This Chicken and Rice Recipe is a one dish casserole that’s creamy, cheesy, and packed with tender chicken, rice, and more!
I love a good casserole recipe and this chicken and rice recipe is no exception. Throw everything into a casserole dish, bake, and serve! This recipe is quick, easy, and loved by kids and adults alike.
Ingredients
- Condensed Cream of Celery Soup, Cream of Mushroom Soup, Cream of Chicken Soup, and Milk – create a flavorful cream sauce that’s soaked up by the chicken and rice, making this casserole ultra creamy.
- Cooking Sherry – adds a touch of tangy sweetness.
- Unsalted Butter – gives the chicken and rice warmth and richness.
- Long Grain White Rice – use a parboiled rice, such as Uncle Ben’s. It’s already partially cooked, so it cooks at the same rate as the chicken leaving you with tender rice and juicy chicken.
- Minced Garlic – adds a subtle nutty kick of flavor.
- Chicken Thighs – use boneless, skinless chicken thighs for tender, juicy, perfectly cooked chicken.
- Garlic Powder, Onion Powder, Paprika, and Salt – a simple but effective seasoning blend that gives the chicken and rice just the right amount of flavor.
- Pecans – adds delicious crunchy texture. Not a fan of pecans? Try slivered almonds instead!
- Parmesan Cheese – gives a mild nutty, cheesy flavor.
How to make
This one dish wonder takes about 15 minutes of prep and 1 hour to bake!
- In a medium-sized bowl, whisk together cream of celery, cream of mushroom, cream of chicken, milk, sherry, and butter then pour half into a greased baking dish.
- Sprinkle on rice and garlic then top with a single layer of chicken thighs.
- In a small bowl, whisk together garlic powder, onion powder, paprika, and salt then sprinkle over the rice and chicken.
- Pour on the remaining soup mixture to cover the rice and chicken then top with pecans and cheese.
- Cover with greased tin foil then bake at 375ºF for 45 minutes. After that time is up, uncover and cook for an additional 15 minutes.
- Remove from the oven then set the chicken thighs onto a clean work surface and slice. Stir the rice mixture until well combined, add the chicken back in, and let sit for 15 minutes to thicken.
What rice to use
I use Uncle Ben’s parboiled long grain white rice which is already partially cooked. I recommend using that or something similar so the cook time stays the same.
Can you use frozen chicken?
I don’t recommend using frozen chicken in this recipe. The cook time would increase so the chicken and rice wouldn’t be done cooking at the same time.
Additionally, the extra moisture from the frozen chicken would likely make the dish watery, not thick and creamy.
Is chicken and rice healthy?
I wouldn’t say this chicken and rice recipe is super healthy but dinner definitely could be worse! Plus, it contains lean protein and whole grains!
What to serve with chicken and rice
This chicken and rice recipe is packed with lean protein and healthy carbs so I love to give it a boost of nutrition with a side salad or veggies!
How to store
Leftover chicken and rice will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove.
– Jennifer
Chicken and Rice Recipe
Equipment for this recipe
Ingredients
- 1 (10.5 oz) can condensed cream of celery
- 1 (10.5 oz) can condensed cream of mushroom
- 1 (10.5 oz) can condensed cream of chicken
- ½ cup milk
- ¼ cup cooking sherry
- ¼ cup unsalted butter melted
- 1 cup long grain white rice
- 1 tablespoon minced garlic
- 2 pounds boneless, skinless chicken thighs this was 6 thighs for me
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup roughly chopped pecans can replace with slivered almonds
- ½ cup grated parmesan cheese
Recipe Video
Instructions
- Preheat oven to 375 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
- In a medium sized bowl, whisk together cream of celery, cream of mushroom, cream of chicken, milk, sherry, and butter, then pour half into the prepared baking dish.
- Sprinkle on rice, garlic, then top with a single layer of chicken thighs.
- In a small bowl, whisk together garlic powder, onion powder, paprika, and salt then sprinkle over the rice and chicken.
- Pour on remaining soup mixture to cover the rice and chicken.
- Top with pecans and cheese.
- Cover with tin foil that’s been sprayed with cooking spray and bake in preheated oven for 45 minutes.
- Uncover and cook for an additional 15 minutes.
- Remove from oven.
- Set chicken thighs onto a clean work surface and stir the rice mixture until well combined.
- Place the thighs back in and allow the casserole to sit and thicken for 15 minutes.
- Taste and re-season, if necessary, then serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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