Foodedo recipe

Baked Chicken and Rice Casserole

Name: Baked Chicken and Rice Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 400 g chicken breast (cubed); 250 g long-grain white rice (rinsed); 600 ml chicken stock (warmed); 150 g frozen peas (defrosted); 1 carrot (finely diced); 1 yellow onion (finely chopped); 2 garlic (minced); 2 tbsp olive oil; 1 tsp sweet paprika; 0.5 tsp dried thyme; 1 tsp salt; 0.5 tsp black pepper

55 min ·

This hearty baked chicken and rice casserole is the ultimate weeknight comfort food — everything cooks together in one pot, so the rice soaks up all the savory chicken stock as it bakes. It's simple, satisfying, and practically makes itself.

Ingredients

12 items

400 gchicken breastcubed
250 glong-grain white ricerinsed
600 mlchicken stockwarmed
150 gfrozen peasdefrosted
1carrotfinely diced
1yellow onionfinely chopped
2garlicminced
2 tbspolive oil
1 tspsweet paprika
½ tspdried thyme
1 tspsalt
½ tspblack pepper

Method

7 steps

Step 1. Preheat the oven: Preheat your oven to 180°C (160°C fan / 350°F). Position a rack in the middle of the oven.
Step 2. Season the chicken: Pat the cubed chicken dry with paper towels, then toss with the paprika, half the salt, and half the pepper. Drying the chicken helps it brown rather than steam.
Step 3. Sauté the vegetables: Heat the olive oil in a large ovenproof casserole or Dutch oven over medium heat. Add the onion and carrot with a pinch of salt and cook, stirring occasionally, for 5–6 minutes until softened and the onion is translucent. Stir in the garlic and dried thyme and cook for 1 minute more until fragrant.
Step 4. Brown the chicken: Push the vegetables to the edges of the pot and add the chicken in a single layer. Cook for 2–3 minutes, turning once, until lightly golden on the outside — it doesn't need to be cooked through at this stage.
Step 5. Add the rice and stock: Stir in the rinsed rice, coating it in the oil and juices. Pour over the warmed chicken stock, season with the remaining salt and pepper, and stir everything together. Using warm stock helps the dish come to temperature faster and keeps the cook time consistent.
Step 6. Bake the casserole: Bring the liquid to a gentle simmer on the stovetop, then scatter the peas over the top. Cover tightly with a lid or foil and transfer to the oven. Bake for 40–45 minutes, until the rice is tender and has absorbed all the liquid. Avoid lifting the lid during baking — trapped steam is what cooks the rice evenly.
Step 7. Rest and serve: Remove from the oven and let the casserole rest, still covered, for 5 minutes. Fluff the rice gently with a fork, taste for seasoning, and serve straight from the pot.