ baking pan with cooking spray.
- Prepare the Rice Base: In the baking pan, mix rice, water, and all three cans of soup until evenly combined.
- Add the Chicken: Arrange the chicken pieces on top of the rice mixture and drizzle with melted butter.
- Season Generously: Sprinkle the chicken with salt, pepper, and paprika.
- Bake Covered: Cover the dish with aluminum foil and bake for 1.5 hours.
- Increase Heat: Raise the oven temperature to 400°F (200°C), remove the foil, and bake for another 20–30 minutes until the chicken skin is golden brown and crispy.
- Optional Broiling: For extra crispiness, broil the casserole for 3–5 minutes.
- Garnish and Serve: Sprinkle with chopped parsley and serve hot.
Notes
- Rice: Use white rice for even cooking. Brown rice needs more liquid and time.
- Chicken: Bone-in, skin-on chicken ensures juiciness and flavor.
- Make-Ahead: Assemble up to 4 hours in advance and refrigerate until baking.
- Reheating: Store leftovers in an airtight container for up to 3 days and reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
