Chicken and Rice Casserole
This chicken and rice casserole cooks raw rice and bone-in chicken thighs together in one baking dish. The rice simmers in stock and the juices from the chicken under a tight foil cover, then the foil comes off so the skin can turn golden. Everything goes into the dish raw, and there's no canned soup.
By Priya Raman
Published
- Prep Time
- 15 mins
- Cook Time
- 1 hr 5 mins
- Rest
- 10 mins
- Total Time
- 1 hr 30 mins
- Servings
- 6 servings
How do you make Chicken and Rice Casserole?
Stir 300 g rinsed long-grain rice, diced onion, garlic, melted butter, thyme and 750 ml hot stock in a 23 x 33 cm (9 x 13 inch) dish. Top with 6 seasoned bone-in chicken thighs, cover tightly and bake at 190°C (375°F) for 45 minutes. Uncover, add peas, and bake at 220°C (425°F) for 15-20 minutes until the chicken reaches 74°C (165°F).
- Total time
- 1 hr 30 mins
- Calories
- 495 per serving
- Protein
- 27 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Rice
Chicken
To serve
Equipment
23 x 33 cm (9 x 13 inch) baking dish · Foil · Fine-mesh sieve · Small saucepan or kettle · Instant-read thermometer
Quick Directions
Heat the oven and rinse the rice
Heat the oven to 190°C (375°F) and grease the baking dish.
Make the rice base
Stir the rice, onion, garlic, melted butter, thyme and 1/2 tsp salt together in the baking dish.
Season the chicken
Pat the chicken thighs dry.
Bake covered
Cover the dish tightly with foil, sealing the edges so no steam escapes, and bake for 45 minutes.
Uncover and brown
Remove the foil and scatter the peas over the rice around the chicken.
Rest and serve
Cover loosely with foil and rest for 10 minutes so the rice finishes steaming.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken and rice casserole.
Heat the oven and rinse the rice
Heat the oven to 190°C (375°F) and grease the baking dish. Rinse the rice in a sieve under cold running water until the water runs mostly clear, then drain it well.
Make the rice base
Stir the rice, onion, garlic, melted butter, thyme and 1/2 tsp salt together in the baking dish. Pour in the hot stock, stir once and spread the rice into an even layer.
Season the chicken
Pat the chicken thighs dry. Rub them with the olive oil, then season all over with the paprika, garlic powder, 3/4 tsp salt and pepper. Nestle them skin side up on the rice, pressing down lightly so the meat sits in the liquid but the skin stays above it.
Bake covered
Cover the dish tightly with foil, sealing the edges so no steam escapes, and bake for 45 minutes. Don't lift the foil during this time.
Uncover and brown
Remove the foil and scatter the peas over the rice around the chicken. Raise the oven to 220°C (425°F) and bake uncovered for 15-20 minutes, until the skin is golden, the liquid is absorbed, the rice is tender and the thickest thigh reads at least 74°C (165°F) away from the bone.
Rest and serve
Cover loosely with foil and rest for 10 minutes so the rice finishes steaming. Fluff the rice around the chicken with a fork and serve with parsley and lemon wedges.
Recipe Tips
- Use hot stock and seal the foil tightly. Both keep the steam in, which is what cooks the rice evenly.
- If the rice is still firm when you uncover the dish, pour in 125 ml (1/2 cup) hot stock, re-cover and bake for 10 minutes more before browning.
- Rinsing the rice removes surface starch so the grains stay separate instead of turning gluey.
Variations
- Cheesy broccoli: swap the peas for 250 g small broccoli florets and scatter 100 g grated cheddar over the rice for the last 5 minutes.
- Lemon herb: add the zest of 1 lemon and 1 tsp dried oregano to the rice, and squeeze the lemon over everything before serving.
- Brown rice: use 950 ml (3 3/4 cups) stock and bake covered for 65-70 minutes before uncovering.
Nutrition (per serving)
| Calories | 495 |
|---|---|
| Protein | 27 g |
| Carbs | 48 g |
| Fat | 21 g |
| Saturated fat | 6.5 g |
| Fibre | 2 g |
| Sugar | 2.5 g |
| Sodium | 630 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze portions of chicken and rice for up to 3 months. The rice softens slightly after thawing.
- Reheat
- Add a splash of stock or water, cover and reheat in the microwave or in a 175°C (350°F) oven for about 20 minutes, until hot to 74°C (165°F).
Chicken and Rice Casserole FAQs
Do you cook the rice before putting it in a chicken and rice casserole?
No. Uncooked long-grain rice goes into the dish raw and cooks in the hot stock and chicken juices under foil. Pre-cooked rice would turn mushy over the long bake.
Why is the rice still crunchy in chicken and rice casserole?
Steam escaped through loose foil, the stock went in cold, or the oven runs cool. Add 125 ml (1/2 cup) hot stock, seal the foil tightly and bake for another 10 minutes, then check again.
Can I use brown rice in chicken and rice casserole?
Yes. Brown rice needs more liquid and time, so use about 950 ml (3 3/4 cups) hot stock and bake covered for 65-70 minutes before uncovering to brown the chicken.
Can I use boneless chicken in this casserole?
Boneless, skinless thighs work with the same timings and stay juicy, though they won't brown as much. Chicken breast tends to dry out during the long bake, so thighs are the better choice.
Can you freeze chicken and rice casserole?
Yes. Freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the fridge, add a splash of stock and reheat until it reaches 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
