Best Ever Chicken and Rice

This Easy Chicken and Rice Casserole is made totally from scratch and comes together in about an hour. Perfect for busy weeknights! 

This Chicken and Rice is one of my favorite recipes from my Mom, and I can’t remember the last time I made it!  I don’t know why I always forget about it because it’s definitely in my top 3 most favorite things she makes.  

This rice is delicious; spicy from the sausage and full of flavor from the chicken bouillon cube.  Isabella has already asked for this twice since I made it.  It reheats really well the next day, if you do end up with any leftovers.

What’s in This Chicken Over Rice? 

You don’t need much for this easy chicken and rice casserole. Here’s what goes into this recipe: 

• Chicken breasts
• Olive oil
• Butter
• Pimentos
• Green onions
• Spicy sausage 
• Slow cooking rice
• Water
• Chicken bouillon cube

How to Make Baked Chicken and Rice Casserole 

This is such a simple chicken and rice dinner that I think your whole family will love! Below are the basic steps for making it: 

1. In a saucepan, brown the chicken breasts on each side in the butter and oil.
2. After finished browning, set aside in a 9×13-inch baking dish.
3. Brown the sausage in a skillet. Add the pimentos and green onions and saute until soft.
4. Add the rice and continue cooking until just starting to brown.
5. Dissolve the chicken bouillon cube in the warm water.
6. Add the water mixture to the skillet and continue cooking until the rice is almost cooked.
7. Pour the rice mix around the chicken and cover with foil.
8. Bake for 35-40 minutes at 350F. 

Can I Use Chicken Thighs? 

Most likely, yes. Keep in mind that using chicken thighs may alter the cook time. 

Can I Use Brown Rice? 

I bet you can, but brown rice often takes much longer to cook. 

Tips for Making Chicken and Rice Casserole From Scratch 

• If your family doesn’t like spicy dishes, use a less spicy sausage instead. 
• I prefer using boneless, skinless chicken breasts for this recipe. 
• In the first step, you want to just brown the chicken. Don’t cook it all the way through otherwise it’ll over cook in the oven. 

More Easy Chicken Dinners: 

• Chicken Pot Pie
• Italian Chicken, Green Beans, & Potatoes
• Green Chile Cream Cheese Chicken Enchiladas
• Chicken and Dumplings 
• 4-Ingredient Chicken Rigatoni

Easy Chicken and Rice Casserole

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 503kcal

Author: Emily Grace

Ingredients

• ▢ 3 large chicken breasts
• ▢ 2 tbsp butter
• ▢ 2 tbsp olive oil
• ▢ ½ small jar pimentos
• ▢ 1 bunch of green onions
• ▢ 1/3 roll of spicy sausage
• ▢ 1 cup slow cooking rice
• ▢ 2 cups water
• ▢ 1 chicken bouillon cube

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Instructions

• In a large saucepan heat butter and oil.
• Brown the chicken breasts on each side.
• After finished browning, set aside in a 9×13-inch baking dish.
• Brown the sausage in a skillet. Add the pimentos and green onions to the skillet with the sausage and saute until soft.
• Add the rice and continue cooking until just starting to brown.
• Microwave the water (1-2 minutes) and then dissolve the chicken bouillon cube in the warm water.
• Add the water mixture to the skillet and continue cooking until the rice is almost cooked.
• Pour the rice mix around the chicken and cover with foil.
• Bake 35-40 minutes at 350 degrees F.

Nutrition

Calories: 503kcal | Carbohydrates: 38g | Protein: 27g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 641mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 22.8mg | Calcium: 29mg | Iron: 1.6mg

Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!