Best Baked Chicken and Rice Casserole

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Low-sodium broth reduces salt intake.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

white rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice is healthier due to higher fiber content.

Preheat the oven to 350 degrees Fahrenheit.

Lightly grease a 9x13 pan.

Add 2 cups of white rice to the pan.

Add 1 diced white onion to the rice.

Sprinkle 2 tablespoons of all-purpose flour over the rice and onion.

Drizzle 3 tablespoons of melted butter on top of the rice mixture.

Stir the rice, onion, and flour together to combine with the butter.

Pour in 4 cups of chicken broth (or 5 cups if using long grain rice).

Add 1 cup of heavy cream to the mixture.

Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Gently stir to mix the ingredients and even out the rice and onion.

Brush the remaining 3 tablespoons of melted butter on top of 5 or 6 chicken thighs.

Season the chicken thighs with 2 teaspoons of Italian seasoning, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika.

Place the seasoned chicken thighs on top of the rice mixture in the pan.

Cover the pan with aluminum foil.

Transfer the pan to the oven and bake for 1 hour with the foil on.

After 1 hour, remove the aluminum foil and continue baking for an additional 30 minutes.

Check that the rice has absorbed the liquids and the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.

For extra crispy chicken skin, switch the oven to broiler setting for 2-3 minutes, keeping a close eye to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens