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In this chicken and rice casserole for one, tender chicken bakes over rice that cooks in a creamy mushroom sauce made from scratch, with no canned soup.
Featured Comment
“I have made this dish quite a few times. It is one of the most delicious dishes I have tried. So easy to make.”
– Nicola
Quick Look
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Equipment: 5×5-inch baking dish and 10-inch skillet
- Cook Method: Browned on the stovetop, then baked covered in the oven
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Savory chicken and mushrooms, rich with cream and seasoned with garlic and Italian herbs.
This is old-fashioned chicken and rice casserole, the kind with the chicken baked right on top and every grain of rice underneath soaked through with sauce.
Why You’ll Love This Small Chicken And Rice Casserole Recipe
Skipping the canned soup makes all the difference in this chicken and rice casserole for one. The creamy mushroom sauce is made from scratch, and the rice cooks right in it until every spoonful is creamy all the way through. And it’s made for one person, with just one boneless chicken thigh and a quarter cup of rice.
Making that sauce myself is the reason I love this recipe. Condensed soup comes already salted. With low-sodium chicken broth, you decide how much salt goes in, and there are no preservatives.
You can taste the difference. Readers who grew up on the version made with canned mushroom soup and a packet of onion soup mix tell me they like this one better.
Looking for more single serving casserole recipes? Try my Chicken Tetrazzini For One, Chicken Divan For One, Small Batch King Ranch Chicken Casserole, or Small Batch Chicken And Biscuits Casserole.
Ingredients
Everything for this single serving chicken and rice casserole is easy to find at any grocery store. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Chicken: One 4-ounce boneless, skinless chicken thigh is all the chicken this casserole needs. I like thighs because they stay juicier, but a 4-ounce chicken breast is fine too. Cut it into 1-inch pieces before you season it. If you have extra thighs, make our baked chicken thighs.
Salt and pepper: Kosher salt and coarsely ground black pepper season the chicken before it browns, and the rest of the salt goes into the sauce.
Olive oil: Olive oil browns the chicken and then softens the onion.
Onion and garlic: Chopped onion and fresh garlic are the flavor base of the sauce. Cook the onion until it turns translucent before the garlic goes in.
Mushrooms: Sliced cremini or button mushrooms brown and release their moisture into the sauce, which gives it depth. You can leave them out if you don’t like mushrooms. Extra mushrooms can go into a mushroom casserole for one or risotto for one.
Chicken broth: Chicken broth is most of the liquid the rice cooks in. Use low-sodium broth, and taste the casserole before serving to adjust the salt. Vegetable broth works too. Use any extra broth in small batch Spanish rice or a small green bean casserole.
Sour cream: Sour cream thickens the sauce and gives it a little tang. Plain Greek yogurt is a good substitute for a lighter version.
Heavy cream: Heavy cream makes the sauce thick and creamy. Whole milk or half-and-half will work for a lighter version, but the sauce will be thinner. Use extra cream in fettuccine Alfredo for one
Rice: Use uncooked long-grain or medium-grain white rice, since the liquid and bake time are set for it. Basmati works too, with no change in cooking time.
Italian seasoning: Italian seasoning is usually a blend of basil, oregano, thyme, and rosemary. If you’re out, use any mix of those dried herbs.
Recipe Variations
These easy chicken and rice casserole variations double the recipe for two, add a vegetable, or swap in leftover turkey.
Chicken And Rice Casserole For Two
To make chicken and rice casserole for two, tap the 2x button on the recipe card and every ingredient doubles for you. Two 5×5-inch baking dishes or an 8-inch round dish work as well as the 6×8-inch. A 7×7-inch dish is roughly the same size, but it’s harder to find. Bake it the same way.
Chicken Broccoli Rice Casserole
For a chicken broccoli rice casserole, stir ¼ cup of steamed or blanched chopped broccoli into the rice and cream mixture before you place the chicken on top.
Leftover Turkey And Rice Casserole
Leftover turkey turns this into a turkey and rice casserole. Use 4 to 5 ounces of cooked turkey cut into 1-inch pieces, and stir it into the rice and cream mixture before baking. Since the turkey is already cooked, you won’t brown it first. If you don’t have leftovers, a roast split turkey breast gives you plenty.
How To Make Small Batch Chicken And Rice Casserole
These photos and steps show you how to make a baked chicken and rice casserole for one person. For exact amounts and full instructions, see the recipe card below.
- Preheat and Brown the Chicken: Preheat the oven to 375°F (190°C). Heat half the olive oil in a 10-inch skillet over medium-high heat. Season the chicken with salt and pepper, then brown it on both sides, 1 to 2 minutes. It doesn’t need to cook through, only brown. Transfer the chicken to a plate.
- Cook the Onion and Garlic: Add the rest of the olive oil and reduce the heat to medium. Cook the onion, stirring often, until it turns translucent, about 2 minutes. Add the garlic and cook for 30 seconds.
- Cook the Mushrooms: Turn the heat back up to medium-high and add the mushrooms. Don’t add more oil here, so the mushrooms brown and release their moisture. Cook for 2 minutes, stirring occasionally.
- Make the Sauce: Pour in the chicken broth and stir. Remove the skillet from the heat, then stir in the sour cream, heavy cream, remaining salt, and Italian seasoning.
- Add the Rice: Pour the uncooked rice into a 5×5-inch baking dish.
- Assemble the Casserole: Pour the cream mixture over the rice and stir gently. Place the browned chicken on top in a single layer.
- Bake: Cover the dish tightly with foil and bake for 40 minutes, until the rice is tender. Remove the foil. If there’s still liquid in the dish, bake uncovered for a few more minutes until it evaporates.
Expert Tips
Use a 5×5-inch baking dish. The sauce in this recipe is measured to sit at the right depth over the rice in a 5×5-inch dish, so the rice cooks through in 40 minutes. A 4×6-inch dish is close enough in size to use instead.
Make sure all of the rice is under the sauce. After you stir the cream mixture into the rice, spread the rice into an even layer so every grain sits under the liquid. Rice left above the sauce doesn’t get enough moisture to cook through.
Seal the foil and leave it on. Press the foil down around the rim of the dish, and don’t lift it to check until the 40 minutes are up. The rice cooks in the steam trapped under the foil, and every peek lets some of it out.
Let it rest 5 minutes before serving. The casserole is very hot straight from the oven, and a few minutes on the counter makes it easier to eat. The sauce also has a moment to settle around the rice.
Troubleshooting
Here’s how to get a creamy chicken and rice casserole with tender rice every time.
Why is the rice in my chicken and rice casserole still crunchy?
Rice in a chicken and rice casserole stays crunchy when steam escapes under a loose foil cover or when some of the rice sits above the sauce. Seal the foil tightly again and return the dish to the oven for a few more minutes, until the rice is tender.
Why is the rice in my chicken and rice casserole mushy?
Mushy rice in a chicken and rice casserole usually comes from using instant rice or Minute Rice, which is already cooked and breaks down during the 40-minute bake. Use uncooked long-grain or medium-grain white rice, since the sauce and bake time are set for it.
Why is my chicken and rice casserole dry?
A chicken and rice casserole turns out dry when it bakes in a dish larger than 5×5 inches or under foil that doesn’t seal, because the sauce cooks off before the rice is done. To fix it, stir in a little warm chicken broth or cream before serving.
Frequently Asked Questions
No, the rice goes into this chicken and rice casserole uncooked. It bakes covered in the broth and cream sauce for 40 minutes, which gives it the time and liquid it needs to turn tender.
No, instant rice and Minute Rice won’t work in this chicken and rice casserole. Instant rice is already cooked and dried, so the liquid and bake time in this recipe won’t be right for it.
No, I don’t recommend brown rice for this casserole. Brown rice takes longer to cook and needs more liquid, and I haven’t tested this recipe with it, so stick with white rice.
No, I don’t recommend freezing an assembled chicken and rice casserole because of the heavy cream and sour cream in the sauce. To get ahead, cook the chicken and freeze it. When you’re ready, thaw the chicken, make the sauce, add the rice, and bake.
Yes, 4 to 5 ounces of rotisserie or leftover cooked chicken works in this chicken and rice casserole. Skip the browning step and stir the chicken into the rice before baking.
Leftover chicken and rice casserole keeps in the fridge for up to 4 days. Let it cool completely, then cover it before refrigerating.
Reheat chicken and rice casserole in the oven or microwave until it’s warmed through. To make leftovers creamier, stir in a little milk or cream before reheating.
Yes, this chicken and rice casserole doubles to serve two. Double every ingredient and bake it in a 6×8-inch baking dish, covered, at 375°F for the same 40 minutes.
Yes, you can make chicken and rice casserole on the stovetop in a 10-inch skillet or sauté pan with a lid. After you make the sauce, stir in the rice, place the chicken on top, cover the pan, and let it simmer gently over low heat until the rice is tender and the chicken is cooked through.
RELATED: Easy Dinner Ideas For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this easy single serving chicken and rice casserole, let me know what you think! Rate the recipe and share your experience in the comments below.
Chicken and Rice Casserole For One
Watch How To Make This
Equipment
Ingredients
- 1 (4-ounce) boneless skinless chicken thigh or chicken breast cut into 1-inch pieces
- ¾ teaspoon kosher salt – divided
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon olive oil – divided
- ½ cup chopped onions
- 1 clove garlic – minced
- ¼ cup sliced mushrooms
- ⅓ cup low sodium chicken broth
- 2 tablespoons sour cream
- 3 tablespoons heavy cream
- ¼ cup long-grain white rice
- ¼ teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Heat ½ tablespoon of the olive oil in a 10-inch skillet over medium-high heat. Season the chicken with ⅛ teaspoon of the salt and the pepper. Add the chicken to the skillet and brown it on both sides, 1 to 2 minutes. It doesn’t need to cook through. Transfer the chicken to a plate.
- Add the remaining ½ tablespoon of olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring often, until it turns translucent, about 2 minutes. Add the garlic and cook for 30 seconds.
- Raise the heat to medium-high and add the mushrooms. Don’t add more oil, so the mushrooms brown and release their moisture. Cook for 2 minutes, stirring occasionally.
- Pour in the chicken broth and stir. Remove the skillet from the heat, then stir in the sour cream, heavy cream, Italian seasoning, and the remaining salt.
- Pour the uncooked rice into a 5×5-inch baking dish. Pour the sauce over the rice, stir gently, and spread the rice into an even layer so all of it sits under the liquid.
- Place the browned chicken on top in a single layer.
- Cover the dish tightly with foil, pressing it down around the rim. Bake for 40 minutes, until the rice is tender.
- Remove the foil. If there’s still liquid in the dish, bake uncovered for a few more minutes until it evaporates.
- Let the casserole rest for 5 minutes, then serve.
Notes
One 8×1½-inch round baking pan
One 6×8-inch baking dish
One 9×5-inch rectangular baking dish If using a larger dish, the baking time stays the same since the mixture will spread out evenly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I cooked this recipe in a rice cooker. Mixed all the ingredients except the chicken in the rice cooker pot. Tossed the chicken in avocado oil, salt and pepper and laid it on top. Used the white rice setting and it came out very good and was simple to make.
So glad it worked in your rice cooker! That’s a clever adaptation, and it’s great that it came out well for you.
I used 3/4 cup cooked white rice instead of 1/4 cup dry. I used the same amount of liquids. The only thing different was to coat the chicken with 2 tsp cornstarch before cooking After cooking the chicken a few minutes, I added all the ingredients and simmered a few minutes until it started to thicken up. Then I put it in the dish and covered it with foil and baked it 30 min at 375 degrees Came out perfect I just love One Dish Kitchen
Sounds like you worked out a great method using the cooked rice. So glad it came out perfect for you, and thank you for the kind words.
Great recipe.
Hello, I was wondering if I could use wild rice instead of the white rice?
I know you can’t use instant or minute rice.
I just love wild river more than the white.
Thanks, Constance
Wild rice wouldn’t be a good substitute in this recipe. It has a much longer cooking time and absorbs liquid differently than medium or long-grain white rice, so the texture and timing would be off.
For best results, I recommend sticking with regular long-grain or medium-grain white rice as written in the recipe.
Could I use brown rice, maybe add more liquid? I’m diabetic so I avoid white rice when possible.
Brown rice takes much longer to cook and needs more liquid and baking time, and I haven’t tested this recipe with brown rice. For the best results, I recommend sticking with white rice for this casserole.
Very good
This was so good. Reminded me of a dish I made regularly for the family years ago. The family version called for canned mushroom soup and dry onion soup mix. This was much better with everything from scratch and it was just enough for me. The only change I made….I used a whole leg and a whole thigh. I’m aiming to up my protein intake. Thanks so much for making it easy to cook just for myself.
I’m so glad you enjoyed it and that it reminded you of a dish you used to make for your family. I love hearing that you preferred this from-scratch version, and using a whole leg and thigh is a great way to add more protein. I’m really happy it was just the right amount for you.
Any suggestions for swapping out white rice for brown rice? I’m ok with a different texture… Thanks Joanie!!
Brown rice takes longer to cook and may need additional liquid and baking time. For best results, stick with white rice.
Holy COW, this was absolutely amazing!!! Will be making over and over
I’m so happy you enjoyed it! Thank you.
Help!!! I want to make this for 4 people, can I get the ingredients adjustment PLEASE??
I haven’t tested this recipe in a larger size beyond doubling it for a 6×8-inch dish, so I’m not able to give reliable measurements or a baking dish size for four servings. I want to be sure the information I share is accurate, so I can only recommend making the recipe as written or doubling it as noted.
There are few things in life that you can count on: death, taxes and the great results of Joanie’s recipes. This was so simple and delicious. I had some pre-cooked the Wild and white rice so I adjusted the amount of chicken broth to accommodate also anytime a recipe calls for milk cream or heavy cream I always use sour cream. So much easier to store.
You made me smile with that — thank you! I’m so glad you enjoyed it, and I love the way you adapted it with the rice and sour cream.
This is one of my go to recipes. I usually make extra to freeze. I’m not a fan of mushrooms so I use what ever veggies I have on hand.
I’m a little tired of chicken so I decided to give this a try using a thick ground beef patty. I also changed the broth to beef. It is simply delicious!!!!
I’m so happy you enjoyed it!
I have made this dish quite a few times. It is one of the most delicious dishes I have tried. So easy to make.
Thank you so much! I’m glad to hear it’s become a favorite.
Wonderful recipe. I’d like to try a little wild rice with the white rice. Might work to cook it partially before adding to the white rice would Anyway the recipe is really perfect as is
Yes Jackie I had some pretty cooked wild and white rice left over from a previous time. I just adjusted the amount of liquid to accommodate the pre-cooked rice and it turned out perfect.
Can you use precooked chicken?
Yes.
This was super simple to make, I used 2 small cans of mushrooms drained. I also used a pint jar of home canned chicken (i browned as per recipe), and the broth from that. And I happen to have freeze dried heavy cream, so I made some of that up for the cream part. I had an onion, otherwise I would have used freeze dried, same with the sour cream. My future daughter in law and I enjoyed this for supper. Was very very good. Only thing I did extra/different was the extra mushrooms.
I have not found a recipe from One Dish Kitchen that I haven’t liked. Love this site. Thank you for doing this for those of us that hate to waste food.
I’m so happy to hear you and your future daughter-in-law enjoyed the casserole! I love how you made it work with what you had on hand — and those extra mushrooms sound like a wonderful addition. Thank you for your kind words and for being part of our community!
Made this last night. Delishious. I used a small drained tin of cut mushrooms as that was what was in the pantry. Worked great. Will be reheating the leftovers tonight.
loved it! I’m making time to cook again and this was a fun and easy recipe to follow too
I made this in my temporary kitchen tonight using a hot plate and toaster oven, and am feeling so accomplished! It’s simple to put together and bake, and cleanup was a breeze with my camp-like sink setup. The casserole’s flavors are spot on! Also, there’s plenty of leftovers which are perfect for soup tomorrow! Thanks!!
I have cooked rice instead of raw, how would I adjust the liquid levels, and how and when do I add it to the casserole? It seems like the whole thing is a no without raw rice but I figured I’d ask the recipe magician anyway. Have a lovely day.
You should be able to use cooked rice in this casserole, but I haven’t tested it myself. Here’s how I’d adjust it:
Reduce the broth to 3-4 tablespoons.
Reduce the cream to 1-2 tablespoons.
Follow the recipe with these changes and check the consistency. If it seems too dry, add a bit more broth or cream.
I would like to use brown rice instead of white in this recipe. What alterations to the recipe would I need to make? Also, i would like to reduce the dairy content and use coconut milk or cream instead.
It’s great to hear that you’re interested in adapting the Chicken and Rice Casserole recipe with brown rice and less dairy! If you’re considering using brown rice, please note that it typically requires more liquid and a longer cooking time than white rice. However, I haven’t tested this recipe with brown rice, so you might need to experiment a little. Generally, you could try increasing the liquid slightly and extending the cooking time. Keep an eye on it to make sure it cooks through and doesn’t dry out.
As for reducing the dairy, using coconut milk or cream is a wonderful idea to bring a new flavor profile to the dish. Coconut milk can be a direct substitute for regular milk or cream, but since it has a different fat content and flavor, you might want to adjust the quantity to your taste.
This is the perfect recipe. It’s even made with the juiciest cut of chicken.
This was quite delicious and easy. I added some frozen peas. Since I didn’t have sour cream, I used 1/4 cup of soft cream cheese mixed with 1.5 tbsp of milk and it worked like a charm. I even have enough for a snack later!
I’m so happy you enjoyed the casserole, Mary. Thank you so much for your feedback.
How do you modify for air fryer?
We have not tested this recipe using an air fryer.
I finally got round to making this tonight and it was absolutely delicious! I definitely will be making this pretty regularly..
Wonderful flavour..
You had mentioned about adding broccoli to it.. I just added1/3cup of the frozen assorted veg you can buy (straight from the bag) & in with the mushrooms..
Also once I’d taken foil off I started over some chopped chives& green salad onion& forked it through.
Thanks once again for another fantastic recipe.. 😊🏴
Hi Joanie,
Just made the chicken casserole. I doubled it and it came out quite tasty – I have leftovers and want to know the best way to make the leftovers creamier.
Love your recipes – I’ve made many!
Thank you
Donna
Donna, I’m so happy you enjoyed the chicken casserole. To make the leftovers creamier, I would stir in a small amount of milk or cream before reheating.
I made this tonight for supper and it is absolutely spectacular. It is SO much better than the classic mushroom soup version many of us know.
It’s also extremely economical as week . I used only 4oz of a 9oz chicken breast and the other 5oz I will use tomorrow to make a Buffalo Chicken sandwich.
Well done Joanie! This is a definite keeper!
Hi Joanie, I still haven’t gotten round to this particular recipe yet, but is on my planner for tomorrow night..
If I could just ask& I know it may seem inconsequential, but are your cooking instructions all done in a “fan assisted” oven?
The reason I ask is.. my oven is a regular one(no fan) but also I have been trying out some of your recipes using my Air Fryer which acts like a fan oven.. So I do have an air fry conversion chart but it lists Original recipe temp& time, with (fan or no fan) then tells what setting etc for air fry mode.. Previously I did some of your dishes in my Ninja, but on the “Bake” setting.. and they came out great.. But I really want to do this one on airfry mode as I haven’t done a rice one this way..
Sorry for the long winded question.. but I’m notorious for taking ages to get to the point.. I guess I could have just asked Does your oven have a fan!!!! Oh well..🤭..
Thanks so much..😊🏴
Hi Lorna! No, our oven does not have a fan-assist feature.
Thanks so much for that Joanie.. It’ll help me out a lot😊🏴
I made this for dinner tonight but substituted broccoli for the mushrooms and used lemon-flavored olive oil because that is what I had on hand. It had a bright, delicious, mouth-watering taste, and I can’t wait to eat the remainder of it tomorrow. Thank you for THE PERFECT chicken and rice casserole.
Would this work with brown rice? Thanks!
Brown rice will require more liquid and a longer cooking time. You will have to adjust the recipe accordingly.
My rice wasn’t fully cooked. Could I have not have mixed it completely? I think I had the foil on right. Otherwise, the flavors were delicious!!
If the rice wasn’t fully cooked, the casserole needed to be kept in the oven for a few minutes more.
I made this tonight & it was just delish. Made no changes. Next time I’ll add some veggies though. I had planned to have half for lunch tomorrow but I ate the whole thing! Thanks for an easy yummy recipe!
I just made this. It is one of the best of your recipes. To others that make this don’t leave out the tiny bit of Italian seasoning. It really takes it over the top. Thank you for your many recipes. I enjoy them so much.
Can this be assembled and frozen without baking first? I like to make 2-3 small dishes for one, eat one and freeze the others
I don’t recommend freezing the assembled casserole because of the heavy cream and sour cream in the sauce. Instead, I’d suggest cooking the chicken ahead of time and freezing it, you can double or triple the ingredient amounts depending on how many casseroles you’d like to make. When you are ready to enjoy the meal, thaw the already cooked chicken and make the sauce since the sauce cooks quickly, add rice and bake.
Thank you for this recipe. It sounds fabulous. As I’m a low carber like another Commenter, I think I will use half rice and half grated cauliflower. I can’t wait to try this as I love chicken and rice casserole–my mother used to add a smidgen of wine once in awhile also.
Do you have the full size recipe or do I just double, triple etc?
We have doubled the ingredients in this recipe successfully but have not tested tripling the ingredients. If doubling, you will need to use a larger pan. A 7×7-inch square pan will work and also an 8-inch round pan.
This was so GOOD.. Will be making this again!
Thank you for all the work you have done to make these recipes for one … Nice not to have to eat them for days ….
Cathie
Thank you for all you do for your readers! I’d really love to hear more about any modifications needed to prepare some of your dishes in an air fryer, and I’d be happy if I could start with this one. Might that be in the cards for you?
Thank you, we recently purchased an air fryer and are experimenting with it.
I grew up on a chicken and rice casserole made with French onion soup mic and canned cream of chicken soup. This is SO much better! (Sorry mom😬)
I used 2 thigh fillets with a combined weight of 6 ounces once all the fat was removed and only used 1/8 cup of basmati rice (low GI) to keep the carb count down and only 1/4 cup chicken stock otherwise made as per recipe and served with a small garden salad on the side for a complete meal which was thoroughly enjoyed and easy to put together. Made for What’s On the Menu at FF&F.
This was perfect! The seasonings and amount of liquids were just right. I used a mixture of wild/white rice. Cooked in a toaster oven for 30 minutes and let set uncovered for five in the oven. A little salad and a very good filling meal. Absolute perfection.
Thank you for taking the time and effort for those of us that are single. I now have no excuses for eating poorly. I also don’t have to eat the same thing for days.
I look forward to trying more and more of your recipes.
HG
I found this recipe to be everything I wanted. I love that it is scratch made. I can control the sodium content. I have multiple health issues so foods that are healthy for others may not be for me. Whole grains are not my friends so white rice it is. White rice is also a great substitute for potatoes which are high in potassium. Thank you for giving me recipes that at so versatile.
Hi,
Can I use something else other then “Heavy Cream”?
I have to watch my bad cholesterol.
Yes, you can use milk or half and half instead.
Thank you so very much Joanie!
I really appreciate it!
Hi Joanie,
I am not finding a 5×5 inch baking dish on Amazon . So many other sizes though . Can you be more specific where to buy one ?
Melissa
Melissa, in all of our recipes we link to our “Store” page. On this page, we show the baking dishes we use along with links to purchase them. Here is the link: https://store.onedishkitchen.com/#bakeware . You will see several dishes. The Sweejar 4×6 can be purchased from Amazon and works with all of our recipes calling for a 5×5-inch dish. Scroll down the page and you will find the Pyrex “Littles” – those also work. You will also see a Corning Ware square 5-inch dish. All of these are listed on the page.
Yummy. The best ever