Chicken and Rice Casserole 5 ★

1 h 10 min | easy | lactose-free, Mediterranean diet | See also: vegetarian alternative

Overhead view of a white 9x13 baking dish filled with chicken and rice casserole, showing shredded chicken, green peas, and shredded carrots with chopped herbs on top; wooden spoon and parsley rest on a rustic wood table beside a green-striped towel.

Updated Mar 11, 2025

Prep Time	Cook Time	Total Time
20 min	50 min	1 h 10 min

Rate/Review

Introduction

This cozy chicken and rice casserole is the kind of comfort food that makes the whole house smell amazing.

Tender shredded chicken, fluffy long-grain rice, and plenty of veggies bake together in one easy, family-friendly dish.

It is perfect for busy weeknights, potlucks, or any time you want a warm, satisfying dinner with minimal fuss.

Overhead view of a white rectangular baking dish filled with chicken and rice casserole—fluffy long-grain rice mixed with shredded chicken, green peas, and shredded carrots, lightly browned around the edges and garnished with chopped herbs.

How to Make Chicken and Rice Casserole

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Preheat oven and prepare baking dish

Preheat your oven to 375°F.
Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
Sauté the aromatics

Warm the olive oil in a large skillet over medium heat.
Add the chopped onion and shredded carrots, and cook until slightly softened, about 5 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds.

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Combine rice and seasonings in the dish

Spread the uncooked rice evenly in the prepared baking dish.
Add the sautéed vegetables on top of the rice.
Sprinkle in the salt, black pepper, smoked paprika, thyme, and oregano.
Add chicken, peas, and broth

Scatter the shredded cooked chicken evenly over the rice mixture.
Sprinkle the frozen peas on top.
Pour the chicken broth over everything, making sure the rice is mostly submerged.
Cover and bake

Cover the baking dish tightly with foil to trap the steam.
Bake for 45 to 50 minutes, until the rice is tender and most of the liquid is absorbed.
Check the center of the casserole by fluffing a little rice with a fork; it should be tender.

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Rest and serve

Let the casserole rest, still covered, for 10 minutes after baking.
Uncover, fluff the rice gently with a fork, and serve warm.

Close-up of chicken and rice casserole served on a white plate, showing fluffy rice mixed with shredded chicken, green peas, and carrot strips, with a fork at the edge.

Substitutions

Use brown rice instead of white rice: Swap the long grain white rice for long grain brown rice for a slightly nutty flavor and chewier texture. Add 1/2 cup extra broth and bake about 15 to 20 minutes longer, until the rice is fully tender.
Use cooked turkey instead of chicken: Use cooked shredded turkey instead of chicken for a similar texture with a slightly richer, more savory flavor.
Make it vegetarian with chickpeas and vegetable broth: Replace the chicken with canned chickpeas and use vegetable broth for a hearty vegetarian version that still feels comforting.

Plated serving of chicken and rice casserole with shredded chicken, green peas, and carrot strips on a white plate; a gold fork rests on the plate, with a second bowl of the casserole blurred in the background.

Tips

Rinse the rice well: Rinse the rice under cold water until it runs mostly clear, then drain well so the casserole does not turn gummy.
Toast the rice for extra flavor: After softening the vegetables, stir in the rice and cook 1 to 2 minutes to lightly toast it before baking.
Keep the foil tightly sealed: Seal the foil all around the edges so steam stays trapped, which helps the rice cook evenly and stay tender.
Warm the broth first: If you warm the chicken broth before adding it, the casserole starts cooking faster and the rice cooks more evenly.
Add a cheesy topping: For a golden top, sprinkle shredded cheddar over the casserole during the last 5 minutes and broil briefly until bubbly.

Nutrition Facts ^*

Energy	324	kcal
Protein	18	g
Total Fat	6	g
Carbohydrates	49	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Plated serving of chicken and rice casserole with shredded chicken, long-grain rice, green peas, and carrot strips, garnished with herbs; a gold fork sits beside the plate, with the casserole dish blurred in the background.

FAQ

What should I do if the rice is still hard after baking?: Add 1/4 cup hot broth or water, cover tightly again, and bake 10 more minutes, then check another spoonful.
How can I fix a casserole that turned out too watery?: Bake it uncovered for 5 to 10 minutes so extra liquid can evaporate, then let it rest another 5 minutes.
Can I assemble this casserole ahead of time?: You can assemble it up to one day ahead, cover tightly, refrigerate, then bake cold, adding about 10 extra minutes.
Can I use raw chicken instead of cooked shredded chicken?: For food safety and even cooking, stick with cooked shredded chicken in this recipe rather than raw pieces.
What other vegetables work well in this casserole?: You can swap the peas or carrots for corn, chopped bell peppers, or small broccoli florets without changing the baking time.

Serving Suggestions

This cozy casserole makes an easy base for add ins like chopped spinach, sautéed mushrooms, or a sprinkle of sharp cheddar.

Pair it with a crisp green salad and lemony vinaigrette to balance the rich, savory flavors in each bite.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

jada_bakes, Sacramento, CA: I cut the recipe in half and it was very good. The only thing I did different was to rinse the rice first and cook the onion and carrots for 5 minutes in a little bit of olive oil before putting it all together. I was regretting that I didn't have any extra broth on hand in case the rice needed it but I found it was not needed. The rice was a perfect consistency after the casserole was cooked. — 5 ★

Eunice: Glad it worked well, and your sautéed vegetables sound lovely.
sasa93, Seattle, WA: This was so incredibly good! My whole family raved about this. We'll definitely be making it again and again. I was surprised at how easy the recipe was to turn out sooooo good! I let mine bake just a little longer since my rice wasnt quite tender in the middle yet, so it cooked up to a nice cozy casserole consistency. I only had about 1 1/2 cups of cooked chicken on hand, so between less chicken and letting it go a bit longer, I ran short on the meat in some scoops compared to the rice. But other than that, it was perfect! Delicious! — 5 ★

Eunice: Glad your family loved it and it turned out!
Lisa Yoshida, Anchorage: First time my chicken and rice casserole has came out!!! I used chicken thighs instead of breast and added extra onion with the carrots and peas,and I also added more garlic, because we like garlic and it was wonderful!!1 Everyone said they would like to have it again! Thanks!!! — 5 ★

Eunice: Wonderful to hear, Lisa!
Kathy, Fort Worth: Made this for my family 😊 They loved it 😍 Had enough left over the next night to heat up for lunch 😄 Would be great with a simple salad on the side, too 🥗 — 5 ★

Eunice: Glad it was a hit, Kathy!