Rice and Chicken Baked Casserole

Rice and Chicken Baked Casserole

Rice and Chicken Baked Casserole

a serving spoon and baked chicken and rice in a casserole dish.

In the colder months, my family also enjoys this hearty chicken and rice soup, but today we’re preparing baked chicken and rice instead!

I tried this recipe several times (and again…) until I finally got it just perfect. In order for you to prepare this chicken and rice casserole using either brown rice or white rice and either bone-in or boneless chicken thighs, I wanted to give you a few other alternatives. Even though I didn’t have any, you may create this casserole with or without vegetables by adding chopped vegetables to the baking dish. For each of these modifications, I’ve included notes in this post with step-by-step instructions.

With just a few minutes of preparation, you can quickly put a homemade supper on the table with this baked chicken and rice casserole dish. You may assist your children with their homework, run a load of laundry, or just unwind while your casserole bakes! Along with a spinach salad, sautéed green beans, roasted broccoli, or roasted carrots, serve your chicken and rice casserole.

The list of ingredients is short, and chances are that you already have all of them in your kitchen.

You may use chicken thighs with or without bones.
Served with roasted broccoli on a dish is a baked chicken and rice casserole.
I’ll start by providing you with the instructions for making this chicken and rice bake using long-grain brown rice and bone-in chicken thighs. To learn how to use white rice, boneless chicken thighs, or chicken breasts, continue on to the commonly asked questions.

Rice and Chicken Baked Casserole
a serving spoon and baked chicken and rice in a casserole dish.

Tender chicken thighs and rice are baked in a single dish in this baked chicken and rice casserole. A favorite for family dinners is this quick dish!
3 and a half cups low-sodium chicken broth
Oregano, dried, two tablespoons
1 paprika teaspoon
1/2 tsp. of garlic powder
1/2 tsp. of onion powder
Salt, 1/2 teaspoon
1/2 tsp. of black pepper
1 1/2 cups long-grain brown rice, such as brown basmati (rinsed; see the notes for information on how to prepare white rice)
Bone-in chicken thighs weighing 1 1/2 pounds (skin removed)
Olive oil, two tablespoons
Grated Parmesan cheese, 1/4 cup (optional)

Bake at 375 degrees Fahrenheit.
On the burner, bring chicken broth to a boil. Alternatively, reheat in the microwave.
In the meantime, combine the salt, pepper, oregano, paprika, onion powder, garlic powder, and in a small bowl.
In a 9×13-inch baking pan, add the long-grain rice that has been washed. Mix the spice with 1 1/2 tablespoons of water. After adding the heated chicken broth to the rice, toss everything together.
Wrap foil securely around the dish. 30 minutes of covered baking.
In the meantime, apply the 2 tablespoons of olive oil to the chicken thighs (be sure to remove the skin from the chicken first).

The remaining spice combination should be sprinkled over the chicken and rubbed in.
Remove the dish from the oven with caution after the rice has roasted for 30 minutes. Place the chicken on top of the rice, taking care to be careful since the dish is quite hot. Using potholders or oven mitts, cover the dish firmly with the foil and put it back in the oven. 40 more minutes of covered baking are required.
Place the Parmesan cheese on top after uncovering the casserole. Bake for an additional 10–15 minutes, or until the rice is soft and the chicken reaches a minimum internal temperature of 165°F.
Serve casserole after allowing it to sit at room temperature for five minutes.

White long grain rice recipe: To 3 cups of chicken broth, lessen the quantity. From the start of the cooking process, add the chicken to the rice-based meal. Bake the dish for 30 minutes while closely covering it with foil. When the rice is done and the chicken is thoroughly cooked, uncover, sprinkle with Parmesan, and bake for an additional 5 to 15 minutes, uncovered.
Boneless chicken thighs recipes: Since boneless thighs cook faster than other types of chicken, add the chicken to the pan 10 minutes later.

There are four substantial servings in this dish. This recipe can yield up to six servings, which will decrease the quantities in the nutrition facts.
Serving size is one-fourth of the dish, which has 655 calories, 58 grams of carbohydrates, 36 grams of protein, 31 grams of fat, 9 grams of saturated fat, 147 mg of cholesterol, 561 mg of sodium, 640 mg of potassium, 3 grams of fiber, 1 gram of sugar, and 430 IU of vitamin A.