Go Back

Dump-and-Bake Chicken and Rice Casserole

Dump-and-bake chicken and rice casserole with creamy, golden baked rice cooked right in the baking dish. Seasoned soup mixture coats uncooked long-grain rice while chicken thighs bake until 165°F and the top turns bubbly with melted cheddar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Rice
  • 1.5 lb boneless skinless chicken thighs about 4–5 pieces
  • 1 cup long-grain white rice uncooked
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1.75 cups chicken broth
  • 0.5 cup sour cream
  • 0.5 cup whole milk
Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
Topping
  • 1 cup shredded cheddar cheese
  • 2 tbsp unsalted butter sliced thin
  • 1 fresh parsley, chopped for garnish

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
  2. In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, whole milk, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper until smooth.
  3. Stir the long-grain white rice into the soup mixture until fully coated.
  4. Pour the rice and sauce mixture into the prepared baking dish and spread evenly.
Assemble and Bake
  1. Lay the boneless skinless chicken thighs on top of the rice mixture in a single layer. Season the tops lightly with extra salt and black pepper.
  2. Dot the top with thin slices of unsalted butter scattered across the chicken and rice.
  3. Cover tightly with aluminum foil (crimping the edges to trap steam) .
  4. Bake covered for 50 minutes at 375°F (190°C) .
  5. Remove the foil and sprinkle shredded cheddar cheese evenly over the top.
  6. Bake uncovered for 10–15 minutes at 375°F (190°C), until the cheese is melted and bubbly, the rice is tender, and the chicken reaches 165°F internally.
Finish
  1. Let the casserole rest for 5 minutes before serving.
  2. Garnish with fresh parsley, chopped and serve hot straight from the dish.

Notes

For the best rice texture, make sure the foil is sealed around the edges so steam stays trapped during the first 50 minutes. Store leftovers covered in the fridge up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because the rice and dairy-based sauce can break down when thawed. For a lighter option, use low-fat milk and reduced-fat sour cream (the casserole will be slightly less creamy but still works).