Best Chicken and Rice Casserole Recipe

Introduction

This Best Chicken and Rice Casserole is a comforting, all-in-one meal that’s perfect for busy weeknights. Creamy, cheesy, and packed with vegetables and tender chicken, it’s a dish 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
• Optional add-ins:
  • 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. Remove from heat.
3. Step 3: In a large bowl, combine the uncooked rice, chicken broth, milk, salt, pepper, dried thyme, and the sautéed onions and garlic.
4. Step 4: Fold in the cooked shredded chicken, sliced carrots, frozen peas, and half of the shredded cheddar cheese. Stir gently to combine.
5. Step 5: Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top.
6. Step 6: Cover the dish with foil and bake for 45–50 minutes, until the rice is tender and liquid is absorbed.
7. Step 7: For a golden cheese crust, uncover the casserole and broil for 5–10 minutes, watching closely to prevent burning (optional).
8. Step 8: Remove from the oven and let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or chives if desired.

Tips & Variations

• For extra flavor, add ½ cup sliced mushrooms or frozen corn to the mix before baking.
• Mix crushed crackers or breadcrumbs with melted butter and sprinkle on top before baking for a crunchy topping.
• Use leftover rotisserie chicken to save time and add extra seasoning if desired.
• Substitute mozzarella or Monterey Jack cheese for a different cheesy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole covered with foil in a 350°F (175°C) oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used, but it requires a longer cooking time and more liquid. You might need to adjust the broth amount and bake for an extra 20-30 minutes.

Is it better to use cooked or raw chicken in this casserole?

Using cooked shredded chicken is best to ensure even cooking and tender texture. Raw chicken would require adjustments to cooking time and could dry out the dish.

Best Chicken and Rice Casserole Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

A comforting, easy-to-make chicken and rice casserole featuring tender shredded chicken, long grain white rice, vegetables, and cheesy goodness baked to perfection for a hearty family meal.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

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, divided
• 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

Optional Add-ins

• ½ cup frozen corn
• ½ cup sliced mushrooms
• Chopped parsley or chives for garnish
• Crushed crackers or breadcrumbs for topping

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Sauté Aromatics: In a skillet, melt the butter and sauté the diced onion and minced garlic until translucent and fragrant, about 3-4 minutes.
3. Mix Base Ingredients: In a large bowl, combine the uncooked long grain rice, chicken broth, milk, salt, black pepper, dried thyme, and the sautéed onions and garlic.
4. Add Vegetables and Chicken: Fold in the shredded cooked chicken, sliced carrots, frozen peas, and half of the shredded cheddar cheese. Mix everything thoroughly to combine.
5. Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining shredded cheddar cheese.
6. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 to 50 minutes, until the rice is tender and the liquid is absorbed.
7. Broil for Cheese Crust (Optional): Remove the foil and broil for 5 to 10 minutes, carefully watching, until the cheese is bubbly and golden brown.
8. Rest and Garnish: Let the casserole rest for 5 to 10 minutes before serving. Garnish with chopped parsley or chives for a fresh touch.

Notes

• You can add optional ingredients such as frozen corn or sliced mushrooms for extra flavor and texture.
• Use fresh herbs like parsley or chives to enhance the final presentation and taste.
• Covering while baking helps cook the rice thoroughly by steaming it in the liquid.
• Be cautious when broiling to avoid burning the cheese topping.
• Cooked chicken can be substituted with leftover rotisserie chicken for convenience.

Keywords: chicken casserole, chicken and rice, cheesy casserole, comfort food, easy dinner, baked chicken and rice