Let’s face it, not every day is amazing. Considering everyone has had one of those sleepless days running errands, we have specially created this chicken and rice casserole recipe. Hopefully, it will hit your comfort button.
During our attempts to perfect this dish, we also thought about how to make it manageable. We want anyone making this dish to be able to sit back and enjoy a book or a favorite TV show while waiting for this gloriousness to cook.
Chicken and Rice Casserole— A Classic Kind of Comfort
Chicken and rice casserole doesn’t really fall in the refined, fancy meal category. However, it is wholesome and delicious. The best thing about it is the pleasant nostalgia that reminds you of the good old days. Those times when we were younger, hanging around the kitchen, and trying to figure out what momma was about to serve for dinner.
If there was one thing we wanted to proclaim about today’s chicken and rice casserole, it would be “nice and warm”. This dish is a convenient one-pan meal, where the tender juicy chicken meat, the chewy long-grain rice, and the savory mushroom soup are arranged in layers and cook together. They’re all in for a brilliant crowd-pleaser that will put smiles on people’s faces.
What Are the Ingredients for Chicken and Rice Casserole?
Chicken and rice casserole can be prepared in no time with only a few ingredients: chicken thigh meat, white rice, chicken broth, carrots, thyme, onion, and cream of mushroom soup.
The cooking process is surprisingly simple. First, add rice, carrot, chopped onion, and a spice mixture of pepper, thyme, and garlic to the dish. Add chicken broth and mushroom soup next, and finish it by assembling chicken thighs on top. Don’t forget to brush the thighs with melted butter to create nice charred marks when baking.
And that’s pretty much everything. The remaining work is merely getting yourself ready to enjoy the meal.
How Long Should You Bake Chicken and Rice Casserole?
This chicken and rice casserole took us roughly one and a half hours to cook. Though the cooking time can vary in other recipes with different variations of ingredients, you can’t seem to spend less than 1 hour on this dish.
Don’t get frustrated with the long cooking time, we guarantee it will be worth the wait. Both the chicken meat and the rice need adequate time to absorb all the liquid and be cooked through. It is ideal to take full advantage of that waiting hour to complete whatever work you’re in the middle of.
Additionally, it’s a must to pay attention to the heating mode of the oven. If your oven has the option to switch to different heating modes, be sure to follow the instructions in this recipe. The baking dish should receive heat from both the top and bottom sides, otherwise, neither the rice nor the chicken can be fully done.
Can You Freeze Leftover Chicken and Rice Casserole?
Yes, you can— even with big batches. If you want, you can make 2-3 servings at a time and save them for later use. It’s important to let the casserole cool down to room temperature first, then cover it with aluminum foil before putting it in the freezer.
Chicken and rice casserole can freeze well for up to 3 months. It’s freezer-friendly and can be reheated in minutes (once defrosted). If you plan ahead, you can easily have a hearty lunch ready for the following day.
What Can You Serve with Chicken And Rice Casserole
Chicken and rice casserole goes great with a variety of things. When we made ours, we decided to pair it with Greek salad for more fresh greens, and lemonade to add a nice sweet-sour flavor to the meal. Lemonade always feels like a treat! Nutritional information is as below.
Chicken and Rice Casserole recipe
- 4 skinless chicken thighs about 21 oz
- 1/2 tbsp olive oil
- 4 oz onion chopped
- 1 cup uncooked long-grain rice
- 2 1/4 cup unsalted chicken broth
- 4 oz carrot chopped into tiny bits
- 1/2 cup cream of mushroom soup
- 1 tbsp unsalted butter
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp thyme
- 1 tsp garlic minced
- 1 tbsp parsley chopped
- Preheat the oven to 400℉.
- In a small bowl, combine salt, ground black pepper, thyme, and minced garlic together. Divide this spice mixture in half and set aside.
- Prepare a casserole dish (we use a glass bakeware one), brush it with olive oil on the inside.
- Add chopped carrot, rice, and chopped onion to the casserole dish, together with half of the spice mixture.
- Continue to add mushroom soup and chicken broth to the casserole dish. Mix to combine.
- Place the chicken thighs on top, brush with melted unsalted butter, then sprinkle the remaining spice mixture on them.
- Cover the casserole dish with aluminum foil, place in the pre-heated oven and bake for 1 hour. Remember to select upper and lower heat mode, or else the rice could not be well cooked.
- After 1 hour, remove the foil and bake for 10 more minutes, select upper heat mode to give some nice charred marks on the chicken thighs.
- Remove the casserole from the oven, sprinkle parsley on top. Serve while it’s still hot.