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 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.