Chicken 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.