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onepan chicken and rice bake 717042393

One-Pan Chicken and Rice Bake with Cheddar and Cream Soup

A fuss-free one-pan chicken and rice bake with creamy golden rice, juicy chicken thighs, and a bubbly cheddar crust.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Chicken & Rice
  • 1 1/2 lb boneless, skinless chicken thighs
  • 1 cup uncooked long-grain white rice
  • 1 can (10.5 oz) can condensed cream of chicken soup
  • 1 can (10.5 oz) can condensed cream of mushroom soup
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup sour cream full fat
  • 1/2 cup whole milk
Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 tsp fine salt
  • 1/2 tsp freshly ground black pepper
Topping
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp unsalted butter, cut into thin pats
  • 1/4 cup fresh parsley, chopped

Method
 

Prep
  1. Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the condensed chicken soup, condensed mushroom soup, chicken broth, sour cream, milk, garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper until completely smooth.
  3. Stir the uncooked rice into the soup mixture until every grain is well coated.
  4. Pour the rice mixture into the prepared baking dish and spread it into an even layer.
Assemble and Bake
  1. Arrange the chicken thighs on top of the rice mixture in a single layer. Season the tops lightly with extra salt and black pepper.
  2. Dot the top with the butter pats, scattering them evenly over the chicken and rice.
  3. Cover the dish tightly with aluminum foil, crimping the edges to trap steam.
  4. Bake covered for 50 minutes at 375°F (190°C).
  5. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
  6. Bake uncovered for 10 to 15 minutes more, until the cheese is melted and bubbly, the rice is tender, and the thickest part of the chicken registers 165°F (74°C) on an instant-read thermometer.
Finish
  1. Let the casserole rest for 5 minutes before serving.
  2. Garnish with the chopped fresh parsley and serve hot straight from the baking dish.

Nutrition

Calories: 500kcalCarbohydrates: 35gProtein: 35gFat: 24gSaturated Fat: 11gCholesterol: 130mgSodium: 1300mgFiber: 1gSugar: 2g

Notes

For a lighter version, use low-fat milk and reduced-fat sour cream; the sauce will be slightly thinner but still creamy.
Make sure the foil is tightly crimped around the edges so the rice absorbs enough liquid and cooks evenly.
Leftovers keep in the refrigerator for up to 3 days; reheat in a 350°F oven or in the microwave until piping hot.
Freezing is not recommended because the rice and dairy-based sauce can turn watery when thawed.
Swap the sharp cheddar for mozzarella or Monterey Jack for a milder, gooier melt.
Use jasmine or basmati rice instead of long-grain for a slightly different texture, and add a splash more broth if needed.

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