Chicken & Rice Casserole
This is an easy 2-in-1 dish – moist chicken cooked with flavorful rice.
Chicken & Rice Casserole
Makes: Enough for 4 (4 chicken breasts or thighs)
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Ingredients
- 2 10.75 oz cans cream of chicken soup (or make homemade – see note *special diet – verify it is gluten free)
- 1 pkg French Onion Soup Powder mix (or make homemade – see note)
- 4 medium boneless, skinless chicken thighs (or breasts, but thighs are less dry)
- ¾ cup long grain white rice (uncooked)
- 1 ⅛ cups water
- 1 cup shredded cheddar cheese (more or less for optional topping)
Instructions:
- If making homemade cream of chicken soup and French onion soup mix, prepare them and set them aside.
- Preheat the oven to 325°. Grease an 8×8 baking dish.
- Place the chicken thighs in the pan and sprinkle the French onion soup mix over them.
- Pour the uncooked rice evenly around the chicken.
- Pour the cream of chicken soup and the water over the chicken and cover tightly with foil.
- Bake for 1 1/2-2 hours. *See note about baking time.
- Optional addition: Remove the cover for the last 10 minutes and sprinkle the cheese over the top of the chicken.
Notes:
This is my Homemade Cream of Chicken soup recipe.
This is my Homemade French Onion Soup Mix recipe.
Baking Time: If you are only cooking 4 chicken thighs, this may only take 1 1/4-1 1/2 hours. However, plan on at least 2 hours, maybe more, if you are doubling or tripling the recipe.
Also, if you are baking straight from the fridge, add on baking time.
Make Ahead: You can easily make this up ahead of time and refrigerate it. You could freeze it too, but put it in the fridge the night before so the chicken is thawed before you bake it.
Diet: Gluten Free, Egg Free
This was really good. The beef bouillion in the French onion soup mix makes this a brown chicken & rice casserole rather than a creamy-looking casserole, but it tastes yummy! The liquid quantities and juicy/tenderness of the chicken is perfect. I baked 2 thighs and it took 1 1/2 hours.
I made the homemade cream of chicken soup recipe but didn’t want to condense then uncondense it. So, instead, I made 1 can worth (1/2 as much as the recipe called for) and only used 1/2 the amount of flour. This made it come out to the equivalent of 2 cans. It was perfect.