Organic Chicken and Rice Casserole

Organic Chicken and Rice Casserole

This casserole recipe is easy to make. It's the perfect family meal for kids & adults alike. 


      • 3 Tbsp. olive oil, divided
      • 1 cup diced sweet onion (about 1 onion)
      • 3 medium carrots, peeled and chopped
      • 1 large or 2 small bell peppers, cored and chopped
      • garlic cloves, minced
      • 3/4 tsp. dried thyme
      • 1/2 tsp. dried rosemary
      • 1/2 tsp. onion powder
      • 1 tsp. kosher salt
      • 1/2 tsp. black pepper
      • 1 1/2 cups basmati or long-grain white rice
      • 3 cups organic chicken broth
      • 1/2 cup heavy cream
      • 1kg organic boneless skinless chicken breasts, cut into bite-sized pieces
      • 1 cup shredded Cheddar cheese
      • 1/2 cup frozen peas



    1. Sauté vegetables, cook chicken:

    Preheat oven to 350°F. In a large Dutch oven or other heavy, oven-safe pot with a lid, heat 2 Tbsp. olive oil over medium heat. Add onion, carrots, and bell pepper, and cook until softened, about 6 to 8 minutes.

    Add garlic, thyme, rosemary, onion powder, salt, and pepper. Cook, stirring, 1 minute.

    Add chicken broth, cream, chicken, and cheese. Stir well to combine.

    2. Bake casserole:

    Cover pan, and transfer to preheated oven. Bake at 350°F until rice is tender and chicken is cooked through, about 50 to 55 minutes, stirring once after 35 minutes.

    3. Add peas, and serve:

    Remove from the oven, and stir in the peas. Cover and let stand 5 minutes. Serve.

    Dice and chop the vegetables, and cut up the chicken before you begin cooking—things move fast once the veggies hit the pan.

    And don’t skip adding rice to oil in favor of streamlining things—coating the rice in oil keeps it from sticking and clumping together as it cooks to give your finished casserole a light and fluffy texture.


    Instead of using a casserole or rectangular baking dish, this Chicken and Rice Casserole is made entirely in a Dutch Oven (or other heavy oven-safe pot with a lid). That said, if you don’t have one, you can sauté the veggies and assemble the casserole in a large, high-sided skillet and then pour the mixture into a baking dish, cover tightly with aluminum foil, and bake as directed.

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