Go Back
Creamy Baked Chicken and Rice Casserole
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking Dish
  • Mixing Bowl
  • Oven

Ingredients
  

  • 1 1/2 cups uncooked long-grain white rice
  • 4 boneless skinless chicken thighs
  • 1 can (10.5 oz) cream of chicken soup
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
  • In a large bowl, stir together the uncooked rice, cream of chicken soup, chicken broth, diced onion, minced garlic, olive oil, salt, and pepper until evenly combined.
  • Pour the rice mixture into the prepared baking dish and spread it into an even layer.
  • Place the chicken thighs on top of the rice. Sprinkle them with paprika, plus a little extra salt and pepper.
  • Cover the dish tightly with foil and bake for 45 minutes.
  • Remove the foil, sprinkle the shredded cheddar cheese over the chicken and rice, and bake uncovered for 10 more minutes until the cheese melts and the rice is tender.

Notes

Use chicken thighs instead of breasts for extra moisture during the long bake. If the rice still looks a bit firm after the first 45 minutes, add a splash of broth before adding the cheese. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the rice from drying out.
Course: Main Course
Cuisine: American
Equipment: Baking Dish, Mixing Bowl, Oven