Total Time: 1 hour | Yield: 8 servings
When comfort food calls, nothing answers quite like a warm, bubbling Chicken and Rice Casserole. This classic dish layers tender shredded chicken, fluffy seasoned rice, and vibrant vegetables in a creamy, cheesy embrace. It’s a nostalgic favorite that brings all the cozy vibes of home-cooked goodness. Perfect for weeknight dinners, potlucks, or make-ahead meals, this casserole is hearty and satisfying without being fussy. It’s the kind of one-pan wonder that delivers maximum flavor with minimal effort.
Ingredients
2 cups cooked shredded chicken
1 cup long grain white rice
2½ 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
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Sauté onions and garlic in a skillet until translucent, then add to the rice mixture.
Mix uncooked rice, chicken broth, milk, seasonings, and sautéed onions/garlic in a large bowl.
Fold in shredded chicken, carrots, peas, and half of the cheese. Stir to combine.
Transfer the mixture to the prepared baking dish and top with the remaining cheese.
Cover with foil and bake for 45–50 minutes.
Uncover and broil for 5–10 minutes for a golden cheese crust (optional).
Rest for 5–10 minutes before serving and garnish with fresh herbs.
Notes
• You can use rotisserie chicken to make this even faster.
• Try brown rice for a nuttier flavor — just increase the liquid and cooking time.
• For extra crunch, top with crushed buttery crackers or breadcrumbs before baking.
Best Chicken and Rice Casserole
- Total Time: 8 servings
Description
When comfort food calls, nothing answers quite like a warm, bubbling Chicken and Rice Casserole. This classic dish layers tender shredded chicken, fluffy seasoned rice, and vibrant vegetables in a creamy, cheesy embrace. It’s a nostalgic favorite that brings all the cozy vibes of home-cooked goodness. Perfect for weeknight dinners, potlucks, or make-ahead meals, this casserole is hearty and satisfying without being fussy. It’s the kind of one-pan wonder that delivers maximum flavor with minimal effort.
Ingredients
2 cups cooked shredded chicken
1 cup long grain white rice
2½ 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
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Sauté onions and garlic in a skillet until translucent, then add to the rice mixture.
Mix uncooked rice, chicken broth, milk, seasonings, and sautéed onions/garlic in a large bowl.
Fold in shredded chicken, carrots, peas, and half of the cheese. Stir to combine.
Transfer the mixture to the prepared baking dish and top with the remaining cheese.
Cover with foil and bake for 45–50 minutes.
Uncover and broil for 5–10 minutes for a golden cheese crust (optional).
Rest for 5–10 minutes before serving and garnish with fresh herbs.
Notes
• You can use rotisserie chicken to make this even faster.
• Try brown rice for a nuttier flavor — just increase the liquid and cooking time.
• For extra crunch, top with crushed buttery crackers or breadcrumbs before baking.
- Prep Time: 1 hour
Nutrition
- Calories: 410
- Protein: 25g
FAQs
Can I use pre-cooked rice? You can, but reduce the liquid significantly and shorten the baking time.
Can I make it ahead? Yes! Assemble the dish up to a day in advance and refrigerate. Add 5–10 extra minutes to bake time.
Is this freezer-friendly? Absolutely. Freeze after baking and reheat in the oven or microwave when ready to serve.