Some nights, you just want something that feels like a warm hug on a plate—something that fills the kitchen with those inviting aromas while you catch your breath after a long day. This chicken rice casserole one pot meal is exactly that kind of comfort, blending tender chicken, fluffy rice, and vegetables in a creamy sauce that somehow manages to soothe without fuss.
I remember the first time I made this dish, I was juggling a million things, and honestly, I wasn’t sure if I had the patience for a new recipe. The smell of garlic and onion sizzling was a small promise that things were going to turn out okay. Somewhere between the gentle simmer and the soft sprinkle of cheese melting on top, I realized this was going to be a regular in my weeknight rotation. The rice absorbed all those flavors, and the little bursts of peas and carrots added just enough texture to keep things interesting. And sure, I might have peeked under the lid a little too early, but hey, who’s counting?
Why You’ll Love It:
- It’s one pot — which means less cleanup, and more time to relax or scroll through your favorite recipe boards.
- The creamy, cheesy finish gives it a satisfying richness without feeling heavy or complicated.
- It’s flexible enough to sneak in whatever veggies you have on hand, though I haven’t tried every combo myself.
- It’s simple — and that’s kind of the point. No need for fancy ingredients or complicated steps.
Sometimes, the easiest recipes are the ones that become the most comforting. This casserole hits that sweet spot between effort and reward, making it a quiet hero for busy evenings.
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 hearty weeknight dinner with minimal cleanup.
- 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 breasts, cut into 1-inch pieces
1 cup long grain white rice, rinsed
2 1/2 cups chicken broth
1 cup frozen peas
1 cup diced carrots
1/2 cup diced celery
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium heat.
Add diced onion and sauté for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until lightly browned but not fully cooked through.
Add rinsed rice, chicken broth, diced carrots, diced celery, dried thyme, dried oregano, salt, and black pepper. Stir to combine all ingredients.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a tight-fitting lid.
Simmer for 25 minutes without lifting the lid, until the rice is tender and the chicken is cooked through.
Remove the lid and stir in frozen peas. Cover again and cook for an additional 5 minutes to heat the peas through.
Sprinkle shredded cheddar cheese evenly over the top of the casserole. Cover and cook for 2-3 minutes until the cheese is melted.
Remove from heat and let the casserole rest for 5 minutes before serving.
Kitchen Notes: I usually make this in a deep skillet or a Dutch oven, but I imagine any wide, lidded pan would work—it’s all about keeping that steam inside. For serving, a crisp green salad or some crusty bread balances the creamy texture nicely. If you’re feeling adventurous, stirring in a little cooked bacon or swapping cheddar for mozzarella can change things up, though I haven’t tested those twists fully. Sometimes, I toss in frozen corn instead of peas for a sweeter pop—just depends on what’s in the freezer. Oh, and if you’re short on time, you could probably start cooking everything on the stovetop and finish it in the oven, but I haven’t tried that yet.
FAQ:
Can I use brown rice instead of white?
Brown rice usually needs longer cooking, so it might change the texture and timing quite a bit. If you try it, I’d recommend adding extra broth and cooking time.
Is this freezer-friendly?
The rice texture tends to get mushy after freezing and reheating, so I usually keep leftovers in the fridge for a few days instead.
Can I swap the chicken for another protein?
Sure, turkey or even tofu might work, but I can’t promise the cooking times will be the same.
Ready to bring some cozy comfort to your table? This chicken rice casserole one pot dish is waiting to become your new go-to.