Chicken and rice casserole recipe

This chicken and rice casserole recipe is a personal variation of the spanish oven rice dish.

Its simplicity is charming because it is so easy to cook, it has so natural ingredients and, besides, you could feed a crowd.

To cook the rice in the oven allows the rice to receive the heat more evenly than on the stove so the results are slightly different.

The ratio liquid/rice is always the same: 1 part of rice - 2 parts and a half of liquid. Less technical: double plus tip.

flikr image by avlxyz

chicken casserole recipes:
Chicken and rice casserole recipe

ingredients and utensils


  • 4 chicken breast halves chopped in small square pieces
  • 2 cups med-grain rice
  • 5 cups of chicken broth ( always double and one more than rice)
  • 1 onion
  • 1 clove of garlic
  • 1 cup of peas
  • 1 green pepper chopped in small pieces
  • 1 red pepper chopped in small pieces
  • 1 cup of canned sliced mushrooms ( can use them fresh too)
  • 1 can of fried tomato sauce
  • 1 teaspoon of sweet or hot papprika ( at your choice)
  • ½ cup of olive oil
  • Salt
  • Pepper
  • Fresh parsley 1 stem or 1 teaspoon of dried parsley


  • 10 strands of saffron
  • 1 pinch of powder or liquid yellow cooking colorant (to make it look golden)


- 1 casserole (not too high) 

- 1 stove pan for stirfrying

- 1 wooden spoon

preparing and cooking the chicken and rice casserole

Pre-heat the oven 375ºF

Drop the olive oil into the pan and heat it (medium heat).

Chop the onion and garlic and add them in. Add a pinch of salt and stir.

Add, season the chicken with grinded pepper and salt and fry the chicken pieces for 2 minutes.

Put the rest of the ingredients in: the green and red peppers, the mushrooms and the peas.

Season it with salt and grinded pepper and stir a couple of times.

Add the rice, the paprika and the tomato sauce, mix and let it all cook for 30 seconds stiring once in a while.

Now put all it into an oven casserole and add the parsley and the broth. (Optional: add the saffron and a pinch of colorant)

Let it cook in the oven for about 20-25 minutes. Give it a look once in a while and add some hot water or broth if you notice it is getting a bit dry.

Check if the rice is soft. If it is not, leave it in the oven of a couple of minutes more. If it is, let the rice rest for 5 minutes before seerving.

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