There is something incredibly comforting about a warm, savory casserole that brings family and friends together around the table, and this Easy Chicken and Rice Casserole Recipe is exactly that kind of dish. It combines tender, juicy chicken thighs with creamy mushroom-infused rice, all baked to golden perfection in one simple dish. Whether you are looking for a hassle-free weeknight dinner or a crowd-pleasing meal, this recipe is a delightful way to fill your home with cozy aromas and satisfy everyone’s appetite effortlessly.
Ingredients You’ll Need
The beauty of this Easy Chicken and Rice Casserole Recipe lies in its simplicity and the thoughtfully selected ingredients that create layers of flavor and texture. Each component has a purpose—whether it’s the rich creaminess from the mushroom soup or the fragrant spices that elevate the chicken, you’ll find that straightforward ingredients can yield an irresistible meal.
- 4-5 boneless chicken thighs: Choose skinless for easier eating, and thighs provide juicier, more flavorful meat compared to breasts.
- 1 cup long-grain white rice: Rice cooks perfectly in the broth, absorbing all those luscious flavors without getting mushy.
- 1 can cream of mushroom soup: Adds a creamy texture and an earthy depth, making this casserole irresistibly creamy.
- 2 cups low-sodium chicken broth: Keeps the casserole moist and tender, while controlling the salt level for balance.
- 1 teaspoon onion powder: A subtle way to layer savory flavor without overpowering the dish.
- 1 teaspoon garlic powder: Adds a gentle warmth and aroma that complements the chicken beautifully.
How to Make Easy Chicken and Rice Casserole Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to 375°F (190°C), and grease your baking dish well to prevent any sticking while baking. Next, season the boneless chicken thighs with salt, pepper, onion powder, and garlic powder—this simple seasoning creates a fragrant crust. Arrange the chicken evenly in the baking dish so it cooks uniformly alongside the rice.
Step 2: Combine the Rice Mixture
In a separate bowl, mix together the uncooked long-grain rice, cream of mushroom soup, and chicken broth until thoroughly combined. This mixture forms the base that will absorb all the chicken’s juices and the savory mushroom flavor during baking, resulting in a creamy yet fluffy rice texture.
Step 3: Assemble and Bake
Pour the mushroom and rice mixture evenly over the chicken, making sure the rice is fully submerged in the liquid. Cover the whole dish tightly with foil to hold in moisture, then bake for 45 minutes. After that, remove the foil and continue baking for an additional 15 minutes, allowing the top to turn a beautiful golden brown and the juices to thicken slightly.
Step 4: Rest and Serve
Once out of the oven, let the casserole rest for about 5 minutes before serving. This brief rest allows the rice to finish absorbing any remaining liquid and helps the flavors to meld, making each bite perfectly tender and flavorful.
How to Serve Easy Chicken and Rice Casserole Recipe
Garnishes
Adding fresh garnishes can brighten up the casserole and add a pop of color. Sprinkle chopped fresh parsley or chives on top not only for a lovely green contrast but also for a mild herbal freshness that complements the creamy mushroom and chicken. A squeeze of lemon juice over the top can add a subtle zing, enhancing the flavors beautifully.
Side Dishes
This casserole is hearty enough to stand alone, but pairing it with simple sides can elevate your meal. Consider serving with a crisp green salad tossed in a light vinaigrette to add freshness and crunch. Roasted or steamed vegetables like broccoli or carrots also provide vibrant color and nutritious balance to this comforting dish.
Creative Ways to Present
For a touch of elegance, serve the casserole in individual ramekins or small baking dishes, making each portion feel special and suited for dinner parties. You can also sprinkle a little shredded cheese on top during the last five minutes of baking for an ooey-gooey, golden cheese crust that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This Easy Chicken and Rice Casserole Recipe makes great leftovers that you can safely store in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated portions even tastier for quick lunches or dinners.
Freezing
If you want to save some for later, this casserole freezes beautifully. After baking and cooling completely, portion it into freezer-safe containers and store for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the casserole loosely with foil and warm in a 350°F oven until heated through, or microwave individual servings for a faster option. Adding a tablespoon of water or broth before reheating helps maintain moisture and keeps the rice fluffy rather than dry.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but keep in mind that thighs tend to stay juicier and more flavorful during baking. If you use breasts, watch the cooking time closely to avoid drying them out.
Do I need to rinse the rice before using it?
For this recipe, rinsing is optional. Rinsing rice removes excess starch and may help prevent sticking, but since it bakes in liquid and cream of mushroom soup, it’s not necessary unless you prefer to.
Can I substitute cream of mushroom soup with a homemade version?
Yes! If you want to skip the canned soup, you can make a quick creamy mushroom sauce using sautéed mushrooms, garlic, cream, and a bit of flour or cornstarch to thicken. This can add freshness and control over ingredients.
Is it possible to make this casserole dairy-free?
Definitely. Choose a dairy-free cream of mushroom soup or make a homemade version using plant-based milk and dairy-free butter substitutes. The chicken broth and seasoning will still lend great flavor.
How do I know when the casserole is done?
The casserole is cooked when the rice is tender and the chicken reaches an internal temperature of 165°F. The golden brown top after removing the foil is a good visual clue that it’s ready to come out of the oven.
Final Thoughts
If you’re searching for a comforting, easy-to-make dish that feels like a warm hug from the inside out, this Easy Chicken and Rice Casserole Recipe is ready to become your go-to. With just a few pantry staples and minimal effort, you can enjoy a soul-satisfying meal that your family and friends will rave about. Don’t wait to try this recipe — it might just become your favorite weeknight dinner!
Print
Easy Chicken and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Easy Chicken and Rice Casserole is a comforting one-dish meal featuring tender, seasoned chicken thighs baked over creamy mushroom rice. Ready in just over an hour, it combines simple ingredients like long-grain rice, cream of mushroom soup, and low-sodium chicken broth to create a flavorful, hearty casserole perfect for family dinners.
Ingredients
Chicken
- 4–5 boneless chicken thighs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Rice Mixture
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups low-sodium chicken broth
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a suitable baking dish to prevent sticking and ensure even cooking.
- Season Chicken: Season the boneless chicken thighs evenly with salt, pepper, onion powder, and garlic powder. Arrange the thighs in a single layer in the prepared baking dish.
- Mix Rice and Soup: In a medium bowl, combine the long-grain white rice, cream of mushroom soup, and low-sodium chicken broth. Stir until all ingredients are fully incorporated, creating a creamy mixture.
- Assemble Casserole: Pour the rice mixture evenly over the chicken in the baking dish, making sure the rice is fully submerged in the liquid for proper cooking.
- Bake Covered: Cover the dish tightly with aluminum foil to trap steam. Bake in the preheated oven for 45 minutes to cook the chicken and rice through.
- Bake Uncovered to Brown: Remove the foil and continue baking uncovered for an additional 15 minutes, allowing the top to develop a golden brown color.
- Rest Before Serving: Remove the casserole from the oven and let it rest for 5 minutes. This helps the rice absorb any remaining liquid and makes serving easier.
Notes
- Use bone-in chicken thighs if preferred, but adjust cooking time accordingly.
- For added flavor, sprinkle fresh herbs like parsley or thyme before serving.
- You can substitute cream of mushroom soup with cream of chicken or celery soup for a different taste.
- Make sure the rice is fully submerged to avoid dry spots in the casserole.
- Leftovers can be refrigerated and reheated, but may require additional broth to loosen the rice.
