Chicken and Rice Casserole Recipe

Overview

This chicken and rice casserole is a cozy one-dish dinner made with boneless chicken thighs, long-grain white rice, mushrooms, and a creamy sauce. The rice cooks beneath the chicken while the covered dish traps steam, leaving the grains tender and flavorful.

Use a tight-fitting lid or foil pressed firmly around the baking dish. The casserole is ready when the chicken reaches 165°F in the thickest part and the rice is tender rather than chalky. Let it rest before serving so the sauce thickens and the rice finishes absorbing the liquid.

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 6 equal pieces
• 1 ½ cups long-grain white rice, uncooked
• 8 ounces cremini or white mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 tablespoons unsalted butter or olive oil, divided
• 2 garlic cloves, minced
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 cup whole milk
• 2 cups low-sodium chicken broth, warmed
• 1 teaspoon kosher salt, plus more for seasoning the chicken
• ½ teaspoon sweet paprika
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper, plus more for seasoning the chicken
• 1 cup frozen peas, thawed
• ½ cup shredded sharp cheddar cheese, optional
• 2 tablespoons chopped fresh parsley, for serving

How to make it

1. Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. Pat the chicken dry, then season both sides with about ½ teaspoon kosher salt and a little black pepper.

2. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms and onion. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms have released their moisture and the onion is soft with lightly browned edges. Add the remaining butter and the garlic; cook for 30 seconds, just until fragrant.

3. Remove the skillet from the heat. Stir in the condensed soup, milk, warmed broth, remaining ½ teaspoon salt, paprika, thyme, and ¼ teaspoon black pepper. Whisk until the sauce is mostly smooth. A few small streaks of soup are fine.

4. Spread the uncooked rice evenly in the prepared baking dish. Pour the mushroom sauce over it and stir once so every grain is moistened. Scatter the thawed peas over the rice, then arrange the seasoned chicken pieces in a single layer on top. Do not press the chicken deeply into the rice; keeping it near the surface helps it cook evenly.

5. Cover the dish very tightly with foil. Bake for 45 minutes. Avoid opening the oven during this first stage because escaping steam can leave the rice undercooked.

6. Remove the foil carefully, watching for hot steam. Check the chicken in its thickest piece with an instant-read thermometer; it should be at least 165°F. The rice should look plump and feel tender when tasted. If the chicken is done but the rice still has a firm, chalky center, cover the dish again and bake for 8 to 12 minutes more.

7. If using cheese, sprinkle it over the casserole after the rice is tender. Return the uncovered dish to the oven for 3 to 5 minutes, until the cheese has melted. For a lightly browned top, switch to broil for 1 to 2 minutes, watching closely.

8. Let the casserole rest uncovered for 10 minutes. This gives the sauce time to settle and allows the rice to absorb excess liquid. Sprinkle with parsley and serve hot.

Expert tips

• Use long-grain white rice: Instant rice, brown rice, wild rice, and short-grain rice do not cook the same way here. Brown rice needs more liquid and a longer baking time.
• Keep the foil tight: A loose cover lets steam escape and is the most common reason the rice stays firm.
• Do not rinse the rice for this recipe: The small amount of surface starch helps the sauce cling to the grains. If you do rinse it, expect the casserole to be slightly looser.
• For chicken breasts: Substitute 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch-thick pieces. Begin checking them at 35 minutes because lean breast meat can dry out sooner than thighs.
• For a soup-free sauce: Replace the condensed soup with 4 ounces softened cream cheese, ½ cup sour cream, and an extra ½ cup chicken broth. Whisk until smooth before adding it to the rice.
• If the sauce looks watery: Rest the casserole for the full 10 minutes first. If it is still loose, leave it uncovered in the turned-off oven for 5 minutes; the rice will continue absorbing the sauce.
• If the top browns too quickly: Cover it loosely with foil while the center finishes cooking. Browning on top does not mean the rice underneath is done.

Serving and storage

Serve the casserole with a crisp green salad, steamed broccoli, or roasted vegetables. For a fresh rice side with a different flavor profile, try this cilantro lime rice recipe, though the casserole already contains its own rice and is filling on its own.

Cool leftovers promptly, then transfer them to a shallow airtight container and refrigerate within 2 hours. Eat within 3 to 4 days. Reheat individual portions covered in the microwave with a splash of broth or water, or reheat the casserole covered in a 350°F oven until hot throughout. Do not leave the casserole at room temperature for extended periods.

Frequently asked questions

Can I use brown rice in this chicken and rice casserole?

Not as a direct substitute. Brown rice needs more liquid and considerably more time to cook, so it may leave the chicken overdone before the rice is tender. Use long-grain white rice as written, or follow a recipe specifically developed for brown rice.

Why is the rice still crunchy?

The dish probably lost too much steam, the foil was not sealed tightly, or the rice was not evenly coated with sauce. Add ¼ cup hot broth, cover the dish firmly, and bake for 10 to 15 minutes more. Check the rice again before serving.

Can I prepare chicken and rice casserole ahead of time?

For the best texture, assemble it just before baking because uncooked rice will absorb liquid while it sits. You can cook the mushroom mixture and measure the remaining ingredients up to one day ahead, then combine and bake when ready.

Can I freeze the leftovers?

Yes, but the rice may soften slightly after thawing. Cool the casserole completely, portion it into airtight freezer containers, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of broth until hot.

How do I know the chicken is done?

Check the thickest part of a chicken piece with an instant-read thermometer; it should reach 165°F. The meat should look opaque throughout, and the juices should not appear pink.

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