This easy chicken and rice recipe is classic comfort food, gluten-free and filled with ingredients you most likely have on hand already! This recipe came to me because I wanted to create a meal with only the ingredients we had in our freezer and pantry. Realistic meals that the whole family will love is a win-win! Plus, there’s really nothing not to love about a one-pan meal! Super convenient chicken and rice dishes are easy to make and flavorful! (For the full recipe, scroll down to the recipe card below)
Chicken: Chicken breasts or chicken thighs work. 2 boneless chicken breasts or ~4 small chicken thighs. Olive oil: Used for sautéing the onion and browning the chicken. Onion: Yellow or white preferred for this meal. Mushrooms: White button mushrooms. Cream of mushroom soup: I use a 10.5 oz. can – you can also use cream of chicken. Chicken broth: Chicken broth or vegetable broth. I’ve tested it with both and it’s delicious either way! Rice: Any long grain white rice; Basmati or Jasmine. I have not tested with brown rice. Seasonings: salt, pepper, thyme, garlic powder
(For the full recipe, scroll down to the recipe card below)
Tips for Making the Best Chicken and Rice Casserole
Use different veggies! Or add roasted veggies on top of the casserole once it’s cooked. Make for meal prep! The leftovers are just as good and great for lunch for 3-4 days. Use any chicken you have. If you have leftover rotisserie chicken, use that! Boneless chicken breasts, chicken thighs…it all works! Add your own favorite seasoning blends when cooking the chicken and/or veggies!
