The Best One-Pan Creamy Chicken and Rice Casserole (No Canned Soups!)

Prep Time: 10 mins	Cook Time: 30 mins	Yield: 4–6 servings

When the weather gets chilly, there is nothing quite like a warm, cheesy casserole to bring the family together. This Creamy Chicken and Rice Casserole is a timeless classic, but we’ve updated it to be a one-pan meal that avoids the processed “cream of anything” soups. Instead, we use simple staples like chicken broth, milk, and real cheese to create a velvety sauce that is leagues better than the canned version.

This is an easy family dinner recipe that checks every box: it’s high in protein, includes plenty of veggies, and is budget-friendly. Because everything cooks in one skillet or Dutch oven, you get all the flavor of a slow-simmered meal with very little cleanup. It’s the definition of healthy comfort food for your busiest nights.

Why One-Pan is the Secret

Cooking the rice directly with the chicken and vegetables allows the grains to absorb all the savory juices from the meat and the aromatics of the garlic and onion. This results in a much more flavorful dish than if you were to mix pre-cooked rice into a sauce. Plus, the starch from the rice helps naturally thicken the creamy sauce, giving it that iconic casserole texture without the need for thickeners.

Ingredients & Quantities

• 1.5 lbs Boneless Skinless Chicken Breasts or Thighs, cut into 1-inch pieces
• 1 Tablespoon Olive Oil
• 1/2 Yellow Onion, finely diced
• 2 cloves Garlic, minced
• 1 cup Long-Grain White Rice (rinsed)
• 2.5 cups Chicken Broth
• 1/2 cup Milk or Heavy Cream
• 1 cup Frozen Peas and Carrots
• 1.5 cups Sharp Cheddar Cheese, shredded
• 1 teaspoon Dried Thyme or Italian Seasoning
• Salt and Black Pepper to taste

Step-by-Step Instructions

1. Sear the Chicken: In a large, deep skillet or oven-safe pot, heat the olive oil over medium-high heat. Season the chicken pieces with salt, pepper, and thyme. Sear for 4–5 minutes until browned. (It doesn’t need to be cooked through yet).
2. Sauté Aromatics: Add the diced onion to the pan with the chicken and cook for 3 minutes until soft. Stir in the garlic and cook for another 30 seconds.
3. Add Rice & Broth: Stir in the rinsed rice and cook for 1 minute to “toast” the grains. Pour in the chicken broth.
4. Simmer: Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 15–18 minutes, or until the rice is tender and most of the broth is absorbed.
5. Make it Creamy: Remove the lid. Stir in the milk (or cream) and the frozen peas and carrots. The heat from the rice will cook the frozen veggies perfectly in about 2 minutes.
6. The Cheese Finish: Stir in 1 cup of the cheddar cheese until melted and creamy.
7. Optional Broil: Sprinkle the remaining 1/2 cup of cheese over the top. If using an oven-safe pan, pop it under the broiler for 2–3 minutes until the cheese is bubbling and golden brown.
8. Serve: Garnish with fresh parsley and serve immediately.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: Rice tends to absorb liquid as it sits. When reheating, add a small splash of milk or broth to bring back the creamy consistency.

Frequently Asked Questions

Can I use brown rice?

Yes, but you will need to increase the chicken broth to 3 cups and the simmering time to 40–45 minutes.

Can I use different vegetables?

Absolutely! Chopped broccoli, green beans, or mushrooms are all delicious in this casserole. Add them in at Step 3 if they are fresh, or Step 5 if they are frozen.

What is the best cheese to use?

Sharp cheddar gives the best flavor, but a Gruyère or a Pepper Jack (if you want some spice) also works beautifully.

Conclusion

This One-Pan Creamy Chicken and Rice Casserole is a stress-free dinner that never goes out of style. It’s warm, satisfying, and easy on the wallet—perfect for your DailyDishFeed audience looking for high-quality comfort food.