A Classic, Comforting Family Favorite!
There’s something so nostalgic and comforting about an Old-School Chicken and Rice Bake. This classic one-pan meal is packed with tender chicken, creamy rice, and a deliciously savory sauce—just like Grandma used to make!
I love this recipe because it’s simple, budget-friendly, and perfect for busy weeknights. You just mix, bake, and let the oven do the work while your kitchen fills with the irresistible aroma of home-cooked goodness. No fancy ingredients—just pure comfort food at its best!
Questions I Often Get Asked About This Recipe
Q: Can I use boneless chicken instead of bone-in?
Yes! Boneless, skinless chicken thighs or breasts work well, but bone-in adds more flavor and keeps the chicken extra juicy. If using boneless, check for doneness at 40-45 minutes instead of an hour.
Q: Do I need to cook the rice before baking?
Nope! This is a true dump-and-bake recipe. The rice absorbs all the delicious flavors as it bakes, coming out perfectly tender.
Q: Can I make this ahead of time?
Yes! You can assemble the dish up to 24 hours in advance and keep it covered in the fridge. Let it sit at room temperature for 15 minutes before baking.
Q: Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook. You’ll need to increase the baking time to about 1 hour 20 minutes and add an extra ½ cup of broth to ensure it fully cooks.
Q: Can I freeze this dish?
Yes! You can freeze the unbaked casserole (wrapped tightly) for up to 3 months. Thaw in the fridge overnight before baking.
What You Need to Make Old-School Chicken and Rice Bake
Ingredients:
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 bone-in, skin-on chicken thighs (or 2 bone-in chicken breasts)
- 1 tablespoon olive oil
- ½ teaspoon additional paprika (for topping)
How to Make Old-School Chicken and Rice Bake
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
Step 2: Mix the Rice and Sauce
- In a bowl, whisk together chicken broth, cream of chicken soup, milk, garlic powder, onion powder, parsley, paprika, salt, and black pepper.
- Stir in the uncooked rice and pour the mixture into the prepared baking dish.
Step 3: Add the Chicken
- Pat the chicken dry and rub it with olive oil, salt, and additional paprika for extra color and flavor.
- Place the chicken pieces on top of the rice mixture.
Step 4: Bake the Dish
- Cover the dish tightly with foil and bake for 50 minutes.
- Remove the foil and bake for another 15-20 minutes, until the rice is tender and the chicken skin is crispy.
Step 5: Serve & Enjoy!
- Let the dish rest for 5-10 minutes before serving. Sprinkle with extra parsley if desired, and enjoy!
Tips for the Best Chicken and Rice Bake
✔ Use bone-in chicken for extra flavor – It keeps the meat juicy and adds richness to the dish.
✔ For crispier skin, broil the chicken for 3-5 minutes after baking.
✔ Don’t skip covering the dish – This ensures the rice cooks evenly and absorbs all the flavors.
✔ Want a cheesier version? – Sprinkle shredded cheddar on top for the last 10 minutes of baking.
✔ Add vegetables – Mix in peas, carrots, or mushrooms for extra nutrition and flavor.
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “Tasted just like the one my grandma used to make! So easy and comforting. Perfect Sunday dinner!”
🌟🌟🌟🌟 James K. – “This was so simple and turned out perfectly. I used boneless chicken thighs, and they were so tender.”
🌟🌟🌟🌟🌟 Samantha W. – “Loved how flavorful the rice was! The chicken was juicy, and the whole dish was a hit with my family.”
🌟🌟🌟🌟 Lucas R. – “Great one-pan meal! Next time, I’ll add some mushrooms for extra depth.”
🌟🌟🌟🌟🌟 Jessica T. – “So easy to make, and my picky kids even ate it! Will definitely make again!”
Printable Recipe
Old-School Chicken And Rice Bake
This Old-School Chicken and Rice Bake is a classic, creamy, and comforting one-pan meal! Tender chicken, fluffy rice, and a rich, savory sauce make this a family favorite.
Ingredients
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 bone-in, skin-on chicken thighs (or 2 bone-in chicken breasts)
- 1 tablespoon olive oil
- ½ teaspoon additional paprika (for topping)
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray.
Step 2: Mix the Rice and Sauce
- In a bowl, whisk together chicken broth, cream of chicken soup, milk, garlic powder, onion powder, parsley, paprika, salt, and black pepper.
- Stir in the uncooked rice and pour the mixture into the prepared baking dish.
Step 3: Add the Chicken
- Pat the chicken dry and rub it with olive oil, salt, and additional paprika for extra color and flavor.
- Place the chicken pieces on top of the rice mixture.
Step 4: Bake the Dish
- Cover the dish tightly with foil and bake for 50 minutes.
- Remove the foil and bake for another 15-20 minutes, until the rice is tender and the chicken skin is crispy.
Step 5: Serve & Enjoy!
- Let the dish rest for 5-10 minutes before serving. Sprinkle with extra parsley if desired, and enjoy!
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If You Enjoyed This Recipe, Please Share!
If you loved this Old-School Chicken and Rice Bake, don’t keep it to yourself! Share it on social media, pin it on Pinterest, or send it to a friend who loves classic comfort food. I’d love to see your creations—tag me if you try it!
