Chicken And Rice Casserole
Ingredients
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- 2 1/2 pounds chicken thighs (bone-in, skin-on) – patted dry
- 2 teaspoons kosher salt
- 1 teaspoon black pepper – freshly ground
- 1 teaspoon sweet paprika
- 1 tablespoon neutral oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion – finely chopped
- 2 ribs celery ribs – finely chopped
- 3 cloves garlic – minced
- 1 teaspoon dried thyme – crumbled
- 1/4 cup all-purpose flour
- 3 cups chicken broth (low-sodium)
- 1 cup whole milk
- 1 1/2 cups long-grain white rice – uncooked, rinsed
- fresh parsley – chopped (for serving)
Instructions
1. Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.
2. Season the chicken thighs all over with the sweet paprika. Heat the neutral oil in a large skillet over medium-high heat. Sear the chicken skin-side down until well browned, 6–8 minutes; flip and sear 1–2 minutes on the second side. Transfer to a plate.
3. Reduce the heat to medium. Add the unsalted butter to the skillet. When melted, add the finely chopped onion and celery and cook, stirring, until softened and lightly golden, 5–7 minutes. Stir in the minced garlic and crumbled dried thyme and cook until fragrant, 30–60 seconds.
4. Sprinkle in the all-purpose flour and cook, stirring constantly, 1–2 minutes to form a blond roux. Gradually whisk in the chicken broth and then the whole milk, whisking until smooth. Simmer, whisking, until the sauce thickens to a light cream-sauce consistency, 3–5 minutes. Season the sauce with the kosher salt and freshly ground black pepper.
5. Spread the rinsed long-grain white rice evenly in the prepared baking dish. Pour the hot sauce over the rice and stir to distribute so all grains are submerged.
6. Nestle the browned chicken thighs skin-side up on top of the rice and sauce. Cover the dish tightly with foil.
7. Bake covered for 45 minutes. Uncover and continue baking 20–30 minutes, until the rice is tender and most liquid is absorbed around the edges and the chicken registers 175°F in the thickest part.
8. Rest the casserole 10 minutes. Fluff the rice around the chicken, sprinkle with chopped fresh parsley, and serve hot.
Chicken and rice casserole is a cozy, one-pan staple that layers tender, juicy chicken over a bed of creamy, savory rice. The rice absorbs flavorful stock and pan juices as it bakes, yielding a rich, spoonable texture with a lightly crisped top. Aromatics like onion, celery, and thyme build depth without overpowering the dish’s straightforward comfort, making it equally suited to family dinners and potlucks.
Born of American home-cooking traditions, the casserole took hold in the mid-20th century when streamlined oven meals became popular. Chicken and rice combinations go back much further across many cuisines, but the baked, covered casserole format with a creamy sauce reflects postwar pantry habits and oven technology. It remains a weeknight icon and church-supper favorite, evolving with regional touches while keeping its fundamental appeal of simplicity and satisfaction.