Imagine the smell of a bubbling casserole, filling your kitchen with warmth and anticipation. Our Old Fashioned Southern Chicken and Rice Casserole is a timeless family classic that will take you right into the heart of the South. This easy comfort food recipe contains condensed soup just like Grandma used to make, so you can whip it up in no time.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Season the chicken thighs with salt, pepper, and your favorite all-purpose seasoning. Set aside.
In a large cast iron skillet or oven-safe pan, heat the olive oil over medium-high heat. Sear the chicken thighs for 1-2 minutes on each side until the skin is browned and crispy. Remove the chicken from the skillet and set aside.
In a lightly greased 9x12-inch casserole dish, combine the parboiled rice, water, cream of celery soup, cream of mushroom soup, and cream of chicken soup. Stir well to mix the ingredients evenly.
Distribute the diced butter evenly over the rice mixture.
Place the seared chicken thighs on top of the rice mixture, crispy side up.
Cover the casserole dish with foil and bake in the preheated oven for 60-75 minutes, or until the chicken reaches a safe internal temperature of 165 degrees Fahrenheit (75 degrees Celsius) and the rice is fully cooked.
Remove the foil during the last 10 minutes of baking to allow the chicken skin to further crisp up.
Once cooked, remove the casserole from the oven and let it cool for 15 minutes before serving.
Optional: Garnish with fresh chopped parsley for added freshness and color.