Chicken and Rice Casserole
This chicken and rice casserole bakes everything in one dish: seasoned thigh pieces and long-grain rice cook together in a homemade cheddar cream sauce instead of canned soup. The result is tender, juicy chicken over fluffy, savory rice with a bubbling golden top. Baking it covered lets the rice steam evenly, so every grain cooks through without a single stir.
Toss 1-inch chicken thigh pieces with salt, pepper, paprika, and garlic powder, then spread rinsed long-grain white rice across a buttered 9x13 dish. Melt butter and soften onion and garlic, whisk in flour for a roux, then stream in hot chicken broth and milk with thyme to build a pourable cream sauce. Scatter the chicken over the rice, pour the sauce on, and stir gently; cover the dish tightly with foil and bake at 375°F (190°C) for 50 minutes until the rice drinks up the liquid. Uncover, blanket with sharp cheddar, and bake 10 minutes more until melted and the edges bubble, then rest 10 minutes so the rice sets before serving.
- Cover tightly with foil so the rice steams evenly — a loose seal lets liquid escape and leaves crunchy grains.
- Use hot broth, not cold, so the rice cooks through in one honest hour of baking.
- Rinse the rice until the water runs clear to wash off surface starch and prevent a gummy casserole.
Equipment
- 9x13-inch (3 qt) baking dish
- Aluminum foil
- Medium saucepan
- Whisk
- Chef's knife
- Cutting board
- Box grater
วัตถุดิบ
Chicken and rice
- 680 g boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 300 g long-grain white rice, uncooked, rinsed until water runs clear
- kosher salt, divided
- black pepper
- sweet paprika
- garlic powder
Creamy sauce
- 55 g unsalted butter, plus more for the dish
- yellow onion, finely diced
- garlic, minced
- 24 g all-purpose flour
- 540 ml low-sodium chicken broth, hot
- 240 ml whole milk
- dried thyme
To finish
- 100 g sharp cheddar cheese, freshly shredded
- fresh parsley, chopped, to garnish
วิธีทำ
- ขั้น01
Position a rack in the center of the oven and heat to 375°F (190°C). Lightly butter a 9x13-inch baking dish. Rinse the rice in a sieve under cold water until the water runs clear, then spread it in an even layer across the dish.
- ขั้น02
Pat the chicken pieces dry and toss them with 1 teaspoon of the salt, the black pepper, paprika, and garlic powder until evenly coated. Set aside while you make the sauce.
- ขั้น03
Melt the butter in a medium saucepan over medium heat. Cook the onion until soft and translucent, about 4 minutes, then add the garlic and stir for 30 seconds. Whisk in the flour and cook 1 minute, then slowly stream in the hot broth and milk, whisking constantly. Add the thyme and remaining 1/2 teaspoon salt and simmer until it thickens to a pourable gravy, 2 to 3 minutes.
- ขั้น04
Scatter the seasoned chicken evenly over the rice. Pour the warm sauce over everything, then stir gently so the rice, chicken, and sauce are combined and the rice is submerged. Level the top with a spatula.
- ขั้น05
Cover the dish tightly with aluminum foil, sealing the edges well. Bake for 50 minutes, until the rice is tender and has absorbed the liquid. Resist the urge to peek — the trapped steam is what cooks the rice.
- ขั้น06
Remove the foil and scatter the shredded cheddar over the top. Return the dish, uncovered, to the oven for 10 minutes, until the cheese is melted and the edges are bubbling and lightly golden.
- ขั้น07
Let the casserole rest for 10 minutes so the rice sets and the sauce thickens. Sprinkle with chopped parsley, then scoop and serve warm.
Make ahead
Assemble through combining the chicken and sauce with the rice, cover, and refrigerate up to 24 hours. Add about 10 minutes to the covered bake since you are starting cold, and give the sauce a quick stir before it goes in so it hasn't split. Wait to add the cheese until the final uncovered bake.
Storage
Cool leftovers, then refrigerate in an airtight container for up to 4 days. Reheat single portions in the microwave with a splash of broth or milk to loosen the rice, or warm the whole dish covered at 325°F (160°C) until heated through.
Variations
Gluten-free
Swap the all-purpose flour for 2 tablespoons cornstarch whisked into the cold milk, and use certified gluten-free chicken broth. The sauce thickens the same way and the casserole stays just as creamy.
Broccoli-cheddar
Stir 2 cups small broccoli florets into the rice before baking and bump the cheddar to 1 1/2 cups. The broccoli steams tender under the foil and turns this into a full one-dish meal.
Mushroom and wild rice
Replace half the white rice with a long-grain-and-wild rice blend and add 200 g sliced mushrooms sauteed with the onion. Extend the covered bake by 15 minutes, since wild rice needs longer to soften.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
คำถามพบบ่อย
Can I use uncooked rice in a chicken and rice casserole?
Yes — this chicken and rice casserole is built around uncooked long-grain white rice, which soaks up the broth and milk as it bakes. Cover the dish tightly so the rice steams; using pre-cooked rice would turn mushy and throw off the liquid ratio.
Why is my chicken and rice casserole watery or crunchy?
Both come down to the seal and the liquid. If it's watery, it needed a few more minutes uncovered; if the rice is crunchy, the foil wasn't tight or the broth went in cold. Use hot broth, cover firmly, and let the casserole rest 10 minutes so the rice finishes absorbing.
Can I use chicken breast instead of thighs?
Absolutely. Boneless skinless breast works well; just cut it into even 1-inch pieces so it cooks in step with the rice. Thighs stay a little juicier through the long bake, but breast keeps it leaner.
Can I make it ahead and freeze it?
You can freeze the baked casserole once fully cooled and wrapped tightly for up to 2 months. Thaw overnight in the fridge and reheat covered with a splash of broth, since rice dries out in the freezer. For the best texture, freeze it before adding the fresh parsley.
What cheese melts best on top?
Sharp cheddar is the classic choice for its flavor and clean melt, but Monterey Jack, Colby, or a mozzarella-cheddar mix all work. Shred it yourself — pre-shredded cheese is coated in anti-caking starch that can make the top grainy.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.