Chicken and rice casserole is the epitome of comfort food that brings back fond memories of family dinners around the table. Picture a creamy, cheesy blend of tender chicken, fluffy rice, and vibrant veggies baked to golden perfection. This dish has the remarkable ability to transform simple ingredients into a hearty meal that warms your soul. Whether it’s a chilly evening or a busy weeknight, the appeal lies in its simplicity and the nostalgic flavors that wrap you in a comforting embrace.

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I still remember the first time I made this chicken and rice casserole for my family. As soon as I pulled the bubbling dish from the oven, the heavenly aroma filled the house, drawing everyone to the kitchen like moths to a flame. One bite and it became a beloved staple in our meal rotation. It’s easy to see why folks continue to rave about this dish—it’s delicious, budget-friendly, and one of those feel-good creations you can whip up in no time, making it a perfect weeknight warrior. Trust me, you’ll want to give this recipe a try!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken and Rice Casserole
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken and Rice Casserole

Why You’ll Love This Recipe

Simple & Quick: Only 15 minutes of prep time and about an hour of baking make this casserole a breeze to throw together.
Irresistible Flavor: The combination of spices, cheese, and tender chicken creates a mouthwatering blend you won’t forget.
Eye-Catching Appeal: The golden, bubbling top and vibrant colors of the veggies make it a feast for the eyes.
Flexible Serving: Perfect as a family dinner or potluck dish, and everyone always wants seconds!
Diet-Friendly Options: Easily adapt the recipe to suit gluten-free or dairy-free diets.

Ingredients You’ll Need

Nonstick cooking spray: Essential for preventing the casserole from sticking to the dish.
1½ cups long grain white rice (uncooked, 315g): The base of our casserole, providing texture and filling starch.
3 cups water: Needed for cooking the rice perfectly until fluffy.
1 chicken breast (boneless & skinless, cut into ½-inch cubes, about 2/3 lb., 311g): The star protein that adds hearty flavor.
1½ tsp salt (divided): Enhances the flavors throughout the dish; remember to use in stages for even seasoning.
1 tsp black pepper (freshly cracked & divided): Adds a warm spice to balance the richness.
1 tbsp olive oil: Used to sear the chicken, contributing both flavor and moisture.
1 yellow onion (small dice, 270g, 2 cups): Adds a sweet, aromatic base that enriches the overall flavor.
3 carrots (peeled, small dice, 230g, 2 cups): Provides both sweetness and color, enhancing the visual appeal.
3 tbsp butter: Used in making the creamy sauce, giving it a rich and smooth texture.
3 tbsp all-purpose flour (30g): Helps thicken the sauce, making it luscious and satisfying.
1 cup chicken broth (8oz): Infuses the dish with a deep, savory flavor that complements the chicken.
1 cup whole milk (8oz): Brings creaminess that envelops every ingredient with warmth.
½ tsp smoked paprika: A lovely hint of smokiness that delights the palate.
½ tsp garlic powder: For a subtle garlic flavor that rounds out the dish perfectly.
½ tsp onion powder: Amplifies the onion flavor without being overpowering.
½ lb. frozen broccoli florets (thawed, cut into bite-sized pieces, 226g, 2 cups): Brightens the dish with color and crunch, plus it’s packed with nutrients.
8 oz. medium cheddar cheese (shredded & divided): Adds creamy, melty goodness that crowns your casserole beautifully.

How to Make Chicken and Rice Casserole

Prepare the oven and dish: Preheat the oven to 350°F and spray an 8×10 casserole dish with nonstick cooking spray. Set aside for later use.
Cook the rice: In a pot, cook the rice according to the package instructions, ensuring it yields about 4 cups of fluffy, cooked rice.
Sear the chicken: While the rice is cooking, cut the chicken breast into ½-inch cubes. Season with ½ tsp salt and ½ tsp black pepper. Heat a large skillet over medium-high heat, add the olive oil, and cook the chicken for about 2 minutes per side until it’s lightly browned. Transfer it to a large bowl.
Sauté the veggies: Reduce the skillet heat to medium, and add the diced onion and carrots. Sauté for about 5 minutes until the onions have softened. Transfer the sautéed mixture to the bowl with the chicken.
Make the sauce: In the same skillet, melt the butter and then whisk in the flour to create a roux. Cook over medium heat, whisking constantly until it’s foamy, which takes about a minute.
Finish the sauce: Gradually whisk in the chicken broth, then bring the mixture to a simmer, stirring until thickened. Next, whisk in the milk and simmer until the sauce coats the back of a spoon. Turn off the heat and season with smoked paprika, garlic powder, onion powder, and the remaining salt and pepper.
Combine everything: Add the chopped broccoli florets, cooked rice, and ½ of the shredded cheddar (about 1 cup) into the bowl with the chicken, onions, and carrots. Mix well to combine all ingredients.
Transfer to the dish: Pour the creamy sauce over the mixture in the bowl, ensuring everything is evenly coated. Transfer this delicious mixture into your prepared casserole dish. Sprinkle the remaining shredded cheese over the top.
Bake to perfection: Place the casserole in the preheated oven and bake uncovered for about 35 minutes, or until the edges turn golden brown and bubbly. Serve hot and watch your loved ones enjoy!

Storing & Reheating

Store any leftover chicken and rice casserole in an airtight container in the refrigerator for up to four days. If you want to save it for a longer duration, freezing is a great option—it can last up to three months in the freezer. When you’re ready to enjoy, simply reheat it in the oven at 350°F for about 20-25 minutes, covering with aluminum foil to prevent excessive browning. Note that the texture may change slightly after freezing, but a splash of milk can rejuvenate that creamy goodness.

Chef’s Helpful Tips

Avoid overcooking the chicken when searing. It should be lightly browned, not cooked through, as it will finish cooking in the oven.
Keep your ingredients prepped and ready to go before you start cooking to streamline the process.
For extra creaminess, you can substitute part of the milk with heavy cream.
If you prefer a crunchy topping, add some breadcrumbs or crushed crackers mixed with melted butter before baking.
Make this casserole ahead of time! Assemble it the night before, refrigerate, and bake it the next day for a hassle-free dinner.

The chicken and rice casserole not only fills your stomach, but it also fills your heart with warmth and happiness. The magic of home-cooked meals is the love and comfort they bring, and this recipe does just that. Feel free to experiment with adding spices or spices to make it your own. It’s a dish that welcomes tweaks and variations, inviting you to play chef in your kitchen!

Recipe FAQs

Can I use brown rice instead of white rice?

Absolutely! Just keep in mind that brown rice requires more cooking time and liquid, so you may want to adjust the amounts accordingly. Aim for about 2 cups of brown rice and increase the water to about 4 cups.

Can I substitute the chicken for another protein?

Yes, you can use cooked shredded rotisserie chicken, turkey, or even diced tofu for a vegetarian option. Adjust the cooking time as necessary to accommodate the protein you’re using.

What can I serve with chicken and rice casserole?

This dish is hearty enough to stand alone, but you could serve it with a light salad or some steamed vegetables to add a fresh element to your meal.

How can I enhance the flavor of the casserole?

Consider adding cooked mushrooms, bell peppers, or different herbs like thyme or rosemary for extra flavor and texture. You can also try using a flavored broth for a unique taste.

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