Chicken and Whole Grains Casserole

Okay, so picture this: it’s late afternoon, sunlight slipping across the kitchen floor, and there’s that quiet hum of something bubbling gently in the oven. The smell starts catching in the hallway before you even reach the door – roasted chicken, warm spices, that earthy, nutty scent of whole grains coming together into something kind of magical. It’s not fancy cooking, no – more like the sort you can manage on a Wednesday with one sock missing and your brain still stuck at work… but oh, what comfort it brings. This Chicken and Whole Grains Casserole, it’s not just dinner – it’s something you feel grateful for mid-bite.

Why You’ll Crave It

• A meal-in-one – satisfying grains, protein-rich chicken, and soft roasted peppers, all in every forkful.
• It holds flavor – that taco seasoning wraps everything in a warm, cozy hug (just the right amount of spice, too).
• Leftovers taste even better the next day – promise (somehow the broth soaks into the rice overnight and turns divine).
• You can build it your way – swap veggies, dial up the heat, or add cheese (a lot or a little, no judgment).

The first time I made this, it was almost by accident – just a need to make something fast with what I had in the fridge, and then… it just clicked.

What You’ll Need

• Chicken breasts: 500g, boneless and skinless, diced into bite-sized pieces – nothing fancy, just clean and lean
• Whole grain rice: 1 cup – I use brown basmati when I have it, but any whole grain rice works
• Taco seasoning: 2 tablespoons – your favorite mix or homemade if you’re in the mood to measure out paprika and chili powder
• Broth: 2 cups – beef or vegetable both work fine, whichever adds more depth to the dish for you
• Bell peppers: 1 cup, diced – red and yellow if you like a bit of sweetness, green if you want it more savory

Easy How-To

Start with the Oven

Preheat your oven to 375°F (that’s 190°C). I usually do this first thing – gives you time while you prep the rest without rushing.

Brown the Chicken

Heat a tablespoon of olive oil in a skillet – medium-high works well. Add your chicken pieces, season them if you like (sometimes I add a pinch of cumin or just salt and pepper), and cook for about 5-7 minutes until they lose that raw look and get a little golden here and there.

Bring it All Together in a Bowl

In a large bowl, toss in your browned chicken, uncooked whole grain rice, the taco seasoning, diced bell peppers – and pour in the broth last. Give it a slow stir, look at the colors, let it smell like dinner already.

Into the Dish It Goes

Butter or oil a 9×13-inch baking dish – it just helps with cleanup and crisping up edges a bit. Spoon in the whole mixture, level it out gently.

Cover and Bake

Now, cover the dish with foil tightly. Bake for about 25 minutes. The steam inside helps the rice cook through and everything meld together.

Uncover, Add Cheese (if you like), Bake Again

If you’re going cheesy – this is the time. Sprinkle it over the top and slide the casserole back in, uncovered, for another 5-10 minutes until it bubbles up around the edges and starts to brown on top a little.

Let It Sit (just a minute)

This part is… kinda hard when you’re hungry, but important. Let it sit for 5 minutes before serving. The grains finish soaking, and it slices more neatly too.

Good to Know

• If you’re using pre-cooked rice (totally allowed!), reduce the broth to just 1/2 cup so it doesn’t turn soupy.
• Don’t have taco seasoning? Mix paprika, cumin, garlic powder, and a spoon of chili flakes – it’s honestly close enough.
• Your dish might look “wet” straight from the oven – it’ll set a bit more as it cools, so try not to panic!

Serving Ideas

• Serve with a crisp green salad and a little lime wedge on the side – the brightness balances everything perfectly.

Top Tricks

• Soak your rice for 10 minutes while prepping – helps it cook more evenly in the oven and keeps it fluffy rather than too firm.

Frequently Asked Questions

Can I use brown or wild rice instead of whole grain white?

Yes, definitely – just give the grains a quick rinse and soak if they’re on the denser side (like wild rice). You may need to add 10 more minutes of covered baking time depending on the grain.

Is this dish freezer-friendly?

Sure is. Once it cools, portion it out and freeze in airtight containers. It keeps well for 2–3 months. Reheat with a splash of broth to loosen things up.

Can I make this with chicken thighs?

Absolutely. Thighs are juicier, and some people actually prefer them here – just trim them well, dice, and cook like you would the breast meat.