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One-Pot Creamy Chicken and Rice Casserole (Kosher)

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Meat (Fleishig)

Creamy chicken and rice casserole without dairy: chicken thighs and drumsticks baked with rice in a sauce made from chicken stock and a simple roux, with onion, garlic, carrots, celery, peas and herbs.

Creaminess Without Cream

Many chicken and rice casseroles use canned cream soups or cheese. Here, a roux of olive oil and flour whisked into chicken stock makes a smooth, creamy sauce, and the rice adds more starch as it bakes. Brown the chicken first for flavor, then bake everything together covered so the rice steams.

Kosher Notes

This is a meat (fleishig) recipe with no dairy. Use kosher chicken stock, or homemade for the best flavor.

Leftovers

Leftovers keep for 3 days and reheat well at 350°F.

One-Pot Creamy Chicken and Rice Casserole (Kosher)
This kosher chicken and rice casserole delivers all the creamy comfort of the classic dish without any dairy, using smart layering techniques and the perfect liquid ratios.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 lbs chicken thighs and drumsticks bone-in, skin-on
  • 2 cups long-grain white rice uncooked
  • 3 cups chicken stock kosher
  • 1 cup water
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 cup frozen peas
  • 3 tablespoons olive oil divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 bay leaves

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Method
 

  1. Preheat oven to 375°F. Season chicken pieces with salt and pepper on both sides.
  2. Heat 2 tablespoons olive oil in a large oven-safe Dutch oven or casserole dish over medium-high heat. Brown chicken pieces on both sides, about 4-5 minutes per side. Remove chicken and set aside.
  3. Add remaining 1 tablespoon olive oil to the same pan. Add onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften.
  4. Add garlic and cook for another minute until fragrant.
  5. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  6. Gradually whisk in chicken stock and water, making sure to scrape up any browned bits from the bottom of the pan. The mixture should be smooth.
  7. Add rice, thyme, paprika, salt, pepper, and bay leaves. Stir to combine.
  8. Nestle the browned chicken pieces on top of the rice mixture, skin side up. The liquid should come up to about the level of the rice but not completely cover the chicken.
  9. Cover tightly with aluminum foil or a lid and bake for 35 minutes.
  10. Remove from oven, carefully lift foil, and scatter frozen peas over the top. Re-cover and bake for another 10 minutes.
  11. Remove from oven and let stand for 5 minutes before serving. Remove bay leaves and check seasoning, adding more salt and pepper as needed.

Notes

This casserole keeps well in the refrigerator for up to 3 days and reheats beautifully in the oven at 350°F. You can substitute chicken breasts if preferred, but thighs stay more tender during the longer cooking time. For extra flavor, use homemade chicken stock if you have it.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 680mg 30%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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