This Cajun Baked Chicken and Rice is one of those easy oven-baked dinner recipes I come back to again and again when I need something comforting without a lot of effort. I love this recipe because it requires zero mental effort to put together and baking it means I’m not slaving over a stove.
The easy prep is what makes it a weeknight win, but the way it fills my kitchen with that cozy Cajun aroma? That’s what keeps me hooked. I can have that good old Sunday dinner vibe, but it’s an easy recipe for weeknights.
If you’re looking for other Cajun Chicken inspired recipes, I also love making this easy Cajun Chicken Chowder, this Easy Cajun Chicken and Rice Soup, and even this Easy Cajun Chicken Pasta.

Perhaps you’ve made a version of a baked chicken and rice.  And if you have not, this Cajun Baked Chicken and Rice is a great one to try out! 

You literally mix everything in a big bowl, pour it in a casserole dish, and top it with seasoned chicken.  The oven does all the work!

 I have used both boneless and bone-in chicken thigh in this recipe. They both work great!

The sausage, the onions, and the creole seasoning baking up will leave your home smelling like home-cooked heaven too.  Serve it with a salad or some green beans, and you have yourself a wonderful dinner.  

Tips for making Cajun Baked Chicken and Rice:

• Use your favorite brand of smoked sausage.
• Feel free to substitute the creamed soups.
• Place a pan under the dish while it bakes to catch any drips.
• Use a deep 13 x 9 dish.

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Easy Cajun Baked Chicken and Rice

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Cajun Baked Chicken and Rice - An easy to put together delicious chicken dinner recipe that will leave your home smelling amazing!

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Ingredients

• 10.5 oz can cream of mushroom (low sodium)
• 10.5 oz can cream of chicken (low sodium)
• 10.5 oz can french onion soup
• 1 small onion, diced
• 1 small bell pepper, diced
• 2 cloves garlic, chopped
• 2 cups medium-grain rice (uncooked)
• 1 cup water
• 1 1/2 tsp creole, divided
• 4 tbsp butter, cubed
• 6 pieces of bone-in dark meat chicken (I used 4thighs and 2 legs)
• 3/4 lb smoked sausage, sliced

Instructions

1. Preheat oven to 350 degrees and spray a large deep 13 x 9 casserole dish with cooking oil spray.
2. In a large bowl, mix cream of mushroom, cream of chicken, french onion soup, diced onion, diced pepper, rice, water, sliced sausage, and 1/2 tsp creole seasoning.
3. Pour into casserole dish.
4. Season chicken pieces with 1 tsp of creole seasoning. You can add more or less seasoning depending on your preference.
5. Place chicken on top of rice mixture. Top with cubed butter. Cover tightly with foil. Place casserole dish onto another pan to catch any drippings as it cooks. Bake for 1 1/2 hours. Remove from oven, remove foil, increase heat to 400 degrees, and bake for 25 to 30 more minutes.
   NOTE: If using boneless chicken thighs, bake covered for 1 hour and then uncovered for 25 minutes. I like to then turn on the broiler for a few more minutes.

Notes

NOTE: If using boneless chicken thighs, bake covered for 1 hour and then uncovered for 25 minutes. I like to then turn on the broiler for a few more minutes.

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Other recipes you may like:

• One-Pot Cajun Black-Eyed Peas and Rice
• Simple Instant Pot Jambalaya
• Rice Cooker Sausage Jambalaya
• One-Pot Sausage and Red Rice

Other recipes to serve with Cajun Baked Chicken and Rice:

• Cucumber Tomato, and Onion Salad
• Cornbread Salad
• Turtle Brownies

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