Description
This comforting Chicken and Rice Casserole combines tender, bone-in, skin-on chicken pieces with a creamy blend of soups and perfectly cooked white rice. Baked in one dish, it offers a deliciously easy and satisfying meal with crispy browned chicken skin on top and a rich, flavorful base infused with paprika and butter.
Ingredients
Chicken
- 6 bone-in skin-on chicken pieces (legs, thighs, or drumsticks)
Rice Mixture
- 2 cups white rice
- 2 cups water
- 1 can cream of chicken soup (approx. 10.5 oz)
- 1 can cream of celery soup (approx. 10.5 oz)
- 1 can cream of mushroom soup (approx. 10.5 oz)
- Salt and pepper to taste
- 1 teaspoon paprika (regular or smoked)
Other
- 3 tablespoons butter, melted
- 2 tablespoons chopped parsley
- Cooking spray
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly coat a 9"x13" baking pan with cooking spray to prevent sticking.
- Mix rice and soups: In the prepared baking pan, combine the white rice, water, and all three cans of cream soups. Stir thoroughly to create a uniform mixture.
- Arrange chicken and add butter: Place the bone-in skin-on chicken pieces evenly on top of the rice and soup mixture. Drizzle the melted butter over both the chicken and rice mixture to enhance flavor and promote browning.
- Season the chicken: Sprinkle salt, pepper, and paprika over the chicken pieces carefully, ensuring even coverage for a balanced flavor.
- Initial baking with cover: Cover the baking pan tightly with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes to allow the rice to cook and chicken to start tenderizing.
- Increase heat and finish baking uncovered: Raise the oven temperature to 400°F (205°C), remove the foil, and bake uncovered for an additional 20 to 30 minutes. This step lets the liquid absorb fully and the chicken skin brown and crisp up.
- Optional broil for crispiness: For an extra crispy chicken skin, switch the oven to broil and broil the casserole for 3 to 5 minutes, keeping a close eye to avoid burning.
- Garnish and serve: Once baked, sprinkle the chopped parsley over the casserole for a fresh burst of color and flavor. Serve warm.
Notes
- If you prefer boneless chicken, reduce baking time slightly and check doneness carefully.
- Adjust seasoning to taste; you can add garlic powder or onion powder for extra flavor.
- This dish can be made ahead and refrigerated before baking; just add extra baking time if baked cold from the fridge.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- For a lower-fat option, use skinless chicken pieces and reduced-fat cream soups, but results may vary in flavor and texture.
