Chicken and Rice Casserole Recipe

A plated serving of baked chicken with rice, garnished with sauce and parsley, is in focus. In the background, a casserole dish holds the remaining chicken and rice. The setting includes a white and blue striped towel and fresh herbs.

This chicken and rice casserole recipe is an easy-to-make comfort food dinner that everyone will enjoy. This main dish is made with slightly sweet coconut milk, jasmine rice, and savory herbs baked with juicy chicken thighs or breast meat in a simple casserole dish.

Course Dinner

Keyword casserole, chicken, easy recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 473

Author Gina Dickson

Ingredients

2 cups jasmine rice
½ cup onions diced
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1½ teaspoons salt
1 teaspoon black pepper
13 oz coconut milk canned
1½ cups chicken broth
4 chicken thighs boneless, skinless
2 chicken breasts boneless, skinless - cut chicken breast to be the same size as the thighs to ensure even cooking
1 tablespoon olive oil
Sour cream optional for serving
Fresh parsley optional for garnish

Instructions

Prep

Preheat your oven to 350°F and lightly grease a 9x13 casserole dish with non-stick cooking spray.
Spread the jasmine rice evenly across the bottom of the casserole dish. Sprinkle the diced onions over the rice.
2 cups jasmine rice, ½ cup onions

Make Seasoning Mix

In a small bowl, combine the basil, garlic powder, poultry seasoning, salt, and pepper. Scoop out 2 teaspoons of this seasoning mixture and set it aside.
1 teaspoon dried basil, 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, 1½ teaspoons salt, 1 teaspoon black pepper

Mix Cooking Sauce

In a medium bowl, whisk together the coconut milk, chicken broth, and the remaining seasoning mix. Pour the liquid mixture over the rice and onions, making sure it covers everything evenly.
13 oz coconut milk, 1½ cups chicken broth

Add Chicken

Gently place the chicken thighs on top of the rice mixture, pressing them down slightly into the liquid.
4 chicken thighs, 2 chicken breasts
Using a pastry brush, lightly brush the exposed chicken with olive oil. Sprinkle the reserved seasoning mixture over the chicken.
1 tablespoon olive oil

Bake Casserole

Cover the dish tightly with foil and bake in the preheated oven for 45 minutes.
After 45 minutes remove the foil and bake uncovered for an additional 15 minutes to brown the chicken. *Note chicken should be at least 165 degrees before serving.

Serving

Let the casserole cool for about 5 minutes before serving. Top with sour cream and sprinkle freshly chopped parsley for added flavor if desired.

Notes

Gina's Tips For Recipe Sucess

Be sure to cut your chicken pieces into pieces of even size so they cook evenly.

Cover the dish tightly with a lid or aluminum foil while baking so the casserole does not dry out.

Nutrition