Chicken and Rice Casserole

This classic chicken and rice casserole recipe is a one pan meal that's full of tender chicken and creamy rice, all baked together to golden brown perfection!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 625kcal

Author Sara Welch

Ingredients

6 bone-in skin-on chicken pieces such as legs, thighs or drumsticks
2 cups white rice
2 cups water
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
salt and pepper to taste
1 teaspoon paprika regular or smoked paprika
3 tablespoons butter melted
2 tablespoons chopped parsley
cooking spray

Instructions

Preheat the oven to 350 degrees. Coat a 9"x13" baking pan with cooking spray.
Add the rice, water, and 3 cans of soup to the pan. Stir to combine.
Place the chicken pieces on top of the rice mixture. Drizzle the butter over the chicken and rice.
Season the chicken with salt, pepper and paprika.
Cover with foil and bake for 1 1/2 hours. Increase the oven temperature to 400 degrees.
Uncover and bake for an additional 20-30 minutes until all of the liquid is absorbed and chicken is browned. If you like extra crispy chicken skin, broil the casserole for 3-5 minutes after it's done baking.
Sprinkle with parsley and serve.

Video

Notes

It's important to use bone-in, skin-on chicken for the best results. Boneless skinless chicken can get dry during the longer cooking time.
This dish can be assembled up to 4 hours before you plan to bake it. Store it covered in the refrigerator until you are ready to put it in the oven.
Leftovers will stay fresh in the refrigerator for up to 3 days.

Nutrition