Let Me Tell You About This Chicken and Rice Casserole
So, you know how some dishes just feel like home? This baked chicken and Rice Casserole has been in my regular dinner rotation since, honestly, probably before I knew fully how to cook rice without peeking under the lid. It started as a way to use up a mess of leftover roast chicken (I was tired and hungry and a bit dramatic) and now it’s the recipe I pull out when family pops round, or when I’ve had one of those days where the cat's thrown up, work’s a mess, and all I want is something oven-warm and comforting. I've even gotten halfway through making it before realizing I was out of cheese—ran to buy some, and honestly, that detour was somehow worth it. Also, my cousin once called it "the only casserole I've actually wanted seconds of." Take that as you will!
Why Do I Keep Making This?
I make this when—well, when I’m craving something easy but deeply cozy (also when I don’t want to do a million dishes but still want actual food, not just toast). My family goes a bit silly for this, actually—my brother especially, who claims he’s “allergic” to vegetables but somehow never complains about the peas in this. And, I’ll admit, this is also my consolation dinner when it’s cold enough that I just want to hang out near the oven for warmth. Little secret: when I mess up the timing and the rice gets crusty around the edges, that’s actually the bit my partner and I fight over.
The Ingredients (and Where I've Bent the Rules)
- 2 big-ish chicken breasts (or thighs—thighs stay juicier, honestly!)
- 1 cup long-grain white rice (Jasmine is my go-to, but, when I’m out, Basmati works too. Grandma swore by Carolina Gold, but, I mean, use what’s on hand)
- 2 cups chicken broth (the boxed stuff is fine, but if you’ve got homemade, brag a little and use that)
- ½ cup frozen peas (occasionally I’ll swap in sweetcorn—no one riots. My best friend even uses finely chopped green beans. Wild stuff.)
- ½ cup diced carrots (optional, but my mum says it “makes it a vegetable”)
- 1 onion, chopped (I’ve left this out before, but it’s noticeably better with)
- 2 garlic cloves, minced (or a heaping teaspoon of that jarred garlic when you can’t be bothered)
- 1 cup shredded cheese (Cheddar is usually what I reach for, but once I used Mozzarella and, you know, it was still good)
- ½ teaspoon dried thyme (and maybe a little paprika if you like things with some color)
- Salt and pepper (I eyeball these, but technically I think it’s about a teaspoon of each. Don’t hold me to it)
- 2 tablespoon butter (or margarine if that’s what’s hiding in your fridge… the world won’t end)
How I Actually Make It
- Preheat your oven to about 375ºF (190ºC). I always forget to do this step first, but if you remember, you’ll feel like the sort of person who has their life together.
- Grab a casserole dish (a 9x13 baker’s what I use, but I’ve bulldozed it into a round Pyrex in a pinch). Grease it—even just a dab of butter scuddled around with a bit of kitchen towel, you know?
- Dump your uncooked rice right into the dish. Not a typo. Straight in. (This is always where it looks weird and you wonder if it’ll cook. It will!)
- Layer the chicken breasts on top of the rice (or kinda wiggle them in if your dish is smaller—doesn’t matter if they're neat)
- Scatter over the carrots, onions, peas, and garlic. I never get an even layer and it’s never mattered.
- Pour on the chicken broth, making sure the rice is mostly covered. A little mountain poking out won’t ruin anything.
- Sprinkle on the thyme, a bit of paprika if you feel fancy, and a good dose of salt and pepper. Give things a gentle nudge with a spoon, but don’t overthink it.
- Dot the top with butter (this melts and makes everything a bit indulgent), then cover it tightly with foil. (If your foil box is empty, an overturned baking sheet sort of works. Found that out on a rainy Tuesday.)
- Bake for about 40 minutes—this is usually when I peek and smell things. Remove the foil, sprinkle cheese all over the top (sometimes I add extra because, well, cheese), and bake uncovered for another 15ish minutes until bubbly and deliciously browned at the edges.
- Let it sit for 5 minutes after pulling it out of the oven. Actually, I find it works better if you let it rest a bit longer, but sometimes I just can’t wait and it’s still totally edible (just hot enough to regret that first bite).
Random Notes From The Trenches
- I once used brown rice and, well, it needed more liquid and time, so if you go that route, keep extra broth handy and maybe expect a bit of crunch.
- If your cheese looks oily on top—just blot it with a bit of paper towel. Not a culinary crime.
- Sometimes (mostly when I've been distracted), the edges get crispy; that's my favorite bit, so don't stress.
- And if the rice on top seems dry, a quick drizzle of warm stock before serving softens things right up.
How I've Tweaked or Totally Overdone This
- I once tried adding broccoli florets for a little green—pretty good, though if you add too much, it gets watery. Learned that the hard way.
- Swapped shredded rotisserie chicken for raw—chucked it in halfway through baking, and actually, I think it works better if you just stick with raw but it's okay for leftovers cleanup.
- Once tried with wild rice (because I got fancy), but nope, it was a bit too wild for us. Stick with regular rice or jasmine.
If You Don't Have All the Proper Gear
I use a 9x13 baking dish, but on the odd occasion when it’s not clean (story of my life), I just use two smaller dishes. Or a high-sided frying pan that goes in the oven—it’s fine. Even did mini portions in little ramekins once, looked very posh and unnecessarily fiddly.
Storing It (If It Lasts That Long!)
Supposedly, you can store this in an airtight container in the fridge for up to 3 days. But, honestly? In my house it never lasts more than a day, and sometimes I catch people sneaking forkfuls while it’s still warm on the counter. If you do have leftovers, it reheats in the microwave just fine, maybe with a splash of extra broth or milk if it’s looking a bit stiff.
What I Serve With It (When I Remember)
Usually, I just toss together a quick salad (bagged lettuce if I'm honest), maybe a little garlic bread if I’m feeling extra. Or, on cold evenings, a mug of soup first—classic comfort. Occasionally we’ll do pickles on the side, a weird family thing, but we love it.
If I Could Go Back, I'd Tell Myself These Things
- Don't try to speed up the rice by jacking up the oven. Trust me, it’ll cook unevenly and you’ll chew some really toothy bits. Learned that on a Wednesday when I was starving.
- If you forget to cover the dish, the top layer of rice turns into a crunchy adventure—not terrible, but, like, not quite what you want.
- Letting the cheese get truly golden on top is worth waiting for.
FAQ: You've Actually Asked These
- Can I use minute rice? Eh, you could, but you’ll need to cut the liquid and bake time way down—honestly, regular rice tastes better, but in a bind, sure.
- What if I don’t have chicken breasts? Use thighs, rotisserie chicken, or even turkey bits—actually, once I used leftover roast pork. That was... different, but not awful.
- Can I freeze this? Technically, yes, but sometimes the rice gets a bit mushy once thawed, so I don't bother—though some folks say it's fine for them!
- How do I make it vegetarian? Skip the chicken, use veggie broth, and amp up the veggies—add mushrooms and a handful of beans if you like.
- Is the cheese necessary? Ha, for my family, yes. But you could leave it off or swap in a non-dairy version, probably still good. Actually, my cousin did vegan cheese and, truthfully, it wasn't bad.
- Does it really need to rest after baking? Yes! Well, okay, not need need, but it helps everything meld (and you avoid burning your mouth, ask me how I know...)
I could ramble on—like the time I used the wrong casserole dish and things bubbled over spectacularly, but maybe that’s a story for another day. Anyway, hope you get as much cozy joy (and cheesy crust) form this as we do. Let me know how your adventure goes!
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 ½ cups long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
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2In a large skillet over medium heat, add 1 tablespoon olive oil and sear chicken thighs skin side down for 3-4 minutes until golden. Set aside.
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3In the prepared baking dish, combine uncooked rice, chicken broth, milk, chopped onion, garlic, peas and carrots, dried thyme, salt, and pepper. Stir well to evenly distribute.
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4Place the seared chicken thighs on top of the rice mixture, skin side up. Drizzle with remaining olive oil.
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5Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, until chicken is cooked through and rice is tender.
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6Let rest for 5 minutes before serving. Enjoy your baked chicken and rice casserole warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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