Best Baked Chicken and Rice Casserole

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The Best Baked Chicken and Rice Casserole is made completely from scratch in this easy one pan recipe that's sure to please the whole family!
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• 2 cups white rice
• 1 medium white onion, diced
• 6 tablespoons salted butter, melted
• 2 tablespoons all purpose flour
• 5 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4-6 whole chicken thighs
• 2 teaspoons Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon paprika (optional)


1️⃣ 00:10 – Preheat oven to 350 degrees. Lightly grease a 9×13 pan.

2️⃣ 00:15 – Stir rice, onion, 3 tablespoons melted butter, and flour together directly in the 9×13 pan until flour has no more visible white specks. Spread rice mixture out evenly on the bottom of the pan. Pour in chicken broth, heavy cream, salt, and pepper and stir to combine.

3️⃣ 01:26 – Place chicken thighs on top of rice mixture. Brush remaining melted butter on top and sprinkle chicken with Italian seasoning, garlic powder, and paprika (optional).

4️⃣ 02:09 – Cover with aluminum foil and bake in the preheated oven for 1 hour.

5️⃣ 02:20 – Remove foil and bake another 30 minutes until rice and chicken are cooked through and the chicken skin crisps up. For crispier skins, place under the broiler setting for 2-3 minutes before serving. Serve hot.


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Written by The Chef's Circle

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