One Pot Chicken and Rice Casserole
This One Pot Chicken and Rice Casserole is a simple, cozy, and delicious meal with very little prep. Juicy chicken simmers in one pot with a handful of simple ingredients, making it perfect for weeknight dinners, or Sunday suppers.
Servings: 4 servings
Calories: 188kcal
Ingredients
- 1 3-4lb whole chicken cut into pieces
- 1 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion quartered
- 2 bay leaves
- ½ cup chicken broth or water
- ¾ cup long grain white rice
- 1 cup water
- Italian parsley chopped
Instructions
- Preheat the oven to 325°F.
- Heat Dutch oven over medium-high heat and add 2 tablespoons butter or cooking oil. Place the chicken, skin side down and sear until golden brown; 2 to 3 minutes. Turn and sear on the side and season with salt and pepper. You may have to do this in batches. Discard accumulated grease in the pan.
- Nestle the quartered onion around the chicken and add the bay leaves. Pour in ½ cup water (or broth) into the pan and cover it with a lid. Place in the oven and cook until the chicken is tender; about 1 hour.
- Remove the pan from the oven and uncover. Sprinkle the uncooked rice around the chicken and pour 1 cup of water (or additional broth) over the rice. Stir the rice with a fork to moisten it with water and pan juices. Cover and return to the oven and cook 20 minutes more.
- Carefully remove the chicken to a serving platter and spoon the rice around the chicken. Sprinkle chopped parsley over the top and serve!
Nutrition
Calories: 188kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.4mg