Chicken and Rice Casserole
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 50 min | 1 h 10 min |
Introduction
This cozy chicken and rice casserole is the kind of comfort food that makes the whole house smell amazing.
Tender shredded chicken, fluffy long-grain rice, and plenty of veggies bake together in one easy, family-friendly dish.
It is perfect for busy weeknights, potlucks, or any time you want a warm, satisfying dinner with minimal fuss.
Ingredients (6 servings)
Ingredients for the Casserole
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How to Make Chicken and Rice Casserole
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Preheat oven and prepare baking dish
Preheat your oven to 375°F.
Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
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Sauté the aromatics
Warm the olive oil in a large skillet over medium heat.
Add the chopped onion and shredded carrots, and cook until slightly softened, about 5 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds.
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Combine rice and seasonings in the dish
Spread the uncooked rice evenly in the prepared baking dish.
Add the sautéed vegetables on top of the rice.
Sprinkle in the salt, black pepper, smoked paprika, thyme, and oregano.
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Add chicken, peas, and broth
Scatter the shredded cooked chicken evenly over the rice mixture.
Sprinkle the frozen peas on top.
Pour the chicken broth over everything, making sure the rice is mostly submerged.
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Cover and bake
Cover the baking dish tightly with foil to trap the steam.
Bake for 45 to 50 minutes, until the rice is tender and most of the liquid is absorbed.
Check the center of the casserole by fluffing a little rice with a fork; it should be tender.
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Rest and serve
Let the casserole rest, still covered, for 10 minutes after baking.
Uncover, fluff the rice gently with a fork, and serve warm.
Substitutions
- Use brown rice instead of white rice
- Swap the long grain white rice for long grain brown rice for a slightly nutty flavor and chewier texture. Add 1/2 cup extra broth and bake about 15 to 20 minutes longer, until the rice is fully tender.
- Use cooked turkey instead of chicken
- Use cooked shredded turkey instead of chicken for a similar texture with a slightly richer, more savory flavor.
- Make it vegetarian with chickpeas and vegetable broth
- Replace the chicken with canned chickpeas and use vegetable broth for a hearty vegetarian version that still feels comforting.
Tips
- Rinse the rice well
- Rinse the rice under cold water until it runs mostly clear, then drain well so the casserole does not turn gummy.
- Toast the rice for extra flavor
- After softening the vegetables, stir in the rice and cook 1 to 2 minutes to lightly toast it before baking.
- Keep the foil tightly sealed
- Seal the foil all around the edges so steam stays trapped, which helps the rice cook evenly and stay tender.
- Warm the broth first
- If you warm the chicken broth before adding it, the casserole starts cooking faster and the rice cooks more evenly.
- Add a cheesy topping
- For a golden top, sprinkle shredded cheddar over the casserole during the last 5 minutes and broil briefly until bubbly.
Nutrition Facts *
| Energy | 324 | kcal |
|---|---|---|
| Protein | 18 | g |
| Total Fat | 6 | g |
| Carbohydrates | 49 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What should I do if the rice is still hard after baking?
- Add 1/4 cup hot broth or water, cover tightly again, and bake 10 more minutes, then check another spoonful.
- How can I fix a casserole that turned out too watery?
- Bake it uncovered for 5 to 10 minutes so extra liquid can evaporate, then let it rest another 5 minutes.
- Can I assemble this casserole ahead of time?
- You can assemble it up to one day ahead, cover tightly, refrigerate, then bake cold, adding about 10 extra minutes.
- Can I use raw chicken instead of cooked shredded chicken?
- For food safety and even cooking, stick with cooked shredded chicken in this recipe rather than raw pieces.
- What other vegetables work well in this casserole?
- You can swap the peas or carrots for corn, chopped bell peppers, or small broccoli florets without changing the baking time.
Serving Suggestions
Recipe Pairings
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Reviews
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sasa93, Seattle, WA: This was so incredibly good! My whole family raved about this. We'll definitely be making it again and again. I was surprised at how easy the recipe was to turn out sooooo good! I let mine bake just a little longer since my rice wasnt quite tender in the middle yet, so it cooked up to a nice cozy casserole consistency. I only had about 1 1/2 cups of cooked chicken on hand, so between less chicken and letting it go a bit longer, I ran short on the meat in some scoops compared to the rice. But other than that, it was perfect! Delicious!
: Glad your family loved it and it turned out!
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Lisa Yoshida, Anchorage: First time my chicken and rice casserole has came out!!! I used chicken thighs instead of breast and added extra onion with the carrots and peas,and I also added more garlic, because we like garlic and it was wonderful!!1 Everyone said they would like to have it again! Thanks!!!
: Wonderful to hear, Lisa!
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Kathy, Fort Worth: Made this for my family 😊 They loved it 😍 Had enough left over the next night to heat up for lunch 😄 Would be great with a simple salad on the side, too 🥗
: Glad it was a hit, Kathy!
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