Chicken and Rice Casserole for One
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A creamy chicken and rice casserole baked in a small dish, just the right size for one dinner.
Ingredients
- 1 boneless skinless chicken thigh or chicken breast (4 oz.), cut into 1-inch pieces
- ¾ teaspoon kosher salt divided
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon olive oil divided
- ½ cup chopped onion
- 1 garlic clove minced
- ¼ cup sliced mushrooms
- ⅓ cup low-sodium chicken broth
- 2 tablespoons sour cream
- 3 tablespoons heavy cream
- ¼ cup uncooked long-grain white rice
- ¼ teaspoon Italian seasoning
Equipment
- skillet
Directions
- Heat the oven to 375°F. Season the chicken with ⅛ teaspoon of the salt and the pepper. Heat ½ tablespoon of the olive oil in a 10-inch skillet over medium-high heat and brown the chicken for 1 to 2 minutes per side. Move it to a plate. It won’t be cooked through yet; it finishes in the oven.
- Turn the heat to medium and add the remaining ½ tablespoon oil. Cook the onion until it turns clear, about 2 minutes, then stir in the garlic for 30 seconds.
- Turn the heat back up to medium-high. Add the mushrooms and cook for about 2 minutes, until they brown and give off their liquid.
- Pour in the broth and take the pan off the heat. Stir in the sour cream, cream, Italian seasoning, and the rest of the salt.
- Spread the uncooked rice in a 5-by-5-inch baking dish. Pour the creamy mixture over it and stir so all the rice is under the liquid. Set the chicken on top.
- Cover the dish tightly with foil and bake for 40 minutes, until the rice is tender. If there’s still extra liquid, bake it uncovered for a few more minutes.
- Let it sit for 5 minutes before eating.
Notes
Use regular long-grain white rice. Instant or brown rice won’t cook the same way.
This one is best eaten fresh. The recipe’s author doesn’t recommend freezing the finished casserole, though cooked chicken freezes fine on its own.
Nutrition
Serving: 432g | Calories: 687kcal | Carbohydrates: 50g | Protein: 34g | Fat: 39g | Saturated Fat: 16g | Trans Fat: 0.8g | Cholesterol: 150mg | Sodium: 1872mg | Potassium: 771mg | Fiber: 2.4g | Sugar: 6.2g | Vitamin A: 826IU | Vitamin C: 7.8mg | Calcium: 111mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); boneless (the first choice counted), ¼ cup uncooked long-grain white rice counted as dry long-grain white rice, ¼ teaspoon Italian seasoning counted as dried oregano. Brands and portions vary, so use it only as an approximation.