4.41 from 5 votes

Chicken Carrot Rice Casserole

By: Julia Pacheco
Tender chicken, sweet carrots, and seasoned rice baked in one comforting casserole the whole family will love.
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 4 servings
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Ingredients 

  • 1 pound cubed chicken thighs, (boneless and skinless)
  • 1 cups basmati rice
  • 3 Tbs olive oil
  • 1 yellow onion, chopped
  • 3 shredded carrots
  • 2 cups chicken broth
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 dash salt and pepper

Instructions 

  • While the oven is pre heating to 450℉, in a hot large pan saute the onion with olive oil for about 3 minutes then add the carrots and continue to cook for another 3 -4 minutes minutes.
  • Add in the chicken and sprinkle the seasoning over it and cook for about 7 minutes.
  • Pour the contents from the pan into a casserole dish and add in the rice and broth. Give it a really good stir.
  • Bake covered for 40 minutes. Enjoy!

Video

Nutrition

Calories: 436kcal | Carbohydrates: 45g | Protein: 27g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 582mg | Potassium: 551mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7796IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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6 Comments

  1. Kirsten says:

    5 stars

    Yeah this was good.

    Reply
  2. Dana Mazz says:

    5 stars

    One of our faves for sure! 🧡
    I literally just shredded/froze 40lbs of carrots with this recipe in mind 😋
    I use canned chicken: even simpler, still delicious! Never any leftovers; thanks for the recipe!

    Reply
  3. Rachel says:

    I’ve made this twice now for our game group and there are never any leftovers. Thank you for the delicious recipe!! I usually top it with panko for a little extra crunch.

    Reply
  4. Caron Small says:

    I made this recipe and it was really good, so thank you so much for it! I used chicken breast as that’s what I had in my freezer, but I didn’t have any onion 😒 so added some frozen pepper slices instead (I looked in the store last week for another pack of sliced onions cos I was out but there were plenty of sliced mushrooms and some sliced peppers but alas no onions so I have had to make do without!) I also added some grated cheese on top for the last 5 mins of cooking and that was tasty! I can see me making this one again!

    Reply
  5. Zoe Ware says:

    I saw this in your video and I’m going to put it on the menu this week!!

    Reply
  6. Clarissa says:

    This looks delicious! I’m definitely making this for dinner tonight. Thank you!

    Reply