This Shawarma-Inspired Chicken and Rice Casserole is my go-to comfort food recipe. It's quick, easy, and packed with flavor—a true crowd-pleaser! I was inspired to create this recipe after a trip to a fantastic Middle Eastern restaurant; their shawarma chicken was simply divine! I knew I had to recreate those incredible flavors at home, and this casserole is the result. It’s perfect for busy weeknights or a cozy weekend meal.

What I love most about this recipe is its versatility. Feel free to adjust the spices to your liking. Want more heat? Add more cayenne pepper! Prefer a milder flavor? Simply reduce the amount of spices. You can also get creative with the vegetables you add – the possibilities are endless! I recently added some roasted butternut squash and it elevated the dish to a whole new level of deliciousness!

Shawarma Inspired Chicken and Rice Casserole

Name: Shawarma-Inspired-Chicken-and-Rice-Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Middle-Eastern
Ingredients: 1 tbsp Olive oil; 1 tsp Ground cumin; 1 tsp Paprika; 1/2 tsp Garlic powder; 1/4 tsp Cayenne pepper (optional); 1/2 tsp Salt; 1/4 tsp Black pepper; 1.5 lbs Boneless, skinless chicken thighs; 1 cup Long-grain white rice; 2 cups Chicken broth; Optional Fresh parsley or cilantro (for garnish)

A flavorful and easy-to-make casserole inspired by the vibrant tastes of shawarma. Perfect for a weeknight dinner or a casual get-together!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). Grab that baking dish and grease it well with olive oil or cooking spray. Trust me, this prevents sticking and makes cleanup a breeze!
In a large bowl, whisk together 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper (optional, for a little heat!), and a good pinch of salt and pepper. Give it a good stir to make sure everything is nicely combined.
Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, to the bowl. Toss everything together until the chicken is evenly coated in that delicious spice mix. Make sure each piece gets a good hug of flavor!
In a separate bowl, combine 1 cup long-grain white rice and 2 cups chicken broth. Stir until the rice is well-saturated. It's like giving the rice a nice, refreshing bath before its big moment!
Pour the rice mixture into the prepared baking dish. Spread it out evenly, making sure it’s a nice, uniform layer. We want every grain to enjoy the oven's warmth!
Arrange the spiced chicken pieces on top of the rice, nestling them snugly together. They’re gonna be baked in a cozy rice bed!
Bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender. You'll know the chicken is done when it's no longer pink inside. Use a meat thermometer to be sure—it should read 165°F (74°C).
Once it's out of the oven, let the casserole rest for about 10 minutes before serving. This helps everything settle down and makes it easier to serve without a messy chicken avalanche!
Garnish with fresh parsley or cilantro before serving, if you like. It adds a lovely pop of color and freshness. Plus, who doesn't love a little extra greenery?

📝 Notes

Make sure the chicken is fully cooked before serving. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Feel free to experiment with different spices and vegetables to customize this recipe to your taste!