Best Chicken and Rice Casserole Recipe

Introduction

This Best Chicken and Rice Casserole is a comforting, all-in-one meal perfect for busy weeknights. Creamy, cheesy, and packed with tender chicken and vegetables, it’s an easy dish that the whole family will love.

Ingredients

• 2 cups cooked shredded chicken
• 1 cup long grain white rice
• 2 ½ cups chicken broth
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup frozen peas
• 1 cup sliced carrots
• 1 small onion, diced (optional)
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme
• 2 tablespoons butter
• ½ cup frozen corn
• ½ cup sliced mushrooms
• Chopped parsley or chives
• Crushed crackers or breadcrumbs

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Step 2: In a skillet, sauté the diced onion and minced garlic in butter until translucent. Set aside.
3. Step 3: In a large bowl, combine the uncooked rice, chicken broth, milk, salt, black pepper, dried thyme, and the sautéed onions and garlic.
4. Step 4: Fold in the shredded chicken, sliced carrots, frozen peas, frozen corn, sliced mushrooms, and half of the cheddar cheese. Stir gently to combine.
5. Step 5: Transfer the mixture to the prepared baking dish and sprinkle the remaining cheese evenly over the top.
6. Step 6: Cover the dish with foil and bake for 45–50 minutes, or until the rice is tender and liquid is absorbed.
7. Step 7: Remove the foil and broil for 5–10 minutes, watching carefully, until the cheese is golden and bubbly (optional).
8. Step 8: Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley or chives for a fresh touch.

Tips & Variations

• For extra creaminess, substitute half the milk with cream or use a can of cream of mushroom soup instead of some broth.
• Add other vegetables like broccoli or bell peppers to boost nutrition and color.
• Use cooked rice if you prefer a quicker bake time; reduce broth accordingly.
• Sprinkle crushed crackers or breadcrumbs on top before baking for added crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil to prevent drying out, or microwave individual portions until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer baking time and more liquid since it takes longer to cook. Adjust cooking time accordingly and add additional broth if needed.

Is it possible to make this casserole ahead of time?

Absolutely. You can assemble the casserole in the baking dish, cover it, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Best Chicken and Rice Casserole Recipe

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★★★★★

4.6 from 90 reviews

• Author: Simon
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

This Best Chicken and Rice Casserole is a hearty and comforting dish combining tender shredded chicken, fluffy rice, fresh vegetables, and melted cheddar cheese, all baked to golden perfection. It’s an easy, one-dish meal perfect for family dinners that yields a creamy, flavorful casserole with a crispy cheese topping.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked shredded chicken
• 1 cup long grain white rice
• 2 ½ cups chicken broth
• 1 cup milk
• 1 cup shredded cheddar cheese

Vegetables

• 1 cup frozen peas
• 1 cup sliced carrots
• 1 small onion, diced (optional)
• 1 clove garlic, minced
• ½ cup frozen corn
• ½ cup sliced mushrooms

Seasonings and Others

• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme
• 2 tablespoons butter
• Chopped parsley or chives (for garnish)
• Crushed crackers or breadcrumbs (optional topping)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. Sauté Aromatics: In a skillet, melt butter and sauté the diced onions and minced garlic over medium heat until they become translucent and fragrant, about 3-5 minutes. This step enhances the flavor of the casserole.
3. Prepare Rice Mixture: In a large mixing bowl, combine the uncooked long grain white rice, chicken broth, milk, salt, black pepper, dried thyme, and the sautéed onions and garlic. Stir well to integrate all ingredients.
4. Add Chicken and Vegetables: Fold the shredded cooked chicken, sliced carrots, frozen peas, frozen corn, sliced mushrooms, and half of the shredded cheddar cheese into the rice mixture. Stir gently until evenly combined.
5. Assemble Casserole: Transfer this combined mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese over the top.
6. Bake Casserole: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 to 50 minutes, allowing the rice to cook and absorb the liquid, and flavors to meld.
7. Broil for a Golden Crust (Optional): After baking, remove the foil and switch your oven to the broiler setting. Broil the casserole for 5 to 10 minutes or until the cheese topping turns golden and bubbly to create a delicious crust.
8. Rest and Garnish: Once baked, let the casserole rest for 5 to 10 minutes to set. Before serving, garnish with fresh chopped parsley or chives for added freshness and color.

Notes

• If desired, sprinkle crushed crackers or breadcrumbs on top before baking to add extra crunch.
• You may substitute frozen vegetables with fresh ones; adjust cooking time if needed.
• Use low-fat milk and reduced-fat cheese for a lighter version.
• Ensure the chicken is well shredded to evenly distribute in the casserole.
• Cooking time may vary slightly depending on the oven and rice type.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: chicken casserole, chicken and rice, baked chicken recipe, comfort food, one dish meal, family dinner