Oven Baked Chicken and Rice Casserole Recipe
Oven Baked Chicken and Rice Casserole is an easy comfort food main dish. I make this rice dish with fresh bone in chicken parts, cream of chicken or mushroom soup and just a hint of onion powder. This recipe is kid-friendly and so good!
Oven Baked Chicken and Rice Casserole
Is there anything more delicious and comforting for dinner than backed chicken and rice casserole? This recipe is a childhood favorite using my favorite brand of cream of chicken soup. I tossed out the red can many years ago for a nifty box! It has the same time saving benefits but just tastes better! If you just love traditional canned cream of mushroom soup, then heck, go ahead and use it! https://louisvillemensclinic.com/the-mens-clinic-experience/
Pick Your Favorite Chicken Pieces
We use bone-in chicken thighs and sometimes legs in our baked chicken and rice casserole. You can use breasts if you like, whatever your preference. https://louisvillemensclinic.com/cialis-online/
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Family Size Chicken and Rice Casserole
Six good-sized helpings! Our recipe is family sized so you might have leftovers, which is not a bad thing. I don’t mind a nice lunch all ready in the fridge the next day! https://louisvillemensclinic.com/viagra-online/
One Pan Dinner
Creamy oven baked chicken and rice casserole is a one pan dinner. I don’t know about you, but when I hear one pan, I do a little happy dance.
One Pan Dinner = One Dish To Wash!
Can you hear me sigh a happy sigh? A yummy dinner that you can whip together in once pan, bake, and eat! Then wash that pan and get a little extra family time!
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Oven Baked Chicken and Rice Casserole Recipe
Oven Baked Chicken and Rice Casserole is a got to comfort food for fall and winter. Or recipe is kid friendly using ground spices instead of chopped onion and garlic and real organic cream of chicken soup.
Ingredients
- Cooking Spray for Pan
- 3 cups white rice
- 2 Boxes Cream of Chicken Soup
- 2 cups chicken broth
- 1/2 cup water
- 2 teaspoons ground onion powder
- 2 teaspoons ground garlic powder
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 6 bone-in skin-on chicken thighs
- 2 tablespoons melted butter
- Fresh Ground Pepper
- Chopped Italian Parsley (optional)
Instructions
- Preheat oven to 350°.
- Spray a 9"x13" pan with olive or canola oil.
- Add rice, cream of chicken soup, chicken broth, water and spices. Stir until combined.
- Place chicken thighs skin up into rice mixture and brush with melted butter.
- Sprinkle with freshly ground pepper and a little salt.
- Cover dish with foil and bake one hour.
- Uncover and bake an additional 30 minutes or until chicken registers at 165° in the thickest part of the largest thigh.
- Remove from oven.
- Garnish with freshly chopped Italian parsley. (Optional)
Notes
For variation top with shredded mild cheddar at the last 10 minutes of baking and top with thin sliced scallions.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 268Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 1366mgCarbohydrates: 30gFiber: 1gSugar: 1gProtein: 10g
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook and follow us on Pinterest
This sounds so easy and yummy! Definitely saving to make later 🙂
Thank you! This is one of my favorite chicken and rice dinners.
Have you made this the day before baking it?
No I have not! I have cooked and reheated though.
Confirming…the cream of chicken “soup” is the dry version and does not need to be made according to directions first because the 2 cups of broth will create the “soup”…???
Yes, and I should update that! That is a very good point.
so how many regular cans of soup does this equal to?
I would love to know as well. I was just about to get started when I read these comments.
Each box works as an equivalent to regular red can creamed soups.
Sorry, I missed this! It is the same! The one I use is in a box! However, since creating this recipe it is now in the can! 🙂
needs less rice and less cook time did full hour and rice was mush and chicken was over done.
My goodness, it is common practice to check for chicken being cooked through. Recipes are a guide, they are not truly an exact science unless you are baking. But thank you for sharing!