This One Pot Chicken Rice casserole is a quick dinner you can make. It’s a very affordable meal using common spices in your pantry This is yet the BEST CHICKEN AND RICE CASSEROLE MADE FROM SCRATCH.
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I am all for easy and quick dinner, since I am always very tired when I come home. I am usually meal prepping on the weekend, but last night, I opted to skip the prep meal and cook this instead. And it’s fast.
This right here is a one pot, skillet, stovetop, Simple Chicken rice Casserole from scratch. Budget friendly and delicious. Wheeew! Well, that was a mouthful.
I made this twice already and the family love it. One time I used brown rice; but this time I use white rice and added more spices that I already have in the pantry.
I try us the spices here that are getting expired and this meal is very forgiving. You can add whatever spice you want.
I did not use chicken broth here, since I don’t have any, so I mixed Bouillon in the water and have it dissolve.
WHAT SIZE OF SKILLET TO USE IN THIS CASSEROLE?
You can use any flat skillet you have available. In my case, I only have the 10 inch cast iron skillet, so I used that.
Cook this casserole in low heat/fire. And make sure to cover.
One Pot Chicken Rice casserole Ingredients:
- I usually see other cook use cream of mushroom soup in their casserole. I am not sure if it’s a must for casserole. In my case, I am trying to save money and use ingredients available to me, so I skip using Cream of Mushroom Soup.
- 4 chicken thighs. I use chicken thigh since the meat is already thin. If you use chicken legg or chicken breast, make sure that you slice the breast in the middle.
- Spices:
NO AVAILABLE CHICKEN BROTH IN THE PANTRY? NO PROBLEM!
- Water with Bouillon: I don’t usually stock chickne broth in my pantry but it’s a must that I have chicken bouillon, so I just mix the 4 cups of water with 1 cube of bouillon and let it dissolve. Mix and set it aside until use.
HOW THIS CASSEROLE IS MADE?
This recipe is super easy to make. Just mix and measure the ingredients, and you are good. Here are the steps you have to follow.
- Add water in a bowl and add in the chicken bouillon. Crush the bouillon to mix with the water. There will small residues, but it’s ok. Set aside.
- Pan Fry the Chicken thigh: I use chicken thigh since it evokes good taste, and it is already thinly sliced. Use the skinless chicken thigh to make it healthier.
- Pour 2 tablespoon of cooking oil in the skillet and fry the chicken thigh until brown in both sides.
- Remove chicken thigh from the skillet and pour the rice until coated with the oil.
- Let it cook for about 3 minutes and add the water mixture.
- And the rest of the ingredients. Level out the rice.
- Add the chicken on top and cover. Cook rice in low until cook, about 20 to 30 minutes.
Check out my meal prep board on Pinterest
One Pot Chicken Thighs and Rice Casserole
Equipment
- 10 inch cast iron skillet
Ingredients
- 4 skinless chicken thigh
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Just a Pinch Rotisserie Chicken
- 1 teaspoon Italian Seasoning
- 1 teaspoon Dried Basil Leaves
- 1 teaspoon salt
- 2- 3 tablespoons cooking oil
- 2 cups of white rice
- 4 cups water
- 1 cube chicken bouillon
Instructions
- Add water in a bowl and add in the chicken bouillon. Crush the bouillon to mix with the water. There will small residues, but it’s ok. Set aside.
- Heat the cooking oil and pan fry the Chicken thigh: I use chicken thigh since it evokes good taste, and it is already thinly sliced. And it always is moist and tasty. Use the skinless chicken thigh to make it healthier. J
- Fry the chicken thigh until brown in both sides.
- Remove chicken and set aside. Add the rice and mix using a ladle until coated with the oil. Let it cook for about 3 minutes and add the water mixture. And the rest of the ingredients. Level out the rice.
- Add the chicken on top and cover. Cook rice in low until cook, about 30 to 40 minutes.
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