How to Make Chicken and Rice Casserole in One Dish

Chicken and rice casserole is one of those dishes that feels like a warm hug in a baking dish. Tender pieces of chicken sit on a bed of fluffy rice that cooks in a rich, creamy broth right in the oven. Everything bakes together in one dish, so the rice absorbs all the flavours from the chicken and the seasonings while developing a perfectly soft texture. It is comfort food at its best, and once you try making it this way, you will understand why it has been a family favourite for generations.

This recipe uses Zorabian chicken leg boneless for its rich, savoury flavour and tender texture. The dark meat stays juicy even after the long baking time required for the rice to cook through, which makes it the perfect choice for casseroles. Uncooked rice is spread in the baking dish, then topped with seasoned chicken and a mixture of chicken broth and cream. The whole thing bakes covered for about an hour and a half, then gets a final topping of melted cheese before serving. The result is a complete, satisfying meal that requires almost no hands-on work. That is exactly what a great casserole should be.

Baked chicken and rice casserole with golden spiced chicken leg boneless pieces, creamy rice, green peas and fresh parsley in a white ceramic baking dish

Chicken and Rice Casserole Recipe

Serves: 4 to 5
Prep time: 15 minutes
Cook time: 1 hour 45 minutes
Total time: 2 hours

Ingredients

For the Casserole

  • 600g Chicken Leg Boneless, cut into bite-sized pieces
  • 1½ cups long-grain white rice (basmati or jasmine), uncooked
  • 2 cups chicken broth (low sodium)
  • 1 cup full-fat milk
  • 1 can (300 ml) cream of chicken soup or cream of mushroom soup
  • 1½ cups shredded cheddar cheese, divided
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp butter, melted

For seasoning the chicken

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • 1 tsp salt

Optional additions

  • 1 cup frozen peas or mixed vegetables
  • 1 cup broccoli florets, roughly chopped
  • Fresh parsley or coriander, chopped (for garnish)

Steps

  1. Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grease a 23 by 33 cm or 9 by 13 inch baking dish with butter or cooking spray and set aside.
  2. Cut the chicken leg boneless into bite-sized pieces, about 2 to 3 cm each. Pat the chicken dry with paper towels. This helps the seasonings stick better and allows the chicken to brown slightly during baking.
  3. In a small bowl, combine the garlic powder, onion powder, smoked paprika, dried thyme, black pepper and salt. Mix well. Sprinkle this seasoning mixture evenly over the chicken pieces and toss to coat. Set aside.
  4. Spread the uncooked rice evenly across the bottom of the prepared baking dish. Sprinkle the chopped onion and minced garlic over the rice. Drizzle the melted butter over the rice and stir gently to distribute the butter, onion and garlic throughout the rice.
  5. In a large bowl or jug, whisk together the chicken broth, milk and cream of chicken soup until smooth and well combined. The mixture should be creamy and free of lumps. Pour this liquid mixture evenly over the rice in the baking dish. Stir gently with a spoon to make sure the rice is submerged in the liquid and spread evenly across the dish.
  6. Sprinkle half of the shredded cheddar cheese (about ¾ cup) over the rice mixture. Stir it in gently so the cheese is distributed throughout the rice.
  7. Arrange the seasoned chicken pieces on top of the rice mixture in a single layer. Make sure the chicken pieces are spread out evenly and not piled on top of each other. This ensures they cook evenly. If you are adding frozen vegetables or broccoli, scatter them over the chicken now.
  8. Cover the baking dish tightly with aluminium foil. Make sure the foil is sealed well around the edges to trap the steam inside. This is important for cooking the rice properly. The baking dish will be very full, so be careful when handling it.
  9. Place the covered baking dish in the preheated oven and bake for 1 hour and 30 minutes. Do not open the oven or remove the foil during this time, as the steam is what cooks the rice. After 1 hour and 30 minutes, carefully remove the dish from the oven and check if the rice is tender and the chicken is cooked through. The chicken should reach an internal temperature of 75 degrees Celsius or 165 degrees Fahrenheit. If the rice is still slightly firm or there is liquid remaining, cover the dish again and bake for an additional 10 to 15 minutes.
  10. Once the rice is tender and the chicken is fully cooked, remove the foil and gently stir the casserole to combine the rice and any remaining liquid. The rice should be creamy and moist, not dry or soupy. If it looks a bit dry, you can add a splash of hot water or broth and stir.
  11. Sprinkle the remaining ¾ cup of shredded cheddar cheese evenly over the top of the casserole. Return the uncovered dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
  12. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows the rice to firm up slightly and makes it easier to serve. Garnish with fresh chopped parsley or coriander if desired. Serve hot with a side salad or steamed vegetables.

Tips for Best Results:

  • Use long-grain white rice such as basmati or jasmine for the best texture. Do not use instant rice or minute rice, as it will turn mushy and overcooked during the long baking time.
  • Chicken leg boneless is ideal for this recipe because it stays moist and tender even after the long baking time. The dark meat adds a richer, more savoury flavour to the casserole compared to chicken breast.
  • Do not skip covering the dish with foil. The steam trapped inside is what cooks the rice properly. If you leave it uncovered, the rice will dry out and will not cook evenly.
  • Do not stir the casserole while it is baking. Stirring will release the steam and disrupt the cooking process. Only stir after the rice is fully cooked.
  • Baking times can vary depending on your oven and the type of baking dish you use. Glass or ceramic dishes may require slightly more time than metal pans. Check the rice for doneness after 1 hour and 30 minutes and adjust the baking time as needed.
  • You can customize this casserole with your favourite vegetables. Frozen peas, diced carrots, broccoli florets or sliced mushrooms all work well. Add them in step 7 along with the chicken.
  • If you want a crispier top, you can broil the casserole for the last 2 to 3 minutes after adding the final layer of cheese. Watch it carefully to avoid burning.
  • This casserole can be made ahead of time. Prepare the entire dish up to step 7, cover it tightly with cling film and foil, and refrigerate for up to 24 hours before baking. When ready to bake, remove from the refrigerator and let it sit at room temperature for 20 minutes, then bake as directed. You may need to add an extra 10 to 15 minutes to the baking time.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 160 degrees Celsius, covered with foil, for 15 to 20 minutes.

Chicken and rice casserole is one of those recipes that proves simple ingredients can create something truly special. It is comforting, satisfying and endlessly adaptable, and once you have made it a few times, it becomes one of those meals you turn to without thinking. That is exactly what comfort food should be.

Visit shop.zorabian.com to order Chicken Leg Boneless and try this recipe today.

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