Buttermilk Chicken and Rice Casserole Recipe

This Buttermilk Chicken and Rice Casserole Recipe is a creamy and crispy recipe, which is made with bone-in chicken thighs and fragrant jasmine rice. It’s a one-pan comfort food classic, ready in about 1 hour and 30 minutes.

Jump to Recipe

Buttermilk Chicken and Rice Casserole Recipe Ingredients

• 2 cups long grain white rice (basmati or jasmine preferred)
• 1 medium white onion, diced
• 6 tablespoons salted butter, melted (divided use)
• 2 tablespoons all-purpose flour
• 5 cups chicken broth
• 1 cup heavy cream (provides the “buttermilk” richness)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 to 6 chicken thighs (bone-in, skin-on)
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

How To Make Buttermilk Chicken and Rice Casserole Recipe

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish with butter or cooking spray. Dice the onion finely.
2. Mix Rice Base: In the prepared baking dish, combine the 2 cups of dry rice, the diced onion, 3 tablespoons of the melted butter, and the 2 tablespoons of flour. Stir well directly in the dish until the flour is fully incorporated and coating the rice grains, ensuring no white specks remain. Spread the rice mixture evenly over the bottom.
3. Add Liquids: Pour in the 5 cups of chicken broth, 1 cup of heavy cream, salt, and black pepper. Stir gently to combine the liquids with the rice base without splashing.
4. Arrange Chicken: Place the chicken thighs, skin-side up, evenly over the rice mixture. Try not to submerge the skin completely so it can crisp up.
5. Season and Butter: Brush the tops of the chicken thighs with the remaining 3 tablespoons of melted butter. Sprinkle the chicken evenly with the Italian seasoning, garlic powder, and paprika.
6. First Bake: Cover the baking dish tightly with aluminum foil to trap the steam. Bake for 1 hour.
7. Second Bake: Remove the foil carefully (watch for steam!). Bake for an additional 30 minutes. This step evaporates the remaining liquid, tenderizes the rice, and browns the chicken skin. The chicken should reach an internal temperature of 165°F (74°C).
8. Crisp and Serve: For extra crispy skin, place the dish under the broiler for 2 to 3 minutes. Watch closely to prevent burning. Serve hot straight from the dish.

Recipe Tips

• Rice Variety: As noted, use high-quality Jasmine or Basmati rice. Standard “long grain” rice can become mushy or dissolve during the long 90-minute bake time. Aromatic rice holds its shape better.
• Why Flour? Mixing the flour with the butter and rice creates a makeshift roux right in the pan. As the broth simmers, the flour thickens it into a creamy gravy that coats every grain of rice.
• Bone-In vs. Boneless: You must use bone-in, skin-on thighs for this recipe. Boneless chicken will overcook and dry out during the 90-minute bake time. The skin provides essential fat that bastes the rice as it renders.
• Liquid Ratio: 6 cups of liquid to 2 cups of rice seems like a lot, but because it is baking rather than boiling, the evaporation rate is different. Trust the ratio; the rice will absorb it all and become fluffy, not soupy.
• Broiler Finish: The skin will be pale after the foil stage. The second uncovered bake browns it, but the broiler is the secret to that “fried chicken” crunch on top.

What To Serve With Buttermilk Chicken and Rice Casserole Recipe

This is a rich “meat and potatoes” style meal (with rice) that needs green sides.

• Green Beans: Steamed or roasted with almonds.
• Glazed Carrots: Adds color to the plate.
• Side Salad: A vinaigrette salad cuts the creaminess.
• Biscuits: If you want double carbs (no judgment).

How To Store Buttermilk Chicken and Rice Casserole Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat: Reheat individual portions in the microwave for 2 minutes. You may need to sprinkle a teaspoon of water over the rice before heating to fluff it back up.
• Freeze: You can freeze leftovers, but creamy rice dishes can sometimes become grainy upon thawing. It is best eaten fresh.

Buttermilk Chicken and Rice Casserole Recipe Nutrition Facts

• Calories: 592
• Total Fat: 32g
• Saturated Fat: 20g
• Cholesterol: 102mg
• Sodium: 1469mg
• Total Carbohydrates: 67g
• Dietary Fiber: 2g
• Sugar: 1g
• Protein: 8g (rice only; chicken adds approx 20g more)

Nutrition information is estimated per serving (based on 6 servings).

FAQs