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This creamy chicken and rice casserole is a fast and healthy 30-minute meal made right on the stove top, making it a favorite one-pot dinner that feeds a family of four for under $10.
This recipe is brought to you by Kroger
Easy Chicken and Rice Casserole
September is Hunger Action Month. As someone who has the access and the means to buy/grow/order food at my fingertips (or within a short walk or drive) every day of the week, this public initiative is a reminder that it isn’t nearly as easy for far too many. Helping others cure food scarcity is near and dear to my heart. And I hope to yours too.
So when Kroger asked me to participate in their #ZeroHungerZeroWaste donation challenge, I immediately said count me in. And now I’m challenging you to join too.
It’s one thing to donate that stray can of beans at the back of your pantry or the expired box of crackers. But it’s so much more to make healthful eating approachable and economical, showing families that there are better choices to easily cook and eat at home.
That’s why I’ve created this easy one-pot chicken and rice casserole to show you and those I’m donating it to that fast and easy dinners don’t have to come from a cardboard box, or sodium-loaded freezer meal, or be expensive.They can just as easily come from real good, real food. And for many who are food challenged, most of the ingredients can be kept on hand in the pantry with little waste to be had.
see more: 30 Comfort Food Casseroles to Make Now
Join Me: #ZeroHungerZeroWaste Challenge
The YWCA works closely with the Utah Food Bank and local food pantries for food assistance. More than 40% of the food produced in the U.S. goes uneaten, yet 1 in 8 Americans struggle with hunger. Food waste undermines food security. Food waste is a major problem, but Kroger is also making it part of the solution.
I am a HUGE fan of Kroger’s Zero Hunger Zero Waste initiative. Not only because they have accelerated food donations to give 3 billion meals by 2025 whileadvocating for public policy solutions to help communities divert food waste from landfills, but because of the type of donations they’re providing.
Donate not just more food, but more balanced meals.
I’m making it easy for you to join in the challenge. Here’s how:
• Download or print the printable recipe card for this One-Pot Creamy Chicken and Rice recipe, purchase the ingredients at your local grocery store (Smith’s is my fave), and include the recipe card with your donation to an organization like the YWCA. (If donating the items for this recipe to a food bank or pantry, please replace the fresh and frozen ingredients with canned, replacing the butter with canola oil, and skipping the cheese.)
OR
• Download or print this list of items needed by local food shelters then head to your grocery store and purchase items from the list and donate to a local food bank or pantry.
• Then, challenge your friends, work place, or social organization to do the same.
Just think of the change we can all make if we all commit together !!
Share your work with the challenge by taking a pic and posting it to Instagram then tag @foodiecrush and add the hashtag #ZeroWasteZeroHunger so we can all be inspired together.
What’s in This Chicken and Rice Casserole?
I’ve made plenty of creamy chicken sauced recipes before,but knowing this recipe needed to feed four people for under $10 and also be shelf stable, there were a few adjustments to be made.
- To achieve that creamy sauce without the cost to my $10 ingredient limit, and to limit the calories of heavy cream or a flour, butter, and milk slurry, I took a tip from one of my fave macaroni and cheese recipes and used a can of evaporated milk to achieve the creamy consistency. Bonus points for using a shelf-stable ingredient too.
- In this recipe, I cook the diced, uncooked chicken from my Smith’s meat counter directly in the sauce, so no browning is needed.
- I kept things even healthier and used Kroger’s Simple Truth line of organic ingredients for my chicken broth, butter and frozen peas. I love this brand because it’s organic, but since it’s a Kroger brand, I find its actually about the same price as some of the non-organic products.
see more: How to Cook Instant Pot Chicken Breasts from Fresh or Frozen
How to Make Chicken and Rice Casserole
- To make this easy chicken and rice casserole, you’ll first need to melt the butter in a large skillet over medium to medium-high heat. Add the onion, garlic, salt and thyme. You want to cook just until the onion softens, stirring occasionally.
- Add the uncooked rice and carrot and cook for another couple of minutes. Next, add the chicken broth and evaporated milk and stir in the chicken, more salt, and the black pepper. Bring the mixture to a boil then reduce to a simmer. Stir, cover with a lid and cook for about 15 minutes.
- Lastly, stir in the peas and top the creamy chicken and rice casserole with shredded cheese. Pop the lid back on to melt the cheese and heat the peas, then serve.
Can I Make This with Ground Chicken?
Yes, ground chicken would work well in this recipe, as wouldshredded baked chicken or a rotisserie chicken. To make this shelf-stable and donation-friendly, you can use canned chicken or even sub in canned tuna.
Can I Use Brown Rice?
I’m sure you could, but brown rice takes much longer to cook than white rice. But if you have brown rice on hand and don’t mind the extra cook time, go ahead and use it.
Tips for Making the Best Chicken and Rice Casserole
- Double check that you bought evaporated milk and not sweetened condensed milk. Evaporated milk isn’t as thick or sweet — sweetened condensed milk would totally throw off the flavor of this creamy chicken casserole.
- You’re welcome to throw other frozen or canned veggies into this chicken and rice casserole. If you’re using canned vegetables, make sure to drain them well before adding them in.
- If you have leftovers of this easy chicken and rice casserole, I recommend reheating them on the stove over medium-low heat and not in the microwave. Microwaving chicken and rice casserole often dries it out.
More Easy Casserole Recipes You’ll Love
- Ham and Cheese Breakfast Casserole
- Green Bean Casserole with Onion Rings
- Slow Cooker Mediterranean Egg Casserole
- Salsa Verde Chicken Enchilada Casserole
- Turkey Avocado Tetrazzini
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
4.65 from 129 votes
One-Pot Chicken and Rice Casserole
This easy chicken and rice casserole is done in one pot on the stove top for a favorite comfort food dinner that's ready in 30 minutes or less, no oven required.
Course Main Course
Cuisine American
Keyword casserole
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 522kcal
Ingredients
- 3 tablespoons Simple Truth butter
- 1 medium onion , chopped
- 2 cloves garlic , minced or pressed
- 2 teaspoons kosher salt
- 1 teaspoon Private Selection dried thyme
- 1 ½ cups long grain white rice
- 1 carrot , diced
- 3 cups Simple Truth chicken broth
- 1 12-ounce can evaporated milk
- 1 pound skinless, boneless chicken , (about 2 breasts or 4 cups)
- ½ teaspoon freshly ground black pepper
- 1 10-ounce bag frozen peas , or 1 15-ounce can of peas, drained
- 1 cup shredded cheddar cheese
Instructions
Melt the butter in a large skillet or dutch oven over medium to medium-high heat. Add the onion, garlic, 1 teaspoon of the salt and the thyme. Cook until the onion softens, about 5-7 minutes, stirring occasionally. Add the rice and carrot and cook for 2-3 minutes.
Add the chicken broth and evaporated milk and stir in the chicken, the remaining salt and the black pepper. Bring to a boil then reduce to a simmer. Stir, cover with a lid and cook for about 15 minutes, stirring so the rice doesn’t stick to the pot.
Stir in the peas and add more chicken broth or water if the mixture is too thick. Sprinkle with the cheese and cover with the lid to melt the cheese, and serve.
Nutrition
Serving: 4g | Calories: 522kcal | Carbohydrates: 61g | Protein: 34g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 137mg | Sodium: 1455mg | Potassium: 474mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2858IU | Vitamin C: 3mg | Calcium: 247mg | Iron: 2mg
More Creamy Chicken Recipes You’ll Want to Make Too
- Creamy Chicken Pesto Penne With Broccoli
- Easy Chicken Breasts with Creamy Mushroom Sauce
- Instant Pot Creamy Chicken and Wild Rice Soup
- Creamy Chicken and Mushroom Stuffed Bell Peppers
- 30-Minute Creamy Mushroom and Leek Chicken Breasts
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This post is sponsored by Kroger.As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
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Reader Interactions
Comments
Dustin Peters
I shouldn’t have to read some big story to make a dish. I click “jump to recipe”…. But the directions leave out an important detail…. the rice….more specifically, whether it’scooked or uncooked when you add it to the pan. so now dinner is ruined and I have soup. The “directions” section should have all the details necessary!Reply
- Hayley
Hi Dustin! We’re sorry you missed the rice instruction. It’s included in the body of the post and also in the recipe box (in the first step):
“Melt the butter in a large skillet or dutch oven over medium to medium-high heat. Add the onion, garlic, 1 teaspoon of the salt and the thyme. Cook until the onion softens, about 5-7 minutes, stirring occasionally. Add the rice and carrot and cook for 2-3 minutes.”
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- notachefijustreadrecipes
you don’t have to read the story but you probably SHOULD read all the directions.
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- Angela
Do o cook rice first? Need to be specific.
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- Heidi
Hi Angela, cook the rice directly in the sauce.
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- Bea
can this be frozen?Reply
- Heidi
Yes! I’m sure it would freeze well.
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- Kimberly Schall
Delicious idea! Used 1 lb. ground chicken and browned it with the onions and garlic. Followed the rest of the recipe as written! Delicious!Reply
- Heidi
So glad you enjoyed it Kimberly. Thanks for the comment.
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- Beth
Made as directed— family liked it and asked for seconds— even my pickest eater! Will make again.Reply
- Heidi
Glad you all enjoyed Beth!
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- Jennifer
Uncooked long grain rice generally takes 45 minutes to cook. Not sure how it can cook in 15 minutes, even if sautéed first. Cooking this now, it’s been 15 minutes and the rice is not even close to being done.
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- Jennifer Steel
Should indicate cooked, diced chicken in ingredients
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- Enna
My family and I really enjoyed it! Including my kids, I was full but kept going back for a few more bites. One thing I would have done differently on my part is actually follow the liquid portions as written! And checked on in at 15min instead of 20 min. I left probably 1/2 cup of liquid out..maybe it would have been more creamier.
But anyways thank you !Reply
- Alikona
This turned out super delicious! I’ve tried several different recipes, but got the best result with this one. And it’s healthy, too!! I’m going to make this our stable menu :) My whole family enjoyed it so much. Thank you !!
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- Heidi
Happy to hear you all enjoyed!
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- Lauren
Just wondering if the chicken should be raw or cooked beforehand!
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- Karen
This was great! With a whole household of picky eaters, EVERYONE LOVED IT!!Reply
- Sarah
Making this now and I think it should be one less cup of broth. Looking at the rice bag and others online, all seem to suggest 1C rice to 2C liquid. Even with everything else, I’d err on the side of needing to add liquid rather than it being soupy. Otherwise, smells great! Also added chopped broccoli.
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- Kristy
This was super delicious! I didn’t have thyme, so I substituted sage and tarragon. I also threw in a bay leaf and some sweet vermouth, as well as some baby bella mushrooms with the onion and garlic. It was comfort food at it’s finest. Some very happy guys at my house. Thanks so much!Reply
- Ashley @ Foodie Crush
Great subs! Thanks for sharing!
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- Jayne
Nutrition Facts says a serving is 4g? Can’t be correct. That’s about a tablespoon’s worth. Can you tell me what the correct serving size is? Thanks
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- Elaine - from Australia
Hello Heidi, Thank you for a great web site filled with interesting recipes. I am DELIGHTED to see the pictures of the INGREDIENTS used in your recipes. It makes it soooo much easier to see – at a glance – if I have everything required to make the recipe right now! Such a simple thing – but SO HANDY. Thank you. Cheers, Elaine from Australia.
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- Ashley Sorenson
Thanks so much, Elaine!
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- Sadie
Can you make this with good round chicken?
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- Ashley Sorenson
You definitely could!
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- Sadie
I meant ground chicken :)
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- Ana
Thanks for sharing this tasty chicken and rice dish, Heidi! I’m a fan of all things with thyme and the flavors come together nicely. My only deviation from the recipe was to use 2 cups of shredded chicken that I had handy versus using raw chicken. I also highly recommend using Tillamook cheddar for the topping. It has the best melt.Reply
- Mae
Wondering about using something that’s dairy free but not almond milk. Ideas?
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- Tori
I would make a roux with coconut oil and flour, stir at medium heat for about 15 minutes with a wooden spatula until rich golden color, then slowly add coconut milk to it (the normal canned coconut milk, not low fat). Boil for I wanna say 10 minutes, then use that as your based for the evaporated milk. This is off the top of my head. You’ll have to adjust ingredients and times to fit your needs.
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- Heidi
Thanks for the ingredient substitution idea Tori :)
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- Carrie
Could I use riced cauliflower? If so, would it change the cook time or amount of liquid?
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- Eugenia Grow
Can you make this in a crockpot?
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- Ashley Sorenson
Yes you could, Eugenia!
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- LisaMarie
This dish was very tasty and easy. I only had a small can of evaporated milk and used more chicken broth to make up the difference. I think the only thing I’d do differently next time is to brown the chicken first, set aside, and add back in later. I think it would give the flavor a little boost.Reply
This is really very healthy and easy to make food. It’s looking so yummy. Thanks for sharing. I must try for my children.
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- Ashley Sorenson
I hope your whole family loves it!
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- Patti
What a delicious idea!Reply
- Patti
What a great idea.
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Love chicken and rice; this is definitely to try ! Thank you !Reply
- Nancy
Is the rice cooked or raw when you add it?
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- heidi
Hi Nancy, I add the rice in raw and it cooks in the sauce. It makes it so easy! You could always use leftover rice too, with less cooking time needed (more to just warm it). Less waste once again!
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