Are you on the hunt for the ultimate one-pot comfort food? A cozy, creamy, and completely satisfying casserole that tastes like a hug in a bowl and promises the easiest cleanup ever? This incredible, super-easy One-Pot Chicken and Rice Casserole is that perfect meal! We’re talking tender shredded chicken, fluffy rice, and soft, savory vegetables, all baked together into a hearty and delicious dish with a beautiful, golden-brown top.
This isn’t just another casserole recipe; it’s a guide to your new family-favorite dinner. We’ll show you the simple but brilliant “one-pot” technique that builds incredible, slow-simmered flavor with minimal effort. This is a satisfying, soulful, and deeply comforting meal that is perfect for a busy night when you’re craving something warm, hearty, and completely delicious.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pot Comfort Food Casserole
What makes this Chicken and Rice Casserole so spectacularly delicious is its incredible, deep flavor and its brilliantly simple one-pot preparation. This recipe is a masterpiece of classic American comfort food. The entire dish is built in a single Dutch oven. First, chicken and vegetables are gently simmered in water, which magically transforms it into a rich, homemade chicken and vegetable broth. The chicken is then removed, and the uncooked rice is cooked directly in that same, now-flavorful liquid. Finally, the shredded chicken is returned to the pot along with a can of cream of chicken soup for an instant, creamy sauce. The whole dish is then baked in the oven to create a wonderful, slightly crusty, and set top.
| Metric | Time / Level |
| Total Time | 1 hour 45 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Simple Staples: The Essential Ingredients
This iconic dish uses a handful of smart shortcuts and high-quality pantry staples to create its signature comforting and savory flavor.
- The “One-Pot” Method (The Secret to Flavor & Ease!):
- The Homemade Broth: The genius of this method is that you create your own flavorful broth! By simmering the chicken and the classic “mirepoix” of celery and onion first, you are infusing the water with a deep, savory, from-scratch flavor.
- Cooking the Rice in the Broth: This is the number one secret to a super savory and delicious final dish. The rice absorbs all the wonderful, concentrated flavors from the homemade broth as it cooks, and its starches naturally thicken the casserole.
- The Shortcut Superstars:
- Frozen Chicken Tenders: Using frozen, boneless, skinless chicken tenders is a fantastic shortcut. You can add them to the pot directly from frozen, with no thawing required!
- Condensed Cream of Chicken Soup: A can of your favorite condensed soup is the key to an instant, foolproof, and perfectly creamy sauce that brings the whole casserole together.
Step-by-Step to the Best One-Pot Chicken and Rice
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Create the Broth & Cook the Chicken
Step 1: First, preheat your oven to 350°F (175°C).
Step 2: In a large Dutch oven or another large, oven-safe pot, bring the 6 cups of water to a boil over a high heat. Add the 1 teaspoon of kosher salt, followed by your 1 pound of frozen chicken tenders. Boil the chicken, uncovered, for about 10 minutes, until it is mostly cooked through.
Step 3: Add your 3 roughly chopped celery ribs and your 1 chopped medium yellow onion to the pot. Reduce the heat to medium-low to maintain a simmer, cover the pot with a lid, and let it cook for another 10 minutes, until the vegetables are mostly tender.
Part 2: Cook the Rice and Assemble
Step 1: Use a pair of tongs to carefully remove the cooked chicken from the pot and set it aside on a cutting board.
Step 2: Add your 1 1/2 cups of long-grain white rice to the pot with the hot, flavorful broth and the vegetables. Cover the pot and let it simmer for about 20 minutes, until the rice is tender and has absorbed most of the liquid.
Step 3: While the rice is cooking, use two forks to break up or shred your cooked chicken into bite-sized pieces.
Step 4: Remove the pot with the cooked rice from the heat. Gently stir the rice to make sure all the liquid has been incorporated. If the rice seems a little watery, you can carefully drain any leftover liquid.
Step 5: Add your shredded chicken and the 1 can of condensed cream of chicken soup to the pot and stir everything together to combine. Give it a taste and add any more salt if needed. Smooth the mixture into an even layer.
Part 3: Bake to Golden Perfection
Place the uncovered pot in the oven and bake for about 30 minutes. You will know it is perfectly done when the top is set and has become a beautiful, light golden brown.
Pro Tip: For an extra crispy and browned top, you can switch your oven to the broil setting for the last 2 to 4 minutes of cooking. Be sure to watch it very closely to prevent it from burning!
Let the casserole rest for about 5 minutes before serving. Sprinkle with some freshly ground black pepper, if desired.
Chicken and Rice Casserole (A Family Favorite!)
A classic and comforting recipe for a one-pot chicken and rice casserole. This simple meal is made almost entirely in a single Dutch oven. Frozen chicken tenders are first boiled with onion and celery to create a flavorful broth. The chicken is then removed, and long-grain white rice is cooked in the same liquid until tender. The chicken is shredded and stirred back into the rice along with a can of condensed cream of chicken soup to create a creamy filling. The casserole is then baked, uncovered, until the top is set and lightly golden.
Ingredients
- 6 cups water
- 1 teaspoon kosher salt
- 1 pound frozen boneless, skinless chicken tenders
- 3 celery ribs, roughly chopped
- 1 medium yellow onion, chopped
- 1 1/2 cups long-grain white rice
- 1 (10.5-ounce) can condensed cream of chicken soup
- Freshly ground black pepper (optional, for garnish)
Instructions
- Preheat the oven to 350°F.
- In a large Dutch oven or other oven-safe pot, bring the water and salt to a boil over high heat.
- Add the frozen chicken tenders and boil, uncovered, for about 10 minutes, until mostly cooked through.
- Add the chopped celery and onion to the pot. Reduce the heat to a simmer, cover, and cook for another 10 minutes until the vegetables are mostly tender.
- Using tongs, remove the chicken from the pot and set it aside. Add the uncooked rice to the pot with the remaining liquid and vegetables. Cover and simmer for about 20 minutes, until the rice is cooked through.
- While the rice is cooking, shred the cooked chicken into bite-size pieces.
- Remove the pot from the heat and gently stir the rice. Add the shredded chicken and the can of cream of chicken soup and stir to combine. Smooth the mixture into an even layer.
- Transfer the uncovered Dutch oven to the preheated oven. Bake for about 30 minutes, until the top is set and lightly golden.
- Let the casserole cool for about 5 minutes, then sprinkle with black pepper, if desired, and serve.
Notes
- This is a true one-pot meal that goes from the stovetop to the oven, which makes for very easy cleanup.
- The recipe conveniently uses chicken cooked directly from frozen, saving thawing time.
- Cooking the rice in the same flavorful broth used to cook the chicken and vegetables is a key step that infuses the entire dish with flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
What to Serve With Your Casserole
This beautiful and rich dish is a fantastic, all-in-one meal that has your protein, your starch, and your vegetables all in one pot! If you’d like to round it out, here are a few simple suggestions:
- A Simple Green Salad: A crisp green salad with a bright and zesty vinaigrette is the perfect, fresh counterpoint to the rich, creamy casserole.
- Steamed or Roasted Vegetables: A side of simple, steamed green beans or roasted broccoli is another fantastic and healthy choice.
- Crusty Bread: A side of warm, crusty bread is always a great choice for sopping up every last delicious bite.
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Storage and Make-Ahead Tips
This Chicken and Rice Casserole is the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 2 days in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftover casserole, well-covered, in the refrigerator for up to 5 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a truly flavorful one-pot chicken and rice?
The secret is to build your own broth! The brilliant method in this recipe of first boiling your chicken and your vegetables in the water is the key that transforms it from plain water into a rich, savory, and from-scratch-tasting chicken and vegetable broth. Cooking your rice in this flavorful liquid is the key that infuses every single grain with incredible, deep flavor.
Q2: Can I make this casserole ahead of time and freeze it?
Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.
Q3: Can I add a cheesy or a crunchy topping?
Yes, absolutely! For a delicious, cheesy version, you can sprinkle about 1 to 1 1/2 cups of your favorite shredded cheese, like a sharp cheddar or a Monterey Jack, over the top before the final bake. For a crunchy topping, you can mix about 1/2 cup of breadcrumbs or some crushed crackers with a few tablespoons of melted butter and sprinkle that over the top.
Q4: Can I use brown rice instead of white rice in this recipe?
You can, but you will need to adjust the cooking time significantly. Brown rice typically takes much longer to cook (around 40-45 minutes) than white rice. You will need to simmer the brown rice in the broth for about 20 minutes before you add your other ingredients to ensure it has enough time to become tender.
Q5: Can I make this recipe with fresh chicken instead of frozen?
Of course! The cooking time for the chicken will be about the same. The use of frozen chicken tenders is simply a fantastic and convenient shortcut. You could also use a pre-cooked rotisserie chicken and shred it, and simply skip the initial chicken-boiling step (though you will want to use a store-bought chicken broth for your rice in that case).