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Baked Chicken And Rice Casserole

One-Pan Creamy Chicken and Rice Casserole Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 ½ lbs boneless skinless chicken thighs (about 6-8 thighs)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp sweet paprika
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 cup uncooked long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 cup frozen peas
  • 1 cup shredded sharp cheddar cheese

Method
 

  1. Preheat oven to 375°F (190°C). Season chicken with salt, pepper, and paprika. In an oven-safe skillet over medium-high, heat olive oil and sear chicken 3-4 minutes per side until golden. Transfer to a plate.
  2. Reduce heat to medium, add butter and onion, and cook 3-4 minutes until softened. Stir in garlic and cook 30 seconds.
  3. Add rice and toast 1 minute. Pour in broth and cream of chicken soup, whisk until smooth, and bring to a simmer.
  4. Return chicken to the pan, cover, and bake 30 minutes.
  5. Remove cover, scatter peas around chicken, and bake uncovered 10-15 minutes until chicken reaches 165°F and rice is tender.
  6. Sprinkle cheese over top, broil on high 2-3 minutes until bubbly and golden. Rest 5 minutes, then serve.

Notes

If the rice absorbs too much liquid and looks dry before the chicken is cooked, splash in a few tablespoons of hot broth or water, cover, and give it another 5 minutes. This dish rests beautifully, so don’t rush the 5-minute wait—it helps everything settle before scooping.