There’s something about settling down after a chaotic day and diving into a warm, hearty meal that just clicks. This chicken rice casserole one pot recipe is that quiet comfort you didn’t realize you needed. The smell of sautéed onions and garlic filling the kitchen, the gentle bubbling of the casserole as it bakes, and then the creamy, cheesy finish — it’s a sequence of moments that feel both simple and satisfying.
I remember the first time I made this dish. I was juggling dinner with a half-finished email and a distracted toddler who kept pulling on my sleeve. Somehow, the aromas of the garlic and thyme drew me back to the stove, grounding me in the moment. The rice baked perfectly, soaking up all those cozy flavors, and the last stir with the peas and cheese felt like a little victory — even if I had to wipe a spot of sauce off the counter afterward. It’s not fancy, but it’s real, and it’s easy enough that I could focus on the little messes and not stress the details.
Why You’ll Love It
- One-pot means less cleanup — but sometimes the edges get a little crispy, which I don’t mind at all.
- The creamy sauce keeps the rice tender without being mushy, striking a nice balance.
- It’s flexible enough to hide veggies or swap cheese, though I usually stick close to the original because it’s just right.
- Comforting, filling, and ready in around an hour — so it’s great when you need dinner without drama.
If you’re worried about timing, this recipe is pretty forgiving. You can prep the ingredients ahead or tweak the veggies based on what’s in your fridge.
PrintChicken Rice Casserole One Pot
A comforting and easy one-pot chicken rice casserole that combines tender chicken, fluffy rice, and savory vegetables in a creamy sauce. Perfect for a hassle-free weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup long grain white rice, rinsed
2 1/2 cups chicken broth
1 cup frozen peas
1 cup sliced mushrooms
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 350°F (175°C).
Heat olive oil in a large oven-safe pot or Dutch oven over medium heat.
Add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant.
Add chicken pieces to the pot and cook until lightly browned on all sides, about 5-6 minutes.
Stir in rinsed rice, sliced mushrooms, dried thyme, paprika, salt, and black pepper.
Pour in chicken broth and stir to combine all ingredients evenly.
Bring the mixture to a gentle boil, then remove from heat.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for 35 minutes, or until the rice is tender and liquid is absorbed.
Remove the pot from the oven and stir in frozen peas, shredded cheddar cheese, and sour cream until well combined.
Cover again and let the casserole sit for 5 minutes to allow the cheese to melt and peas to warm.
Serve hot, garnished with additional cheese or fresh herbs if desired.
Kitchen Notes
Using a heavy oven-safe pot or Dutch oven is ideal here because it holds heat well and helps the rice cook evenly. I sometimes serve this casserole with a simple green salad or steamed broccoli to balance the richness. If you want to change things up, trying different cheeses might be fun — maybe swapping cheddar for mozzarella or adding a sprinkle of parmesan on top. I haven’t tested all variations, but mushrooms could be swapped out for bell peppers or zucchini if you’re feeling adventurous. Also, stirring in some fresh herbs at the end can brighten the whole dish, but I usually skip that when I’m in a hurry.
FAQ
Can I use chicken breasts instead of thighs? Yes, though thighs stay juicier. If you use breasts, keep an eye so they don’t dry out.
Is it okay to use brown rice? Brown rice would need a longer cooking time, so the texture might change. I haven’t tried it, but you might want to cook the rice separately and mix it in at the end.
Can this be frozen? Freezing isn’t recommended because the creamy texture can get grainy after thawing.
So next time your evening feels rushed or you just want something that feels a little like a warm hug, this chicken rice casserole one pot recipe is waiting in your kitchen. Give it a try, save it, and don’t be surprised if it becomes your go-to for those busy nights.