Best Chicken and Rice Casserole Recipe
This Best Chicken and Rice Casserole is a hearty, comforting dish perfect for weeknight dinners or family gatherings. It combines tender shredded chicken with fluffy rice, wholesome vegetables, a creamy blend of chicken broth and milk, and melty cheddar cheese, all baked to perfection for a golden, flavorful crust.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Rice Mixture
- 2 cups cooked shredded chicken
- 1 cup long grain white rice (uncooked)
- 2 ½ cups chicken broth
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 cup frozen peas
- 1 cup sliced carrots
- ½ cup frozen corn
- ½ cup sliced mushrooms
Sautéed Vegetables
- 1 small onion, diced (optional)
- 1 clove garlic, minced
- 2 tablespoons butter
Cheese and Toppings
- 1 cup shredded cheddar cheese (divided)
- Chopped parsley or chives (for garnish)
- Crushed crackers or breadcrumbs (optional topping)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Sauté Onions and Garlic: In a skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onions are translucent and fragrant, about 3-5 minutes. This step enhances flavor by softening and sweetening the aromatics.
- Mix Rice and Liquids: In a large mixing bowl, combine the uncooked long grain white rice with chicken broth, milk, salt, black pepper, dried thyme, and the sautéed onion and garlic mixture. Stir well to distribute flavors evenly.
- Add Chicken and Vegetables: Fold in the shredded chicken, sliced carrots, frozen peas, frozen corn, sliced mushrooms, and half of the shredded cheddar cheese into the rice mixture. Mix gently to combine all ingredients well.
- Transfer to Baking Dish: Pour the combined mixture into the prepared 9×13-inch baking dish. Spread it evenly, then sprinkle the remaining shredded cheddar cheese on top for a melty, cheesy finish.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 45 to 50 minutes, or until the rice is tender and has absorbed the liquid.
- Broil for Golden Crust: Remove the foil and switch the oven to broil. Broil the casserole for 5 to 10 minutes until the cheese topping is bubbly and golden brown, adding a delightful texture contrast. This step is optional but recommended for added flavor and presentation.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5 to 10 minutes; this allows the casserole to set slightly for easier serving. Garnish with chopped fresh parsley or chives before serving to add color and freshness.
Notes
- If you prefer a vegetarian version, substitute the chicken with extra vegetables or plant-based protein and use vegetable broth.
- The casserole can be prepared a day ahead and refrigerated; just bake it before serving.
- Covering the dish during baking ensures the rice cooks evenly and prevents drying out.
- Use crushed crackers or breadcrumbs sparingly to add a crunchy topping if desired.
- Adjust seasoning to taste, especially if your broth is already salted.
Keywords: chicken casserole, rice casserole, baked chicken and rice, comfort food, easy casserole recipe, cheesy chicken bake, family dinner
