Baked Chicken And Rice Casserole Recipe

This baked chicken and rice casserole recipe by The Stay At Home Chef on YouTube shows how to make everything from scratch by using one pan. Everything can be stirred directly in the pan, which makes this recipe easy and simple. I love how it can be dumped with whole and real ingredients. There are many canned food or premade box options, but this is better. Plus, you can add other vegetables or use brown rice and chicken breast for healthier options. This recipe can be used as a base recipe too. It’s one of those recipes that are hard to mess up, and it’s kid-friendly.

Ingredients:

• 2 cups white rice
• 1 medium white onion diced
• 6 tablespoons salted butter melted
• 2 tablespoons all-purpose flour
• 5 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 to 6 whole chicken thighs
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (optional)

Directions:

First, preheat the oven at 350F. Add the rice, onions, flour, and melted butter into a 9 x 13 pan. Stir everything together until the flour has no visible white specks. Evenly spread out the rice mixture on the bottom of the pan, and pour in the chicken broth, heavy cream, salt, and pepper.

Next, place the seasoned chicken thighs on top of the rice mixture. Cover with aluminum foil and baked in a preheated oven for 1 hour. Remove the foil and bake for another 30 minutes.

Overall, I love easy chicken and rice recipes. It saves a lot of time and makes a lot of food for a nice family dinner. This would be a great meal prep recipe too, and I would add broccoli in this mix. There are many alternatives for this baked chicken and rice casserole, and I will make this on days where I am lazy.