Garlic butter chicken dump and bake casserole is raw rice and chicken broth spread in a dish, chicken placed on top, and a garlic butter mixture poured over everything before it bakes covered, then uncovered, for about an hour. Baking the rice directly in broth underneath the chicken means the rice cooks by absorbing both the broth and the juices the chicken releases as it bakes, instead of being cooked separately.
Garlic Butter Chicken Dump and Bake Casserole
Ingredients
- 1½ lb boneless skinless chicken breasts or thighs
- 1½ cups uncooked long-grain rice
- 3 cups chicken broth
- 4 tbsp butter, melted
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional add-ins:
- Broccoli florets
- Green beans
- Grated parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Spread uncooked rice evenly in the bottom of the dish.
- Pour chicken broth over the rice and stir gently.
- Place chicken evenly on top of the rice.
- In a bowl, mix melted butter, garlic, paprika, Italian seasoning, salt, and pepper.
- Pour garlic butter mixture evenly over the chicken and rice.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and bake uncovered for another 10–15 minutes until chicken is cooked through and rice is tender.
- Let rest for 5 minutes before serving.
Recipe Notes
- • Use thighs for extra juiciness.
- • Add veggies halfway through baking if desired.
- • Leftovers reheat well and stay moist.
Nutrition
- Serving Size
- 1 plate
- Calories
- 540
- Sugar
- 2g
- Sodium
- 820mg
- Fat
- 22g
- Saturated Fat
- 9g
- Unsaturated Fat
- 11g
- Trans Fat
- 0g
- Carbohydrates
- 42g
- Fiber
- 2g
- Protein
- 40g
- Cholesterol
- 135mg
Why you'll love this
- Covering the dish tightly with foil for the first 45 minutes traps steam so the raw rice actually cooks through in the oven, which is why the recipe specifically calls for a tight seal rather than a loose cover.
- Removing the foil for the final 10-15 minutes lets surface moisture evaporate so the top of the chicken and rice can dry out slightly and the dish isn't left soupy.
Tips for the best result
- Seal the foil tightly, as the instructions specify, since a loose cover lets steam escape and can leave the rice undercooked at the 45-minute mark.
- Add any optional vegetables like broccoli or green beans partway through baking rather than at the start, so they don't overcook by the time the rice and chicken are done.
Troubleshooting
The rice is still firm after the full bake time.
This usually means the foil wasn't sealed tightly enough and steam escaped. Re-cover tightly and give it another 10-15 minutes, checking that there's still enough liquid in the dish.
The dish looks dry on top after uncovering.
This is expected during the uncovered finishing step, but if it looks too dry before the chicken is fully cooked, tent it loosely with foil for the remaining time instead of leaving it fully exposed.
Casserole turns out too soupy.
don’t panic! Simply uncover and bake for an additional 10-15 minutes to allow excess moisture to evaporate.
The recipe's own notes say leftovers reheat well and stay moist. Store covered in the refrigerator and reheat gently, adding a splash of broth if the rice has dried out.
This is a complete one-dish meal on its own; the recipe's own optional add-ins include broccoli, green beans, or parmesan on top.
Frequently asked questions
Can I use chicken thighs instead of breasts for the Garlic Butter Chicken Dump and Bake Casserole?
Absolutely! Chicken thighs work beautifully and often stay more tender. Just ensure they’re boneless, skinless, and cut into similar-sized pieces for even cooking.
Can I prepare this casserole ahead of time?
Yes! Assemble up to 24 hours ahead, but keep rice and liquid separate until ready to bake. Add an extra ¼ cup of broth when combining before baking.
What can I substitute for heavy cream?
Half-and-half, evaporated milk, or even full-fat coconut milk work well. For a lighter option, try whole milk mixed with 1 tablespoon of melted butter.
Is this recipe freezer-friendly?
Yes! Freeze after baking and cooling completely. Thaw overnight in the refrigerator and reheat covered at 325°F until hot throughout.
Can I make this in a slow cooker?
Definitely! Cook on low for 3-4 hours, adding the rice during the final hour to prevent it from becoming mushy.
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