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–+ servings
casserole dish filled with rice and chicken

Old Fashioned Southern Chicken and Rice Casserole

Jami Powell
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.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Southern
Servings 6
Calories 377 kcal

Equipment

  • Stoneware casserole dish or baking dish
  • Cast iron skillet or Frying pan
  • Knife
  • Cutting board
  • Aluminum foil

Ingredients
  

  • 6-8 qty chicken thighs
  • 2 cups instant rice parboiled
  • 2 cups water
  • 1 10.5oz can cream of celery soup
  • 1 10.5oz can cream of mushroom soup
  • 1 10.5oz can cream of chicken soup
  • ½ cup unsalted butter, diced
  • 2 tablespoon olive oil
  • 2 tablespoon all-purpose seasoning
  • 1 fresh parsley (for garnish, optional)
  • salt to taste
  • pepper to taste

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 377kcalCarbohydrates: 37gProtein: 7gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 54mgSodium: 1151mgPotassium: 217mgFiber: 3gSugar: 1gVitamin A: 816IUVitamin C: 0.5mgCalcium: 119mgIron: 5mg
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