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Chicken and Rice Casserole

Dive into the simplicity of a homemade Chicken and Rice Casserole, where we eschew the convenience of canned shortcuts for a genuine, from-scratch experience. In just 20 minutes of prep, you’ll find yourself in the midst of a kitchen symphony, with seasoned chicken, garlic, and onions doing their thing.

The secret here? Dried thyme and rosemary. Nothing fancy—just herbs infusing every bite with warmth. This casserole is all about comfort without the fuss.

Let it bake for 45 minutes, and you’ll witness a fusion of flavors—peas, carrots, and rice mingling in a rich chicken broth. And when that foil comes off, a finishing touch: cheddar cheese and French fried onions for that extra layer of goodness.

Picture the first bite—a mix of tender chicken, fluffy rice, and the satisfying crunch of those golden onions. It’s a straightforward journey through comfort.

Worried about leftovers? No need. This casserole not only delivers on day one but transforms into a dependable encore on day two.

Imagine serving this Chicken and Rice Casserole, straight from the oven. It’s not a culinary masterpiece, just damn good food. So, roll up your sleeves, gather your ingredients, and get ready to upgrade your dinner. Trust me; this one’s a winner.

Chicken and Rice Casserole

Chicken and Rice Casserole

This homemade Chicken and Rice Casserole is a comforting dish featuring tender chicken, rice, and a flavorful blend of herbs and veggies. Topped with melted cheddar and crispy French fried onions, it's easy to prepare with a total cook time of 1 hour 15 minutes. This affordable and delicious casserole serves 6-8 and makes for great leftovers.
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 450 kcal


  • Large skillet
  • Baking dish (9×13 inches)
  • Mixing bowls
  • Whisk
  • Aluminum foil


  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 cup carrots diced
  • 1 cup cheddar cheese shredded
  • 1 cup French fried onions


  • 1 cup French fried onions


Preheat the Oven:

  • Preheat your oven to 375°F (190°C).

Season the Chicken:

  • Season the chicken pieces with salt and pepper.

Cook Chicken:

  • In a large skillet over medium heat, heat olive oil. Add chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.

Sauté Aromatics:

  • In the same skillet, add chopped onions and garlic. Sauté until onions are translucent. Add dried thyme, rosemary, and paprika. Stir to combine.

Add Rice:

  • Add rice to the skillet and cook for 2-3 minutes, stirring occasionally.

Combine Chicken and Rice:

  • Return the cooked chicken to the skillet. Pour in chicken broth, add frozen peas and diced carrots. Stir well.

Transfer to Baking Dish:

  • Transfer the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil.


  • Bake in the preheated oven for 30 minutes.

Add Cheese and French Fried Onions:

  • Remove the foil, sprinkle shredded cheddar cheese and French fried onions over the casserole. Bake uncovered for an additional 15 minutes or until cheese is melted, and onions are golden brown.

Rest and Serve:

  • Allow the casserole to rest for 10 minutes before serving.

Garnish and Serve:

  • Garnish with additional French fried onions before serving if desired. Serve warm.


  1. Feel free to customize the vegetables to your liking.
  2. This casserole reheats well, making it a great option for leftovers.
  3. Adjust the seasoning and cheese quantity based on your preference
Keyword Casserole, Chicken Recipe, Comfort Food, Rice
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Erika Herbert
Erika Herbert