Description
When comfort food is on your mind, nothing satisfies quite like the Best Chicken and Rice Casserole. This hearty dish combines tender shredded chicken, fluffy rice, and a medley of vibrant vegetables enveloped in a creamy, cheesy layer. Perfect for busy weeknights or potlucks, this one-pan wonder offers maximum flavor with minimal fuss. Enjoy it straight from the oven, knowing it’s a family favorite that pleases even the pickiest eaters.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup long grain white rice
- 2.5 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
- 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.
- In a skillet over medium heat, melt butter and sauté onions until translucent. Add garlic and cook for another minute.
- In a large mixing bowl, combine uncooked rice, chicken broth, milk, salt, pepper, thyme, and the sautéed onion mixture.
- Gently fold in shredded chicken, carrots, peas, and half of the cheddar cheese.
- Transfer the mixture to the greased baking dish and top with remaining cheese.
- Cover with foil and bake for 45–50 minutes until rice is tender.
- For a golden crust, uncover and broil for an additional 5–10 minutes.
- Let it rest for 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 55mg