The best baked chicken and rice casserole is made completely from scratch in this simple, one-strip recipe that’s sure to please the whole family.
2 cups of white rice
1 medium white onion, chopped
6 tablespoons of melted salted butter
2 tablespoons of all-purpose flour
5 cups of chicken broth
1 cup of heavy cream
1 teaspoon of salt
1/2 teaspoon black pepper
4 to 6 whole chicken legs
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon of paprika (optional)
Preheat the oven to 350 degrees. Lightly grease a 9×13 frying pan.
Stir the rice, onion, 3 tablespoons of melted butter and flour directly into the 9×13 pan until the flour has no more visible white spots. Spread the rice mixture evenly on the bottom of the pan. Pour in the chicken stock, heavy cream, salt and pepper and stir to combine.
Place the chicken thighs over the rice mixture. Brush the remaining melted butter on top and sprinkle the chicken with Italian seasoning, garlic powder and paprika (optional).
Cover with aluminum foil and bake in a preheated oven for 1 hour.
Remove the foil and bake another 30 minutes until the rice and chicken are cooked and the chicken skin is crisp. For a crisper skin, place under the grill for 2-3 minutes before serving. Serve hot.