This One Pan Chicken Drumsticks and Rice recipe is a great one-pot chicken meal that will feed the whole family. Tender chicken legs slow cooked in a creamy sauce on top of a bed of fluffy rice make this a good one pot dinner when you are craving comfort food.
This is one of my favorite no peek chicken recipes because chicken drumsticks are such an economical cut of meat and when you combine them with a filling side such as white rice you have a great way to stretch your budget without a lot of effort at all.
Not in the mood for chicken tonight? That’s okay this Andouille Sausage Spaghetti is packed with flavor and so easy to make!
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- white rice
- celery stalks
- yellow onion
- onion powder
- garlic powder
- Salt and black pepper
- cream of chicken soup
- chicken broth
- chicken drumsticks
- melted butter
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
- Place the onions and celery in microwave-safe small bowls. Cover with plastic wrap and microwave for 2 minutes to soften the vegetables.
2. Then add the rice to a greased 9×13 baking dish. On top of the rice add the celery, onion, and seasonings.
3. In a medium bowl whisk together the cream of chicken soup, broth, and water. Then pour over the rice mixture and stir.
4. Place the chicken drumsticks on top of the rice and brush the top with melted butter.
5. Season the chicken legs with salt, black pepper, and paprika. Cover tightly with aluminum foil. Bake for one hour in a 350-degree preheated oven.
6. Remove the aluminum foil and stir the rice around the chicken. Place the casserole back in the oven uncovered for 30 minutes or until the chicken is done cooking.
Hint: If you want to make sure that you stir all the rice, you can gently remove the drumsticks from the casserole dish, stir the rice, and then add the drumsticks back to the casserole.
- Chicken stock – For additional flavor, you can use chicken stock instead of broth. Homemade stock would taste amazing in this recipe.
- Seasoings – Feel free to get creative with the seasonings and herbs that you place on top of your chicken, you can use curry powder, cumin, Italian seasoning, dried basil, parsley, or even some thyme.
- Chicken – You can also use your favorite cuts of chicken such as chicken breasts, chicken pieces cut from a whole chicken, or even skin-on chicken thighs.
Are you looking for another delicious comfort food recipe to make this week? Check out this Velveeta Chicken Broccoli Rice Casserole. It’s bursting with cheesy goodness!
- 9×13 casserole dish or large dutch oven
- aluminum foil
Store leftovers in an airtight container in the fridge for 2-3 days. If you don’t have a lid for your casserole dish you can also cover it tightly with plastic wrap or aluminum foil
Freezing – You can also freeze this recipe for up to 3 months. Just let it thaw in the fridge before reheating.
Reheating – To reheat, place the casserole dish in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes or until heated through. Alternatively, you can microwave individual servings for about 2-3 minutes.:
Wendy’s Test Kitchen Tips
- Instead of butter, you can also brush the tops of your chicken with extra virgin olive oil to help the seasonings stick.
- For a nice pop of flavor, you can squeeze some fresh lemon juice over the top of your servings, or even garnish them with a sprinkle of fresh parsley or sliced green onions.
- You don’t have to microwave your vegetables. I used this method to save time, however you can add sauteed onions and celery that you have cooked in a skillet over the stove.
- For more vegetables, you can also add some diced bell pepper to your celery and onion mixture before you add it to the casserole.
- Craving a touch of heat in this simple dish? Top the chicken with a sprinkle of red pepper flakes or cayenne pepper.
- I used long grain rice for this recipe. However, you can use short grain rice or brown rice instead. You will need to adjust the water and cooking time to suit your choice of rice.
Yes, just make sure that you keep it covered, and resist the temptation to peek into the casserole before it’s time.
The safe internal temperature for chicken is 165°F (74°C), as measured by a meat thermometer inserted into the thickest part of the chicken.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
One Pan Chicken Drumsticks and Rice
- 9×13 casserole dish
- aluminum foil
- 3 cups white rice
- 2 stalks celery diced
- 1 onion diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika plus additional for sprinkling over the chicken
- Salt and black pepper to taste
- 21 ounces cream of chicken soup
- 2 cups chicken broth
- ¾ cup water
- 10 to 12 chicken drumsticks
- 2 tablespoons butter melted
- Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
- Pour the rice into the casserole dish.
- Place the celery and onion into a microwave safe dish. Cover the dish with plastic wrap or waxed paper. Microwave on high for 2 minutes or until the vegetables have softened. Add the softened vegetables over the rice.
- Over the vegetables, add the seasonings.
- In a bowl, whisk together the cream of chicken soup, chicken broth, and water. Pour the mixture over the seasonings and stir the rice to combine.
- Place the chicken over the casserole. Brush the chicken drumsticks with the melted butter and sprinkle with salt, black pepper, and the remaining paprika.
- Cover the casserole tightly with aluminum foil. Bake for 1 hour.
- Carefully remove the aluminum foil. Stir the rice around the chicken. (You can also remove the chicken drumsticks to stir the casserole but return them before continuing to bake.)
- Place the casserole back into the oven, uncovered, and bake for an additional 30 minutes or until the chicken reaches an internal temperature of 165 degrees.