Creamy Oven-Baked Chicken and Rice Casserole with Golden Onion Crust

Hi there, food lover! 👋 Ready to cozy up with a timeless classic that fills your kitchen with warmth and your table with smiles?

There’s something deeply comforting about a bubbling casserole pulled straight from the oven, its surface golden and fragrant, promising a meal that nourishes both body and soul. This Creamy Oven-Baked Chicken and Rice Casserole with Golden Onion Crust is one of those recipes that feels like home no matter where you’re from. Passed down in spirit from generations of family cooks who believed in simple ingredients, patient baking, and love stirred into every step, this dish is a celebration of tradition and togetherness.

What makes this casserole so special is its beautiful balance. Tender chicken nestled into creamy, perfectly cooked rice, all crowned with a savory onion crust that turns irresistibly golden in the oven. It’s the kind of meal that welcomes everyone to the table, whether it’s a quiet weeknight supper, a Sunday family gathering, or a dish lovingly prepared for a neighbor in need.

This recipe doesn’t rush you. It invites you to slow down, chop with care, stir thoughtfully, and let the oven do its gentle work. The result is hearty without being heavy, creamy without being fussy, and deeply satisfying in a way only traditional cooking can be. So tie on your apron, preheat that oven, and let’s create a casserole that will surely become a cherished favorite in your home.

Ingredients

For the Chicken and Rice Base:

• 2 cups long-grain white rice, uncooked
• 4 cups chicken broth, warm
• 1 cup whole milk
• 1 cup heavy cream
• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons olive oil or butter
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder

For the Creamy Binding:

• 1 can (10.5 oz) cream of chicken soup
• ½ cup sour cream

For the Golden Onion Crust:

• 1 ½ cups thinly sliced onions (yellow or sweet)
• 1 cup shredded sharp cheddar cheese (optional but delightful)
• ½ cup grated Parmesan cheese
• 2 tablespoons melted butter
• ½ cup crispy fried onions or breadcrumbs for extra crunch

Optional Add-Ins (Traditional but Flexible):

• 1 cup sliced mushrooms
• ½ cup frozen peas or carrots
• Fresh parsley for garnish

Step-by-Step Directions

1. Preheat your oven to 375°F (190°C) and lightly grease a deep 9×13-inch baking dish. Set it aside and take a moment to enjoy the calm before cooking begins.
2. In a large skillet over medium heat, warm the olive oil or butter. Add the diced onion and sauté gently for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
3. Add the chicken pieces to the skillet, seasoning them with salt, pepper, paprika, thyme, parsley, and garlic powder. Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked. Remove from heat.
4. In a large mixing bowl, combine the uncooked rice, warm chicken broth, milk, heavy cream, cream of chicken soup, and sour cream. Stir slowly until everything is smooth and well blended. This creamy mixture is the heart of the casserole.
5. Fold the sautéed chicken, onions, and garlic into the rice mixture. If you’re using mushrooms or vegetables, gently stir them in now. Pour the entire mixture into the prepared baking dish, spreading it evenly.
6. Cover the dish tightly with foil and place it in the preheated oven. Bake for 45 minutes, allowing the rice to absorb the liquid and the flavors to meld beautifully.
7. While the casserole bakes, prepare the golden onion crust. In a bowl, toss the sliced onions with melted butter, Parmesan cheese, and crispy fried onions or breadcrumbs. This topping will bake into a savory, golden crown.
8. After 45 minutes, carefully remove the foil from the casserole. Sprinkle the shredded cheddar cheese evenly over the top if using, then gently scatter the onion crust mixture across the surface.
9. Return the dish to the oven uncovered and bake for an additional 20–25 minutes, or until the top is golden brown and the rice is tender. Your kitchen should smell absolutely wonderful by now. 😌
10. Remove the casserole from the oven and let it rest for 10 minutes before serving. This short rest allows the creamy layers to settle, making each scoop perfect. Garnish with fresh parsley if desired and serve warm.

Nutritional Information

This comforting casserole offers a balanced meal with protein from the chicken, energy-rich carbohydrates from the rice, and satisfying fats from the creamy base. Enjoyed in moderation, it’s a nourishing dish that keeps you full and happy.

⏰ Prep Time: 20 minutes
🔥 Baking Time: 70 minutes
⏳ Total Time: 1 hour 30 minutes
⚡ Calories per serving: ~520
🍽️ Servings: 6 generous portions

This recipe is rich in protein, calcium, and essential vitamins, making it both hearty and wholesome. For a lighter version, you can use low-fat milk and reduced-fat cheese, though the traditional version remains a favorite for special family meals.

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Bon appétit and happy cooking!