Simple and Creamy Chicken and Rice Casserole
This Simple and Creamy Chicken and Rice Casserole is a comforting, one-pan dish that's perfect for busy nights. Made with tender chicken, fluffy rice, and a creamy sauce, it’s full of satisfying flavor in every bite. Easy to assemble and oven-baked to bubbly perfection, it’s ideal for a family dinner or a cozy meal for any occasion. Serve it hot, and enjoy a comforting classic everyone will love.
Servings: 8 servings
Calories: 640kcal
Equipment
Ingredients
- 8 Chicken Legs (or thighs)
Chicken Rub:
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Paprika
- 1 Tsp Thyme
- Salt and Black Ground Pepper (to taste)
Creamy Rice Ingredients:
- 2 (10.5 oz) Cans Cream of Chicken Soup
- 2 Cups Milk
- 4 Tbsp Butter
- 1 Onion (large)(minced)
- 3 Cloves Garlic (minced)
- Salt and Ground Black Pepper (to taste)
Jasmine Rice (Prepared on Stovetop):
- 2 Cups Jasmine Rice
- 2½ Cups Chicken Broth
- 2 tablespoons Butter
Garnish
- ¼ Cup Parsely (optional garnish)
Instructions
- Season the Chicken: Preheat your oven to 400°F. In a small bowl, mix together 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp thyme, and salt and black pepper to taste. Rub the mixture all over the chicken legs and thighs. Set aside.
- Make the Creamy Base: In a large baking dish, stir together 2 cans cream of chicken soup, 2 cups milk, 4 tbsp butter (cut into pieces), 1 large onion, minced, 3 cloves garlic, mincedPlace the seasoned chicken pieces on top of the creamy mixture in the baking dish.
- Bake the Chicken: Bake uncovered at 400°F for 35-45 minutes, or until the chicken is fully cooked. Chicken should reach an internal temperature of at least 165 degrees f. Use an instant-read thermometer to be sure the chicken is cooked through.
- Cook the Jasmine Rice on the Stovetop: In a saucepan, combine 2 cups jasmine rice, 2½ cups chicken broth, and 2 tbsp butter. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender. Remove from heat and fluff with a fork.
- Remove Chicken and Combine Sauce with Rice: Once the chicken is cooked, remove it from the baking dish and set aside. Add the precooked rice into the creamy sauce in the baking dish and stir until well combined. You can add a splash more chicken stock if you feel the rice needs more moisture.Taste the rice and creamy sauce mixture, adjust the seasoning with salt and fresh ground black pepper if needed.Place the chicken back on top of the creamy rice mixture.
- Under the Broiler (Optional): Place the baking dish back into the oven under the broiler for 3–5 minutes if you want the chicken skin extra crispy—just keep an eye on it so it doesn’t burn.
- Garnish and Serve: Sprinkle with chopped parsley if desired. Serve warm and enjoy!
Nutrition
Calories: 640kcal | Carbohydrates: 48g | Protein: 29g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 157mg | Sodium: 1156mg | Potassium: 498mg | Fiber: 1g | Sugar: 4g | Vitamin A: 755IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 2mg