One-Pot Chicken and Rice Casserole
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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.
(For the full recipe, scroll down to the recipe card below)
- 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.
(For the full recipe, scroll down to the recipe card below)
- 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 & browned chicken pieces in, stir. 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 – 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
Ingredients
- 2 chicken breasts, boneless, thawed (1 -1 1/4lb chicken)
- 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. Dried thyme
- 1/2 tsp. salt
- 1/2 tsp. Black pepper
- 1, (10.5 oz) can cream of mushroom soup (gluten free if needed)
- 4 cups chicken broth
- 2 cups white rice
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cube thawed chicken breasts into small, bite-sized pieces.2 chicken breasts, boneless, thawed
- 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.2 Tbsp. olive oil, divided
- 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.1/2 Medium white onion, diced small, 3 cloves garlic, minced, 4 oz. white button mushrooms, roughly chopped, 2 tsp. garlic powder, 1 tsp. Dried thyme, 1/2 tsp. salt, 1/2 tsp. Black pepper
- 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.1, (10.5 oz) can cream of mushroom soup (gluten free if needed), 4 cups chicken broth, 2 cups white rice
- Taste and adjust seasonings as desired. Serve with broccoli or a side salad – enjoy!
Equipment
Video
Notes
- 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
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Photography: photos taken in this post are by Megan from The Broke Girl Table.
I love all your recipes especially the baking ones. Any recipes especially casserole kind, using cauliflower rice? I’m looking for ideas.
thank you soo much. I havent created a cauliflower rice casserole yet. i am sorry!
I really liked this recipe! Was out of mushrooms and used zucchini. Came out delicious! Thanks!
yayyy! so glad. thank you!
My grandma has been making this exact same recipe since before I was born. The only difference is she puts it in the oven and uses chicken thighs.
Way too many commercials and junk on this site to finally try and print this. Might be delicious, but I’m moving on to a site with less commercials! Waste of time!!!!
Hey Katie. Thanks for your comment. I am continually analyzing the ad placement with my ad network so I will look into this again to make the user experience more enjoyable. I have a “jump to recipe” feature at the top of the blog post if that makes it any easier to get to the recipe for you. — Tawnie
there is also a print button at the very top of the page too 🙂
This tastes great! I added more mushrooms than the recipe asks for, and deleted the garlic powder. It’s a huge hit – truly yummy.
so glad you enjoyed!! thank you 🙂
I made this last night and the whole fam loved it! I was short on rice, so I reduced the liquid – and it still turned out perfect. Very creamy and satisfying!
Amazing! I am so glad it worked out with your modifications too! 🙂 thank you!!
Wondering if orzo would work? I am out of rice at the moment.
I haven’t personally tried with orzo, but it might be able to work! If you try it out, let us know how it goes 🙂
This sounds easy and Delicious!! I’m wondering if this can be frozen.??? I only have me to cook for so it’s a lot for one person.
Hi Shirley! I have never frozen it once it’s been cooked but you can maybe try freezing a portion of it before cooking at then cook at a later time. I would cover it with plastic wrap, then in foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking and bake it uncovered. Hope this helps! 🙂 🙂
So delicious and so easy!! I’m wondering if leftovers can be frozen?
Thank you so much! Yes, good question! Allow it to cool completely, transfer into a freezer-safe container and you can freeze for up to 3 months. When you want to enjoy it again I would let the casserole thaw in the fridge overnight. Then, bake casserole at 350ºF for 30-45 minutes or until warm in the middle. 🙂
How is this considered gluten free if you cream of mushroom soup? Most of the condensed soup is roux based which had flour. Do you forgo the cream of mushroom soup?
Hi Melissa! There are gluten free versions sold. Your local grocery store most likely carries it! Hope this helps, xo Tawnie