One-Pan Chicken and Rice Casserole
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 people
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Calories
383 kcal
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Course
Main Course
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Cuisine
American
One-Pan Chicken and Rice Casserole
Description
This recipe starts by searing cubed boneless chicken breasts to develop a browned exterior without cooking through. Sautéed onions, mushrooms, and garlic seasoned with thyme, garlic powder, salt, and pepper add depth to the dish. Cream of mushroom soup and chicken broth bring creaminess and body to the sauce.
Rice is added directly to the pan, along with the partially cooked chicken and liquids, then covered and simmered gently until the rice is tender and chicken fully cooked. The slow simmer allows the rice to absorb flavors and results in a comforting, one-pot meal with mild mushroom and herb notes.
This versatile casserole is ideal served with steamed broccoli or a side salad to add freshness. The all-in-one cooking method offers ease and fewer dishes.
The notes suggest substitutions such as using chicken thighs instead of breasts, swapping cream of mushroom soup with cream of chicken, or adding vegetables like carrots, broccoli, or bell peppers to vary the dish.
Ingredients
- 2 chicken breast 1 -1 1/4lb chicken, boneless, thawed
- 2 Tbsp. olive oil divided
- 1/2 Medium white onion diced small
- 3 cloves garlic minced
- 4 oz. white button mushrooms roughly chopped
- 2 tsp. garlic powder
- 1 tsp. thyme dried
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1, (10.5 oz) cream of mushroom soup canned, gluten free if needed
- 4 cups chicken broth
- 2 cups white rice
Instructions
- Cube thawed chicken breasts into small, bite-sized pieces.
- Heat skillet on stove over medium-high heat. Add 1 Tbsp. olive oil and once hot, add in chicken pieces. Brown on each side, adding more olive oil if needed and stirring occasionally. Chicken won't cook all of the way, this is just to brown the chicken and get some nice color on each piece. Remove chicken from skillet and set aside on a plate.
- Add remaining 1 Tbsp. olive oil in pan and sauté onions, mushrooms and garlic over medium heat. Season with salt, pepper, thyme and garlic powder. Stir and cook for ~5 minutes or until onions become translucent and mushrooms are cooked down.
- Add the soup and chicken in, stir. Then add in rice, stir. Lastly add in the broth and gently stir. Bring this to a simmer, then turn heat down to low, cover with a lid and cook for 30-40 minutes, or until rice is cooked and tender.
- Taste and adjust seasonings as desired. Serve with broccoli or a side salad - enjoy!
Notes
- Chicken thighs can replace breasts for a moister result.
- Cream of chicken soup can be used instead of cream of mushroom for a different flavor.
- Add vegetables such as carrots, broccoli, or bell peppers to customize the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 383kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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