If you have ever tasted true Southern comfort food, you know it warms the soul and brings everyone around the table a little closer. Grandma Georgia’s Chicken and Rice Casserole Recipe is exactly the kind of dish that makes you feel hugged from the inside out. With tender, browned chicken thighs and drumsticks nestled atop creamy, perfectly cooked rice in a savory, rich sauce that has just the right hint of herbs and spice, this casserole is simply unforgettable. It’s a recipe passed down with love and one that fills your kitchen with aromas that invite everyone to gather ’round. Whether you’re new to Southern cooking or have cherished this recipe for years, it’s a true treasure worth savoring.
Ingredients You’ll Need
Don’t let the list intimidate you—these ingredients are straightforward and each brings something special. From the crispy skin-on chicken for flavor and texture, to the delicate balance of herbs and spices in the seasoned flour, every component plays a role in making this casserole shine.
- 1 pound bone-in, skin-on chicken thighs: Provides juicy, flavorful meat with crispy skin when browned perfectly.
- 1 pound chicken drumsticks: Adds variety and rich depth to the chicken portion.
- 1/2 cup flour: This is the base of the seasoned coating and key to thickening the sauce.
- Dried parsley (1 tablespoon) or fresh parsley (2 tablespoons): Brings fresh herbal brightness to the dish.
- Kosher salt (1 and 1/2 teaspoons): Essential for seasoning the chicken and the sauce.
- Seasoning salt (1 teaspoon): Adds complexity and a subtle savory punch.
- Poultry seasoning (1 teaspoon): Classic Southern herb blend enhances the chicken’s flavor.
- Black pepper (3/4 teaspoon): Just enough to give a little warmth and balance.
- Dried thyme (1/2 teaspoon): Offers subtle earthiness that pairs perfectly with poultry.
- Cayenne pepper (1/4 teaspoon): Gives a gentle kick without overpowering.
- Vegetable oil (2 tablespoons): Used for searing the chicken, helping to achieve that beautiful crust.
- Butter (8 tablespoons total): Half goes into the sauce to create richness; the rest for searing and flavor.
- 1 medium onion, finely chopped: Adds sweetness and depth once sautéed.
- 3/4 cup celery, finely chopped: Contributes crunch and freshness.
- 1 tablespoon garlic, smashed and minced: Imparts aromatic warmth and savoriness.
- 1 and 1/2 tablespoons Zoup! Culinary Concentrate™ Chicken Bone Broth: Boosts umami and intensifies chicken flavor in the sauce.
- Milk (1 cup): Creates a creamy, smooth sauce base.
- Water (2 and 3/4 cups total): Used for cooking rice and thinning the sauce just right.
- White long grain rice (1 and 3/4 cups, rinsed): Perfectly fluffy and absorbs all the delicious flavors.
- Chopped parsley for garnish: Adds a pop of color and fresh herbal note to finish.
How to Make Grandma Georgia’s Chicken and Rice Casserole Recipe
Step 1: Get Ready to Bake
Start by preheating your oven to 375 degrees F and greasing a large 9×13 inch casserole dish. This step ensures your casserole won’t stick and sets the stage for a perfect bake.
Step 2: Chop Your Veggies
Finely dice the onion and celery, including some celery leaves if you like—they add so much flavor. Smash and mince your garlic, using fresh or jarred depending on your mood. Preparing these finely releases their flavors beautifully during cooking.
Step 3: Mix the Seasoned Flour
Combine half a cup of flour with parsley, kosher salt, seasoning salt, poultry seasoning, black pepper, thyme, and cayenne pepper. This seasoned flour coats the chicken and later thickens the sauce, so every bite is perfectly seasoned.
Step 4: Prep the Chicken
Trim any excess skin from the chicken thighs for even cooking. Dredge each piece thoroughly in the flour mixture, coating all sides. Remember to keep the leftover flour mixture for the sauce—it’s one of the secrets to this recipe’s magic.
Step 5: Sear the Chicken for Flavor
In a hot, wide skillet, heat vegetable oil and add the chicken pieces spaced apart, working in batches if needed. Brown each side for about 2 minutes; this locks in juices and builds that irresistible color and flavor.
Step 6: Butter Basting
After flipping the chicken, add butter to the pan and swirl it around for extra richness. This step imparts a beautiful glossy finish and more depth to the sear. Once browned, remove the chicken onto a plate to rest.
Step 7: Build the Sauce Base
Lower the heat, add more butter to the pan, and sauté onion and celery until soft and fragrant—about 4 minutes. Stir in the garlic and cook another minute to release that lovely garlicky aroma.
Step 8: Create the Roux
Sprinkle the remaining flour mixture over the veggies, stirring constantly. This creates a roux that will thicken the sauce, enveloping every grain of rice in creamy goodness.
Step 9: Infuse Flavor with Broth
Add the Zoup! Culinary Concentrate™ Chicken Bone Broth to the roux. This ingredient is a game-changer because it brings a deep, savory punch without the fuss of making bone broth from scratch.
Step 10: Whisk in Milk
Gradually pour in milk while whisking nonstop to prevent lumps and build a smooth sauce. This step is key for that luscious, velvety texture that makes every forkful comforting.
Step 11: Add Water and Finish the Sauce
Slowly stir in a cup of water to loosen the sauce, maintaining a silky consistency. Let the sauce cook for a couple of minutes before turning off the heat.
Step 12: Prepare the Rice
Rinse the rice thoroughly until the water runs clear to avoid a gummy texture. Place the rice in your greased casserole dish, then add the remaining water to set the perfect cooking environment.
Step 13: Combine Sauce and Rice
Pour the creamy sauce over the rice and water in the casserole dish. Give it a gentle stir so every grain is coated with flavorful goodness.
Step 14: Layer the Chicken
Arrange the browned chicken pieces on top of the rice mixture. Don’t worry if they sink a little—that just means they’re settling in for a delicious bake!
Step 15: Cover and Bake
Seal your casserole tightly with foil, even wrapping the edges to lock in moisture. Bake at 375 degrees for 45 minutes, then remove the foil and continue baking at the same temp for 30 minutes. Finally, crank the oven to 400 degrees and bake another 20-30 minutes to get that irresistible golden brown and bubbling top.
Step 16: Rest and Garnish
Once out of the oven, allow it to rest for 10 minutes. This resting time lets the casserole thicken and flavors meld beautifully. Sprinkle chopped parsley on top before serving for a fresh, colorful touch.
How to Serve Grandma Georgia’s Chicken and Rice Casserole Recipe
Garnishes
Simple is best here—fresh chopped parsley sprinkled on top adds a burst of color and a light herbal note that brightens each bite. You can also sprinkle a bit of paprika for a pop of red and mild smokiness if you like.
Side Dishes
This casserole pairs incredibly well with classic Southern sides. I love serving it alongside easy roasted broccoli, sautéed green beans, or a crisp garden salad for some freshness. Cornbread or warm buttermilk biscuits are also fantastic to mop up the rich sauce.
Creative Ways to Present
If you want to dress this up for company or a special occasion, transfer portions into individual ramekins or small cast iron skillets before baking. Add a sprinkle of shredded sharp cheddar or Parmesan cheese in the last few minutes of baking for a golden cheesy crust that’s utterly irresistible.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills, so stirring in a splash of water or broth when reheating helps revive its creamy texture.
Freezing
This casserole freezes well! Cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently in the oven or microwave.
Reheating
Reheat covered in the oven at 325 degrees F until warmed through, about 20-25 minutes. You can also reheat in the microwave on medium power; add a spoonful of water or broth to maintain moisture and stir halfway through.
FAQs
Can I use boneless chicken instead of bone-in?
While boneless chicken can work in a pinch, bone-in chicken adds depth to flavor and helps keep the meat juicier during the long bake time. If you use boneless, be cautious not to overcook and adjust time accordingly.
Is it necessary to rinse the rice?
Yes! Rinsing the rice until the water runs clear removes extra starch and helps prevent the rice from becoming gummy, which is key for that perfect fluffy texture in the casserole.
What can I substitute for the Zoup! Culinary Concentrate™ Chicken Bone Broth?
If you don’t have this on hand, you can use a good-quality chicken broth or stock. The concentrate just packs a more intense flavor, so you may want to reduce the additional salt if substituting.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with dairy-free margarine or oil, and swap milk for your favorite non-dairy milk like almond or oat milk. The dish will still be delicious with a slightly different richness.
How spicy is the casserole?
The cayenne pepper adds only a gentle warmth, not a pronounced heat. If you prefer no spice, you can omit the cayenne without sacrificing flavor.
Final Thoughts
Nothing beats the cozy, satisfying embrace of Grandma Georgia’s Chicken and Rice Casserole Recipe. It’s the kind of meal that turns an ordinary day into a special occasion and stays true to homemade goodness. Whether you’re cooking for family, surprising guests, or just craving a hug-in-food form, this casserole delivers every single time. I can’t wait for you to try it and make your own memories around the table.
