Creamy Chicken Rice Bake
A comforting American casserole with tender chicken, creamy seasoned rice and a lightly browned finish, ideal for an easy family dinner.
Equipment
- Aluminium Foil
- Baking Dish 9 × 13-inch
- Large mixing bowl
- Measuring cups
- Meat thermometer
- Whisk
Ingredients
- 900 g bone-in skin-on chicken thighs
- 200 g uncooked long-grain white rice
- 1 can condensed cream of chicken soup 295 g
- 1 packet Italian dressing seasoning mix approximately 20 g
- 475 ml boiling water
- ½ teaspoon ground black pepper
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 180°C.
- Lightly grease a 9 × 13-inch baking dish.
- Rinse the rice briefly under cold water.
- Drain the rice thoroughly.
- Spread the rice evenly over the bottom of the baking dish.
- Whisk together the condensed soup, Italian dressing mix and boiling water in a large mixing bowl.
- Pour the soup mixture evenly over the rice.
- Season the chicken thighs with the black pepper and sea salt.
- Arrange the chicken over the rice with the skin facing upwards.
- Cover the baking dish tightly with aluminium foil.
- Bake for 60 minutes.
- Remove the aluminium foil carefully.
- Bake uncovered for another 20 to 30 minutes.
- Check that the rice is tender and has absorbed the liquid.
- Check that the thickest part of each chicken thigh has reached at least 74°C without touching the bone.
- Bake for a little longer if the rice remains firm or the chicken has not reached a safe temperature.
- Remove the casserole from the oven.
- Allow it to rest for 10 minutes.
- Serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the casserole with steamed broccoli, green beans, roasted carrots or a crisp green salad. Fresh parsley can add colour and freshness without competing with the creamy rice.Recipe Notes
The original time of 1 hour and 30 minutes appears to represent the cooking time rather than preparation time. This version therefore uses 15 minutes of preparation, up to 1 hour and 30 minutes of cooking and 10 minutes of resting. The chicken must reach at least 74°C, and the rice should be completely tender before serving. The seasoning mix and condensed soup already contain considerable salt, so only a small amount of extra salt is included.Variations
Replace the cream of chicken soup with cream of mushroom soup for a more earthy flavour. Add sliced mushrooms, peas or finely diced carrots to the rice mixture. Boneless chicken thighs can also be used, but they may cook faster and should still reach 74°C internally.Storage
Transfer leftovers to an airtight container within two hours and refrigerate them for up to two days. Reheat only once, until the chicken and rice are piping hot throughout. Add a small splash of water or chicken broth before reheating if the rice has become dry.Wine Advice
A crisp Chardonnay balances the creamy sauce and savoury chicken. Pinot Grigio offers a lighter pairing with more refreshing acidity.Nutrition values
Serving: 1 large chicken thigh with rice | Calories: 620 kcal | Carbohydrates: 50 g | Protein: 43 g | Fat: 27 g | Saturated Fat: 8 g | Sodium: 1450 mg | Sugar: 3 g