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One pan and just 15 minutes of prep time means you can have this cheesy chicken and rice casserole dinner on the table in less than an hour. And the best part is it’s made with REAL ingredients, ie: NO condensed soup necessary!!
You’ll Love This
- It’s a ONE PAN dinner which happens to utilize my favorite enameled cast iron casserole pan from Amazon Basics. It’s legit the best piece of cookware that I own as it is SO versatile and easily goes straight from the stove top to the oven. If you’re a regular around here – you’ve seen this pan used in roughly 90% of my recipes!
- It’s a family dinner classic. When I ask my husband what he wants for dinner, 99.9% of the time he says chicken and rice. We both grew up with this chicken and rice casserole as a weeknight staple on our family dinner tables. However, our moms always used to make them with condensed soup and that is one thing this casserole does NOT have.
- There’s NO condensed soup in it! As I mentioned above most of us grew up eating chicken and rice casserole made with that sodium laden can of condensed soup. And don’t get me wrong, it was delicious. But there are other ways to give your casserole that same creamy texture without the use of condensed soup. The starch from the rice combines with heavy cream and shredded Parmesan in this recipe, giving this casserole just the right amount of rich creaminess without reaching for the Campbell’s.
Ingredients
Preheat oven to 350 degrees. Heat olive oil a large oven safe saute pan over medium high heat.
Combine paprika, garlic powder and a large pinch of salt and pepper. Pat chicken skin dry.
Sprinkle about 2/3 of the seasoning on the skin side of the chicken.
Sear chicken in oil, skin side down, for about 3 minutes or until a dark gold brown crust forms. Add remaining seasoning to the underside of the chicken (which is now facing up).
Flip chicken over and cook other side for about 2 minutes. Remove from pan and set aside.
Add onion, carrot, celery and a couple large pinches of salt and pepper to the pan. Cook, stirring frequently for about 8 minutes.
Reduce heat to medium and add garlic, thyme and rosemary and cook for 1 minute, stirring frequently.
Add chicken broth.
Add heavy cream.
Add Parmesan cheese.
Then add rice and stir to combine.
Next, nestle chicken thighs into rice mixture.
Cover and bake for 40-50 minutes or until the rice is cooked and the chicken is cooked through. Broil on high for 1-2 minutes to get the chicken skins nice and crispy again.
Garnish with a few sprigs of fresh thyme and enjoy!
Tips
- For the most flavor, use bone in skin on chicken thighs. However if you only have skinless chicken breast on hand, I recommend following the recipe directions in the same way, but baking the rice mixture (covered) in the oven for about 20 minutes and THEN adding the seared chicken breasts to the rice, covering it again and baking for another 20-30 minutes.
- If you don’t have fresh thyme feel free to sub dried! I would recommend about a 1/2 teaspoon of dried thyme in place of the fresh in this recipe. If you’re a big thyme LOVER then go for a full teaspoon of dried. I usually opt for fresh thyme in this dish but dried will work just as well!
- It’s tempting, I know, but resist the urge to peek while this casserole is baking. The moisture from the broth and cream is going to cook the chicken through and make your rice nice and delicate in texture. You can safely bake it for at least 40 minutes before giving the rice a quick taste to see if it’s done. If it’s not quite cooked through then cover it and check it again in 5 minutes or so.
- This recipe was written using this Della brand of basmati and wild rice. There are several similar wild rice blends out there so you should have no problem finding one at your local grocery store!
Frequently Asked Questions
- Can I add different vegetables in place of the carrots and celery?
- Personally, I LOVE the classic trifecta of onion, carrot and celery in almost all my casseroles and soups. It gives everything the most delicious flavor.
- But you could certainly sub broccoli, sliced mushrooms or your favorite veggies in place of the carrots and celery!
- Can I use another herb instead of thyme?
- Of course! Sage, oregano or even just a bit more rosemary would all be delish in this recipe. I love all herbs equally (actually I kind of have a love affair with sage and if you haven’t checked out my Wild Rice Soup, you MUST) but I know some folks have aversions to certain herbs.
- Customize this recipe to fit your tastes – just make sure that IF you are using dried herbs in place of fresh, you use about half the amount or less as the flavor of the dried herbs is much stronger than that of the fresh.
- What if I don’t have a pan that can go from the stove top to the oven?
- Well you should get one then! You can check out my favorite pan here.
- OR use a regular pan to sear the chicken thighs and saute the veggies. And then just transfer the veggies to an oven safe pan, add the broth, cream, Parmesan and rice. Then nestle the chicken thighs in and cook, covered, according to the recipe instructions.
Other Family Favorites:
- Easy Chicken Tacos
- No-Boil Pasta Bake
- Vegan Curry Ramen Noodles
- 30 Minute Baked Ravioli
- One-Pot Mac and Cheese
- Easy Garlic Butter Noodles
Easy Chicken & Rice Casserole
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Description
One pan and just 15 minutes of prep time means you can have this cheesy chicken and rice casserole dinner on the table in less than an hour. And the best part is it’s made with real ingredients, ie: NO condensed soup necessary!!
Ingredients
- 2 tablespoons olive oil
- 2 lbs. bone in, skin on chicken thighs
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme
- 1/2 teaspoon dried rosemary
- 1.5 cups basmati & wild rice blend (I used Della brand)
- 3 cups chicken broth
- 8 oz. heavy cream
- 1/2 cup shredded Parmesan
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 350 degrees. Heat olive oil in a large oven safe saute pan over medium high heat.
- Combine paprika, garlic powder and a large pinch of salt and pepper. Sprinkle about 2/3 of the seasoning on the skin side of the chicken.
- Sear chicken in oil, skin side down, for about 3 minutes or until a dark gold brown crust forms. Add remaining seasoning to the underside of the chicken (which is now facing up).
- Flip chicken over and sear the other side for about 2 minutes. Remove from pan and set aside. At this point the chicken will just be seared on the outside, not cooked through. It will finish cooking with the rice in the oven.
- With heat still at medium high add onion, carrot, celery and a couple large pinches of salt and pepper to the pan. Cook, stirring frequently for about 8 minutes.
- Reduce heat to medium. Add garlic, thyme and rosemary and cook for 1 minute, stirring frequently.
- Then add broth, heavy cream, Parmesan cheese and rice. Stir to combine.
- Next nestle chicken thighs into rice mixture. Cover and bake for 40-50 minutes or until the rice is cooked and the chicken is cooked through.
- Broil on high for 1-2 minutes to get the chicken skins nice and crispy again.
- Garnish with fresh parsley and enjoy!
Notes
For the most flavor, use bone in skin on chicken thighs. However if you only have skinless chicken breast on hand, I recommend following the recipe directions in the same way, but baking the rice mixture (covered) in the oven for about 20 minutes and THEN adding the seared chicken breasts to the rice, covering it again and baking for another 20-30 minutes.
If you don’t have fresh thyme feel free to sub dried! I would recommend about a 1/2 teaspoon of dried thyme in place of the fresh in this recipe. If you’re a big thyme LOVER then go for a full teaspoon of dried. I usually opt for fresh thyme in this dish but dried will work just as well!
It’s tempting, I know, but resist the urge to peek while this casserole is baking. The moisture from the broth and cream is going to cook the chicken through and make your rice nice and delicate in texture. You can safely bake it for at least 40 minutes before giving the rice a quick taste to see if it’s done. If it’s not quite cooked through then cover it and check it again in 5 minutes or so.
This recipe was written using this Della brand of basmati and wild rice. There are several similar wild rice blends out there so you should have no problem finding one at your local grocery store!
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: American
Keywords: cheesy chicken and rice, chicken and rice hot dish, one pan chicken and rice
Rick
Looks terrific and each time I offer that we make Chicken and Rice my wife laments that I want to use condensed milk. This looks like a great recipe and is something that we will enjoy.
Kylie Lato
Thanks Rick! I’ve never thought to use condensed milk – might have to try that next time 🙂
Jennifer Mitchell
Kylie,
This looks like an easy weeknight recipe for my daughter and I. I will try it this week as school is beginning! Regarding the enameled cast iron pan, I am wanting to buy new cookware and the greeenest, HEALTHIEST possible. Is this something you have researched? What basics should I purchase to cover the most needs? My cookware is truly done its duty and is ready to retire. I will let you know when I make this recipe!
Kylie Lato
You guys are going to love this one! I have NOT done much research on green cookware, but I LOVE LOVE LOVE my AmazonBasics enameled cast iron pan and literally use it every single day. Buying new cookware can definitely be overwhelming!! I would highly recommend choosing a few basics which include: a nice dutch oven (probably one of the most used pieces of cookware I own), a large enameled cast iron casserole pan (so versatile as it goes from stove top of oven, also something I use frequently), two stainless steel sauce pans (one larger and one smaller with lids) and then a small frying pan. Those are the 5 pieces of cookware that I use most often. This article has some good review of green cookware sets: https://www.thespruceeats.com/eco-friendly-non-stick-cookware-1707203. Hope that helps!
Rebecca
This recipe is delicious and my family loves it. But I’ve had trouble getting the rice to cook and the liquids to reduce. Last night I cooked it for 30 minutes longer than the recipe called for and it was still soupy. Next time I’ll try turning the I’ve up to 375 and maybe try taking the lid off towards the end.
★★★★
Kylie Lato
Well darn it! That’s frustrating! What kind of rice are you using? Is it the same brand that I recommend in the post? I wonder if that might be the issue?
Rebecca
I did not use the brand you recommended. I’ll try that next time. Also I forgot to mention LOVE the amazon basics pan you recommended. Thank you!
Kylie Lato
Yes – Bella brand is my fave rice for this recipe! It’s got the right blend of rice and wild rice. Also, isn’t that Amazon pan the best??!?! I literally use it at least 5-6 times a week!
Becca S.
This is going into our regular rotation! I used regular long grain rice and that worked well, too. I checked on mine at 40 minutes and then cooked a smidge past 50 minutes and then with the two minutes broiling (lid off!) The rice was perfect. Thanks!
★★★★★
Kylie Lato
Becca – I’m so glad that this worked out for you with regular long grain rice also!! I’m so glad that you enjoyed it. Thanks so much for leaving a review – I really appreciate it 🙂
Marilyn
Can I use coconut or almond milk in place of heavy cream? Made it with regular cream and I loved the recipe. Just have a dairy free person coming to visit!
Kylie Lato
Great question! I would try using canned full fat coconut milk in place of the heavy cream – not sure that it will work perfectly as a substitute but it has a very similar consistency so I think that is should be good. I think almond milk would be too thin. I’d love to hear how it turns out. Thanks Marilyn!
V
Used chicken breast and white rice, came out perfect
★★★★★
Kylie Lato
WOOHOO! So glad you enjoyed this recipe – thanks for leaving a review!! 🙂
Wendy
I am trying tonight with a whole chicken and white rice. Because of the pandemic – that’s what I have. It currently smells amazing.
Kylie Lato
YUMMM! I bet this will be GREAT with a whole chicken!! I’d love to hear how it turns out, Wendy!
Wendy
It was awesome! The rice was more risotto texture but delicious that way. I used my Lodge cast iron Dutch oven. So I did sear the whole bird both sides for 5-7 minutes and out the lid on during that knowing a full bird would likely take longer in the oven than just thighs. Definitely a keeper!!
Kylie Lato
YAYYYY!!!! Great idea to sear the chicken – I bet that made it more juicy and flavorful! SO glad you enjoyed this recipe Wendy!! 🙂
Joanne
First of all, this tastes great. I’m making it for the second time and the house smells so wonderful but…what the heck am I doing wrong? After baking for 50 minutes, my casserole is still full of liquid :(.
I followed the directions (this second time I forgot the parm – oops) but the rest: to a T.
I’m using a dutch oven. Is it because I’m using brown Basmati rice? I’m in Canada and I can’t seem to find the same brand you use (plus healthier). I really want to figure this out cuz I just love me a good casserole :).
Does brown rice take less liquid or more cooking time?
I have turned it up to 400 with the cover off after 50 minutes of cooking with the cover on.
Kylie Lato
Joanne – I appreciate your determination!! YES – all types of brown rice take CONSIDERABLY longer to cook than white! I would recommend baking the brown rice without the chicken (with the lid on) for an extra 30 minutes or more and see if that reduces the amount of liquid and cooks the brown rice through.
Joanne
Yep! You were right, it took about 30 minutes more and I turned it up to 400 with the cover off. Still DELICIOUS but now I know for next time :). Thank you for the great recipe.
Kylie Lato
Oh GOOD!! I am so glad to hear. Thank you for the feedback also – I will make a note to add this to the tips section of the recipe! I’m glad you enjoyed this recipe, Joanne!