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Best Chicken and Rice Casserole Recipe

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4.3 from 82 reviews

This Best Chicken and Rice Casserole is a comforting, wholesome one-dish meal combining tender shredded chicken, fluffy rice, and a medley of vegetables baked in a creamy, cheesy sauce. Using simple ingredients like chicken broth, milk, and cheddar cheese, this hearty casserole is perfect for weeknight dinners or meal prepping, delivering warmth and satisfaction in every bite.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 cups cooked shredded chicken (rotisserie chicken or leftover roasted chicken works great)
  • 1 cup long grain white rice (uncooked)
  • 2 ½ cups chicken broth (low-sodium preferred)
  • 1 cup milk (whole or 2% for creaminess)
  • 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
  • 1 cup frozen peas (no need to thaw)
  • 1 cup sliced carrots (fresh or frozen; fresh adds more texture)
  • 1 small onion, diced (optional, for deeper flavor)
  • 1 clove garlic, minced
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme (or Italian seasoning)
  • 2 tablespoons butter (melted, for extra richness)

Optional Add-ins

  • ½ cup frozen corn
  • ½ cup sliced mushrooms
  • Chopped parsley or chives (for garnish)
  • Crushed crackers or breadcrumbs (for a crispy topping if desired)

Instructions

  1. Preheat and Prep: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and make cleanup easier.
  2. Sauté Aromatics (Optional but Flavorful): Heat a small skillet over medium heat. Sauté the diced onion in a little butter or oil until translucent, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds to add rich flavor depth.
  3. Mix the Base: In a large bowl, combine the uncooked rice, chicken broth, milk, sautéed onions and garlic (if used), salt, pepper, and dried thyme or Italian seasoning. Stir until evenly incorporated; this liquid mixture will infuse the rice with flavor during baking.
  4. Fold in the Good Stuff: Gently add the shredded chicken, sliced carrots, frozen peas, and half of the shredded cheese to the liquid-rice mixture. Mix lightly to distribute ingredients evenly.
  5. Transfer to the Baking Dish: Pour the mixture into the prepared casserole dish, smoothing it into an even layer. Sprinkle the remaining cheese evenly over the top.
  6. Cover and Bake: Cover the dish tightly with aluminum foil or a casserole lid. Bake for 45–50 minutes, until the rice is tender and most of the liquid is absorbed.
  7. Uncover and Broil (Optional): For a golden, bubbly cheese topping, remove the foil during the last 5–10 minutes and switch the oven to broil. Watch carefully to avoid burning.
  8. Rest and Garnish: Remove the casserole from the oven and let it rest for 5–10 minutes before serving. Garnish with chopped parsley or chives if desired.

Notes

  • Make it creamy by stirring in ½ cup sour cream or a can of cream of chicken soup along with the milk for a richer, velvety texture.
  • Rice alternatives like brown or wild rice can be used but require more liquid and longer baking time. Adjust accordingly.
  • Try different cheeses such as Monterey Jack, Colby, mozzarella, or sharp white cheddar for varied flavors.
  • To make it vegetarian, omit chicken and use additional vegetables like broccoli, mushrooms, or zucchini; substitute chicken broth with vegetable broth.
  • Add a crunchy topping with crushed buttery crackers or panko breadcrumbs tossed in melted butter for a golden finish.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/best-chicken-and-rice-casserole-recipe/