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Chicken Rice Casserole

Creamy One-Dish Chicken Rice Casserole Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ¼ cups long-grain white rice
  • 2 cups low-sodium chicken broth
  • ½ cup whole milk
  • ½ cup sour cream
  • ⅓ cup grated Parmesan cheese
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper
  • 1 cup frozen peas, thawed or rinsed under warm water
  • 1 tbsp olive oil

Method
 

  1. Heat oven to 375°F (190°C). Season chicken, then brown in olive oil in a large oven-safe skillet over medium-high heat, about 5 minutes. Transfer to a plate.
  2. Sauté onion in the same pan for 4 minutes, then add garlic and cook 30 seconds.
  3. Stir in rice, thyme, paprika, broth, milk, sour cream, and half the Parmesan. Bring to a simmer, then nestle chicken back in and scatter peas.
  4. Cover and bake 30 minutes, until rice is almost tender.
  5. Uncover, sprinkle remaining Parmesan on top, and bake 10 to 15 minutes more until golden and bubbly. Let rest 5 minutes before serving.

Notes

For a crispier top, switch the oven to broil for the last 2 minutes of baking, keeping a close eye so it doesn’t burn. This casserole tastes even better the next day, so don’t hesitate to double it for leftovers.