Description
Chicken and Rice Casserole is a comforting, easy-to-make dish combining tender chicken, fluffy rice, and mixed vegetables baked to golden perfection. Ideal for busy weeknights, this versatile one-pan meal brings together protein, carbs, and flavorful seasonings for a satisfying and hearty experience. Perfect for leftovers, meal prep, and adaptable to various dietary needs.
Ingredients
Scale
Protein
- 2 lbs boneless, skinless chicken breasts or thighs, diced
Grains
- 1 cup long-grain white rice (uncooked)
Liquids
- 2 ½ cups chicken broth
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 to 1 ½ cups mixed vegetables (e.g. peas, carrots, corn)
Dairy (Optional)
- 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
Seasonings
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried herbs (such as thyme or parsley)
- Optional: red pepper flakes or cayenne for spice
Other
- 2 tbsp cooking oil (for sautéing)
Instructions
- Prepare the Ingredients: Dice the chicken into bite-sized pieces, finely chop the onions and garlic, measure the rice, and prepare your choice of mixed vegetables. Having everything ready helps the cooking process flow smoothly.
- Sauté Aromatics and Chicken: Heat oil in a large skillet over medium heat. Cook the onions and garlic until fragrant and translucent, about 3-4 minutes. Add the diced chicken pieces and brown lightly on all sides to seal in the juices, about 5-7 minutes.
- Combine Rice and Broth: Transfer the sautéed chicken, onions, and garlic to a casserole dish. Add the uncooked rice, pour in the chicken broth, and season with salt, pepper, and dried herbs. Gently stir everything to distribute evenly.
- Add Vegetables and Cheese: Scatter the mixed vegetables evenly over the casserole. Sprinkle shredded cheese on top if using. Cover the dish tightly with aluminum foil to trap moisture during baking.
- Bake Until Tender: Preheat the oven to 375°F (190°C). Bake the casserole for about 45 minutes, or until the rice is tender and the liquid has been absorbed. Remove the foil for the last 10 minutes to allow the cheese to brown slightly.
Notes
- Use chicken thighs for juicier, more flavorful results.
- Do not rinse the rice; leaving the surface starch intact keeps the casserole creamy.
- Allow the casserole to rest for 5-10 minutes after baking to firm up before serving.
- Seal the foil tightly to trap steam and prevent dryness.
- Add fresh herbs such as parsley or cilantro just before serving for a burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: chicken casserole, rice casserole, easy dinner, one-pan meal, comfort food, gluten free