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–+ servings
Chicken and rice casserole 1

Chicken and Rice Casserole

This timeless comfort food combines tender chicken, fluffy rice, and a creamy sauce to create a hearty one-dish wonder that satisfies both picky eaters and discerning foodies alike. With minimal hands-on time and everyday ingredients, it's the perfect solution for busy weeknight dinners or meal prep.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 425 kcal

Equipment

  • Oven-Safe Skillet or Dutch Oven
  • Measuring Cups and Spoons
  • Cutting Board and Knife

Ingredients
  

Casserole Ingredients

  • 2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 cups long-grain white rice uncooked
  • 4 cups chicken broth low-sodium recommended
  • 1 medium onion finely diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 8 oz mushrooms sliced (cremini or white button)
  • 3 garlic cloves minced
  • 1 cup frozen peas
  • 1 can condensed cream of mushroom soup 10.5 oz (or cream of chicken)
  • 1 cup sour cream Greek yogurt works as a lighter alternative
  • 1 tablespoon olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper to taste
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh parsley chopped, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Dice your chicken into uniform pieces to ensure even cooking. Pat the chicken dry with paper towels before cutting.
  • Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season chicken pieces with salt, pepper, and paprika. Working in batches, sear the chicken until golden brown on the outside but not fully cooked inside, about 2-3 minutes per side. Transfer to a plate and set aside.
  • In the same pan, add the diced onions, carrots, and celery. Cook for 5 minutes until softened, scraping up any browned bits from the chicken. Add the mushrooms and cook for another 3-4 minutes until they release their moisture. Stir in the minced garlic and dried thyme, cooking for just 30 seconds until fragrant.
  • Return the chicken to the pan. Add the uncooked rice and stir to coat in the vegetable mixture. Pour in the chicken broth, then stir in the condensed soup and sour cream until fully incorporated. Season with garlic powder, salt, and pepper to taste.
  • Cover the skillet with a lid or tightly with aluminum foil. Bake in the preheated oven for 30 minutes. After 30 minutes, remove from oven, stir in the frozen peas, sprinkle with cheddar cheese, and return to the oven uncovered for an additional 10-15 minutes until the cheese is bubbly and golden, and the rice is tender.
  • Let stand for 5 minutes before serving. Garnish with fresh parsley before serving.

Notes

For a healthier version, try these substitutions: use brown rice instead of white (increase cooking time by 10-15 minutes), substitute Greek yogurt for sour cream, opt for low-sodium broth and soup, or add more vegetables like bell peppers, broccoli, or spinach.
This casserole can be refrigerated for up to 4 days or frozen for up to 3 months. You can also assemble it ahead of time and refrigerate for up to 24 hours before baking (add 10-15 minutes to baking time).

Nutrition

Calories: 425kcalCarbohydrates: 38gProtein: 32gFat: 16gSaturated Fat: 7gCholesterol: 95mgSodium: 650mgPotassium: 520mgFiber: 3gSugar: 2gVitamin A: 25IUVitamin C: 12mgCalcium: 15mgIron: 10mg
Keyword Chicken Casserole, Rice Casserole, Comfort Food, One Pot Meal, Family Dinner
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