Chicken and Rice Casserole
1 h 15 min
|
easy
|
lactose-free,
Mediterranean diet
Recipe by Eunice
Introduction
This chicken and rice casserole is unapologetically comforting: garlicky, herby rice baked in chicken broth with juicy shredded chicken and sweet pops of peas and carrots.
Perfect for weeknights, potlucks, or meal prep, it is a one-dish situation that stays moist, reheats like a dream, and gets a smoky-savory edge from smoked paprika and thyme.
Ingredients (6 servings)
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Ingredients for the Casserole
- 2 cups long-grain white rice (uncooked) raw long-grain white rice 11.11 oz
- 3½ cups chicken broth chicken broth 28 fl oz
- 2 cups boneless, skinless chicken breast, cooked, shredded boneless, skinless chicken breast 0.73 lb
- 1 cup frozen green peas frozen green peas 5.46 oz
- 1 cup shredded carrots shredded carrots 4 oz
- 1 small onion, finely chopped onion 1 ct small
- 3 cloves of fresh garlic, minced garlic 0.27 head (for fresh garlic)
- 2 Tbsp olive oil olive oil
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ tsp dried oregano dried oregano 0.06 oz
How to Make Chicken and Rice Casserole
-
Preheat and pan ready
Heat the oven to 375 F and lightly oil a 9x13 glass baking dish so the rice does not stick.
-
Rinse the rice
Rinse the long-grain rice under cold water until it runs mostly clear to wash off excess starch, then drain very well.
-
Sauté aromatics
Set a large skillet over medium heat with the olive oil and cook the onion with a pinch of the salt until translucent, about 3 to 4 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds, so it does not burn.
-
Toast rice and bloom spices
Add the drained rice to the skillet and stir to coat every grain in oil for 2 minutes so it stays fluffy later.
Sprinkle in black pepper, smoked paprika, thyme, and oregano and cook 30 seconds to bloom the spices.
-
Season the broth hot
Warm the chicken broth in a saucepan or microwave until hot and whisk in the remaining salt so the liquid tastes like a well-seasoned soup.
-
Assemble the casserole
Spread the rice mixture in the baking dish, pour the hot broth over it, and stir in the shredded carrots and the cooked shredded chicken to distribute evenly.
Cover the dish tightly with foil, crimping all edges to trap steam for even rice cooking.
-
Bake covered
Bake covered for 45 minutes until most of the liquid is absorbed and the rice is just tender around the edges.
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Finish with peas
Remove the foil, scatter the frozen peas over the surface, and gently fold them in to keep their color bright.
Bake uncovered for 10 to 15 minutes until the rice is fully tender and the top looks set.
-
Rest, fluff, and taste
Let the casserole rest 10 minutes off heat so the rice finishes steaming.
Fluff with a fork and taste, adding a pinch more salt or pepper if your broth was very low sodium.
Substitutions
- Long-grain white rice -> Jasmine or basmati
- Fragrant jasmine or basmati keeps the grains separate like long-grain, with a lightly floral aroma that plays well with garlic and paprika without changing the texture.
- Chicken broth -> Vegetable broth with bouillon
- Use vegetable broth and add a teaspoon of chicken-free bouillon for depth so the casserole still tastes full-bodied and savory even without poultry stock.
- Frozen peas -> Chopped green beans or shelled edamame
- Both keep that pop of green and a tender bite, with edamame adding buttery richness and green beans giving a slightly sweeter snap.
Tips
- Taste the broth, not the pot
- If the broth tastes boldly seasoned before it hits the rice, the casserole will not come out bland.
- Use hot liquid for fluffy rice
- Hot broth jump-starts steaming so the grains cook evenly and do not burst or turn gummy.
- Rinse and toast for insurance
- Rinsing removes surface starch and toasting in oil coats the grains, which keeps the texture distinct and prevents clumping.
- Seal that foil like you mean it
- Crimp tightly or add a second layer so steam stays trapped, because leaky covers are the fastest route to crunchy rice in the center.
- Add peas at the end
- Stirring in frozen peas for the final minutes keeps them bright green and sweet instead of olive-drab and mushy.
- Rest before serving
- Ten minutes off heat lets moisture redistribute so scoops come out clean and the rice finishes tender without breaking.
Nutrition Facts *
| Energy | 219 | kcal |
|---|---|---|
| Protein | 16 | g |
| Total Fat | 7 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My rice is still a little firm after baking, what now?
- Splash on 1/4 to 1/3 cup hot broth or water, cover tightly, and bake 10 more minutes, then rest again before fluffing.
- The casserole looks wet, did I mess up?
- If it looks glossy on top but not soupy, rest it 10 minutes and it will finish absorbing, or bake uncovered 5 more minutes if there is visible liquid pooling.
- Can I use brown rice instead of white?
- Yes, use the same 2 cups brown rice with about 4 cups hot broth and bake covered 60 to 65 minutes, then uncover 10 to 15 minutes until tender.
- Do I have to sauté the onion and rice first?
- You will get better flavor and texture if you do, but if skipping, rinse the rice extra thoroughly and expect to add 5 to 10 minutes to the covered bake time.
- Can I assemble this ahead?
- Yes, assemble up to the foil step, refrigerate up to 24 hours, and bake straight from the fridge adding 10 to 15 minutes to the covered time.
Serving Suggestions
Serve it with a simple arugula salad and lemon wedges, and hit your portion with a little hot sauce if you like a New York kick.
For a fun twist, fold in a spoon of sofrito with the onions or swap the peas for edamame, and pour a crisp sauvignon blanc alongside to match the herbs and garlic.
More pairings:
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