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One Pot Chicken and Rice Casserole

4.75 from 16 votes
Chicken and Rice Casserole is the ultimate comfort food that both kids and adults love. Learn how to create the healthier and faster version in one pot!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main
Cuisine: Fusion
Servings: 4
Author: Maggie Zhu

Ingredients

  • 4 2 pounds total skin-on bone-in chicken thighs (or 6 skinless boneless thighs)

Marinade

  • 2 tablespoons soy sauce (or tamari for gluten free)
  • 2 tablespoons Japanese sake (or rice wine)
  • 4 garlic cloves , smashed
  • 1 tablespoon brown sugar

Casserole

  • 1 tablespoon olive oil
  • 1 small onion , finely diced
  • 1 cup (250 ml) uncooked medium grain (or long grain rice)
  • 1 and 1/2 cups chicken stock
  • 1 cup Ragu Homestyle Traditional Sauce
  • 1/2 or 1/3 cup fresh mozzarella cheese , shredded
  • Chopped fresh basil leaves for garnish (Optional)

Instructions

  • Place chicken thighs in a 1-gallon ziplock bag and pour in all the ingredients for the marinade. Squeeze out as much air as you can, and seal the bag. Massage the bag so that the chicken is coated evenly with the marinade. Let sit for 30 minutes at room temperature, or preferably overnight in the fridge.
  • When you’re ready to cook, preheat the oven to 200 degrees C (400 F).
  • Rinse rice a few times with tap water and transfer it to a colander to drain.
  • Heat 1 tablespoon olive oil in a large skillet until hot. Remove the chicken from the bag, save the marinade for later, and place chicken in the skillet skin side down. Let cook without moving for 1 minute. Cook until both sides turn golden brown and the extra fat is rendered. Transfer chicken to a plate.
  • Now if you want your dish to be super delicious and you don’t mind some chicken fat, remove extra fat in the skillet and leave 1 tablespoon of it in the skillet. If you want the dish lighter, remove all the fat and wipe the skillet clean with a paper towel held in a pair of tongs.
  • If you’ve removed the chicken fat from the skillet or if you’re using skinless chicken, add 1 tablespoon olive oil.
  • Add onion. Cook and stir until tender. Add rice. Cook and stir until the rice turns transparent, 2 to 3 minutes. This process will help the rice cook faster in the oven.
  • Add the remaining marinade and chicken stock. Stir to mix well. Cook until the liquid comes to a simmer. Stir and cook for 2 to 3 minutes, until the liquid is almost absorbed by the rice.
  • Pour the pasta sauce onto the rice. Place the chicken on top, skin side up. Cover and bake in the oven for 25 minutes.
  • Uncover. Scatter cheese on the rice, trying not to cover the chicken skin. Bake uncovered for another 10 minutes, or until the cheese melts and the liquid is fully absorbed.
  • Remove the skillet from the oven and let rest for 5 minutes.
  • Garnish with basil, if using. Serve warm.

Nutrition

Serving: 479g, Calories: 712kcal, Carbohydrates: 50g, Protein: 73.5g, Fat: 22.7g, Saturated Fat: 6.3g, Cholesterol: 207mg, Sodium: 1228mg, Potassium: 869mg, Fiber: 2g, Sugar: 8g, Vitamin A: 400IU, Vitamin C: 9.1mg, Calcium: 140mg, Iron: 5.6mg