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–+ servings

Creamy One-Pan Chicken and Rice Bake

A cozy one-pan chicken and rice bake with creamy golden rice, tender chicken thighs, and melted cheddar. Easy clean-up.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 507
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Rice
  • 1 1/2 lb boneless skinless chicken thighs
  • 1 cup long-grain white rice uncooked
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 3/4 cups chicken broth
  • 1/2 cup sour cream
  • 1/2 cup whole milk
Seasoning Blend
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
Topping
  • 1 cup shredded cheddar cheese
  • 2 tbsp unsalted butter sliced thin
  • 1/4 cup fresh parsley chopped

Method
 

Prep
  1. Heat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick spray.
  2. In a large bowl, whisk together the condensed soups, chicken broth, sour cream, whole milk, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper until smooth.
  3. Stir the rice into the soup mixture until every grain is well coated.
  4. Pour the rice mixture into the prepared baking dish and spread it into an even layer.
Assemble and Bake
  1. Arrange the chicken thighs on top of the rice in a single layer. Season the tops lightly with extra salt and black pepper.
  2. Scatter the butter slices over the chicken and rice.
  3. Cover the dish tightly with aluminum foil, crimping the edges to seal in steam.
  4. Bake covered for 50 minutes at 375°F (190°C).
  5. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
  6. Bake uncovered for 10 to 15 minutes, until the cheese is melted and bubbly, the rice is tender, and the chicken registers 165°F in the thickest part.
Finish
  1. Let the casserole rest for 5 minutes before serving.
  2. Garnish with the chopped parsley and serve hot straight from the baking dish.

Nutrition

Calories: 507kcalCarbohydrates: 35gProtein: 31gFat: 25gSaturated Fat: 12gCholesterol: 147mgSodium: 2149mgFiber: 1gSugar: 2g

Notes

- Use an instant-read thermometer to check the chicken hits 165°F in the thickest thigh.
- If you prefer a lighter version, swap in low-fat milk and reduced-fat sour cream; the rice will still cook.
- Keep the foil sealed during the first bake so the rice steams evenly.
- Leftovers keep covered in the fridge for up to 3 days; reheat in the oven or microwave until hot.
- Freezing is not recommended because the creamy sauce and rice can break down when thawed.
- Add a sprinkle of smoked paprika or red pepper flakes before serving for extra warmth.
- Serve with a crisp green salad or roasted vegetables to round out the meal.

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