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One-Pan Creamy Chicken and Rice Casserole

A close-up serving of creamy chicken and rice baked with melted, browned cheese on top.
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This easy, one-pan chicken and rice casserole is pure comfort food. It uses simple pantry staples to create a creamy, hearty dinner perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup uncooked long-grain white rice
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Season the chicken pieces with salt and pepper.
  3. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  4. Add the chopped onion to the same skillet and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, salt, and pepper until smooth.
  6. Stir the uncooked rice and frozen vegetables into the soup mixture.
  7. Fold the partially cooked chicken back into the mixture. Pour the entire mixture into the prepared baking dish.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 40 minutes.
  10. Remove the foil. Sprinkle the shredded cheddar cheese evenly over the top. If using, mix the breadcrumbs with melted butter and sprinkle over the cheese.
  11. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  12. Let the casserole rest for 5 minutes before serving.

Notes

  • For extra flavor, use chicken thighs instead of breasts.
  • If you prefer a ‘No Peek Chicken and Rice’ style, combine all ingredients except the cheese and topping, cover tightly, and bake for 50 minutes before adding the cheese and baking uncovered for the final 10 minutes.
  • This makes a great make-ahead chicken casserole; assemble it completely, cover, and refrigerate for up to 24 hours before baking.

Nutrition

Find it online: https://devourdish.com/easy-one-pan-chicken-and-rice-casserole/