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One-Pot Chicken and Rice

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This One-Pot Chicken and Rice is a creamy, comforting meal made with tender shredded chicken, soft rice, and simple vegetables all cooked together in one pot for an easy family-friendly dinner.

  • Total Time: 85 minutes
  • Yield: 6 to 8 servings

Ingredients

  • 6 cups water
  • 1 teaspoon kosher salt
  • 1 pound frozen boneless, skinless chicken tenders
  • 3 celery ribs, roughly chopped
  • 1 medium yellow onion, chopped
  • 1 1/2 cups long-grain white rice
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1/2 teaspoon freshly ground black pepper (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large Dutch oven or oven-safe pot, bring the water to a boil over high heat and stir in the kosher salt.
  3. Add the frozen chicken tenders and cook uncovered for about 10 minutes until mostly cooked through.
  4. Add the chopped celery and onion to the pot.
  5. Reduce the heat to medium-low, cover, and simmer for 10 minutes until the vegetables soften.
  6. Remove the chicken from the pot and place it on a cutting board.
  7. Stir the rice into the pot with the vegetables and broth.
  8. Cover and simmer for about 20 minutes until the rice is tender.
  9. Shred or chop the chicken into bite-sized pieces.
  10. If there is excess liquid in the pot after the rice cooks, carefully drain a little if needed.
  11. Stir the shredded chicken and condensed cream of chicken soup into the rice mixture until fully combined.
  12. Taste and adjust seasoning if needed.
  13. Smooth the mixture into an even layer inside the pot.
  14. Transfer the uncovered pot to the oven and bake for about 30 minutes until the top is lightly golden.
  15. For a crispier top, broil for 2 to 4 minutes at the end of baking.
  16. Allow the dish to cool for 5 minutes before serving.

Notes

  • Add garlic, thyme, or bay leaves for deeper flavor.
  • Frozen peas, carrots, mushrooms, or spinach make great vegetable additions.
  • Brown rice can be used but requires extra liquid and cooking time.
  • Chicken thighs provide a richer flavor than chicken tenders.
  • Cheddar cheese can be added before baking for a casserole-style variation.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled portions for up to 3 months.
  • Add a splash of broth when reheating to keep the rice creamy.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Category: Dinner
  • Method: One-Pot
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 340
  • Sugar: 3g
  • Sodium: 720mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 27g
  • Cholesterol: 65mg

Find it online: https://cooksplash.com/one-pot-chicken-and-rice/