Of course! This creamy chicken and rice casserole is the epitome of comfort food. It’s a one-dish wonder that’s easy to prepare, incredibly satisfying, and perfect for a family dinner.
This recipe is designed to be made from scratch (no canned “cream of” soup), so you control the ingredients and flavor.
Creamy Chicken and Rice Casserole
This recipe creates its own rich, creamy sauce as it bakes, resulting in tender chicken and perfectly cooked rice.
Yield: 6 servings
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Ingredients:
For the Casserole:
· 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
· 1 ½ cups uncooked long-grain white rice (like Jasmine or Basmati)
· 1 medium yellow onion, finely diced
· 3 cloves garlic, minced
· 1 cup diced celery (about 2-3 stalks)
· 1 cup diced carrots (about 2 medium carrots)
· 2 tablespoons olive oil or butter
· 3 cups low-sodium chicken broth
· 1 cup whole milk, half-and-half, or heavy cream (for richest flavor)
· Optional: 1 cup frozen peas
For the Creamy Sauce:
· ¼ cup (½ stick / 57g) unsalted butter
· ¼ cup all-purpose flour
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon dried thyme
· ½ teaspoon paprika
· Salt and freshly ground black pepper, to taste
For the Topping:
· 1 ½ cups shredded cheese (a mix of cheddar and mozzarella is great, or use Gruyère for a fancier touch)
· ¼ cup grated Parmesan cheese
· ½ cup panko breadcrumbs (optional, for crunch)
· 2 tablespoons melted butter (optional, for the panko)
· Fresh parsley, chopped (for garnish)
Instructions:
- Preheat and Prepare
· Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté Vegetables
· In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, until the onions are translucent and the vegetables begin to soften.
· Add the minced garlic and cook for another minute until fragrant.
- Make the Roux-Based Sauce
· Push the vegetables to the side of the skillet. Add the ¼ cup of butter to the center and let it melt.
· Whisk in the flour and cook for 1-2 minutes to form a blonde roux (it should be bubbly and pale golden).
· Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps.
· Add the garlic powder, onion powder, dried thyme, paprika, and a generous amount of salt and pepper. Bring the sauce to a simmer, stirring frequently, until it thickens slightly, about 3-5 minutes. Remove from heat.
- Assemble the Casserole
· In the prepared baking dish, combine the uncooked rice and cubed raw chicken.
· Pour the creamy vegetable and sauce mixture over the chicken and rice. Stir everything together until evenly combined.
· Optional: Stir in the frozen peas at this stage.
· Cover the baking dish tightly with aluminum foil.
- Bake
· Bake, covered, for 50-60 minutes. The casserole is done when the rice has absorbed most of the liquid and is tender, and the chicken is cooked through.
- Add Topping and Brown
· Remove the casserole from the oven. Carefully remove the foil (be careful of the steam!).
· Sprinkle the shredded cheese evenly over the top.
· For a crunchy topping (optional): Mix the panko breadcrumbs with the 2 tbsp melted butter and Parmesan cheese. Sprinkle this over the shredded cheese.
· Return the casserole to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is bubbly and melted and the topping is golden brown.
- Rest and Serve
· Remove from the oven and let it stand for 10 minutes before serving. This allows the sauce to thicken up perfectly.
· Garnish with fresh chopped parsley.
Chef’s Tips & Variations:
· Don’t Skip the Resting Time: Letting the casserole sit after baking is crucial for the rice to set up and not be soupy.
· Use What You Have: This is a great “clean out the fridge” recipe. Add in mushrooms, broccoli florets, or corn.
· Creamier Version: For an even richer casserole, substitute one cup of the chicken broth with an additional cup of cream or a block of softened cream cheese stirred into the sauce.
· Herb Boost: Stir in 2 tablespoons of chopped fresh parsley or chives at the end for a burst of fresh flavor.
· Using Leftover Chicken: If using 3-4 cups of already cooked, shredded chicken, you only need to bake the casserole until the rice is tender (about 45-50 minutes covered). Add the cooked chicken when you add the cheese topping, just to warm it through.
· Freezer-Friendly: Assemble the casserole (without baking) and freeze it. Thaw overnight in the fridge before baking as directed, adding a few extra minutes to the baking time if needed.
Enjoy your cozy, homemade meal