Buttermilk Chicken and Rice Casserole Recipe

This is a straightforward homemade version of Buttermilk Chicken and Rice Casserole — it’s creamy, tender chicken thighs nestled in buttery rice with light herb notes. Great for cozy but easy family dinners, and budget-friendly since everything bakes in one dish.

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Quick Summary

• Prep time: 10 mins
• Cook time: 1 hr 30 mins
• Flavor: buttery, herby, rich
• Great for: slow nights, family meals, leftovers

Why I Like This Recipe

It’s one of those “dump it all in and walk away” kinda recipes. I had chicken thighs and rice, not much else, and somehow ended up with dinner that felt way more effort than it was. The crispy chicken skin on top? Unreal.

Ingredients

• 2 cups long grain white rice (basmati or jasmine)
• 1 medium white onion, diced
• 6 tbsp salted butter, melted
• 2 tbsp all-purpose flour
• 5 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 5–6 bone-in, skin-on chicken thighs
• 2 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp paprika

How To Make Buttermilk Chicken and Rice Casserole

1. Preheat oven: Set it to 350°F (175°C). Grease a 9×13 baking dish.
2. Mix rice base: In the dish, combine rice, diced onion, 3 tbsp melted butter, and flour. Mix it until the flour disappears.
3. Add liquids: Pour in chicken broth, heavy cream, salt, and pepper. Stir gently.
4. Add chicken: Place thighs skin-side up over the rice. Brush with remaining butter, then season with Italian herbs, garlic powder, and paprika.
5. Bake covered: Wrap it tight with foil. Bake for 1 hour.
6. Bake uncovered: Take the foil off and bake another 30 mins. Skin should crisp and rice should be cooked. Broil for 2–3 mins if you want extra crispiness.

Tips for Success

• Don’t skip covering it — keeps moisture locked in.
• For crisp skin, broil the last few mins (watch it though).
• Use good quality broth — it really flavors the rice.
• Basmati or jasmine rice works better than instant or short grain.
• Heavy cream = richer flavor, but milk can work too.

Storage and Reheating

• Fridge: Lasts up to 4 days. Keep it sealed.
• Reheat: Oven is best — 300°F for 10–15 mins covered. Microwave works too, but reheat with a splash of broth or water.

Frequently Asked Questions

• Can I use boneless chicken?
  Sure, but it won’t get that crispy skin. Adjust bake time — boneless cooks faster.
• Can I swap the cream?
  Yeah — milk or half and half work. Just slightly less rich.
• Do I need to rinse the rice?
  If using basmati, a quick rinse helps keep it fluffy.
• What’s the best pan for this?
  Standard 9×13 baking dish. Just make sure it’s deep enough.
• Can I add veggies?
  Totally. Carrots or peas mix in well, just toss ’em into the rice mix before baking.

Common Mistakes and How to Dodge Them

• Rice not cooked?
  Make sure it’s fully submerged in the broth before baking. If it’s still hard after baking, cover again and give it 10 more mins.
• Too much liquid left?
  Could be your oven’s temp — cover it tight next time or broil uncovered longer.
• Chicken skin not crisp?
  Don’t skip that last uncovered bake. Or hit broil for a couple mins.
• Bland flavor?
  Use a flavorful broth and don’t skimp on seasoning. Taste a bit of the rice mix before it goes in.
• Burnt edges?
  If your oven runs hot, you might need to reduce temp slightly or cover with foil earlier.

Nutrition Facts (Per Serving)

• Calories: 640 kcal
• Total Fat: 34 g
• Saturated Fat: 15 g
• Cholesterol: 155 mg
• Sodium: 840 mg
• Potassium: 480 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Sugars: 2 g
• Protein: 38 g