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 the 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, plus more to taste
- 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. Season with salt and pepper, to taste. The 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, plus more to taste, 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. (I like a little hot sauce on mine, or cheese is a yummy option too!) 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.
Winner, winner, this was an AMAZING chicken dinner! Easy, yummy, and will be a repeat meal in our house! I added a few random veggies that were nearing the end of freshness, and a little of one of my favorite Greek seasonings for a little personalized taste. Soooooo good!
Hi Amy! woooo I am so glad you enjoyed this one. Sounds like the perfect way to use up those veggies too. Thank you!! 🙂
I’m not sure if this is a bot post or a joke recipe, or both. And I’m assuming most of the replies are bots too, because this recipe is an utter disaster. Well, you made a fool of me because I spent my hard earned money to buy all of the ingredients and cooked this abomination of a recipe and upon its completion I was left with a flavorless, mushy heap of uninspired gruel. There is no way the portions are correct. 2 cups of rice is WAY too much. Anyway, I could go on but most of this crap is going in the trash. Thanks for nothing! 0/10 recipe!!!
Hi Luke! I emailed you, but wanted to follow up with you here too. I’m sorry the recipe didn’t turn out as you had hoped. I can understand how that must be a frustrating experience, especially considering the time and money invested. I appreciate you taking the time to leave feedback, even when it’s hard for me to read. It helps me re-examine the recipes and revisit them to ensure my ingredients, quantities, and directions are accurate. I plan to make this again today to troubleshoot anything. I can assure you, though, the recipes on my website are not “bot” recipes or anything AI-related. I work hard on recipe testing and ensuring that my recipes are not only thoroughly tested by me multiple times, but also by my videographers and photographers. Once again, I am genuinely sorry. I hope you have a better experience with another recipe. This one is always a reader favorite: https://krollskorner.com/ingredient/chicken/mediterranean-chicken-rice/
Tawnie
Luke, Luke, Luke, what a review! How on earth did you screw this up so badly that you had to go apeshit on the comments? What did you do, read the recipe upside down or something? You craycray. Hope you feel better soon!
This has to be a bot post or a joke recipe, with bot replies. I’m not sure which. Either way, congrats. You fooled me. I wasted my money to buy the ingredients to make this slop and it turned out a dry, mushy, uninspired heap of flavorless gruel. Why did you say it called for 2 CUPS of rice? There is no way that is correct. My dish came out literally 90% mushy rice and the other 10% was the chicken, mushrooms, etc. Seriously, one of the worst online recipes I’ve ever had the misfortune of cooking and I hope the OP is happy for posting this crap. And FYI, yes, I followed the recipe exactly.
Hi Luke!
I went ahead an made the recipe today and while I am not claiming it winning any creativity awards, it turned out as expected for me. I did want to mention, this recipe was developed in the early Covid days, when a lot of us were relying on using pantry staples & minimal ingredients. So that is why I designed the recipe to be simple and straightforward. Feel free to adjust any seasonings, I love it with hot sauce on it, and my husband like his with cheese on top! Anyways, I am sorry again! Take care,
Tawnie
Anytime I try a new recipe, I follow it exactly as written. I’m sorry to say this was most unpleasant. The liquid portions are off, as was the seasoning. We did not even finish eating it.
So sorry to hear you didn’t enjoy this recipe. I’ve never personally experienced an issue with the liquid portions or have heard of any other reader having this issue. I recommend tasting at the end and seasoning to taste since everyone’ preferences are so different.
I have been eating this since childhood. A comfort food for sure! But FYI campbell’s cream of mushroom is NOT GLUTEN FREE. I was very disappointed when I picked up a few cans to make this and read the label. They use wheat flour and cornstarch to thicken it. IDK why they don’t just use cornstarch. Just a heads up!
oh no! so sorry about that. Campbells makes a gluten free one, it says it on the label I would be sure to look out for that next time.
How would I change the cooking time if I used brown rice instead of white?
I haven’t tested with brown rice before so I can’t say for sure.
I would recommend using the cook time from the brown rice container as your guide. That’s what I’m planning to do when trying this this afternoon.
I made this recipe and it was sooo delicious. Definitely adding it into my normal rotation. Making it with broccoli and cream of broccoli next!
Thank you so much!! Love the broccoli version, I’ll have to make that too! 🙂
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.