A low prep, chicken and rice casserole inspired by the flavors of fried rice – perfect for nights when you need something easy, cozy, and satisfying. Everything cooks together in one pan (yes, even the rice and chicken!), giving you a filling and nutritious dinner with minimal effort. {Gluten-Free & Dairy-Free}
Casseroles don’t have to be heavy and calorically dense meals made with cans of creamy soup. With the right ingredients, a well-planned casserole can offer comfort, convenience AND nutrition.
I have been on a casserole kick lately and this one especially feels like comfort food for the soul! I made this after a big snow storm and it just really hit the spot.
So, enjoy this throw-everything-in-a-pan recipe that feels like chicken fried rice from your favorite restaurant but way healthier and so easy to throw together!
Why I Love This Recipe
- Dump and go, one pan casserole that transforms into a well-balanced meal! No additional side dishes needed.
- Due to the addition of shelled edamame, this dish is a great balance of both protein and fiber.
- It’s the perfect healthy comfort food! This recipe makes 5 servings and anything left over is ideal for a high protein lunch.
- A dinner that is just so simple utilizing frozen foods and pantry staples.
How to Make This Easy Casserole
This recipe makes about 5 servings. As long as the total liquid amounts to about 2 3/4 cups, you can adjust the flavors of this casserole based on your preferences with different sauces or add-ins!
The smell of this casserole baking was amazing – my whole house filled with that delicious garlic aroma (my Italian heart was very happy).
Ingredients
Step-By-Step Instructions
- Preheat oven to 400°F.
- Add everything to casserole dish in layers: uncooked rice, diced onion, raw chicken (diced), and frozen veggies (minus the edamame). Spread evenly.
- In a bowl, whisk together the soy sauce, chicken broth, rice vinegar, and minced garlic.
- Pour the liquid mixture over the rice/chicken.
- Cover tightly with foil and bake 60 minutes.
- Remove foil, add in edamame, stir gently, and bake 10–15 more minutes or until rice is tender, liquid is absorbed and the chicken is fully cooked.
- Let casserole rest for 10 minutes after baking. This allows the casserole to set.
- Top with sliced green onions + a drizzle of sriracha or preferred sauces. I like to add sliced avocado on the day of consumption.
For a more hibachi feel, add 2-4 tablespoons of melted butter to the soy sauce mixture – but I didn’t think it needed it! This casserole already felt (and tasted) like cozy fried rice.
Storage Tips
Store in an airtight container in the fridge for up to 4 days or the freezer for up to 3 months.
More Easy One Pan Casseroles & Dinners
Frequently Asked Questions
Can I Use Brown Rice?
I don’t recommend it. Brown rice takes much longer to cook and may not soften fully in this style of casserole. Stick with white jasmine or long-grain rice for the best results.
Can I use cooked chicken instead of raw?
Yes! If you already have cooked chicken on hand (rotisserie works great), just stir it in halfway through the bake. This keeps it from drying out and still allows the rice to cook properly.
Do I need to thaw the frozen veggies first?
Nope – add them straight in! If raw veggies are used, this will affect the baking time.
Can I add eggs like traditional fried rice?
Not inside the casserole. Eggs tend to turn rubbery when baked for this long. If you want that fried-rice feel, scramble 2–3 eggs separately and stir them in right before serving.
My rice didn’t cook — what happened?
This usually means the foil wasn’t sealed tightly or your dish was too deep. A quick fix: stir the casserole, add ¼ cup hot broth if needed, cover tightly, and continue baking until the rice absorbs the liquid.
Tips for Success
- Use a 9×13 pan: a shallow pan ensures the rice cooks evenly. Deeper dishes slow down the cook time.
- Let it rest 5-10 minutes before serving: Like all rice dishes, this helps excess moisture absorb and improves texture.
- Taste and adjust: soy sauce varies in saltiness, so add a splash more at the end if needed. More flavor and salt is added if you drizzle your casserole with sauces! This is where the variations can come into play.
More High Protein Meals
Chicken Fried Rice Inspired Casserole
Ingredients
- 1 cup uncooked long-grain white rice
- 1 pound chicken breast or thighs, raw diced into ½-inch cubes
- 1 medium onion, diced small
- 1½ cups frozen peas and carrots
- 1½ cups shelled edamame / mukimame
- 4-5 garlic cloves, minced I used 5 large cloves
- ⅓ cup low sodium soy sauce
- 2½ cups low sodium chicken broth
- 1 tablespoon rice wine vinegar
- Sliced avocado
- Drizzle of sriracha and/or spicy mayo
- Sesame seeds
- Chopped nuts
- Drizzle of sesame oil
- Scrambled eggs gently mix into casserole
- Salt to taste
- Yum Yum Sauce or Bang Bang Sauce
Method
- Preheat oven to 400°F.
- Dice onion and chicken.
- Add everything to casserole dish in layers: uncooked rice, diced onion, raw chicken (diced), and frozen veggies (minus the edamame). Spread evenly.
- In a bowl, whisk together the soy sauce, chicken broth, rice vinegar, and minced garlic.
- Pour the liquid mixture over the rice/chicken.
- Cover tightly with foil and bake 60 minutes.
- Remove foil, add in edamame, stir gently, and bake 10–15 more minutes or until rice is tender, liquid is absorbed and the chicken is fully cooked.
- Let casserole rest for ~10 minutes after baking. This allows the casserole to set. Top with sliced green onions + a drizzle of sriracha and or preferred sauces. I like to add sliced avocado on the day of consumption.