What kind of rice works best for one pot chicken and rice casserole?

Long-grain white rice is ideal for one pot chicken and rice casserole as it cooks evenly and absorbs flavors well. Avoid using minute rice since it will overcook. Brown rice can be used but requires adding about ½ cup more liquid and increasing cooking time by 20-30 minutes for proper tenderness.

Can I use chicken thighs instead of chicken breasts in this casserole?

Yes, chicken thighs are a great alternative to breasts because they stay moist during baking. This is especially beneficial if using brown rice, which needs longer cooking. Bone-in or boneless thighs both work; just adjust cooking time accordingly to ensure the chicken is fully cooked.

How can I add vegetables to my chicken and rice casserole?

You can include vegetables like chopped mushrooms, onions, green peppers, broccoli, or green beans by mixing them into the casserole before baking. Use fresh or frozen veggies; if frozen, reduce added liquid slightly to avoid excess moisture in the dish.

What is the best way to store and reheat leftover chicken and rice casserole?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for 20-25 minutes until heated through. You can also freeze the casserole for up to 3 months; thaw overnight in the fridge before reheating.

Can I make this chicken and rice casserole in an Instant Pot?

Yes, making this casserole in an Instant Pot saves time. Use ½ cup water and 1 cup milk, plus one can of cream of soup. Cook on high pressure for 8-10 minutes, adjusting depending on chicken size, then let it naturally release pressure for 10 minutes before opening. This method ensures tender chicken and rice.

One Pot Chicken And Rice Casserole Recipe With Cheese Herbs

Name: One Pot Chicken And Rice Casserole
Prep time: 10 min
Cook time: PT-495144H28M16S
Total time: 2 h 10 min
Cuisine: American
Ingredients: – 1 1/2 cups long-grain white rice; – 2 cans cream of soup (chicken, mushroom, or celery); – 1 cup water; – 2 cups milk; – 1 envelope onion soup mix; – 1 1/2 cups shredded cheddar cheese, divided; – 3 thick boneless skinless chicken breasts or thighs

Ingredients

– 1 1/2 cups long-grain white rice

– 2 cans cream of soup (chicken, mushroom, or celery)

– 1 cup water

– 2 cups milk

– 1 envelope onion soup mix

– 1 1/2 cups shredded cheddar cheese, divided

– 3 thick boneless skinless chicken breasts or thighs

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Instructions

1-Preheat oven to 350 degrees F and grease a 9×13 inch pan with non-stick cooking spray.

2-In a bowl, combine the rice, cream of soups, milk, water, and onion soup mix until well mixed.

3-Pour the mixture into the prepared pan and sprinkle with half of the shredded cheddar cheese.

4-Nestle the chicken breasts or thighs into the rice mixture for even cooking.

5-Cover the dish tightly with aluminum foil and bake for 1 hour 30 minutes to 2 hours, until the rice is tender and chicken is cooked through.

6-Remove from the oven, sprinkle the remaining cheese on top, and let it cool for 15-20 minutes before serving.

7-Serve warm with fresh steamed vegetables or a green salad on the side.

Last Step:

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Notes

🧀 Cheese can be omitted or replaced with Colby Jack, mozzarella, or Swiss for different flavors.
🌿 Add fresh herbs like thyme, parsley, minced garlic, or basil to enhance the flavor.
🥦 Incorporate vegetables such as broccoli, mushrooms, onions, green peppers, or green beans for extra nutrition and texture.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes to 2 hours
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten-Free Option

Nutrition

Serving Size: 1 serving
Calories: 418 kcal
Sugar: 4 g
Sodium: 763 mg
Fat: 15 g
Saturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 46 g
Protein: 21 g
Cholesterol: 63 mg