Description
Creamy dump-and-bake chicken and rice casserole made in one pan with juicy chicken, tender rice, savory seasonings, and melted cheddar cheese for an easy comforting dinner.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- 1 ½ cups uncooked long grain white rice
- 3 cups low sodium chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 ½ cups shredded cheddar cheese
- 1 small yellow onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 baking dish.
- In the baking dish, stir together rice, chicken broth, cream of chicken soup, onion, garlic powder, paprika, Italian seasoning, salt, and black pepper until fully combined.
- Spread the rice mixture evenly across the baking dish.
- Arrange chicken thighs evenly over the rice mixture, gently pressing them slightly into the liquid.
- Cover tightly with foil and bake for 50 minutes.
- Remove foil, sprinkle cheddar cheese over the top, and bake uncovered for 10 to 15 minutes until the chicken reaches 165°F and the cheese is melted and bubbly.
- Let the casserole rest for 5 to 10 minutes, sprinkle with fresh parsley, and serve warm.
Notes
- Use long grain white rice for the best texture.
- Seal the foil tightly so the rice cooks properly.
- Freshly shredded cheese melts more smoothly.
- Add peas or broccoli during the final 15 minutes for extra vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 115mg
Keywords: dump and bake chicken and rice, chicken rice casserole, easy baked chicken dinner, one pan chicken and rice, cheesy chicken casserole