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Get ready for the ultimate cozy dinner for one! This single serving Chicken and Rice Casserole is comfort food at its finest. Forget canned soup – this recipe features tender chicken, perfectly cooked rice, and a creamy, savory sauce bursting with herbs and spices. It’s baked to perfection in a small dish for an easy, flavorful meal that feels like a special treat.
Craving more chicken casserole recipes for one or two? You’ll love our comforting Chicken Tetrazzini and our creamy Chicken Divan.
RELATED: Easy Dinner Ideas For One
Why You’ll Love This Chicken And Rice Casserole Recipe
While Chicken and Rice Casserole is traditionally made with canned soup, this recipe is a made-from-scratch delight. We’ve skipped the excess salt and preservatives that often come with canned versions to bring you a wholesome, mouthwatering meal that still packs all the creamy, savory goodness you love. Here’s why you’ll adore this updated take on a classic:
- Made from Scratch: Savor the authentic flavors of home-cooked goodness, achieved without relying on canned soup.
- Single Serving: Perfectly portioned for one, eliminating leftovers.
- Creamy & Savory: A rich and delicious dish that will delight your palate.
- Versatile: A great base for various ingredient swaps.
- Doubles Well: Want to make Chicken and Rice Casserole For Two? This recipe easily scales up.
Ingredients
If you have any ingredients leftover from this single serve chicken and rice casserole recipe, check out our Leftover Ingredients Recipe Finder.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour the uncooked rice into a 5×5-inch baking dish (see below for other baking dish sizes we recommend using).
- Pour the cream mixture over the rice and stir gently. Place the chicken pieces in a single layer on top.
- 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.
Expert Tips
- Adjust Salt Levels: Depending on the sodium content in your chosen broth, you might need to tweak the amount of salt. Always taste your casserole before serving and adjust salt as necessary.
- Stovetop Chicken and Rice Casserole: Don’t have an oven or looking for an alternative cooking method? Use a medium sauté pan with a snug lid to cook this casserole on the stovetop. Keep the heat low enough to maintain a gentle simmer and cook until both the rice and chicken are fully cooked.
- Time-Saving Tip with Pre-Cooked Chicken: To save some prep time, use 4-5 ounces of pre-cooked chicken, like rotisserie chicken or leftovers from another meal, instead of raw.
- Post-Thanksgiving Idea: Have some leftover turkey? It makes an excellent substitute for chicken in this casserole, particularly the day after the big feast.
- Veggie Boost: Want to sneak in some greens? Add 1/4 cup of steamed or blanched chopped broccoli florets to the creamy mixture before transferring it to the baking dish. This modification transforms the dish into a delightful chicken and broccoli casserole.
- Calorie-Cutting Swaps: Looking to lighten things up? Use whole milk or half-and-half instead of heavy cream, and opt for Greek yogurt over sour cream to reduce the calorie count.
- Avoid Instant Rice: This recipe isn’t compatible with Instant Rice or Minute Rice, as the cooking time and liquid ratios will be off.
These tips are designed to make your Chicken and Rice Casserole cooking experience as smooth as possible, while offering the flexibility to make the dish your own.
What To Serve With Chicken And Rice Casserole
A well-chosen side can elevate your chicken rice casserole into a meal that’s both balanced and exciting. Whether you’re looking to add some greens or another layer of indulgence, these suggestions are the perfect match for your casserole:
- Sautéed Green Beans: Green beans sautéed in butter and garlic provide a fresh, crisp counterpoint to the casserole’s creamy richness.
- Italian Chopped Salad: A simple salad with a light vinaigrette can balance the hearty, creamy nature of the casserole.
- Crusty French Bread: Who can resist the allure of homemade bread? It’s the perfect accompaniment for mopping up that delicious creamy sauce.
- White Wine: A crisp white wine such as Pinot Grigio or Sauvignon Blanc can provide a refreshing counterpoint to the creaminess of the casserole.
Frequently Asked Questions
Although this is a single serving casserole and can probably be eaten in one meal, you may like to serve a side dish along with it which might leave you with leftovers. Store leftover chicken casserole in an airtight container in the refrigerator for up to 4 days. When ready to eat, you can reheat it in the oven until warmed through or use the microwave.
The success of this recipe depends on the size of the baking dish you use. I use a 5-inch baking dish that measures 5-inches x 5-inches and is 1 ¾-inches deep. This dish has a base area of 25 square inches.
A 4×6-inch dish with an area of 24 square inches and a 6×6-inch dish with an area of 36 square inches will work as well. For best results, use a dish of similar size.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Yes! Just double the ingredients and use either two 5×5-inch baking dishes or use one 8×1 1/2-inch round baking pan or one 9×5-inch rectangular baking dish.
If using one larger baking dish, the baking time will not change significantly because the total area of the pan used will increase proportionately to the volume of the casserole mixture
You can make a part of this small chicken and rice casserole ahead of time, and then assemble and bake before serving. Just brown the chicken, cook the onions, garlic, and mushrooms and then move them to the baking dish. Cover and refrigerate until you are ready to bake. Then, in a small bowl mix together the chicken broth with sour cream, heavy cream, salt, and Italian seasoning before assembling the casserole and baking it.
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 tried this chicken and rice casserole recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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 degrees F (190 degrees C).
- Heat ½ tablespoon of olive oil in a medium-sized skillet or sauté pan on medium high heat.
- Season the chicken pieces with ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Place the chicken pieces in the pan and brown on both sides, about 1 to 2 minutes. Remove the chicken pieces from the pan and transfer them to a bowl or a plate. Note: The chicken does not have to be cooked through, only browned.
- Add ½ tablespoon of 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.
- Raise the heat to medium high and add the sliced mushrooms. Cook the mushrooms, stirring occasionally for 2 minutes.Note: We don't add additional oil to the pan so that the mushrooms will brown lightly and release some of their moisture.
- Pour the chicken broth into the pan and stir. Remove the pan from the heat and stir in the the sour cream, heavy cream, remaining salt, and Italian seasoning. Set the pan aside.
- Pour the rice into a 5×5-inch baking dish.
- Pour the cream mixture over the rice and stir gently. Place the chicken pieces in a single layer on top.
- Cover the casserole tightly with aluminum foil. Bake for 40 minutes and then remove the foil. Note: If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated.
- Serve hot.
Notes
- Adjust Salt Levels: Depending on the sodium content in your chosen broth, you might need to tweak the amount of salt. Always taste your casserole before serving and adjust salt as necessary.
- Stovetop Cooking: Don’t have an oven or looking for an alternative cooking method? Use a medium sauté pan with a snug lid to cook this casserole on the stovetop. Keep the heat low enough to maintain a gentle simmer and cook until both the rice and chicken are fully cooked.
- Time-Saving Tip with Pre-Cooked Chicken: To save some prep time, use 4-5 ounces of pre-cooked chicken, like rotisserie chicken or leftovers from another meal, instead of raw.
- Post-Thanksgiving Idea: Have some leftover turkey? It makes an excellent substitute for chicken in this casserole, particularly the day after the big feast.
- Veggie Boost: Want to sneak in some greens? Add 1/4 cup of steamed or blanched chopped broccoli florets to the creamy mixture before transferring it to the baking dish. This modification transforms the dish into a delightful chicken and broccoli casserole.
- Calorie-Cutting Swaps: Looking to lighten things up? Use whole milk or half-and-half instead of heavy cream, and opt for Greek yogurt over sour cream to reduce the calorie count.
- Avoid Instant Rice: This recipe isn’t compatible with Instant Rice or Minute Rice, as the cooking time and liquid ratios will be off.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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 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 didnโt 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.. ๐๐ด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ