Chicken and rice casseroles are an easy way to get a comforting family dinner on the table without making a fuss. These recipes pair simple ingredients with plenty of cozy, satisfying flavor. Whether you need a quick weeknight meal or a make-ahead option, you’ll find practical ideas to suit your dinner plans.
Helpful Tips Before You Start
A few simple steps can help your chicken and rice casserole cook evenly and turn out tender.
Choose the Right Rice
Check the recipe before swapping rice varieties. White rice, brown rice, and instant rice need different amounts of liquid and cooking time.
Cut Chicken Into Even Pieces
Similar-sized pieces cook more evenly. If the recipe uses cooked chicken, shred or chop it into bite-size pieces so it mixes well with the rice.
Measure the Liquid Carefully
Rice needs the right amount of broth or water to soften without becoming mushy. Follow the recipe’s measurements, especially when adding creamy ingredients.
Keep the Dish Covered
Covering the casserole helps trap steam while the rice cooks. If the top needs browning, uncover it near the end as directed.
Classic Creamy Chicken and Wild Rice Casserole
This casserole pairs tender chicken and nutty wild rice in a creamy sauce, with mushrooms and a crisp golden topping. It is a cozy, filling dinner that brings familiar comfort to the table without complicated steps.
Serve it on a chilly evening or make it ahead for a busy family night. The rice stays pleasantly chewy, while the creamy sauce keeps each bite moist and savory.
Serves 4 people.
Ingredients
- 1 cup wild rice blend, rinsed
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup sour cream
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup shredded sharp cheddar cheese
- ½ cup panko breadcrumbs
Instructions
- Combine the rinsed wild rice and chicken broth in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer according to the rice package directions until tender, then drain any excess liquid.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until browned and cooked through. Transfer it to a plate.
- Add the mushrooms and onion to the same skillet. Cook until the mushrooms have softened and the onion is translucent. Transfer them to the plate with the chicken.
- Melt the butter in the skillet over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk until smooth. Cook, stirring, until the sauce thickens, then stir in the sour cream, thyme, garlic powder, salt, and black pepper.
- Heat the oven to 375°F. In a large bowl, combine the cooked wild rice, chicken, mushroom mixture, and creamy sauce. Stir in the cheddar, then spread the mixture in a greased 2-quart baking dish.
- Sprinkle the panko evenly over the casserole. Bake uncovered for 20 to 25 minutes, until bubbling around the edges and golden on top. Let it rest for 5 minutes before serving.
Extra Tips
Wild rice blends can vary in cooking time, so check the package directions and make sure the rice is tender before assembling the casserole. For a crisp topping, spread the panko in an even layer and bake the dish uncovered. Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Whisk, Mixing Bowl, 2-Quart Baking Dish
Cheesy Broccoli Chicken and Brown Rice Bake
This casserole brings together tender chicken, nutty brown rice, and broccoli in a creamy sauce, with melted cheddar on top. It is a comforting family dinner that makes good use of simple ingredients.
The rice cooks in the baking dish alongside the chicken and broccoli, so there is no need to cook it first. A crisp layer of cheese finishes the bake, while the vegetables keep each serving hearty and balanced.
Serves 4 people.
Ingredients
- 1 cup uncooked brown rice
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups small broccoli florets
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 tablespoon olive oil
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with the olive oil.
- In the baking dish, stir together the uncooked brown rice, cream of chicken soup, chicken broth, garlic powder, paprika, and black pepper until evenly combined.
- Add the chicken pieces and broccoli florets. Stir to coat them in the rice mixture, then spread everything into an even layer. Cover the dish tightly with foil.
- Bake for 60 minutes. Check that the rice is tender and the chicken is cooked through. If the rice still feels firm, cover the dish again and bake for another 5 to 10 minutes.
- Remove the foil and sprinkle the remaining cheddar over the casserole. Bake uncovered for 5 to 10 minutes, until the cheese is melted. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the chicken and broccoli into evenly sized pieces so they cook at a similar pace. Brown rice needs the dish to stay tightly covered while it bakes, so check the foil seal if the rice is still firm at the end. Leftovers can be reheated covered in the oven with a small splash of chicken broth to keep the rice moist. Course: Main Course Cuisine: American Equipment: 9-by-13-inch Baking Dish, Aluminum Foil, Measuring Cups, Measuring Spoons
Mexican Chicken and Rice Casserole with Black Beans and Corn
This casserole brings chicken, rice, black beans, and corn together with warm Mexican-inspired spices and a tomato-based sauce. It bakes in one dish, so there is less cleanup after dinner.
The rice turns tender as it cooks, while the beans and corn add hearty texture. Serve it for a relaxed family dinner, and add fresh cilantro and lime at the table for a bright finish.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup long-grain white rice, uncooked
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 can (10 ounces) diced tomatoes with green chiles, with their juices
- 1 ½ cups chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Add the uncooked rice, black beans, corn, diced tomatoes with their juices, chicken broth, cumin, chili powder, garlic powder, salt, and black pepper to the dish. Stir to combine.
- Arrange the chicken pieces evenly over the rice mixture. Press them down lightly so they are partly covered by the liquid. Cover the dish tightly with foil.
- Bake for 45 minutes. Carefully remove the foil and check that the rice is tender and the chicken is cooked through. If the rice still feels firm, cover and bake for another 5 to 10 minutes.
- Sprinkle the cheddar evenly over the casserole. Bake uncovered for about 5 minutes, until the cheese melts.
- Let the casserole rest for 5 minutes, then top with the chopped cilantro. Serve with lime wedges for squeezing over each portion.
Extra Tips
Keep the dish tightly covered during the first part of baking so the rice can absorb the broth and tomato juices. If the casserole needs a few extra minutes, cover it again to prevent the top from drying out. Leftovers reheat well with a small splash of broth stirred in. Course: Main Course Cuisine: Mexican Equipment: 9-by-13-inch Baking Dish, Aluminum Foil, Measuring Cups and Spoons
Lemon Herb Chicken and Orzo Casserole with Spinach
This cozy casserole pairs tender chicken and lemony orzo with wilted spinach and herbs. It bakes in one dish, making it a practical choice for a relaxed family dinner.
The orzo turns soft and creamy as it cooks in chicken broth, while lemon zest and juice keep the flavors bright. A sprinkle of Parmesan adds a savory finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1½ cups uncooked orzo
- 3 cups low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 3 cups baby spinach
- ½ cup grated Parmesan cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with the salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until the pieces are lightly browned on the outside. Transfer the chicken to the baking dish. It will finish cooking in the oven.
- Reduce the heat to medium. Add the onion to the skillet and cook for about 3 minutes, stirring, until softened. Stir in the garlic, oregano, and thyme and cook for 30 seconds.
- Add the uncooked orzo and stir to coat it with the onion mixture. Pour in the chicken broth, then stir in the lemon zest and lemon juice. Bring the mixture to a gentle simmer.
- Pour the orzo mixture over the chicken in the baking dish. Stir in the spinach and half of the Parmesan. Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil and stir the casserole. Check that the orzo is tender and the chicken is cooked through. If the orzo still seems firm, cover and bake for a few more minutes. Sprinkle the remaining Parmesan over the top and let the casserole rest for 5 minutes before serving.
Extra Tips
For the best texture, check the orzo near the end of baking and let the casserole rest briefly so it can absorb any extra broth. If you are making it ahead, cook the onion and herb mixture in advance, then assemble and bake the casserole shortly before dinner. Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, 2-Quart Baking Dish, Aluminum Foil
Cajun Chicken and Dirty Rice Casserole
This Cajun chicken and dirty rice casserole brings the savory, peppery flavor of dirty rice together with tender chicken in one easy family dinner. The rice cooks in the same baking dish, soaking up chicken broth and the seasoning from the browned meat and vegetables.
It’s a cozy choice for a weeknight meal or a casual Sunday dinner. Bell pepper, celery, and onion give the casserole classic Louisiana-inspired flavor, while a little cayenne lets you adjust the heat to your liking.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 cup long-grain white rice, rinsed and drained
- 1 small yellow onion, finely diced
- 1 small green bell pepper, finely diced
- 2 celery ribs, finely diced
- 2 tablespoons olive oil, divided
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 2 green onions, thinly sliced
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Pat the chicken dry and toss it with the Cajun seasoning, smoked paprika, and cayenne. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes, turning once. It does not need to cook through. Transfer it to a plate.
- Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Stir in the onion, bell pepper, and celery. Cook for about 5 minutes, until softened. Add the garlic and cook for 30 seconds, stirring so it does not burn.
- Stir the rinsed rice into the skillet until it is coated with the vegetables and oil. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Transfer the rice mixture to the prepared baking dish and spread it evenly. Arrange the browned chicken over the top. Cover the dish tightly with foil and bake for 35 minutes.
- Check that the rice is tender and the chicken is cooked through. If the rice needs more time, cover the dish again and bake for a few more minutes. Let the casserole rest, covered, for 5 minutes, then fluff the rice gently around the chicken.
- Scatter the parsley and green onions over the casserole before serving.
Extra Tips
Cajun seasoning varies in salt and heat, so taste your blend before adding the cayenne, especially if you prefer a milder casserole. Keep the foil sealed during baking so the rice can absorb the broth and cook evenly. Course: Main Course Cuisine: Cajun Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Chicken Tikka Masala Rice Casserole
This casserole brings the creamy, warmly spiced flavor of chicken tikka masala together with tender rice in one family-friendly bake. It is a handy choice for a weeknight dinner when you want a filling meal without preparing separate sides.
The rice cooks in the same dish as the chicken, soaking up the tomato, yogurt, and spice mixture. A little cream softens the spices, while fresh cilantro adds a bright finish.
Serves 4 people.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons tikka masala curry paste
- 1 cup basmati rice, rinsed and drained
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup low-sodium chicken broth
- ½ cup plain whole-milk yogurt
- ¼ cup heavy cream
- ½ teaspoon salt
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and onion. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned and the onion begins to soften.
- Stir in the garlic, ginger, and tikka masala curry paste. Cook for about 30 seconds, stirring so the paste coats the chicken and onion.
- Add the rinsed rice, crushed tomatoes, chicken broth, and salt. Stir to combine, then bring the mixture to a gentle simmer.
- Transfer the mixture to the prepared baking dish and spread it evenly. Cover tightly with foil and bake for 35 minutes.
- Remove the dish from the oven. Stir the yogurt and heavy cream together in a small bowl, then gently fold the mixture into the casserole. Cover again and bake for 10 to 15 minutes, until the rice is tender and the chicken is cooked through.
- Let the casserole rest for 5 minutes. Sprinkle with chopped cilantro before serving.
Extra Tips
Keep the baking dish tightly covered so the basmati rice can cook evenly in the sauce. If the rice is still firm after the final bake, cover the dish again and return it to the oven for a few minutes. Stirring the yogurt and cream together before adding them helps them blend smoothly into the warm casserole. Course: Main Course Cuisine: Indian-inspired Equipment: Large Skillet, 9-by-13-inch Baking Dish, Mixing Bowl
Greek Chicken, Rice, and Feta Bake
This one-dish casserole brings together tender chicken, fluffy rice, briny feta, and the bright flavors of lemon, oregano, and olives. It is a comforting choice for a weeknight dinner, with enough Greek-inspired flavor to make a family meal feel a little different.
The rice cooks in the baking dish with the chicken and broth, so it absorbs the savory juices as it softens. Feta and cherry tomatoes add a tangy, juicy finish, while Kalamata olives bring a salty bite.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 2 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 lemon, zested and juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cherry tomatoes, halved
- ⅓ cup pitted Kalamata olives, halved
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with a little olive oil.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
- Add the uncooked rice, oregano, and paprika to the skillet. Stir for about 1 minute, until the rice is coated in the oil and seasonings.
- Transfer the rice mixture to the baking dish. Pour in the chicken broth and stir in the lemon zest and juice, salt, and black pepper.
- Arrange the chicken pieces evenly over the rice mixture. Cover the dish tightly with foil and bake for 35 minutes.
- Carefully remove the foil. Stir the rice gently, then scatter the cherry tomatoes and Kalamata olives over the casserole. Cover again and bake for 10 to 15 minutes, until the rice is tender and the chicken is cooked through.
- Sprinkle the feta and parsley over the top. Let the casserole rest uncovered for 5 minutes before serving.
Extra Tips
Use a tightly fitted foil cover so the rice can cook evenly in the broth. If the rice is still firm after the final bake, cover the dish again and bake for a few more minutes. For a tangier finish, serve with extra lemon juice at the table. Course: Main Course Cuisine: Mediterranean Equipment: Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Buffalo Chicken and Rice Casserole with Celery
This Buffalo chicken and rice casserole brings spicy wing-inspired flavor to an easy family dinner. Celery adds a fresh crunch and classic Buffalo-style flavor, while tender chicken and rice make it filling.
A creamy sauce balances the tangy hot sauce, and a layer of cheddar melts over the top as it bakes. Serve it on a busy weeknight when you want a cozy one-dish meal with a little kick.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice, rinsed
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 celery ribs, thinly sliced
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1/3 cup Buffalo-style hot sauce
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter, for greasing the baking dish
Instructions
- Heat the oven to 375°F. Grease a 9-by-13-inch baking dish with the butter.
- In a large bowl, stir together the cream of chicken soup, chicken broth, Buffalo-style hot sauce, sour cream, garlic powder, and black pepper until smooth.
- Add the rinsed rice, chicken pieces, and sliced celery to the bowl. Stir until everything is coated, then spread the mixture evenly in the prepared baking dish.
- Cover the dish tightly with foil and bake for 50 minutes. Check that the rice is tender and the chicken is cooked through. If the rice needs more time, cover and bake for a few more minutes.
- Remove the foil and sprinkle the remaining cheddar over the casserole. Bake uncovered for 5 to 10 minutes, until the cheese has melted. Let it rest for 5 minutes before serving.
Extra Tips
For a milder casserole, reduce the Buffalo-style hot sauce to 1/4 cup. Slice the celery thinly so it softens as the rice bakes, and keep the dish covered during the first part of baking to help the rice cook evenly. Course: Main Course Cuisine: American Equipment: 9-by-13-inch Baking Dish, Large Mixing Bowl, Aluminum Foil
Chicken and Mushroom Risotto-Style Casserole
This casserole brings together tender chicken, earthy mushrooms, and creamy rice in one comforting dish. It has the cozy texture of risotto without requiring constant stirring at the stove.
It works well for a family dinner when you want a hearty meal from the oven. Parmesan and thyme add savory flavor, while a final rest helps the rice settle into a creamy, spoonable casserole.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1½ cups Arborio rice
- 4 cups low-sodium chicken broth, warmed
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Warm the olive oil in a large oven-safe skillet over medium heat. Add the chicken and cook for 4 to 5 minutes, turning occasionally, until lightly browned on the outside. Transfer the chicken to a plate. It does not need to be cooked through yet.
- Add the mushrooms and onion to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Stir in the garlic and cook for 30 seconds.
- Add the Arborio rice, thyme, salt, and pepper. Stir for about 1 minute so the rice is coated with the oil and mushroom mixture.
- Pour in the warm chicken broth and stir in the browned chicken. Bring the mixture to a gentle simmer, then cover the skillet tightly with a lid or foil.
- Bake for 30 to 35 minutes, until the rice is tender and most of the broth has been absorbed. Carefully remove the cover and stir in the cream and Parmesan. If the casserole seems very thick, stir in a small splash of warm broth.
- Let the casserole rest for 5 minutes, then sprinkle with parsley and serve.
Extra Tips
Use a snug-fitting lid or tightly crimped foil so the rice cooks evenly in the broth. Arborio rice gives the casserole its creamy risotto-style texture, so check that the grains are tender before serving. Leftovers thicken as they cool, so stir in a little broth when reheating. Course: Main Course Cuisine: Italian-American Equipment: Large Oven-Safe Skillet, Cutting Board, Chef’s Knife, Measuring Cups, Measuring Spoons
Coconut Curry Chicken and Rice Bake with Sweet Potatoes
This casserole combines tender chicken, fluffy rice, and soft sweet potatoes in a creamy coconut curry sauce. Everything bakes together in one dish, making it a comforting choice for an easy family dinner.
Curry brings gentle warmth, while coconut milk mellows the spices and adds a silky texture. Spinach stirred in near the end adds a fresh touch without taking away from the hearty, filling bake.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon mild curry powder
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 cup uncooked long-grain white rice
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup low-sodium chicken broth
- 2 cups baby spinach
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned on the outside. Transfer it to the prepared baking dish. The chicken will finish cooking in the oven.
- Add the onion to the skillet and cook for about 3 minutes, until softened. Stir in the garlic, curry powder, ground ginger, and salt. Cook for 30 seconds, stirring, until fragrant.
- Add the rice and sweet potato to the baking dish with the chicken. Pour the onion and spice mixture over them. Stir the coconut milk and chicken broth together, then pour them evenly into the dish. Stir gently to distribute the ingredients.
- Cover the dish tightly with foil and bake for 45 minutes. Check that the rice is tender, the sweet potato is soft, and the chicken has reached 165°F. If the rice needs more time, cover and bake in 5-minute increments.
- Stir in the baby spinach and lime juice. Cover the dish again and let it stand for 5 minutes, until the spinach wilts. Sprinkle with chopped cilantro before serving.
Extra Tips
Cut the sweet potato into evenly sized cubes so it cooks through with the rice. If the casserole seems a little loose when it comes out of the oven, let it rest covered for a few extra minutes so the rice can absorb more of the coconut curry sauce. Course: Main Course Cuisine: Asian Equipment: 9-by-13-inch Baking Dish, Large Skillet, Aluminum Foil
Chicken Enchilada Rice Casserole with Pinto Beans
This cozy casserole brings together tender chicken, rice, pinto beans, and enchilada sauce in one hearty, family-friendly bake. Melted cheese and mild green chiles add plenty of flavor without making the dish complicated.
It works well for a weeknight dinner when you want a filling meal that can be prepared in one baking dish. The rice bakes up tender and saucy, while the beans and chicken make every serving satisfying.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice, rinsed
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chiles, drained
- 1 cup chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Add the rinsed rice, chicken pieces, pinto beans, enchilada sauce, green chiles, chicken broth, cumin, garlic powder, and salt to the baking dish. Stir until the rice and chicken are evenly coated and distributed.
- Cover the dish tightly with foil and bake for 45 minutes. Check that the rice is tender and the chicken is cooked through. If the rice needs more time, cover the dish again and bake for another 5 to 10 minutes.
- Remove the foil and scatter the Monterey Jack cheese over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese is melted.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro and serve.
Extra Tips
Keep the baking dish tightly covered during the first bake so the rice can absorb the broth and enchilada sauce. If your enchilada sauce is especially mild, add extra cumin to suit your taste. Leftovers reheat well covered in the oven, with a small splash of broth to keep the rice moist. Course: Main Course Cuisine: Mexican Equipment: 9-by-13-inch Baking Dish, Aluminum Foil, Measuring Cups and Spoons
Pesto Chicken and Sun-Dried Tomato Rice Bake
This casserole brings together tender chicken, fragrant basil pesto, and chewy sun-dried tomatoes in a cozy, one-dish rice bake. The rice cooks in chicken broth and soaks up the savory flavors as it bakes.
It’s a practical choice for a family dinner when you want something hearty without making separate sides. A little mozzarella melts over the top, while Parmesan adds a salty finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup long-grain white rice
- ½ cup chopped oil-packed sun-dried tomatoes, drained
- ½ cup basil pesto
- 2 cups low-sodium chicken broth
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the chicken, salt, and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the pieces are lightly browned on the outside. They do not need to be cooked through.
- Stir the rice and sun-dried tomatoes into the skillet. Add the pesto and chicken broth, then stir until the ingredients are evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover the dish tightly with foil and bake for 35 minutes.
- Remove the foil and check that the rice is tender and the chicken is cooked through. If the rice is still firm, cover and bake for another 5 to 10 minutes.
- Sprinkle the mozzarella and Parmesan evenly over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese is melted. Let the bake rest for 5 minutes before serving.
Extra Tips
For the best rice texture, keep the dish tightly covered during the first bake so the broth doesn’t evaporate too quickly. If your pesto is especially salty, use a little less salt on the chicken. Leftovers can be refrigerated and reheated covered in the oven with a small splash of broth to keep the rice moist. Course: Main Course Cuisine: Italian Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Chicken Pot Pie Rice Casserole with Peas and Carrots
This casserole brings the cozy flavor of chicken pot pie to a simple rice dinner. Tender chicken, peas, and carrots bake in a creamy sauce, with rice underneath to make it a filling one-dish meal.
It works well for a weeknight dinner or a relaxed family meal. The rice turns soft and savory as it bakes, while a buttery breadcrumb topping adds a crisp finish.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 1 medium carrot, peeled and diced
- 2 cups cooked, shredded chicken
- 1 cup frozen peas
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup chicken broth
- ½ cup whole milk
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup plain breadcrumbs
- 1 tablespoon melted unsalted butter
Instructions
- Heat the oven to 375°F. Grease a 9-by-13-inch baking dish.
- Cook the rice according to the package directions, then fluff it with a fork. While it cooks, melt 1 tablespoon butter in a skillet over medium heat. Add the onion and carrot and cook for 5 minutes, stirring occasionally, until softened.
- In a large bowl, stir together the condensed cream of chicken soup, chicken broth, milk, thyme, salt, and black pepper. Fold in the cooked rice, sautéed onion and carrot, shredded chicken, and frozen peas.
- Spoon the mixture into the prepared baking dish and spread it evenly. Cover the dish with foil and bake for 25 minutes, until hot and bubbling around the edges.
- Toss the breadcrumbs with 1 tablespoon melted butter. Remove the foil, sprinkle the breadcrumbs evenly over the casserole, and bake uncovered for 10 to 15 minutes, until the topping is golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a softer topping, leave off the breadcrumbs and melted butter and bake the casserole covered until heated through. If the casserole was made ahead and chilled, let the baking dish sit at room temperature while the oven heats, then bake until the center is hot and bubbling before adding the breadcrumb topping. Course: Main Course Cuisine: American Equipment: 9-by-13-inch Baking Dish, Skillet, Large Bowl, Saucepan
Teriyaki Chicken and Pineapple Rice Casserole
This casserole brings together tender chicken, fluffy rice, sweet pineapple, and savory teriyaki sauce in one easy family dinner. It has a gentle balance of sweet and salty flavors, with colorful vegetables adding a little crunch.
It works well for busy weeknights when you want a filling meal without making separate side dishes. A sprinkle of green onions and sesame seeds gives each serving a fresh, lightly nutty finish.
Serves 4 people.
Ingredients
- 1 tablespoon neutral oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup long-grain white rice, rinsed
- 1 ½ cups low-sodium chicken broth
- ½ cup teriyaki sauce
- 1 cup pineapple chunks, drained if canned
- 1 red bell pepper, diced
- ½ cup frozen peas
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes, stirring occasionally, until the pieces are lightly browned on the outside. They do not need to be fully cooked.
- Add the rinsed rice, chicken broth, and teriyaki sauce to the prepared baking dish. Stir to combine, then mix in the chicken, pineapple, and red bell pepper. Spread the mixture into an even layer.
- Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and stir in the frozen peas.
- Cover again and bake for 10 to 15 minutes, until the rice is tender and the chicken is cooked through. If a little liquid remains, let the casserole stand uncovered for 5 minutes so the rice can absorb it.
- Sprinkle with sliced green onions and sesame seeds before serving.
Extra Tips
Drain canned pineapple well so it adds sweetness without making the rice too wet. If the casserole needs a little more time, cover it again and bake in 5-minute increments until the rice is tender. Store leftovers in a sealed container in the refrigerator and reheat with a splash of chicken broth to keep the rice moist. Course: Main Course Cuisine: Asian Equipment: Large Skillet, 9-by-13-inch Baking Dish, Foil
