This post may contain affiliate links. Please read our disclosure policy.

This single serving Chicken and Rice Casserole is rich, creamy, and full of flavor. Tender chicken, mushrooms, and a velvety homemade sauce come together in one dish for a satisfying and comforting meal you’ll want to make again and again.

a mini chicken and rice casserole topped with chopped green peppers in a square red baking dish.

Looking for more single serving and small batch chicken casseroles? Try our comforting Chicken Tetrazzini, Chicken and Biscuit Casserole, or creamy Chicken Divan – all made just for one or two!

RELATED: Easy Dinner Ideas For One

Why You’ll Love This Recipe

  • Made from Scratch: No canned soup—just real, homemade flavor.
  • Perfectly Portioned: Designed for one, so there are no leftovers.
  • Rich and Creamy: A comforting, flavorful dish.
  • Easily Doubles: Just double the ingredients to make a chicken and rice casserole for two.

Chicken and Rice Casserole is often made with canned soup, but this single serving version is made completely from scratch. I’ve always preferred the homemade approach—it lets the real flavors shine without relying on extra salt and preservatives. This recipe gives you all the creamy, savory goodness you expect, just in the perfect portion for one. No leftovers, no waste—just a warm, comforting meal made with real ingredients.

Save This Recipe!
Get this sent to your inbox, plus get weekly recipes from us – all for free.

Ingredients

a chicken thigh, broth, olive oil, cream, mushrooms, and seasoning on a cutting board.

If you have ingredients leftover from this mini chicken and rice casserole recipe, check out our Leftover Ingredients Recipe Finder for ways to use them.

  • Chicken: Use a boneless, skinless chicken thigh or breast. Thighs are juicier, but breasts work just as well – choose what you prefer. Extra chicken? Try it in Chicken Tikka Masala, Chicken Nuggets, or Tuscan Chicken.
  • Seasoning: A blend of salt, black pepper, and Italian seasoning gives this dish great flavor. Italian seasoning typically includes basil, oregano, thyme, and rosemary—if you’re out, use any combination of these.
  • Olive Oil: I use extra virgin olive oil for its flavor and quality, but you can use regular olive oil or butter if needed.
  • Vegetables: Chopped onions and garlic are essential for flavor—don’t skip them!
  • Mushrooms: Sliced cremini or button mushrooms add depth. Not a fan? Leave them out. Leftover mushrooms? Use them in Mushroom Casserole or Risotto.
  • Chicken Broth: I prefer low-sodium chicken broth for better control over seasoning. Vegetable broth works too. Leftover broth? Use it in Lasagna Soup, Spanish Rice, or Green Bean Casserole.
  • Sour Cream: Greek yogurt is a good substitute if you want a lighter option.
  • Heavy Cream: Adds richness to the sauce. For a lighter version, use whole milk or half-and-half, but the sauce won’t be as thick. Leftover cream? Try it in Fettuccine Alfredo or mini French Silk Pie.
  • Rice: Medium or long-grain white rice works best. Basmati is a great alternative with no change in cooking time.

How To Make Chicken And Rice Casserole

These step-by-step photos and instructions show you how to make this small chicken casserole. For exact ingredient amounts and full instructions, see the recipe below.

  1. Preheat and Brown the Chicken: Preheat the oven to 375°F (190°C). Heat olive oil in a 10-inch skillet over medium-high heat. Season the chicken with salt and pepper, then brown it on both sides for 1-2 minutes. The chicken doesn’t need to be fully cooked, just browned. Transfer to a plate and set aside.
  2. Sauté the Onions and Garlic: Add a little more olive oil and reduce the heat to medium. Cook the onions until translucent, about 2 minutes, stirring frequently. Add the garlic and cook for 30 seconds.
  3. Cook the Mushrooms: Increase the heat to medium-high and add the mushrooms. I don’t like to add extra oil—this helps them brown and release moisture. Stir occasionally and cook for 2 minutes.
  4. Make the Sauce: Pour in the chicken broth and stir. Remove the pan from heat, then mix in the sour cream, heavy cream, remaining salt, and Italian seasoning. Set aside.
  5. Assemble the Casserole: Add the uncooked rice to a 5×5-inch baking dish.
  6. Combine: Pour the cream mixture over the rice and stir gently. Place the chicken on top in a single layer.
six steps showing how to make a chicken casserole with rice.
  1. Bake: Cover tightly with foil and bake for 40 minutes. Remove the foil—if there’s still too much liquid, bake uncovered for a few more minutes until it evaporates.
a small chicken and rice casserole in a mini red baking dish.

How To Make Chicken and Rice Casserole on the Stovetop

No oven? You can make this on the stovetop using a 10-inch skillet or sauté pan with a lid. Keep the heat low and let it simmer gently until the rice and chicken are fully cooked.

Expert Tips

  • Adjusting Salt: The amount of salt needed depends on your broth. Taste the casserole before serving and adjust as needed.
  • Time-Saving Tip: Save time by using 4-5 ounces of pre-cooked chicken, like rotisserie chicken or leftovers. After Thanksgiving, swap in leftover turkey for an easy variation.
  • Add Vegetables: For a boost of greens, mix in 1/4 cup of steamed or blanched chopped broccoli before baking. This turns it into a delicious chicken and broccoli casserole.
  • No Instant Rice: This recipe won’t work with Instant Rice or Minute Rice, as the liquid and cooking time won’t be right.

Serving Suggestions

Complete your meal with one of these simple and delicious sides:

  • Sautéed Green Beans: Cooked with butter and garlic, they add a crisp, flavorful contrast to the creamy casserole.
  • Italian Chopped Salad: A light vinaigrette and fresh vegetables help balance the richness of the dish.
  • Crusty French Bread: Perfect for soaking up every bit of the creamy sauce.
  • White Wine: A crisp Pinot Grigio or Sauvignon Blanc pairs well with the flavors in this casserole.
a fork filled with chicken and rice above a small casserole dish.

Frequently Asked Questions

How should I store leftover chicken casserole?

This is a single serving casserole, but if you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat in the oven until warmed through or use the microwave.

Can I make a chicken and rice casserole for two?

Yes! Simply double the ingredients and use either:
Two 5×5-inch baking dishes
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.

Can I make this chicken casserole with brown rice?

I haven’t tested this recipe with brown rice, but it does take longer to cook and needs more liquid than white rice. If you want to try it, you’ll need to adjust both the cooking time and broth amount to ensure the rice cooks fully.

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 or any recipe from One Dish Kitchen, let me know what you think! Rate the recipe and share your experience in the comments below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Cooking For One Made Easy
Because you’re worth it

Chicken and Rice Casserole For One

4.91 from 33 votes
By: Joanie Zisk
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 1 serving
This single serving chicken and rice casserole is a creamy, comforting dish made with tender chicken, flavorful mushrooms, and a rich, seasoned sauce. Everything bakes together in one dish for an easy, satisfying meal.
Save this Recipe!
Get this recipe sent to your inbox, plus get weekly recipes from us – all for free.

Watch How To Make This

Ingredients 
 

  • 1 (4-ounce) boneless skinless chicken thigh or chicken breast cut into 1-inch pieces
  • ¾ teaspoon kosher salt -divided
  • teaspoon coarsely ground black pepper
  • 1 tablespoon olive oil -divided
  • ½ cup chopped onions
  • 1 clove garlic -minced
  • ¼ cup sliced mushrooms
  • 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).
  • Brown the chicken: Heat ½ tablespoon of olive oil in a 10-inch skillet over medium-high heat. Season the chicken with ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Add to the pan and brown on both sides for 1-2 minutes. Transfer to a plate.
    Note: The chicken does not need to be fully cooked, just browned.
  • Sauté the onions and garlic: Add ½ tablespoon of olive oil to the pan and reduce heat to medium. Cook the onions for about 2 minutes, stirring frequently until translucent. Add the garlic and cook for 30 seconds.
  • Cook the mushrooms: Increase heat to medium-high and add the mushrooms. Cook for 2 minutes, stirring occasionally.
    Note: No additional oil is added so the mushrooms brown and release moisture.
  • Make the sauce: Pour in the chicken broth and stir. Remove from heat, then mix in the sour cream, heavy cream, remaining salt, and Italian seasoning. Set aside.
  • Assemble the casserole: Pour the rice into a 5×5-inch baking dish.
  • Add the sauce and chicken: Pour the cream mixture over the rice and stir gently. Place the browned chicken on top in a single layer.
  • Bake: Cover tightly with foil and bake for 40 minutes. Remove the foil—if there's still too much liquid, bake uncovered for a few more minutes until it evaporates.
  • Serve hot.

Notes

  •  
    • Adjusting Salt: The amount of salt needed depends on your broth. Taste the casserole before serving and adjust as needed.
    • Time-Saving Tip: Save time by using 4-5 ounces of pre-cooked chicken, like rotisserie chicken or leftovers. After Thanksgiving, swap in leftover turkey for an easy variation.
    • Add Vegetables: For a boost of greens, mix in 1/4 cup of steamed or blanched chopped broccoli before baking. This turns it into a delicious chicken and broccoli casserole.
    • No Instant Rice: This recipe won’t work with Instant Rice or Minute Rice, as the liquid and cooking time won’t be right.
 
If you want to make chicken and rice casserole for two,  double the ingredients and use either:
Two 5×5-inch baking dishes
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

Serving: 1serving, Calories: 681kcal, Carbohydrates: 45g, Protein: 8g, Fat: 36g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Cholesterol: 75mg, Sodium: 955mg, Potassium: 331mg, Fiber: 2g, Sugar: 5g, Vitamin A: 813IU, Vitamin C: 7mg, Calcium: 79mg, Iron: 1mg

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.

Receive Our Latest Single Serving Recipes!
Sign Up for the weekly One Dish Kitchen Newsletter!!

Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

Red 5-inch square baking dish with One Dish Kitchen branded paper sleeve around it.

Make 100+ Recipes With This Dish!

Ideal for home chefs, this individual square ceramic baking dish is safe for oven, microwave, freezer, and dishwasher. Simple to use & easy to clean!

Clean Living

Check out our Clean Living page, where I share my journey to a cleaner, toxin-free lifestyle and products I use everyday.

4.91 from 33 votes (14 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




44 Comments

  1. Gina says:

    Do you have the full size recipe or do I just double, triple etc?

    1. Joanie Zisk says:

      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.

  2. Cathie Johnson says:

    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

  3. Martha says:

    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?

    1. Joanie Zisk says:

      Thank you, we recently purchased an air fryer and are experimenting with it.

  4. Michelle says:

    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 mom๐Ÿ˜ฌ)

  5. Patricia A Potts says:

    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.

  6. Heidi G says:

    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 donโ€™t have to eat the same thing for days.

    I look forward to trying more and more of your recipes.

    HG

  7. Rae Robertson says:

    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.

  8. Sheri says:

    Hi,
    Can I use something else other then “Heavy Cream”?
    I have to watch my bad cholesterol.

    1. Joanie Zisk says:

      Yes, you can use milk or half and half instead.

      1. Sheri B. says:

        Thank you so very much Joanie!
        I really appreciate it!

  9. Melissa says:

    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

    1. Joanie Zisk says:

      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.

  10. Marilyn says:

    Yummy. The best ever