Today's Recipe: The Best Baked Chicken and Rice Casserole

As we begin today's recipe, I want to show you how easy it is to make this delicious baked chicken and rice casserole. This recipe is perfect for a weeknight dinner or a special occasion, and the best part is that it's made in just one 9x13 pan! To start, we'll need two cups of white rice. Pour that directly into a 9x13 pan, making sure to spread it evenly across the bottom.

Next, add in one diced white onion. Make sure to chop it finely so it cooks quickly and blends in with the other ingredients. Now, add about three tablespoons of melted butter to the pan. Don't be stingy with the butter – we'll need every bit of it to create a rich and creamy sauce. Alongside the butter, add two tablespoons of flour. The flour will serve as a thickening agent, helping to thicken up the sauce as it cooks.

Take a spoon and stir all the ingredients together until there are no more visible white specks of flour left in the mixture. What we want is for all the flour to bind itself with the fat from the butter, creating a smooth and even texture. Now that everything is mixed together, spread it out evenly across the bottom of the 9x13 pan.

With the rice and onion mixture in place, it's time to add the liquid ingredients. We'll need five cups of chicken broth, which we'll pour directly into the pan with the rice and onion. Alongside the chicken broth, add a cup of heavy cream and a teaspoon of salt. Don't forget to sprinkle in half a teaspoon of pepper – this will help bring out all the flavors in the dish.

Give everything a good stir, making sure that the liquid is evenly distributed throughout the pan. There should be quite a bit of liquid at this point, but don't worry – the rice will absorb it as it cooks, and the flour will help thicken up the sauce. Next, we'll add four bone-in skin-on chicken thighs to our casserole. These will be the star of the show, so make sure they're placed in a way that allows them to cook evenly.

As you can see, the tops of the chicken thighs should just be peeking out over the liquid. If you're not a fan of skin, now is the perfect time to use boneless, skinless chicken thighs or breasts – but I must warn you, boneless skinless chicken breasts may dry out with this long cooking time. Now it's time to add another three tablespoons of melted butter to our chicken thigh chops. Drizzle any extra butter around the top of the casserole, making sure that every inch is covered in a layer of rich, creamy goodness.

Sprinkle a pinch of garlic powder and Italian seasoning over the chicken thighs for added flavor. This will help bring out all the natural flavors of the ingredients and add an extra boost of taste to our dish. Finally, cover the pan with a piece of aluminum foil, folding it over the edges to create a seal. This will trap in all the steam as we cook, ensuring that our rice is cooked to perfection.

Now that everything is ready to go, it's time to bake our casserole in a 350-degree oven for one hour. The aluminum foil will do its magic, trapping in all the steam and cooking our rice to a perfect creamy consistency. After an hour, remove the piece of aluminum foil and continue cooking for another thirty minutes. This final thirty minutes is crucial, as it allows our chicken thighs to crisp up and brown nicely.

And that's it! Our baked chicken and rice casserole is ready to be devoured. I hope you've enjoyed this recipe as much as I have, and I'm sure you'll love serving it to your family and friends. Don't forget to check out the full written recipe in our video description for all the details – and if you haven't already, please subscribe and join us on the Stay at Home Chef channel for hundreds of restaurant-quality recipes that are easy to make right in your own home.

"WEBVTTKind: captionsLanguage: entoday on the stay at home chef I'm showing you how to make the best baked chicken and rice casserole this chicken and rice casserole is super easy to make and it's made in just 1 9 by 13 pan you start with 2 cups of white rice pour that directly into a 9 by 13 pan then add in 1 diced white onion and then about 3 tablespoons of melted butter and 2 tablespoons of flour the flour will combine with the butter and act as a thickening agent to thicken up the sauce as it cooks take a spoon and then we're going to stir this all together until there are no more visible white specks of the flour what we want is for all of the flour to bind itself with the fat from the butter next spread this all out and we're gonna take five cups of chicken broth I'm gonna pour that directly in with the rice and onion along with a cup of heavy cream and then a teaspoon of salt half a teaspoon of pepper and give this a stir there should be quite a bit of liquid but no worries the rice will absorb this up as it cooks the flour will help thicken it and everything will end up alright next we're gonna take four bone-in skin-on chicken thighs and place them right into our casserole here the tops should be just peeking out over the liquid now if you're not a huge fan of skin you can always use boneless skinless chicken thighs in this I don't recommend boneless skinless chicken breasts because they may dry out with this long cooking time next we're gonna take another three tablespoons of melted butter and brush it over our chicken thigh chops and then I'm just gonna drizzle the extra all around the top of our casserole getting as much butter on the chicken thighs as possible then we're gonna season off our thighs with a little bit of garlic powder as well as some Italian seasoning then we're gonna cover the pan with a piece of aluminum foil fold that over the edges and then we're gonna bake this in a 350 degree oven for one hour the aluminum foil will trap in all the steam to cook our rice after an hour remove the piece of aluminum foil and continue cooking for another thirty minutes to allow your chicken thighs to crisp up thanks for watching you can find the full written recipe in the video description be sure to subscribe and check out the rest of my channel where you can find hundreds of restaurant quality recipes you can easily make at home see you latertoday on the stay at home chef I'm showing you how to make the best baked chicken and rice casserole this chicken and rice casserole is super easy to make and it's made in just 1 9 by 13 pan you start with 2 cups of white rice pour that directly into a 9 by 13 pan then add in 1 diced white onion and then about 3 tablespoons of melted butter and 2 tablespoons of flour the flour will combine with the butter and act as a thickening agent to thicken up the sauce as it cooks take a spoon and then we're going to stir this all together until there are no more visible white specks of the flour what we want is for all of the flour to bind itself with the fat from the butter next spread this all out and we're gonna take five cups of chicken broth I'm gonna pour that directly in with the rice and onion along with a cup of heavy cream and then a teaspoon of salt half a teaspoon of pepper and give this a stir there should be quite a bit of liquid but no worries the rice will absorb this up as it cooks the flour will help thicken it and everything will end up alright next we're gonna take four bone-in skin-on chicken thighs and place them right into our casserole here the tops should be just peeking out over the liquid now if you're not a huge fan of skin you can always use boneless skinless chicken thighs in this I don't recommend boneless skinless chicken breasts because they may dry out with this long cooking time next we're gonna take another three tablespoons of melted butter and brush it over our chicken thigh chops and then I'm just gonna drizzle the extra all around the top of our casserole getting as much butter on the chicken thighs as possible then we're gonna season off our thighs with a little bit of garlic powder as well as some Italian seasoning then we're gonna cover the pan with a piece of aluminum foil fold that over the edges and then we're gonna bake this in a 350 degree oven for one hour the aluminum foil will trap in all the steam to cook our rice after an hour remove the piece of aluminum foil and continue cooking for another thirty minutes to allow your chicken thighs to crisp up thanks for watching you can find the full written recipe in the video description be sure to subscribe and check out the rest of my channel where you can find hundreds of restaurant quality recipes you can easily make at home see you later\n"