Family-Favorite Baked Chicken & Rice Casserole Recipe
I’ll confess something right up front: I’m not usually one to get overly sentimental about casseroles, but this baked chicken and rice dish has a way of turning even the most skeptical dinner guests into believers. There’s something almost magical about how a few simple ingredients transform into pure comfort when they hit that oven together, and honestly, the cleanup situation alone might just change your weeknight dinner game forever.
Why You’ll Love this Family-Favorite Baked Chicken & Rice Casserole
Why do I keep coming back to this baked chicken and rice casserole recipe time and time again? Because it’s foolproof. One dish, minimal prep, maximum flavor.
You’ll love how everything cooks together perfectly. The rice absorbs all those savory juices from the chicken broth and tomatoes, creating this incredibly tender, flavorful base.
Meanwhile, the chicken stays juicy on top.
It’s also incredibly forgiving. Running late? No problem. This casserole waits patiently in the oven.
Kids being picky? The familiar flavors win them over every time.
Plus, cleanup is a breeze with just one baking dish.
What Ingredients are in Family-Favorite Baked Chicken & Rice Casserole?
This baked chicken and rice casserole keeps things invigoratingly simple with just a handful of pantry staples.
You probably have most of these ingredients sitting in your kitchen right now, which makes this recipe perfect for those nights when grocery shopping feels like climbing Mount Everest.
The beauty of this ingredient list lies in how each component serves double duty. The chicken broth doesn’t just add flavor – it becomes the cooking liquid that transforms plain rice into something magical.
Those stewed tomatoes bring both moisture and a subtle tang that keeps things interesting.
Ingredients:
- 1 (14 ounce) can chicken broth
- 1 (14 1/2 ounce) can stewed tomatoes
- 1/4 cup parsley
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 1/4 cups uncooked white rice
- 6 boneless skinless chicken breast halves
- 1/2 teaspoon garlic powder
- Paprika for sprinkling
Ingredient Notes and Substitutions
Don’t stress if your pantry doesn’t match this list exactly. Long-grain white rice works best here since it holds its shape during the longer baking time, but jasmine rice makes a lovely substitute if that’s what you have on hand.
Fresh parsley definitely shines in this recipe, but dried parsley works in a pinch – just use about half the amount since dried herbs pack more concentrated flavor.
The lemon juice might seem like a small detail, but it brightens everything up and keeps the flavors from feeling too heavy.
For the chicken, try to choose pieces that are roughly the same thickness so they cook evenly.
If your chicken breasts are particularly thick, you might want to pound them out a bit or slice them horizontally.
Nobody wants to play the “is it done yet” guessing game with poultry.
How to Make this Family-Favorite Baked Chicken & Rice Casserole
Making this casserole feels almost too easy, which is exactly what we need on busy weeknights. The whole thing comes together in two simple stages, and your oven does most of the heavy lifting.
Start by heating your oven to 375°F – that sweet spot where everything cooks evenly without turning into charcoal. While it’s warming up, grab your 3-quart baking dish. Trust me, don’t try to squeeze this into something smaller unless you enjoy cleaning rice off your oven floor.
Mix the 1 (14 ounce) can of chicken broth, 1 (14 1/2 ounce) can of stewed tomatoes, 1/4 cup parsley, 1 teaspoon lemon juice, and a good pinch of salt and pepper right in that baking dish. Add your 1 1/4 cups uncooked white rice and give everything a thorough stir. The rice might look a little lonely swimming around in all that liquid, but it’s about to get very cozy.
Cover the dish tightly with foil – and I mean really seal it up like you’re protecting state secrets. This first bake is all about creating steam to get that rice started on its transformation. Pop it in the oven for exactly 20 minutes. During this time, the rice absorbs some liquid and starts getting tender, setting the stage for chicken perfection.
While that’s happening, season your 6 boneless skinless chicken breast halves with the 1/2 teaspoon garlic powder and some salt and pepper. You can do this right on a cutting board or plate, whatever keeps your kitchen chaos to a minimum.
When your timer goes off, carefully remove the dish and pull back that foil. The rice should look about halfway cooked, with most of the liquid absorbed but still plenty of moisture hanging around.
Now comes the fun part – nestle those seasoned chicken breasts right on top of the rice mixture. They’ll look like they’re taking a nice little rice bath.
Sprinkle paprika generously over each chicken breast. Don’t be shy here – paprika gives you that gorgeous golden color and adds a subtle smoky flavor that makes this dish look like it came from someone who actually knows what they’re doing in the kitchen.
Back into the oven it goes, uncovered this time, for another 30 minutes. This final stretch lets the chicken cook through completely while the rice finishes absorbing all those delicious flavors. The top should turn beautifully golden, and when you poke the thickest part of the chicken with a meat thermometer, it should read 165°F.
The whole house will smell absolutely incredible by this point, and you’ll feel like a kitchen wizard even though you basically just stirred some things together and let the oven work its magic.
Family-Favorite Baked Chicken & Rice Casserole Substitutions and Variations
Once you’ve mastered this basic recipe, you’ll probably find yourself wanting to shake things up a bit – and honestly, this casserole practically begs for experimentation.
I love swapping the white rice for brown rice or wild rice, though you’ll need extra liquid and cooking time. Toss in frozen vegetables like peas, carrots, or green beans during the last twenty minutes.
Want more flavor? Try different seasonings like Italian herbs, curry powder, or taco seasoning.
You can even substitute chicken thighs for breasts – they stay incredibly moist and add richness that’ll make you wonder why you waited so long.
What to Serve with Family-Favorite Baked Chicken & Rice Casserole
What should you serve alongside this hearty casserole that’s already packed with protein, starch, and vegetables?
I prefer keeping sides simple since this dish does most of the heavy lifting. A crisp green salad with vinaigrette cuts through the richness perfectly.
Steamed broccoli or green beans add color and crunch.
For bread lovers, warm dinner rolls or crusty French bread work wonderfully for sopping up those savory juices. My family always fights over who gets the last piece with the most sauce.
Sometimes I’ll throw together a quick cucumber salad with dill for extra freshness.
Final Thoughts
This humble chicken and rice casserole proves that comfort food doesn’t need to be complicated. I love how it transforms simple pantry staples into something truly satisfying.
The beauty lies in its simplicity. One dish, minimal prep, maximum flavor. What more could a busy cook want?
I’m confident this recipe will become your go-to weeknight dinner.
It’s forgiving enough for beginners, yet reliable enough for experienced cooks who need something foolproof. The tender chicken, perfectly cooked rice, and savory broth create pure comfort in every bite. Sometimes the best meals are the simplest ones.
Baked Chicken & Rice Casserole
Equipment
Ingredients
- 1 14 ounce can chicken broth
- 1 14 1/2 ounce can stewed tomatoes
- 1/4 cup fresh parsley
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 1/4 cups uncooked white rice
- 6 boneless skinless chicken breast halves
- 1/2 teaspoon garlic powder
- Paprika for sprinkling
Instructions
- Heat oven to 375°F.
- In a 3-quart baking dish, mix chicken broth, stewed tomatoes, parsley, lemon juice, salt, pepper, and uncooked rice.
- Cover the dish and bake for 20 minutes.
- Remove from oven and place chicken breast halves on top of the rice mixture.
- Season chicken with garlic powder and sprinkle with paprika.
- Return to oven and bake uncovered for an additional 30 minutes until chicken is cooked through and rice is tender.
Notes
Nutrition
Frequently Asked Questions
Can I Use Frozen Chicken Breasts Without Thawing Them First?
I don’t recommend using frozen chicken breasts directly since they’ll release excess moisture and won’t cook evenly. You’ll need to thaw them first for proper cooking and food safety.
How Do I Know When the Rice Is Fully Cooked?
I’ll check if the rice is tender by inserting a fork into it. The grains should be soft and fluffy, not crunchy or hard, when they’re fully cooked through.
Can This Recipe Be Made Ahead and Refrigerated Overnight?
I’d recommend preparing this dish fresh rather than making it ahead. Raw rice absorbs liquid overnight, becoming mushy when baked. You’ll get better texture cooking it the same day you serve it.
What Size Baking Dish Works Best for This Recipe?
I’d recommend using a 9×13 inch baking dish for this recipe. The 3-quart size mentioned works perfectly, giving you enough room for the rice to expand and the chicken breasts to cook evenly without overcrowding.
How Should I Store and Reheat Leftovers Safely?
I’ll store leftovers in the refrigerator within two hours of cooking and use them within three days. I’ll reheat portions to 165°F in the microwave or oven until steaming hot.