Minute Rice Chicken and Rice Casserole

This simple and comforting Minute Rice Chicken and Rice Casserole is the perfect weeknight dinner. Tender pieces of chicken are combined with flavor-packed cooked minute rice, creamy sauce and your favorite seasonings. With minimal prep and one dish to bake, this casserole delivers satisfying warmth and ease—ideal for busy evenings when you want a hearty, wholesome meal without the fuss. The dish also reheats beautifully, making it great for leftovers.

Ingredients

• 2 cups (about 340 g) minute rice, uncooked
• 1 lb (≈450 g) boneless skinless chicken breasts or thighs, diced
• 1 can (10 oz / ~280 g) condensed cream of chicken soup
• 1½ cups chicken broth
• 1 cup frozen peas and carrots mix (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, warm olive oil and sauté onion until translucent, about 3–4 minutes. Add garlic and cook another minute.
3. Season the diced chicken with salt, pepper and dried thyme, then add to the skillet and cook until the chicken is lightly browned (it will finish cooking in the oven).
4. In a large mixing bowl, combine the minute rice, condensed soup, chicken broth, frozen peas and carrots (if using), and half of the shredded cheddar cheese. Stir in the sautéed chicken, onion and garlic mixture.
5. Transfer everything into a greased 9×13-inch baking dish. Spread evenly. Cover the dish with foil.
6. Bake for 25 minutes covered. Then remove the foil, sprinkle the remaining cheddar cheese on top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and the rice is tender.
7. Remove from oven, let rest for 5 minutes, then garnish with chopped parsley before serving.