Easy Baked Chicken and Rice Casserole Recipe (One-Pan Dinner Ready in 1 Hour)

Looking for a comforting, family-friendly dinner that requires minimal effort? This Easy Baked Chicken and Rice Casserole is the perfect solution! Juicy chicken pieces, fluffy seasoned rice, and colorful vegetables like peas, carrots, and bell peppers all bake together in one dish for maximum flavor with minimum cleanup.

This hearty casserole is ideal for busy weeknights, meal prep, or cozy Sunday dinners. It’s budget-friendly, customizable, and always a crowd-pleaser!

Why You’ll Love This Chicken Rice Casserole

• One-pan meal – less dishes to wash!
• Ready in about 60 minutes
• Packed with protein and vegetables
• Kid-approved and perfect for leftovers
• Simple ingredients you probably already have

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 6

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 ½ cups long-grain white rice (uncooked)
• 3 cups chicken broth (low sodium preferred)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 cup carrots, diced (fresh or frozen)
• 1 red bell pepper, diced
• 1 yellow or orange bell pepper, diced
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp dried thyme (optional)
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch rectangular baking dish with olive oil or cooking spray.
2. Prepare the rice mixture: In a large mixing bowl, combine the uncooked rice, chicken broth, diced onion, minced garlic, paprika, oregano, garlic powder, onion powder, salt, pepper, and thyme. Stir well to combine.
3. Add the vegetables: Fold in the diced carrots, bell peppers, and frozen peas. Pour the entire mixture into the prepared baking dish and spread evenly.
4. Add the chicken: Place the bite-sized chicken pieces on top of the rice and vegetable mixture. Drizzle with 2 tablespoons of olive oil and sprinkle lightly with additional salt, pepper, and paprika for extra flavor and golden color.
5. Cover and bake: Cover the dish tightly with aluminum foil and bake for 35 minutes.
6. Uncover for golden finish: Remove the foil and bake for an additional 10–15 minutes until the chicken is cooked through (internal temperature reaches 165°F), the rice is fluffy, and the top develops a light golden crust.
7. Rest and garnish: Remove from the oven and let it rest for 5 minutes. Garnish generously with fresh chopped parsley or herbs.
8. Serve hot directly from the baking dish.

Tips for Success

• For extra creaminess, add ½ cup shredded cheese (cheddar or mozzarella) in the last 10 minutes of baking.
• Swap chicken thighs for breasts if you prefer leaner meat.
• Use brown rice for a healthier version (increase cooking time by 15–20 minutes and add extra broth).
• Make it spicy by adding a pinch of chili flakes or cayenne pepper.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of broth to keep the rice moist, or in the oven at 350°F until warmed through.

This Baked Chicken and Rice Casserole is the ultimate easy comfort food — simple, delicious, and perfect for any night of the week!