Old Fashioned Baked Chicken and Rice Recipe
Ingredients
- 6 bone-in
skinless chicken thighs
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 10.5 ounces cream of chicken soup
1 can
- 2 cups low-sodium chicken broth
- 2 cups raw long-grain white rice
- Fresh parsley
optional, for garnish
Directions
- 1
Preheat oven to 375°F. Grease a 9x13-inch casserole with nonstick cooking spray. Set aside.
- 2
Combine the paprika, garlic powder, onion powder, thyme, salt, and pepper in a small bowl.
- 3
Pat the chicken dry and sprinkle evenly with seasonings.
- 4
In a mixing bowl, whisk the soup, broth, and rice together.
- 5
Pour the mixture into the prepared baking dish, then nestle the chicken into the rice.
- 6
Cover the pan with foil and bake for 35 minutes, then remove the foil and continue baking for 10-15 more minutes, or until the chicken is fully cooked to 165°F.
- 7
Remove the baking dish from the oven and allow it to sit for 5-10 minutes before fluffing the rice and serving. Garnish with parsley, if desired.
Old Fashioned Baked Chicken and Rice Recipe
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About this Recipe
Looking for that ultimate comfort food, a hearty and flavorful meal that practically cooks itself? This Old Fashioned Baked Chicken and Rice Recipe delivers a truly satisfying experience, making weeknight dinners both easy and delicious.
What makes this baked chicken and rice casserole a standout is its perfect balance of savory flavors and satisfying textures. The bone-in, skinless chicken thighs bake directly with the rice, infusing every grain with rich chicken essence while staying incredibly tender. Coupled with a creamy sauce from the classic cream of chicken soup, and a comforting blend of paprika, garlic powder, onion powder, and thyme, this dish promises a deeply satisfying, home-cooked taste with minimal fuss.
Expect a wonderfully rich and savory dish where every forkful is coated in a creamy, herb-infused sauce. The long-grain white rice emerges perfectly cooked, absorbing all the delicious liquids and seasonings, while the chicken thighs are succulent and fall-off-the-bone tender. It’s a truly flavorful and filling meal that evokes a sense of nostalgic comfort, making it an instant family favorite. This dish is designed to be a complete meal in one pan, simplifying your dinner routine without sacrificing on taste.
Feel free to customize this recipe to your liking. If you prefer white meat, you could experiment with bone-in, skinless chicken breasts, though cook time might vary slightly. For added vegetables, consider stirring in a cup of frozen peas or diced carrots with the rice for extra color and nutrition. You could also swap out the cream of chicken soup for cream of mushroom soup if you enjoy that flavor profile, adding another layer of earthy richness to the casserole.
This Old Fashioned Baked Chicken and Rice is ideal for a cozy family dinner or a simple yet impressive potluck contribution. Serve it straight from the baking dish, perhaps with a sprinkle of fresh parsley for a touch of brightness and herbaceous finish.