Description
This comforting Chicken and Rice Casserole recipe combines tender bone-in chicken pieces with creamy soups and perfectly cooked rice for a hearty, flavorful one-dish meal. Baked slowly in the oven, the chicken becomes juicy with crispy skin while the rice absorbs the rich flavors, making it perfect for a family dinner or meal prep.
Ingredients
Chicken
- 6 bone-in skin-on chicken pieces (legs, thighs, or drumsticks)
Rice and Soup Mixture
- 2 cups white rice
- 2 cups water
- 1 can cream of chicken soup (approximately 10.5 oz)
- 1 can cream of celery soup (approximately 10.5 oz)
- 1 can cream of mushroom soup (approximately 10.5 oz)
Seasonings and Others
- Salt to taste
- Black pepper to taste
- 1 teaspoon paprika (regular or smoked)
- 3 tablespoons butter, melted
- 2 tablespoons chopped parsley
- Cooking spray (for greasing the baking pan)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 9"x13" baking dish with cooking spray to prevent sticking.
- Mix Rice and Soups: In the prepared baking dish, combine the uncooked white rice, 2 cups of water, and all three cans of cream soups (chicken, celery, and mushroom). Stir thoroughly to blend the ingredients evenly.
- Arrange Chicken and Add Butter: Place the bone-in, skin-on chicken pieces evenly on top of the rice and soup mixture. Drizzle the melted butter over both the chicken and the rice mixture to add richness and promote browning.
- Season the Chicken: Sprinkle salt, black pepper, and the paprika evenly over the chicken pieces, ensuring good seasoning for flavor and color.
- Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes. This allows the rice to absorb the liquid and the chicken to cook through slowly.
- Increase Temperature and Uncover: After 1.5 hours, increase the oven temperature to 400°F (205°C). Remove the foil and continue baking uncovered for an additional 20 to 30 minutes. This step helps absorb remaining liquid and browns the chicken skin.
- Optional Broil for Crispiness: For extra crispy chicken skin, broil the casserole for 3 to 5 minutes after baking until the skin is golden and crisp. Keep a close eye to prevent burning.
- Garnish and Serve: Once out of the oven, sprinkle chopped parsley over the casserole for a fresh, colorful finish. Serve hot and enjoy your hearty chicken and rice casserole.
Notes
- Use bone-in, skin-on chicken pieces for juicier meat and crispy skin.
- You can substitute any combination of cream soups as desired.
- For a lower sodium version, look for reduced-sodium cream soups or make your own homemade versions.
- Ensure the rice is fully submerged in liquid to cook through properly.
- Broiling at the end is optional but recommended for crispier skin texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American