One Pan Chicken and Rice Casserole

A comforting and easy meal featuring tender chicken, creamy sauce, and fluffy rice, all baked together in one pan.

Prep Time 15

Cook Time 45

Total Time 1

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings servings

Calories 400 kcal

2 cups cooked rice
1 pound chicken breasts, cut into bite-sized pieces Can substitute with chicken thighs for juicier meat.
1 cup chicken broth
1 can cream of mushroom soup Can use homemade version or substitute with cream of chicken or dairy-free version.
1 cup mixed vegetables (peas, carrots, corn) Substitutions with fresh vegetables are encouraged.
1 onion, chopped
2 cloves garlic, minced
to taste salt and pepper Season according to preference.
1 teaspoon paprika
1 cup shredded cheese (optional) Mix of cheeses like cheddar and mozzarella recommended.

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked rice, chicken pieces, chicken broth, cream of mushroom soup, mixed vegetables, chopped onion, minced garlic, salt, pepper, and paprika. Stir until well mixed.
Pour the mixture into a greased baking dish.
If desired, sprinkle shredded cheese on top.

Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes or until chicken is cooked through and cheese is bubbly.

This dish is versatile and can be paired with salads or garlic bread. Can be made in advance and stored for up to 3 days.

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 4gSugar: 3g

Tried this recipe?Let us know how it was!