Oven Baked Chicken and Rice Casserole
There’s nothing quite like the aroma of a warm, homemade casserole wafting through the kitchen. This Oven Baked Chicken and Rice Casserole is a perennial favorite, blending tender chicken, flavorful rice, and a creamy sauce into a dish that’s both comforting and satisfying.
❤️ Why You’ll Love This Recipe ❓
What sets this Oven Baked Chicken and Rice Casserole apart is its perfect balance of textures and flavors. The juicy chicken and fluffy rice create a delightful contrast, while the creamy sauce ties it all together seamlessly. Plus, with simple ingredients and minimal prep time, this recipe is a lifesaver on busy weeknights when you want a wholesome, homemade meal without the hassle.
One of the best things about this casserole is its versatility. You can easily adapt it to suit your dietary needs or preferences, whether you’re looking for a lower-carb version, a dairy-free option, or a way to boost the protein and veggies. And the leftovers reheat beautifully, making it a fantastic make-ahead meal for busy families.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 cup uncooked long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and pepper to taste
The beauty of this Oven Baked Chicken and Rice Casserole is that most ingredients are pantry or freezer staples. The combination of tender chicken, fluffy rice, and a creamy, flavorful sauce creates a classic comfort food dish that has made baked casserole recipes perennially popular.
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large bowl, combine the cubed chicken, uncooked rice, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, dried thyme, and dried parsley. Season with salt and pepper to taste. Stir until all the ingredients are well mixed.
- Step 3: Transfer the mixture to a 9×13-inch baking dish. Cover the dish with aluminum foil.
- Step 4: Bake the casserole for 45-55 minutes, or until the chicken is cooked through and the rice is tender. Remove the foil during the last 10-15 minutes of baking to allow the top to brown slightly.
- Step 5: Let the casserole cool for 5-10 minutes before serving. Enjoy your delicious Oven Baked Chicken and Rice Casserole!
Timing Overview
• Cook time: 45-55 minutes
• Total time: 60-70 minutes
Compared to traditional chicken and rice casserole recipes that can take up to 90 minutes to prepare, this Oven Baked Chicken and Rice Casserole saves you 20-30% of your cooking time while delivering similar flavors.
Nutritional Information
Per serving (based on 6 servings):
• Protein: 32g
• Carbohydrates: 33g
• Fat: 9g
• Fiber: 1g
• Sodium: 575mg
These Oven Baked Chicken and Rice Casserole dishes provide approximately 65% of your daily protein requirements and 10% of your daily carbohydrate needs, making them not just delicious but nutritionally valuable as well.
🥬 Make It Even Healthier
• Lower-carb version: Substitute cauliflower rice for the white rice, or use a blend of cauliflower rice and regular rice.
• Dairy-free adaptation: Replace the cream of chicken soup with a dairy-free cream of chicken soup or a plant-based cream sauce, and use unsweetened almond milk or coconut milk instead of regular milk.
• Added protein: Stir in cooked and diced chicken thighs or shredded rotisserie chicken for an extra protein boost.
• Boost vegetables: Mix in frozen peas, diced carrots, or sautéed mushrooms to increase the vegetable content.
These modifications can reduce calories by up to 15% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Oven Baked Chicken and Rice Casserole.
🍽️ Serving Suggestions
• Pair the casserole with roasted asparagus or steamed broccoli for a balanced plate.
• Complement the dish with a light, refreshing side like a cucumber and tomato salad.
For a family-style gathering, serve the Oven Baked Chicken and Rice Casserole alongside a tossed green salad, warm rolls, and iced tea or lemonade for a comforting and satisfying meal.
❌ Common Mistakes to Avoid
• Skipping the foil cover: The foil helps trap moisture and steam, ensuring the rice cooks evenly. Removing the foil too early can lead to a dry, crusty top.
• Using the wrong type of rice: Long-grain white rice works best for this recipe. Short-grain or brown rice may not cook through properly or take much longer to bake.
By avoiding these common pitfalls, you can ensure your Oven Baked Chicken and Rice Casserole turns out perfectly moist, flavorful, and delicious every time.
🧊 Storing Tips for the Recipe
These Oven Baked Chicken and Rice Casserole dishes retain their quality remarkably well:
• Freezing unbaked: Prepare the casserole as directed, but do not bake. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as usual.
• Freezing baked: Allow the baked casserole to cool completely, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven at 350°F (175°C) until heated through.
• Reheating: For best results, reheat individual portions in the microwave or the oven at 350°F (175°C) until warmed through, being careful not to overcook.
❓ FAQs
Can I make this casserole ahead of time?
Absolutely! This Oven Baked Chicken and Rice Casserole is a great make-ahead dish. You can prepare the entire casserole, cover it, and refrigerate it for up to 3 days before baking. You can also freeze the unbaked casserole for up to 3 months. Just thaw it in the refrigerator overnight before baking as directed.
Can I use a different type of rice in this recipe?
While you can experiment with other types of rice, long-grain white rice works best for this recipe. Short-grain rice or brown rice may not cook through properly or take significantly longer to bake. For best results, stick to long-grain white rice.
How can I make this recipe dairy-free?
To make this Oven Baked Chicken and Rice Casserole dairy-free, replace the cream of chicken soup with a dairy-free cream of chicken soup or a plant-based cream sauce. You can also use unsweetened almond milk or coconut milk instead of regular milk. These simple substitutions will make the recipe suitable for those with dairy allergies or intolerances.
What if my casserole turns out dry?
If your Oven Baked Chicken and Rice Casserole turns out a bit dry, there are a few troubleshooting steps you can take. First, make sure you’re using the correct type of rice and following the cooking time closely. If the rice seems too dry, you can try adding a bit more broth or milk to the casserole before baking. Additionally, be sure to cover the dish with foil during the majority of the baking time to help retain moisture.
Can I add extra vegetables to this recipe?
Absolutely! This Oven Baked Chicken and Rice Casserole is very versatile and can accommodate a variety of vegetable additions. Try mixing in frozen peas, diced carrots, or sautéed mushrooms. Just be sure to adjust the cooking time if adding more vegetables, as they may require a bit longer to bake through.
🎉 Final Thoughts
These Oven Baked Chicken and Rice Casserole dishes represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a comforting family dinner or a satisfying meal-prep option, they’re sure to impress with their tender chicken, fluffy rice, and creamy, flavorful sauce. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these Oven Baked Chicken and Rice Casserole dishes demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the baking process. So grab your baking dish and get ready to enjoy a delicious, homemade meal that will have your family coming back for seconds!
Oven Baked Chicken and Rice Casserole
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cubed chicken, uncooked rice, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, dried thyme, and dried parsley. Season with salt and pepper to taste. Stir until all the ingredients are well mixed.
- Transfer the mixture to a 9x13-inch baking dish. Cover the dish with aluminum foil.
- Bake the casserole for 45-55 minutes, or until the chicken is cooked through and the rice is tender. Remove the foil during the last 10-15 minutes of baking to allow the top to brown slightly.
- Let the casserole cool for 5-10 minutes before serving. Enjoy your delicious Oven Baked Chicken and Rice Casserole!
