One-Pot Chicken and Rice Casserole

Creating this meal

One Pot Chicken and Rice is one of our favorite go-to pantry staple meals that comes together in just a few minutes and cooks for 30-40 minutes on the stove!

This easy chicken and rice recipe is classic comfort food, gluten-free and filled with ingredients you most likely have on hand already!

This recipe came to me because I wanted to create a meal with only the ingredients we had in our freezer and pantry.

Realistic meals that the whole family will love is a win-win!

Plus, there’s really nothing not to love about a one-pan meal! Super convenient chicken and rice dishes are easy to make and flavorful!

Ingredients you need for this easy chicken and rice recipe

Here is what you’ll need! You’ll be surprised how many ingredients you already have on hand.

• Chicken: Chicken breasts or chicken thighs work. 2 boneless chicken breasts or ~4 small chicken thighs.
• Olive oil: Used for sautéing the onion and browning the chicken.
• Onion: Yellow or white preferred for this meal.
• Mushrooms: White button mushrooms.
• Cream of mushroom soup: I use a 10.5 oz. can – you can also use cream of chicken.
• Chicken broth: Chicken broth or vegetable broth. I’ve tested it with both and it’s delicious either way!
• Rice: Any long grain white rice; Basmati or Jasmine. I have not tested with brown rice.
• Seasonings: salt, pepper, thyme, garlic powder

How to Make One-Pot Chicken and Rice Casserole

Note: You’ll need a large skillet or large frying pan for this recipe. Keep in mind it will need to hold all of the broth and rice so it needs to be deep, not shallow.

1. Cube thawed chicken breasts into small, bite-sized pieces.
2. 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.
3. 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.
4. Add the soup & browned chicken pieces in, stir. Add in rice, stir.
5. 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.
6. Serve with broccoli or a side salad – yum! Easy chicken and rice casserole for the win.

Can I add more vegetables to this?

Yes! What’s so great about these comforting one-pan meals is that they are totally versatile and you can be flexible with ingredients you add in. Broccoli, carrots and bell peppers are great options!

Tips for Making the Best Chicken and Rice Casserole

• Use different veggies! Or add roasted veggies on top of the casserole once it’s cooked.
• Make for meal prep! The leftovers are just as good and great for lunch for 3-4 days.
• Use any chicken you have. If you have leftover rotisserie chicken, use that! Boneless chicken breasts, chicken thighs…it all works!
• Add your own favorite seasoning blends when cooking the chicken and/or veggies!

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One-Pan Chicken and Rice Casserole

A classic comfort meal using pantry staple ingredients! One Pot Chicken & Rice Casserole is easy to prepare, uses cream of mushroom soup & is gluten-free.

4.76 from 25 reviews

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 people

Calories: 383kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Wooden spoon

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Ingredients

• ▢ 2 chicken breasts, boneless, thawed (1 -1 1/4lb chicken)
• ▢ 2 Tbsp. olive oil, divided
• ▢ 1/2 white onion, diced
• ▢ 3 cloves garlic, minced
• ▢ 4 oz. white button mushrooms, roughly chopped
• ▢ 2 tsp. garlic powder
• ▢ 1 tsp. thyme
• ▢ 1/2 tsp. salt
• ▢ 1/2 tsp. pepper
• ▢ 1, (10.5 oz) can cream of mushroom soup (gluten free if needed)
• ▢ 4 cups chicken broth
• ▢ 2 cups white rice

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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.
• Serve with broccoli or a side salad – enjoy!

Video

Notes

Substitutions: 

• Use chicken thighs in place of breasts
• Use cream of chicken in place of cream of mushroom
• Add a different veggie: carrots, broccoli or bell peppers

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1bowl | Calories: 383kcal

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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