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A Chicken and Rice Casserole dish filled with creamy rice and chicken, topped with melted cheese and garnished with chopped parsley, served hot with a spoon inside.

Chicken and Rice Casserole

Author: Mandy Applegate
A creamy chicken and rice casserole that bakes uncooked long-grain rice, cream of mushroom soup, milk, and cheddar together with chicken thighs in one dish.
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Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Course: Casserole, Main Course
Cuisine: American
Keyword: chicken and rice casserole
Servings: 6
Calories: 619kcal

Equipment

Ingredients

  • 1 ½ cups long-grain white rice
  • 2 cans cream of mushroom soup
  • 2 cups milk
  • 2 cups shredded cheddar cheese divided
  • 6 chicken thighs
  • Salt and pepper
  • Fresh parsley chopped (for serving)
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Instructions

  • Preheat your oven to 350ºF (180ºC).
  • In a large bowl, combine the mushroom soup, milk, rice, half of the cheese, and salt and pepper. Stir until well mixed.
    1 ½ cups long-grain white rice, 2 cans cream of mushroom soup, 2 cups milk, 2 cups shredded cheddar cheese, Salt and pepper
  • Grease a baking dish, pour in the rice mixture, and spread evenly. Nestle the chicken thighs on top. Cover the dish tightly with aluminum foil.
    6 chicken thighs
  • Bake for 1½ hours. Remove the foil, sprinkle the remaining cheese over the top, and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
  • Garnish with fresh parsley and enjoy!
    Fresh parsley

Notes

  • Press the foil tight to the rim. A loose seal is the main reason the rice comes out firm.
  • Stick to long-grain white rice and keep soup and milk amounts unchanged.
  • If still firm, cover again and give another 10 to 15 minutes.
  • Use a thermometer on the thickest thigh for 165°F (74°C).
  • Go easy on extra vegetables to prevent watery sauce.
  • Let rest 5 minutes before serving.
  • For one or two servings, halve everything and use an 8-inch square dish.
  • Store leftovers in an airtight container in the fridge for 3 to 4 days, and reheat to 165°F (74°C) before serving.

Nutrition

Serving: 6g | Calories: 619kcal | Carbohydrates: 42g | Protein: 33g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 369mg | Potassium: 436mg | Fiber: 1g | Sugar: 4g | Vitamin A: 597IU | Calcium: 388mg | Iron: 1mg
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