Chicken and Uncooked Rice Casserole Recipe: Bake and Forget One-Dish Meal

This one-dish meal combines raw chicken and uncooked rice for a no-fuss dinner that bakes together perfectly. No pre-cooking required—just mix, bake, and let the oven do the work.

You’ll get tender chicken and fluffy rice in every bite, with minimal prep and cleanup. Ideal for busy weeknights when you want a hearty, homemade meal without the hassle.

Ingredients for Chicken and Uncooked Rice Casserole

Raw chicken and uncooked rice bake together into a hearty, no-fuss dinner with minimal effort.

The chicken thighs are key here—bone-in works too but boneless cooks more evenly. I grab mine from Costco for consistency, though any supermarket will do. The rice needs to be long-grain white (jasmine or basmati work) for that perfect fluffy texture. Avoid instant rice—it turns to mush. The broth ties everything together, so use a quality brand like Swanson or Progresso.

No cream of chicken? Cream of mushroom works in a pinch, or make a quick roux with butter, flour, and broth. Fresh garlic is best, but jarred minced garlic saves time (just use half the amount). The peas are totally optional—swap in diced bell peppers or mushrooms if you prefer. The cheese topping? Pepper Jack for a kick, or skip it entirely for a lighter version.

Assemble this the night before, cover, and refrigerate for up to 24 hours. Bake straight from the fridge—just add 10-15 minutes to the cook time. Leftovers keep for 4-5 days and reheat beautifully. Freeze portions for up to 3 months (thaw overnight before reheating).

Step-by-Step Instructions for Chicken and Uncooked Rice Casserole

Here’s the method. Simple prep, one dish, and the oven does all the work.

Step 1: Sauté Aromatics and Season the Chicken

Preheat your oven to 375°F to ensure it’s ready when you are. Melt 4 tbsp unsalted butter in a large oven-safe skillet over medium heat. Add the finely diced yellow onion, celery stalks, and minced 3 cloves garlic cloves. Cook for 5 minutes until the mixture softens and becomes fragrant.

While the vegetables cook, cut 1.5 lb boneless skinless chicken thighs into bite-sized pieces. Season them with 1 tsp salt, 0.5 tsp black pepper, 1 tsp dried thyme, and 1 tsp dried parsley. Stir in 1 tbsp Worcestershire sauce to add depth of flavor.

Step 2: Build the Casserole Layers

Add the seasoned chicken to the skillet and cook for 3-4 minutes until the pieces begin to brown lightly. Stir in 1.5 cups long-grain white rice to toast it for 1 minute—this enhances its nutty flavor and prevents a gummy texture.

Pour in 2.5 cups chicken broth and 1 can cream of chicken soup. Stir everything together, ensuring the rice is fully submerged in the liquid. Scatter 1 cup frozen peas evenly across the top. These will cook perfectly in the oven.

Step 3: Bake Until Rice Is Tender

Bring the mixture to a gentle simmer, then cover the skillet with a tight-fitting lid or foil. Transfer it to the preheated oven and bake for 35-40 minutes. Resist the urge to stir during baking—this ensures even cooking and prevents the rice from turning mushy.

You’ll know it’s done when the liquid is absorbed and the rice is tender. Check that the chicken reaches an internal temperature of 165°F if you’re unsure. The top should look slightly bubbly and the edges golden.

Step 4: Add Cheese and Finish

Remove the skillet from the oven and sprinkle 1 cup shredded cheddar cheese evenly over the top. Return it to the oven, uncovered, for 5 minutes to allow the cheese to melt into a gooey, golden layer.

Let the casserole rest for 10 minutes before serving. This resting period allows the rice to absorb any remaining liquid and makes it easier to portion. Serve warm, straight from the skillet for a comforting, complete meal.

Essential Equipment for This Dish

Oven-Safe Skillet

I always use my 12-inch Lodge cast iron skillet for this—it goes from stovetop to oven seamlessly. A heavy-bottomed stainless steel sauté pan with oven-safe handle works too. Avoid non-stick unless labeled for 400°F+. 🔥

Mixing Bowls

A 4-quart mixing bowl is perfect for prepping the chicken. I like the Pyrex glass ones—they’re durable and won’t absorb odors. Use a wooden spoon for stirring to avoid scratching your cookware.

Measuring Tools

Accurate measurements matter here. I keep a set of OXO Good Grips measuring cups for dry ingredients and a 1-cup liquid measure for broth. A tablespoon set ensures precise seasoning.

Cutting Board

Use a large plastic or wood cutting board for dicing veggies and chicken. I prefer bamboo for its knife-friendly surface. A sharp chef’s knife (8-inch) makes quick work of the prep.

Cheese Grater

Freshly shredded cheese melts better than pre-shredded. A box grater works, but I love my Microplane for fine, even shreds. Avoid the food processor—it can overwork the cheese.

Foil or Lid

Tight coverage is key for even cooking. Use heavy-duty aluminum foil if your skillet lacks a lid. Press it directly onto the surface to trap steam and ensure the rice cooks through. 💡

Frequently Asked Questions