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One-Pot Chicken and Rice Casserole

One-Pot Chicken and Rice Casserole

Perfect for cold winter nights, this one-pot meal is a no-fuss dinner that’s easy on the budget, too.




  • 2 T. unsalted butter

  • 1 medium yellow onion, diced

  • 2 tsp. kosher salt, divided, plus more for seasoning

  • 1/2 tsp. dried thyme

  • 1 1/2 C. white rice

  • 1 clove garlic, crushed

  • 2 C. chicken broth

  • 1 3/4 C. milk

  • 1 lb. chicken breasts, cut into bite-sized pieces

  • 1 1/2 C. shredded cheddar cheese, divided




  1. Melt the butter in a large pot over medium heat. Add the onion, thyme and 1/2 teaspoon of the salt and saute, stirring occasionally, until the onion is softened, approximately 8 minutes.

  2. Add the rice and garlic. Cook, stirring occasionally, about 1 minute. Add the broth, milk, and remaining 1 1/2 teaspoons of salt, and season with pepper. Bring to a boil, stirring occasionally. Add the chicken, stir to combine, and return to a boil. Reduce the heat to medium-low, cover and simmer until the liquid is absorbed and rice is tender, about 15 minutes. You can add water as needed if the rice absorbs it all before tender. 

  3. Remove from heat and stir in 1 cup of the cheese. Taste and season with additional salt as needed. Sprinkle with the remaining 1/2 cup cheese, then cover again and let sit for about 5 minutes to allow the cheese to melt and the rice to fluff. For a browned top, you can place the casserole under the broiler for a few minutes until the cheese turns golden-brown. Serve immediately.


Yield: 4-6 servings

Prep time: 10 min.

Cook time: 25 min.



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