Chicken And Rice Casserole For One

• Chicken: Use either a boneless, skinless chicken thigh or breast. While thighs tend to be juicier, breasts work well too. Choose based on your personal preference and what’s in your kitchen. If you’ve extra chicken, consider using one chicken breast or thigh in a flavorful Chicken Tikka Masala, a small batch of Chicken Nuggets, or in creamy Tuscan Chicken.
• Seasoning: The recipe calls for a blend of salt, black pepper, and Italian seasoning. Italian seasoning typically contains herbs like basil, oregano, thyme, and rosemary. If you’re out of Italian seasoning, simply substitute with one or two of these individual herbs.
• Olive Oil: I recommend using extra virgin olive oil for its high quality and rich flavor profile. It’s less processed and retains more nutrients compared to other types of olive oil. However, you can use a lighter olive oil or butter if that’s what you have on hand.
• Vegetables: The inclusion of chopped onions and garlic is non-negotiable; they are the backbone of the recipe’s flavor. Don’t skip these!
• Mushrooms: The recipe uses sliced cremini or button mushrooms. If mushrooms aren’t your thing, feel free to omit them and if you’ve got leftover mushrooms, they’re perfect to use in our creamy small batch Mushroom Casserole or in a single serving Risotto.
• Chicken Broth: I like to use low-sodium chicken broth to control the salt level. Vegetable broth is a suitable alternative. Got leftover broth? Use some in any one of our soup recipes like Lasagna Soup or in a a spectacular side dish like Spanish Rice or Green Bean Casserole.
• Sour Cream: If you prefer a healthier option, Greek yogurt can be used as a substitute for sour cream.
• Heavy Cream: The cream enriches the sauce, making it luxuriously thick. If you’d like a lighter version, you can use whole milk or half-and-half. Just note that the sauce won’t be as rich. Leftover heavy cream can be used in many of our recipes like Fettuccine Alfredo or a decadent mini French Silk Pie!
• Rice: Medium or long-grain white rice is ideal for this casserole. Basmati rice is also a good option without any change in cooking time. If you opt for brown rice, you’ll need to adjust the liquid and cooking time accordingly.

How To Make Chicken And Rice Casserole For One

These step-by-step photos and instructions help you visualize how to make this chicken casserole. See the recipe below for ingredient amounts and full recipe instructions.

1. Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a medium-sized skillet or sauté pan on medium high heat. Season the chicken pieces with salt and pepper. Brown the chicken pieces on both sides, about 1 to 2 minutes. Remove the chicken pieces from the pan and set aside in a bowl or on a plate. The chicken does not have to be cooked through, only browned.
2. Add additional olive oil to the pan and lower the heat to medium. Add the onions and cook until translucent, stirring frequently for about 2 minutes. Add the garlic and cook for 30 seconds more.
3. Raise the heat to medium high and add the sliced mushrooms. We don’t add additional oil to the pan so that the mushrooms will brown lightly and release some of their moisture. Cook the mushrooms, stirring occasionally for 2 minutes.
4. Pour the chicken broth into the pan and stir. Remove the pan from the heat and stir in the sour cream, heavy cream, remaining salt, and Italian seasoning. Set the pan aside.
5. Pour the uncooked rice into a 5×5-inch baking dish (see below for other baking dish sizes we recommend using).
6. Pour the cream mixture over the rice and stir gently. Place the chicken pieces in a single layer on top.

7. Cover the casserole tightly with aluminum foil. Bake for 40 minutes and then remove the foil. If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated.