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Baked Chicken and Rice in a casserole dish with a serving spoon.
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4.50 from 2 ratings

Baked Chicken and Rice Casserole

from kristineskitchenblog.com
In this Baked Chicken and Rice Casserole, tender chicken thighs and rice cook together in one dish in the oven. This easy meal is a family dinner favorite!
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Servings: 4 servings
Calories: 655kcal

Ingredients

  • 3 ¼ cups low sodium chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups long grain brown rice, such as brown basmati rinsed (see notes for white rice instructions)
  • 1 ½ pounds bone-in chicken thighs skin removed
  • 2 teaspoons olive oil
  • ¼ cup grated Parmesan cheese optional

Instructions

  • Preheat oven to 375° F.
  • Bring chicken broth to a boil on the stove, or heat in the microwave until hot.
  • Meanwhile, stir together the oregano, paprika, garlic powder, onion powder, salt and pepper in a small bowl.
  • Put the rinsed long-grain rice in a 9x13-inch baking dish. Add 1 ½ teaspoons of the seasoning mix. Pour the hot chicken broth over the rice and stir to combine.
  • Cover the dish tightly with foil. Bake for 30 minutes, covered.
  • Meanwhile, rub the chicken thighs with the 2 teaspoons olive oil (be sure to remove the skin from the chicken first). Sprinkle chicken with the remaining spice mixture and rub it into the chicken.
  • After the rice has baked for 30 minutes, carefully remove the dish from the oven. Being careful as the dish is very hot, place the chicken on top of the rice. Cover the dish tightly with the foil and, using potholders or oven mitts, return the covered dish to the oven. Continue baking for 40 minutes covered.
  • Uncover the dish and sprinkle on the Parmesan cheese. Bake for 10-15 minutes more, until the rice is tender and the chicken is cooked through to at least 165°F.
  • Let casserole rest at room temperature for 5 minutes and then serve.

Notes

  • To make with long grain white rice: Reduce the amount of chicken broth to 3 cups. Add the chicken to the dish with the rice from the beginning of the cook time. Cover the dish tightly with foil and bake for 30 minutes. Uncover, sprinkle with Parmesan, and bake, uncovered, 5-15 minutes more, or until rice is done and chicken is cooked through.
  • To make with boneless chicken thighs: Add the chicken to the pan 10 minutes later since boneless thighs need less cook time.
  • This recipe makes four generous servings. You may be able to get up to six servings out of this recipe, which will reduce the amounts in the nutrition information.

Nutrition

Serving: 1/4 recipe | Calories: 655kcal | Carbohydrates: 58g | Protein: 36g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 561mg | Potassium: 640mg | Fiber: 3g | Sugar: 1g | Vitamin A: 430IU | Calcium: 120mg | Iron: 3mg
Nutrition information is only an estimate.
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