Last Updated on August 26, 2026 by Carrie Korem, FNTP
This Baked Chicken and Rice Casserole has been a family favorite ever since I can remember! My mom used to make it with cream of mushroom soup, Lipton onion soup mix and a can of Rotel tomatoes, so I cleaned up the ingredients for a real food version of a classic!
We called it “Louisiana Chicken” and I’m so excited I can now make it with all unprocessed ingredients.
Ingredients for Chicken and Rice Casserole
Unsalted butter
Yellow onion
White button mushrooms
Celtic sea salt
Green chilis
Arrowroot flour or organic cornstarch
Chicken broth
Heavy cream
Tamari or soy sauce
Chopped tomatoes with juices
White, organic rice
Chicken breasts
How to Make Baked Chicken and Rice in the Oven
Preheat the oven to 350ºF and adjust the rack to the middle position. Melt the butter in a large sauce pan over medium-low and add the onions. Cook the onions, stirring occasionally, until caramelized, about 20 minutes. Add the mushrooms and salt and cook for 10 minutes, stirring occasionally. Add the chilis and stir to combine. Then, stir in the arrowroot followed by the broth, cream, tamari and tomatoes.
Pour the entire mixture into a 9×13” baking dish. Add the rice and stir to combine. Place the four chicken breasts in the mixture and push them down so they are submerged in the rice and tomatoes. Cover with parchment and then foil (I do this so the foil doesn’t touch the food) and then bake for 50-60 minutes until the rice and chicken are cooked through.
Do You Cover Chicken and Rice When You Bake It?
Yes, you cover the chicken and rice. This traps in the moisture so the rice cooks through and the chicken doesn’t dry out.
I’m not a fan of using aluminum foil directly on food (the aluminum can leach into the food), so I like to use a piece of unbleached parchment paper and then a piece of foil to cover the pan.
What to Serve with Baked Chicken and Rice Casserole
Sautéed Zucchini with Garlic and Lemon
Green Beans with Browned Butter and Pumpkin Seeds
Creamy Mashed Potatoes
Baked Chicken and Rice Casserole
- Prep Time: 15
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: serves 4
- Category: Dinner, Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, sliced thin
- 8 ounces white button mushrooms
- 1 1/2 tablespoons Celtic sea salt
- 1 can green chilis
- 1 tablespoon arrowroot flour or organic cornstarch
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon tamari or soy sauce
- 18 ounces jarred diced tomatoes with juices
- 1 1/2 cups white, organic rice
- 4 chicken breasts
Instructions
Preheat the oven to 350ºF and adjust the rack to the middle position. Melt the butter in a large sauce pan over medium-low and add the onions. Cook the onions, stirring occasionally, until caramelized, about 20 minutes. Add the mushrooms and salt and cook for 10 minutes, stirring occasionally. Add the chilis and stir to combine. Then, stir in the arrowroot followed by the broth, cream, tamari and tomatoes.
Pour the entire mixture into a 9×13” baking dish. Add the rice and stir to combine. Place the four chicken breasts in the mixture and push them down so they are submerged in the rice and tomatoes. Cover with parchment and then foil (I do this so the foil doesn’t touch and leach aluminum into the food) and then bake for 50-60 minutes until the rice and chicken are cooked through.
What a great recipe. Super easy to make and just the perfect comfort food. I must point out, I thought I had tomatoes on hand and did not. We decided to make it anyway, tomato free. I reduced the rice to one cup because of this. I also used tenderloins because thats what accidentally defrosted! Still excellent. Sprinkled a little herbamare on top before serving, we had it with sautéed zucchini and some spring greens with olive oil and fresh lemon juice.