Description
This chicken and rice casserole is the kind of cozy, reliable dinner that becomes part of your weekly rotation without you even realizing it. The rice cooks right in the same dish with the chicken, soaking up all the rich flavors from the broth, herbs, and creamy sauce. The chicken stays unbelievably tender, and the casserole turns into a warm, hearty dish that feels like comfort with every spoonful. It’s perfect for nights when you want something homemade and satisfying, but don’t want to spend hours in the kitchen. Serve it with fresh greens or roasted veggies, and you have a complete meal that tastes like it took far more effort than it actually did.
Ingredients
- Uncooked long-grain white rice
- Boneless, skinless chicken thighs or breasts
- Chicken broth
- Cream of chicken soup or homemade white sauce
- Onion
- Garlic
- Butter
- Salt and pepper
- Dried herbs (thyme or parsley)
Instructions
- Grease your casserole dish lightly with butter or oil.
- Spread the uncooked rice across the bottom of the dish.
- Whisk together broth, cream soup, garlic, onion, herbs, salt, and pepper.
- Pour the mixture over the rice, making sure it’s fully covered.
- Nestle the chicken pieces on top and season again lightly.
- Add small pieces of butter on top of the chicken.
- Cover tightly with foil to trap steam.
- Bake until the rice is fluffy and the chicken is tender.
- Let rest before serving.
Notes
- For richer flavor, replace part of the broth with stock.
- For extra creaminess, stir in a spoonful of sour cream.
- If adding vegetables, mix them into the rice before pouring the liquid.
- Prep Time: 10 minutes
- Cook Time: 60–75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 460
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg