This one-pot cheesy chicken and rice casserole is a deliciously easy meal that comes together quickly with minimal cleanup.
Creamy rice cooked with tender chicken and melted cheese makes this casserole a comforting family favorite.
Perfect for busy weeknights, this recipe requires just one pot and simple ingredients for a hearty dinner everyone will love.
Why You’ll Love This Recipe
- Using one pot simplifies cooking and cleanup while allowing the flavors to meld together beautifully.
- Combining cheese into the rice and chicken mixture creates a creamy texture without needing heavy cream.
- Cooking the rice in the same pot with the chicken broth absorbs all the flavors, ensuring every bite is tasty.
- It's a versatile recipe that can be customized with your favorite vegetables or seasonings if desired.
One-Pot Cheesy Chicken and Rice Casserole
A simple, comforting one-pot casserole combining tender chicken, creamy rice, and melted cheese for an easy family dinner.
- Prep time
- 10 minutes
- Cook time
- 35 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup long grain white rice (about 190 grams)
- 2 1/2 cups chicken broth (600 ml)
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 1/2 cups shredded sharp cheddar cheese (about 170 grams)
- 1/4 cup grated Parmesan cheese (about 25 grams)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the chicken and aromatics Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the chicken pieces and season with salt, pepper, paprika, and dried thyme. Cook, stirring occasionally, until chicken is lightly browned but not cooked through, about 5 minutes. Add chopped onion and garlic, and cook until softened, about 2 minutes.
- Add rice and broth Stir in the uncooked rice to coat it in the oil and juices. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes, or until the rice is tender and most liquid is absorbed.
- Add cheese and finish cooking Remove the lid and stir in shredded cheddar and Parmesan cheese until melted and creamy. Cover again and let rest off the heat for 5 minutes to allow the cheese to set and flavors to meld.
- Serve Sprinkle the casserole with chopped fresh parsley if using. Serve warm as a satisfying one-pot meal.
Helpful Tips
- For extra vegetables, stir in 1 cup of frozen peas or chopped spinach during the last 10 minutes of cooking.
- If you prefer, substitute chicken thighs for a juicier option.
- Use low-sodium chicken broth and adjust salt accordingly.
- Leftovers can be reheated gently with a splash of broth or water to maintain creaminess.
Storage and Make-Ahead
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stovetop, adding a small amount of broth or water if the casserole seems dry.
Not recommended for freezing as the texture of the rice and cheese may change upon thawing.
Frequently Asked Questions
Can I use brown rice instead of white rice?
You can use brown rice, but it will require a longer cooking time and more liquid. Adjust the broth quantity and cooking time according to the rice package instructions.
Can I prepare this casserole ahead of time?
You can prepare the ingredients up to the point before adding cheese and resting. Store covered in the refrigerator and finish cooking the next day, adding fresh cheese before serving.
What can I substitute for cheddar cheese?
You can substitute mozzarella, Monterey Jack, or a cheese blend of your choice for a different flavor profile.
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Food Safety and Allergen Notes
Cook chicken to an internal temperature of 165°F (74°C), and reheat leftovers to 165°F. This recipe contains milk; check broth and other packaged ingredients for additional allergens or cross-contact.
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