Louisiana Chicken & Rice Casserole

A Southern comfort classic that's been on Louisiana tables for generations. Tender chicken thighs bake right into fluffy long-grain rice with the Holy Trinity — onion, celery, and bell pepper — for a one-pan dinner the whole family will love.

Ingredients

• 2 cups 4 Sisters Long Grain White Rice
• 2 lbs bone-in, skin-on chicken thighs
• 1 medium yellow onion, diced
• 2 stalks celery, sliced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2½ cups chicken broth
• 1 can (10.5 oz) cream of mushroom soup
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp vegetable oil
• Fresh parsley for garnish

Instructions

1. Preheat oven to 375°F. Pat chicken thighs dry and season generously with salt, pepper, and Cajun seasoning.
2. Heat oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 4–5 minutes until golden brown. Flip and cook 2 more minutes. Transfer to a plate.
3. In the same pan, sauté onion, celery, and bell pepper over medium heat for 5 minutes until softened. Add garlic and cook 1 minute more.
4. Stir in uncooked rice, cream of mushroom soup, chicken broth, and smoked paprika. Mix until combined. Season with salt and pepper.
5. Nestle the seared chicken thighs on top, skin-side up. Bring to a simmer.
6. Cover tightly with a lid or foil and transfer to the oven. Bake for 35 minutes.
7. Uncover and bake an additional 10 minutes to crisp the chicken skin.
8. Rest 5 minutes before serving. Garnish with fresh parsley.

Tips

• For a spicier kick, add ¼ tsp cayenne pepper with the Cajun seasoning.
• Boneless thighs work too — reduce covered bake time to 25 minutes.
• This dish reheats beautifully; add a splash of broth when rewarming.