Name: Chicken and Rice Casserole with Sweet Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs or breasts; 1 cup long-grain white rice (uncooked); 2 1/4 cups chicken broth; 2 cups sweet potatoes, peeled and diced small; 1 small onion, chopped; 2–3 cloves garlic, minced; 1 tbsp olive oil or butter; 1 tsp dried thyme or rosemary; 1/2 tsp paprika (optional); Salt and black pepper, to taste; 1 cup shredded cheddar or mozzarella cheese (optional); Chopped fresh parsley (optional, for garnish)

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Why You’ll Love This Recipe

This casserole offers the best of both worlds: the richness and satisfaction of classic chicken and rice, balanced with the subtle sweetness and nutritional boost of sweet potatoes. It’s a complete meal baked in one pan, with easy prep and minimal cleanup. The flavors meld together beautifully in the oven, resulting in a dish that’s as delicious as it is comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Long-grain white rice
Chicken broth
Sweet potatoes (peeled and diced)
Onion
Garlic
Olive oil or butter
Dried thyme or rosemary
Paprika (optional)
Salt and pepper
Shredded cheddar or mozzarella cheese (optional, for topping)
Fresh parsley (optional, for garnish)

Directions

Preheat your oven to 375°F (190°C).
In a skillet, sauté chopped onions and garlic in olive oil or butter until soft and fragrant. Set aside.
In a large bowl, combine chicken broth, seasonings, and uncooked rice. Stir in the sautéed onion mixture and diced sweet potatoes.
Pour the mixture into a greased 9×13-inch baking dish. Season the chicken with salt, pepper, and paprika (if using), then place it on top of the rice and sweet potato mixture.
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil, sprinkle with cheese if using, and bake uncovered for another 15-20 minutes, or until the chicken is fully cooked and the rice and sweet potatoes are tender.
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Servings and timing

This recipe makes approximately 4 to 6 servings.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes

Variations

Add greens: Stir in baby spinach or kale during the last 10 minutes of baking for added nutrition.
Use brown rice: Swap white rice with brown rice, increasing the liquid and baking time accordingly.
Make it spicy: Add a pinch of cayenne or red pepper flakes for a little kick.
Change the seasoning: Try cumin and coriander for a slightly smoky, earthy flavor.
Add bacon: Cooked crumbled bacon adds a savory, salty layer that pairs beautifully with sweet potatoes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings in the microwave for 1-2 minutes, or warm in the oven at 350°F (175°C) until heated through.
This casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use pre-cooked chicken?

Yes, cooked shredded chicken can be stirred into the rice mixture before baking. Reduce the total bake time by about 15 minutes.

Should I pre-cook the sweet potatoes?

No, as long as they are diced into small, even pieces, they will cook fully while the casserole bakes.

What kind of rice works best?

Long-grain white rice is ideal. Avoid instant or quick-cooking rice as it can become mushy in the oven.

Can I make this casserole dairy-free?

Yes, simply omit the cheese or use a dairy-free alternative. The rest of the ingredients are naturally dairy-free.

Can I make it ahead of time?

Yes, assemble the casserole and refrigerate up to 24 hours before baking. Add 10 minutes to the bake time if starting from cold.

Can I use frozen sweet potatoes?

Yes, just be sure to thaw and drain them before using to avoid excess moisture in the casserole.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your chicken broth and seasonings are certified gluten-free.

Can I use quinoa instead of rice?

Yes, but reduce the broth slightly and adjust the baking time, as quinoa cooks faster than rice.

How do I know when the chicken is done?

Chicken should reach an internal temperature of 165°F (74°C) and no longer be pink in the center.

Can I add beans for extra protein?

Absolutely. White beans or black beans make a great addition to this dish for extra fiber and protein.

Conclusion

Chicken and Rice Casserole with Sweet Potatoes is a warm, nourishing, and flavorful dish that brings comfort to your dinner table with every bite. It’s simple to prepare, versatile, and packed with nutrients—making it perfect for busy families or anyone looking for a satisfying one-pan meal. With its mix of savory and sweet elements, this casserole is sure to become a household favorite.

Chicken and Rice Casserole with Sweet Potatoes

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Chicken and Rice Casserole with Sweet Potatoes is a cozy, one-pan dinner featuring tender chicken, fluffy rice, and naturally sweet chunks of roasted sweet potato. It’s hearty, comforting, and easy to prepare—perfect for weeknights or fall and winter meals.

Author: Laura
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 4–6 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a skillet, heat olive oil or butter over medium heat. Sauté onion and garlic until soft, about 3 minutes. Set aside.
In a large bowl, mix chicken broth, dried herbs, salt, pepper, and uncooked rice. Stir in the sautéed onion mixture and diced sweet potatoes.
Pour the rice mixture into the prepared baking dish and spread evenly. Season chicken with salt, pepper, and paprika if using, and place on top of the rice.
Cover tightly with foil and bake for 45 minutes.
Remove foil, sprinkle cheese over the top (if using), and bake uncovered for another 15–20 minutes or until chicken is fully cooked (165°F internal temperature), rice is tender, and sweet potatoes are soft.
Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
Brown rice can be used but will require more broth and a longer baking time.
Rotisserie or cooked shredded chicken can be stirred into the rice mixture; reduce total baking time by about 15 minutes.
Add greens like baby spinach or kale in the last 10 minutes of baking for extra nutrition.
Omit cheese or use dairy-free alternatives for a dairy-free version.

Nutrition

Serving Size: 1 portion (approx. 1/6 of casserole)
Calories: 460
Sugar: 4g
Sodium: 620mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg