This simple and easy Chicken Rice Casserole makes an elegant and tasty dinner. Made with onions, carrots, basmati rice, and chicken, you won't believe how delicious this meal is!
If you are looking for a simple, yet delicious and filling chicken dinner, this Chicken Rice Casserole is just what you need. It is made with simple ingredients and no fuss. While the casserole is in the oven, you can make a quick salad and set the table.
I am so eager for you to try this recipe, friend! Let’s just take a moment and discuss the main ingredients.
Chicken Rice Casserole Video Tutorial
THE CHICKEN
I recommend using boneless chicken thighs in this Chicken and Rice Casserole recipe. Dark chicken meat is much more tender and succulent, and that is why it works the best here. That said, you can use chicken breast meat, if that’s what you have on hand.
THE RICE
Basmati rice is definitely THE RICE to use for Chicken Rice Casserole. It cooks fast and is not starchy, so you’ll end up with perfectly flaky rice. I don’t suggest using any other kind of rice in this recipe. The good news is that Basmati rice is sold in almost every grocery store, so it’s not hard to find. Of course, you can buy Basmati Rice from Amazon, and have it delivered right to your door (it's only $9.59 for a 4 lb. bag!!!).
Make this Chicken and Yellow Rice Skillet and Spanakorizo with any extra Basmati rice. 🙂
INGREDIENTS NEEDED FOR THE CHICKEN RICE CASSEROLE
- Boneless, skinless chicken thighs
- Basmati rice
- Olive oil
- Onion
- Carrots
- Chicken broth
- Favorite Chicken Seasoning
- Salt and pepper
HOW TO MAKE CHICKEN AND RICE CASSEROLE
1.Preheat the oven to 450 °F.
2. In a large skillet, sauté the chopped onion with olive oil over medium-high heat for about 3 minutes. Add the carrots and cook for another 3 minutes.
3. Add the chicken and season it with salt, pepper, and your favorite chicken seasoning (Mrs. Dash Original Seasoning, Taco Seasoning, Old Bay Seasoning, etc.). Cook the chicken for 5-7 minutes.
4. Transfer the chicken to a medium casserole dish and add the rice and chicken broth. Stir well.
5. Cover the casserole with foil and bake for 40 minutes.
WHAT TO SERVE WITH CHICKEN RICE CASSEROLE
Serve it with:
Salad. Garden and Greek salads are my favorites!
Steamed vegetables. I love adding some steamed asparagus or broccoli on the side.
Cole slaw. Store-bought or homemade. You can't go wrong with cole slaw!
CHICKEN RICE CASSEROLE FAQ:
How long will it stay in the fridge? Up to 4 days.
Can I freeze it? Yes. Just place the tightly-covered casserole dish (lid or foil) in the freezer once it cools down. When ready to reheat, warm it in the oven for about 15 minutes at 350°F.
Can I use different rice? I strongly suggest using Basmati Rice in this recipe. However, you may try substituting for a different long grain rice.
You'll love these, too:
- Chicken and Yellow Rice Skillet
- Spinach Stuffed Chicken Breast
- Cabbage and Chicken
- Spanakorizo (Greek Spinach Rice)
- Dairy Free Tuna Casserole
CHICKEN RICE CASSEROLE
Ingredients
- 1 lb. Boneless, skinless chicken thighs
- 1 cup Basmati rice
- 3 tbsp. Olive oil
- 1 Onion medium
- 2 Carrots medium
- 2 cups Chicken broth
- 1 tsp. Favorite Chicken Seasoning* (or to taste)
- 1 tsp. Salt and pepper, to taste** (or to taste)
Instructions
- Preheat the oven to 450 °F.
- In a large skillet, sauté the chopped onion with olive oil over medium-high heat for about 3 minutes. Add the carrots and cook for another 3 minutes.
- Add the chicken and season it with salt, pepper, and your favorite chicken seasoning (Mrs. Dash Original Seasoning, Taco Seasoning, Old Bay Seasoning, etc.). Cook the chicken for 5-7 minutes.
- Transfer the chicken to a medium casserole dish and add the rice and chicken broth. Stir well.
- Cover the casserole with foil and bake for 40 minutes.
Notes
** Depending on how salty your chicken broth is, you may need more or less salt.
Nutrition
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Can I add peas to this? And if so, when would I add them?
Hi Lynn! Yes, you can add peas to it. Add them in Step 4, when you transfer everything into the casserole. No need to thaw them. 🙂
Can I use this same recipe but just making the rice part exception of the chicken? I made this numerous times with chicken and it gets gobbled up so fast ..But how do I make it without chicken.
Thank you
AJV
HI Aurine! I am happy you enjoyed this dish. If you want to do it without chicken. just skip it and proceed with the recipe. You may also substitute it with mushrooms. Happy cooking!
Just found your site and this dish! Exited to make it! A few quick questions:
- from the videos it looks like we cut the chicken before cooking. Looks like in larger chunks about 1 1/2 inches?
- is the object to cook the chicken until done in the skillet or brown it in skillet and finish cooking in the oven?
- lastly what size is considered medium for a casserole dish? Is large 9 x 13 and medium equivalent to 8 x 8 ? I figure the rice cooking properly depends on the right sized casserole.
Thanks - I follow recipes to a T so I’m a little more into the tiny details! I know my family will LOVE this!
Hi Michelle!
- yep, that sounds about right
- yes. It also adds some extra flavors to the casserole
- use 9x13 casserole
Happy cooking! Let me know how it turns out!
I love chicken and rice casserole, and I also add 6 cardomom pods. They give a lovely fragrant flavor.
I love this idea! I cook with cardamom a lot. 🙂
I added some curry powder too!
YUM!