One-Pot Chicken and Rice Casserole

Gluten-Free  |  Published Mar 19, 2020  |  Updated Sep 6, 2020  |  By Tawnie

rice and chicken in one large skillet

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.

step by step photos of how to make a one pot chicken and rice casserole
  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.
chicken and rice in a skillet

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!

When does casserole season start for you?

rice and chicken in one large skillet
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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.
4.8 from 20 reviews
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 383kcal

Equipment

  • Wooden spoon

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

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

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17 Comments
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Dana
1 year ago

If you have instant rice only how would that work. Since its 1 to 1 ratio if I cooked the chicken through snd then added the 3 cups of rice and 3 cups of rice and place lid on would all be ok in 5 to 7 min?

Angela
1 year ago

Can I make this meal without using any broth? Because, I do not have any. And would it be ok to use canola & vegetable oil instead of olive oil, because that is all I have

Charlotte
1 year ago

I need to use the several cans of Cream of Mushroom soup my husband thought we should stock up on because of the stay at home order. This recipe will allow me to use my stash, and it looks delicious. I am just wondering how it would taste using riced cauliflower instead of white rice.

Sarah
2 years ago

Hi! Could you convert this to an instant pot recipe?! Love your cookie recipes btw and looking forward to trying these savory recipes!

Nina
2 years ago

This looks so good! I’m excited to try it tonight. Just a quick question—Your recipe calls for “two chicken breasts” can you provide an approximate weight (lbs/oz) or amount (cups)? As you know, chicken breast drastically very in size. More specifics would be helpful, especially if others are trying to substitute other cuts of meat, like the chicken thighs you suggest, or cutlets. TYIA!

Dannii
2 years ago

I love anything that can be done in one pot and this looks amazing.

2 years ago

I love this easy, quick, delicious and One pot recipe. My comfort meal option any day.

Anita
2 years ago

I love collecting one pot recipes like this. It’s such a time saver, and I only need to prepare one dish for a yummy meal. Thanks for sharing. 🙂

Cathleen
2 years ago

I made something VERY similar to this earlier this week so I KNOW that this will be good!! I am dying to try this version 🙂

Emily Liao
2 years ago

This is definitely a go-to weekday dinner! Plus, it’s a win with the kids 🙂

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