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.
Make this Chicken and Yellow Rice Skillet and Spanakorizo with any extra Basmati rice. 🙂
What you'll need
- Boneless, skinless chicken thighs
- Basmati rice
- Olive oil
- Onion
- Carrots
- Chicken broth
- Favorite chicken seasoning
- Salt & pepper
How to make Chicken 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 this casserole with
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 FAQs:
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 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 medium Onion, diced
- 2 medium Carrots, shredded
- 2 cups Chicken broth
- 1 tsp. Favorite Chicken Seasoning* (or to taste)
- 1 tsp. Salt and pepper, to taste** (or to taste)
- ¼ tsp. turmeric, optional (for color)***
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.
Dayle says
Loved this and so easy to make!
Tania Sheff says
Thank you so much, Dayle!
Miriam Cunningham says
I am going to try this recipe when I return to QLD, I'm on holiday at the moment, but I'm definitely going to try it out, thankyou, it sounds great
Miriam Cunningham says
I haven't actually made this recipe yet, but I like the sound of it, just the type of meal I go for. I'm away from home at the moment for a couple of weeks, so when I get home, I would like to print it, as long as I can find it again
Tania Sheff says
I hope you'll enjoy it, Miriam! Happy travels!
Amanda says
Loved how straightforward this recipe was and how amazing the flavour is!
Did it in the Dutch oven, so only had to use one dish! 😊😊
Tania Sheff says
Thank you, Amanda!
Richard says
Absolutely amazing flavours. I’ve made it a few times now and my daughter keeps asking for it. Thank you for sharing such a lovely meal.
Tania Sheff says
Thank you, Richard! I am glad you enjoyed this recipe!