With simple ingredients and a bit of stirring, this One Pan Chicken and Rice Casserole Recipe with Mushrooms will be ready to bake in minutes.
Years ago, money was so tight. I used coupons, shopped last-chance racks, scoured sales and stuck to what was inexpensive when grocery shopping. Even then, I felt the constant strain of limited resources — sometimes having to wait to drive to stores until I could get more gas. But at the time, I was mortified by it all and didn’t talk about it. I didn’t even write about it until I was working on The Easy Frugal Cookbook a few years ago.
During those so-lean years, I learned so much about stretching money and food. That’s also when a friend introduced me to an easy casserole that had a few sparse ingredients like chicken thighs, chopped onions and rice. It could be made for just a few dollars at the time and it was so gloriously filling.
Lately, I have been thinking about that dish and how, frugality aside, it was the perfect base for an equally easy dish with more bulk and flavor.
This One Pan Chicken and Rice Casserole Recipe with Mushrooms is the result of that reminiscing. To the sparse casserole of my 20s, I have added wine, better herbs and spices, garlic, mushrooms and a clear set of directions.
Making this easy recipe is as simple as stirring together ingredients and placing chicken thighs on top. Finish the prep by sprinkling with herbs and seasonings. It’s that simple.
Then it’s into the oven to bake. One stir halfway through ensures that the rice cooks evenly. But other than that, it’s hands off.
When it comes out of the oven, the moist, flavorful chicken is so tender and juicy. And the rice has a lovely buttery, aromatic flavor. Sometimes I sprinkle it all with a bit of parslay for color (and maybe to feel fancy). But that’s totally optional. Do as you will.
This dish is still inexpensive to make — or it is when chicken thighs aren’t crazy expensive. Unfortunately, grocery prices still feel pretty volatile here in Maine after several years of instability. Nonetheless, this can typically be made for less than $10 for four. And the recipe so easy. But the best part is the flavor. It’s comforting and rich, but also filling and aromatic with notes of earthiness and a pleasant hint of floral sweetness.
But don’t just take my word for it. If you like rice (and onions and garlic and mushrooms) and chicken thighs, give this a try. See how easy it is for yourself. And fall into the delightful easy of this One Pan Chicken and Rice Casserole Recipe with Mushrooms.
- 1 cup uncooked basmati rice
- 1 1/2 cups chicken broth or stock
- 1/2 cup white wine
- 4 oz sliced raw mushrooms
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup unsalted butter, cut into 8 pieces
- 4 bone-in chicken thighs (about 1 3/4 lbs)
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- chopped parsley for serving (optional)
- Heat the oven to 375 degrees Fahrenheit.
- In a 9x13-inch glass baking dish, stir together the rice, broth or stock, wine, mushrooms, onion and garlic. Top with butter pieces placed all over the dish. Lay the chicken thighs on top and season all over the baking dish (including on the chicken) with the salt, rosemary, paprika and pepper.
- Slide the baking dish into the oven and bake for 20 minutes. Remove from the oven and stir the rice. Return the pan to the oven and bake for an additional 20-25 minutes, or until the liquid is absorbed into the rice and the chicken is cooked through.
- Serve immediately. Sprinkle with chopped parsley when serving, if desired.