Easy Chicken and Rice Casserole (One-Pan Family Favorite!)
This easy one-pan chicken and rice casserole is a comforting family dinner made with tender chicken breast, long-grain white rice, broccoli, carrots, and savory seasonings. Everything bakes together in one dish for a hearty, flavorful meal with minimal cleanup.
Equipment
- 9x13-inch baking dish
- large skillet
- mixing spoon
- measuring cups and spoons
- aluminum foil or baking dish lid
Ingredients
- 1 lb chicken breast, diced
- 1 cup long-grain white rice, uncooked
- 2 cups broccoli florets
- 1 cup diced carrots
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2½ cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and carrots for 5–7 minutes until tender.
- Transfer the sautéed vegetables to the baking dish. Add the diced chicken, uncooked rice, broccoli, thyme, salt, and pepper. Stir to combine.
- Pour in the chicken broth and gently press the ingredients down so the rice is submerged.
- Cover tightly with foil or a lid and bake for 45 minutes.
- Remove the cover, sprinkle with shredded cheese if using, and bake uncovered for an additional 10 minutes.
- Check that the rice is tender and the chicken is fully cooked. If needed, add a splash of broth and bake another 5–10 minutes.
- Let the casserole rest for 5 minutes before serving.
Notes
Use long-grain white rice for the best texture and avoid instant rice. Sautéing the onion, garlic, and carrots first develops deeper flavor. Double the recipe and freeze one casserole for later, labeling it with reheating instructions. If the rice isn't fully cooked after baking, add a splash of broth and continue baking for 5–10 minutes.