Go Back
–+ servings
a mini chicken and rice casserole topped with chopped green peppers in a square red baking dish.
Print Recipe
4.91 from 33 votes

Chicken and Rice Casserole For One

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Dish
Cuisine: American
Keyword: chicken and rice casserole, chicken casserole
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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 5x5-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.

Video

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 5x5-inch baking dishes
One 8x1½-inch round baking pan
One 6x8-inch baking dish
One 9x5-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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code