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Chicken and Rice Casserole Recipes Cream of Chicken
Emily

Chicken and Rice Casserole with Cream of Chicken Soup

A cozy one-pot casserole combining tender chicken, creamy soup, and fluffy rice with a golden top. Customize spice levels and enjoy a weeknight comfort dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American Comfort
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs (skinless and boneless)
  • 1 tablespoon olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • 1 (10.75 oz) can cream of chicken soup
  • 2 cups long-grain rice
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest (optional)
  • 1 tablespoon butter (or olive oil substitute)
  • Fresh mint, pomegranate arils (for garnish)

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Season chicken thighs with paprika, garlic powder, onion powder, thyme, 1 tsp salt, and ¼ tsp pepper
  3. Heat olive oil in a oven-safe skillet; sear chicken thighs 3-4 minutes per side
  4. Add rice, soup, lemon juice, and remaining salt/pepper to the skillet. Stir well
  5. Cover and bake 30-35 minutes until rice is tender
  6. Broil 3-5 minutes until top browns
  7. Let rest 5-10 minutes before serving

Notes

For fluffier rice, use long-grain varieties like jasmine
Broil at 2-inch distance to prevent burning
Substitute chicken breast (less fatty)
Add pandan leaves for subtle fragrance (Asian variation)
Chill chicken 15 minutes before searing for better browning