This oven baked 5-ingredient creamy chicken and rice bake is one of those no-fuss dinners that feels like a warm hug at the end of a long day. Everything gets layered right into one baking dish—raw chicken thighs on the bottom, then uncooked rice, broth, and a generous blanket of canned cream of chicken soup over the top. It’s the kind of hearty, old-fashioned casserole you’d find at a small-town church potluck, and it’s perfect for busy weeknights when you still want something comforting that keeps everyone coming back for seconds.
Serve this creamy chicken and rice bake straight from the oven with something fresh and simple on the side, like steamed green beans, a tossed salad, or roasted broccoli. Warm dinner rolls or buttered toast are great for soaking up the extra sauce. If you’d like to stretch the meal a bit more, add a side of sliced fruit or applesauce for the kids. A sprinkle of fresh parsley or a squeeze of lemon over each serving can brighten up the rich, creamy flavors.
5-Ingredient Creamy Chicken and Rice BakeServings: 6
Ingredients
6 bone-in, skin-on chicken thighs (about 2 1/2–3 pounds)
1 1/2 cups long-grain white rice, uncooked
2 cans (10.5 ounces each) condensed cream of chicken soup
2 1/2 cups low-sodium chicken broth
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon olive oil or melted butter (for greasing the baking dish, optional)
Chopped fresh parsley, optional for garnish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil or melted butter to help keep the rice from sticking.
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. This helps the chicken brown a bit and keeps the flavors from getting washed out by the sauce.
Place the raw chicken thighs in a single layer in the prepared baking dish, skin-side up. Try not to crowd them too tightly so the heat can move around each piece.
Sprinkle the uncooked long-grain white rice evenly around and between the chicken thighs in the baking dish. It’s fine if some rice slips under the chicken; that’s where it will soak up lots of flavor.
Pour the chicken broth gently over the rice, aiming for the spaces around the chicken. You want most of the rice to be covered by liquid so it cooks up tender in the oven.
Open both cans of condensed cream of chicken soup. Using a spoon or spatula, dollop the soup over the chicken thighs and rice. Then, with the back of the spoon, gently spread the soup into an even layer over the top. It’s okay if some broth peeks through—this layered look is what makes the bake so creamy as it cooks.
Cover the baking dish tightly with aluminum foil, making sure to crimp the edges well so steam can’t easily escape. This helps the rice cook through and keeps the chicken moist.
Bake, covered, in the preheated oven for 55–65 minutes, or until the rice is tender and the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest part, not touching the bone.
Carefully remove the foil (watch for hot steam). If you’d like the chicken skin a bit more golden, return the uncovered dish to the oven for an additional 10–15 minutes. The sauce will be bubbly and the rice creamy.
Let the dish rest for 5–10 minutes before serving so the sauce can thicken slightly and the rice can finish absorbing the liquid. Taste and add a little more salt or pepper if needed. Sprinkle with chopped fresh parsley, if using, and spoon the creamy rice and chicken onto plates.
Variations & Tips
For picky eaters, you can remove the chicken skin before baking for a softer texture, or shred the cooked chicken off the bone and stir it back into the rice before serving, so every bite is more like a creamy chicken and rice bowl. If your family likes extra veggies, stir 1–2 cups of frozen peas and carrots or frozen mixed vegetables into the rice and broth layer before you add the cream of chicken soup on top. For a cheesier version, sprinkle 1 cup of shredded cheddar or Colby Jack over the casserole during the last 10 minutes of baking. To add a little extra flavor without scaring off cautious eaters, try a teaspoon of garlic powder or onion powder mixed into the broth before pouring it over the rice. You can also swap one can of cream of chicken soup for cream of mushroom or cream of celery if that’s what you have on hand. If you prefer boneless, skinless chicken thighs, reduce the covered baking time by about 10–15 minutes and start checking for doneness around 40–45 minutes, making sure the rice is also tender; you may need to add a splash more broth and re-cover if the rice is still firm. FOOD SAFETY TIPS: Always start with fully thawed chicken; baking from frozen can cause uneven cooking. Use a food thermometer to confirm the chicken reaches at least 165°F (74°C) in the thickest part away from the bone. Avoid rinsing raw chicken, as this can spread bacteria around your sink and counters. Wash your hands, cutting board, and any utensils that touch the raw chicken with hot, soapy water before handling other ingredients. Let leftovers cool slightly, then refrigerate within 2 hours in shallow containers; reheat thoroughly until steaming hot before serving again.
