This Chicken and Rice Casserole is a nostalgic and easy dinner, which features bone-in chicken thighs and savory mushroom rice. It’s a one-pan wonder, ready in about 1 hour and 30 minutes.
Jump to RecipeChicken and Rice Casserole Ingredients
- 4–6 bone-in, skin-on chicken thighs (or legs)
- 1 ½ cups long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup (or cream of chicken)
- 1 ½ cups water (or milk for creamier rice)
- 1 packet (1 oz) dry onion soup mix
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tbsp butter, melted (optional, for brushing chicken)
- Fresh parsley, chopped (for garnish)
How To Make Chicken and Rice Casserole
- Preheat: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
- Prepare the rice base: In a medium bowl, whisk together the cream of mushroom soup, cream of celery soup, and water (or milk) until smooth. Stir in the uncooked white rice.
- Pour into dish: Pour the rice mixture into the greased baking dish. Spread it out evenly to cover the bottom.
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Arrange the chicken pieces, skin-side up, directly on top of the rice mixture.
- Season: Sprinkle the dry onion soup mix evenly over the chicken and the exposed rice. Season the chicken generously with garlic powder and black pepper. (Skip salt, as the soups are salty). For extra golden skin, brush the chicken skin with a little melted butter before seasoning.
- Cover and bake: Cover the dish tightly with aluminum foil. Bake for 1 hour. Do not peek! The steam needs to stay inside to cook the rice.
- Uncover and crisp: Remove the foil. Increase the oven temperature to 400°F (200°C) or turn on the broiler (low setting). Bake for another 15–20 minutes, or until the chicken skin is golden brown and crispy, the rice is tender, and the liquid is absorbed.
- Rest and serve: Remove from the oven. Let the casserole rest for 10 minutes before serving. This allows the rice to finish absorbing any remaining liquid and cool slightly. Garnish with fresh parsley.
Recipe Tips
- Bone-in Chicken: Using bone-in, skin-on chicken is superior for this recipe. The fat from the skin renders down into the rice, flavoring it, and the bones keep the meat juicy during the long cook time.
- Rice Check: If you pull the foil off and the rice is still crunchy, add ¼ cup of hot water, re-cover tightly, and bake for another 15 minutes.
- Onion Soup Mix: The packet of onion soup mix provides all the seasoning you need (onion, beef bouillon, salt). If you don’t have it, season with 1 tsp onion powder, 1 tsp dried thyme, and 1 tsp paprika.
- Liquid type: Using water makes a lighter rice. Using milk makes a richer, creamier rice. Using chicken broth makes a more savory rice.
What To Serve With Chicken and Rice Casserole
This hearty meal needs fresh sides.
- Green Beans: Steamed or roasted.
- Garden Salad: A simple iceberg lettuce salad.
- Yeast Rolls: Soft rolls complete the comfort meal.
- Glazed Carrots: Adds color and sweetness.
How To Store Chicken and Rice Casserole
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: You can freeze the cooked casserole. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat: Reheat portions in the microwave, or the whole dish covered in the oven at 350°F until hot.
Chicken and Rice Casserole Nutrition Facts
- Calories: 450kcal
- Protein: 26g
- Carbohydrates: 42g
- Fat: 22g
- Saturates: 6g
- Sugar: 2g
- Salt: 1.2g
Nutrition information is estimated per serving (based on 6 servings).
FAQs
Can I use boneless chicken breasts?
Yes, but they cook faster. Check the dish at 45 minutes. They may dry out slightly compared to thighs.
Can I use brown rice?
Yes, but you must increase the water to 2 ½ cups and bake covered for at least 1 hour 30 minutes before uncovering.
Why is my rice mushy?
Mushy rice usually means too much liquid was used, or Minute Rice was used instead of long-grain rice. Stick to standard long-grain rice (like Uncle Ben’s Original).
Chicken and Rice Casserole Recipe
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
1
hour15
minutesCalories
450
kcalA classic “forgotten chicken” casserole where bone-in thighs bake atop a bed of savory, creamy rice seasoned with onion soup mix.
Ingredients
6 bone-in chicken thighs
1.5 cups white rice
1 can mushroom soup
1 can celery soup
1.5 cups water
1 packet onion soup mix
Garlic powder & pepper
Directions
- Preheat oven to 350°F.
- Mix soups, water, and rice in a 9×13 dish.
- Place chicken on top of rice.
- Sprinkle with onion soup mix and spices.
- Cover tightly with foil.
- Bake for 1 hour.
- Uncover and bake 15 minutes at 400°F to crisp skin.
- Rest for 10 minutes.
Notes
- Covering the dish tightly with foil creates a steam chamber that cooks the rice perfectly; if the foil is loose, the liquid evaporates and the rice remains crunchy.
- Removing the foil for the last 15 minutes is essential to crisp up the chicken skin; otherwise, the skin will be flabby and unappetizing.
- Using bone-in thighs is highly recommended as they release flavorful juices into the rice as they cook, essentially creating a homemade chicken stock right in the pan.