Some nights, you just want dinner to happen without a lot of noise or extra pans. This stove top chicken casserole fits right into those evenings. It’s the kind of meal that smells like home the minute it starts simmering, filling the kitchen with warm notes of thyme and garlic. There’s something comforting about how the tender chicken pieces mingle with soft carrots and mushrooms, all wrapped in a creamy sauce that’s just thick enough to be satisfying but not overwhelming.
I remember the first time I tried this recipe—it was one of those days when I was juggling too many things at once, and the casserole was simmering quietly on the stove. I walked in and out of the kitchen, grabbing a cup of tea, checking on a text, and there it was, bubbling softly, releasing that inviting aroma. I think I stirred it a little too soon and spilled a bit on the counter—classic me—but it didn’t matter because by the time I sat down, that cheesy top was perfectly melted, and the flavors had blended beautifully. It’s simple, yes, but it’s the kind of simple that feels like a hug.
What makes this casserole a little different from your usual baked dish is how everything cooks together right in one pan. No need to heat the oven or pull out extra dishes. Plus, it’s forgiving; if you’re a bit distracted (like I often am), it still turns out creamy and delicious.
Why You’ll Love It
- All in one pan—less mess, more time to relax or tackle other things.
- Comforting creamy sauce with tender chicken and vegetables, perfect for chilly evenings.
- It’s simple—and that’s kind of the point. No fancy techniques or hard-to-find ingredients.
- Ready in under an hour, so it works well for busy weeknights or last-minute gatherings.
- Melty cheddar topping that’s easy to customize if you want to switch up the cheese or skip it altogether.
Even if you’re not a seasoned cook, this casserole feels manageable. It’s one of those recipes that welcomes imperfections—like stirring too early or forgetting the timer for a minute—and still comes out tasting just right.
PrintStove Top Chicken Casserole
A comforting and easy-to-make stove top chicken casserole featuring tender chicken, vegetables, and creamy sauce all cooked together in one pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup chopped carrots
1 cup frozen peas
1 cup long grain white rice, rinsed
2 1/2 cups chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
Instructions
Heat olive oil in a large deep skillet or sauté pan over medium heat.
Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove chicken from the pan and set aside.
In the same pan, add diced onion and cook for 3 minutes until softened.
Add minced garlic, sliced mushrooms, and chopped carrots to the pan. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Stir in the rinsed rice, coating it with the vegetables and oil for 1 minute.
Pour in the chicken broth and add dried thyme, dried parsley, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the pan with a tight-fitting lid.
Simmer for 18-20 minutes, or until the rice is tender and most of the liquid is absorbed.
Stir in the cooked chicken, frozen peas, and heavy cream. Cook uncovered for 3-5 minutes until peas are heated through and the casserole is creamy.
Sprinkle shredded cheddar cheese evenly over the top. Cover the pan and let it sit off the heat for 2 minutes until the cheese melts.
Serve hot.
Kitchen Notes: You don’t need any special equipment beyond a good deep skillet or sauté pan with a lid. Serving it alongside a fresh green salad or some crusty bread really balances the creaminess. If you want to mix things up, try swapping peas for green beans or adding a handful of spinach at the end for some extra color and nutrients. I haven’t tested all these variations extensively, but they seem like natural fits. Also, if you’re short on time, using pre-cut veggies can shave off a few minutes without changing much.
FAQ
Can I use brown rice instead of white? You could, but the cooking time and liquid amounts might need adjusting since brown rice takes longer to cook. I usually stick with white rice for ease.
What if I don’t have heavy cream? A splash of milk with a bit of butter can work in a pinch, but the sauce might be a little less rich.
Can this be made ahead? It’s best served fresh, but leftovers keep well in the fridge for a few days and reheat nicely with a little extra broth if needed.
Give this stove top chicken casserole a try next time you want something cozy, creamy, and uncomplicated. It’s a comforting dinner that doesn’t ask for much, but gives plenty back.