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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.
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.
Ingredients
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.
- 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.
- 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.
- 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.
- 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.
- Assemble the Casserole: Add the uncooked rice to a 5×5-inch baking dish.
- Combine: Pour the cream mixture over the rice and stir gently. Place the 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.
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.
Frequently Asked Questions
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.
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.
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!
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).
- 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.
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
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.
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 – Iโve 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..๐คญ..
Thanks so much..๐๐ด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ
Hi Lorna! No, our oven does not have a fan-assist feature.
Thanks so much for that Joanie.. It’ll help me out a lot๐๐ด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ
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 canโt 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 wasnโt 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 Iโll 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 donโt 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.