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Chicken and Rice Casserole

Chicken and Rice Casserole

Give a simple, delicious chicken and rice casserole a try, it will fill your home with irresistible aromas and brings the whole family together for a comforting meal.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Additional time5 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 600 g Boneless Skinless Chicken Thighs
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Italian Seasoning
  • 4 tablespoon Extra Virgin Olive Oil
  • 1 Onion
  • 4 Garlic Cloves
  • 60 ml Dry Sherry
  • 375 ml Chicken Stock
  • 180 ml Heavy Cream
  • 200 g Long Grain White Rice Basmati Rice
  • 1 teaspoon Salt
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon Poultry Seasoning Old Bay Chicken Seasoning
  • 1 teaspoon Paprika
  • Parsley

Instructions

  • Preheat your oven to 190°C /375°F.
  • In a bowl, toss the chicken thighs with salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning until evenly coated.
  • Heat 2 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Sear the chicken for about 5 minutes, turning them to brown on all sides. Remove from the skillet and set aside.
  • Add the remaining 2 tablespoon olive oil to the skillet. Sauté the chopped onion for about 4 minutes until soft. Stir in the minced garlic and cook for another minute until fragrant.
  • Pour in the dry sherry, scraping up any browned bits from the pan. Let it cook for 1-2 minutes until slightly reduced.
  • Stir in the chicken stock, salt, Italian seasoning, poultry seasoning, and paprika. Bring to a gentle simmer, then remove from heat.
  • Stir in the heavy cream until fully incorporated.
  • Spread the uncooked rice evenly in the casserole dish. Pour the stock mixture over the rice, stirring gently to ensure even distribution.
  • Arrange the seared chicken on top of the rice mixture.
  • Cover with foil and bake for 35 minutes. Then, remove the foil and bake for 5 minutes until the rice is tender and the liquid is absorbed.
  • Let the casserole rest for 5 minutes before fluffing the rice with a fork. Garnish with chopped parsley and serve warm.

Notes

Searing the Chicken: Don’t skip this step! Browning the chicken first adds so much extra flavor. It doesn’t have to cook through at this stage since it will finish in the oven. 
Don’t Rush the Onions and Garlic: Let the onions soften fully, and cook the garlic just until fragrant. This builds a deep, rich base of flavor. 
Use the Right Rice: Long-grain white rice works best here. If you use a different type, the cooking time and liquid amount may need to change. 
Stir the Liquid Well: Before adding the chicken, make sure the broth and rice are evenly mixed in the casserole dish. This helps everything cook properly. 
Check the Rice Before Serving: If the rice isn’t quite done after baking, cover it back up and let it sit for a few extra minutes. The steam will help finish the cooking. 
Resting Time is Important: Letting the casserole sit for 5 minutes after baking helps the flavors settle and makes the rice fluffier. 

Nutrition

Calories: 2775kcal | Carbohydrates: 147g | Protein: 166g | Fat: 164g | Saturated Fat: 60g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 74g | Trans Fat: 0.1g | Cholesterol: 814mg | Sodium: 7151mg | Potassium: 3830mg | Fiber: 11g | Sugar: 34g | Vitamin A: 7508IU | Vitamin C: 17mg | Calcium: 491mg | Iron: 16mg