Budget-friendly without feeling depressing.
Chicken and rice casserole is winter’s version of a weighted blanket: warm, soothing, and reliably there when you need comfort without spending much. It’s cozy, cheap, and gloriously unfussy — exactly the kind of dinner you make once and happily eat all weekend while pretending it’s still snowing.
One-Pot Chicken and Rice Casserole
Ingredients
- 1 whole chicken, cut into pieces
- 1 cup rice
- 1 whole onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup peas
- 4 cups chicken broth
- 2 tsp paprika
- 1 tsp thyme
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe pot, heat 2 tablespoons of oil over medium heat.
- Add the chicken pieces and brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, add the onion and garlic, and sauté for about 3 minutes until fragrant and translucent.
- Stir in the rice to coat it with oil, then add the carrots, peas, chicken broth, paprika, and thyme. Mix well.
- Return the browned chicken to the pot, ensuring it is submerged in the liquid.
- Cover the pot and transfer it to the preheated oven. Bake for 30-35 minutes, or until the rice is cooked and the chicken is tender.
Keywords: Comfort Food, Hearty Meal, Weeknight Dinner
Spice Rack: Paprika, Thyme
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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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