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Chicken and Rice Casserole Recipe

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4.2 from 3 reviews

This comforting Chicken and Rice Casserole combines tender seared chicken, fluffy cooked rice, sautéed vegetables, and a creamy cheese sauce, baked to golden perfection. It’s a hearty, homey dish perfect for a family dinner, featuring layers of flavor and a satisfying cheesy topping.

Ingredients

Main Ingredients

  • Nonstick cooking spray
  • 1½ cups long grain white rice, uncooked (315g)
  • 3 cups water
  • 1 chicken breast, boneless & skinless, cut into ½-inch cubes (about 2/3 lb., 311g)
  • 1½ tsp salt, divided
  • 1 tsp black pepper, freshly cracked & divided
  • 1 Tbsp olive oil
  • 1 yellow onion, small dice (270g, about 2 cups)
  • 3 carrots, peeled and small dice (230g, about 2 cups)
  • ½ lb. frozen broccoli florets, thawed and cut into bite-sized pieces (226g, about 2 cups)
  • 8 oz. medium cheddar cheese, shredded and divided

Sauce Ingredients

  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour (30g)
  • 1 cup chicken broth (8 oz.)
  • 1 cup whole milk (8 oz.)
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder

Instructions

  1. Prepare the Oven and Dish: Preheat the oven to 350°F and spray an 8×10 casserole dish with nonstick cooking spray to prevent sticking.
  2. Cook the Rice: Cook the long grain white rice according to package directions with 3 cups of water until tender, yielding about 4 cups of cooked rice.
  3. Season and Sear the Chicken: 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 and add olive oil. Sear the chicken pieces for about 2 minutes per side until lightly browned, then transfer the chicken to a large mixing bowl.
  4. Sauté Vegetables: Reduce heat to medium. Add diced onions and carrots to the skillet, sautéing until onions are softened, about 5 minutes. Transfer these vegetables to the bowl with the chicken.
  5. Make the Sauce: In the same skillet, melt butter over medium heat. Whisk in the flour and cook until the mixture becomes foamy and slightly golden, about 1 to 2 minutes. Gradually whisk in chicken broth and bring to a simmer until thickened. Add milk and simmer until the sauce coats a spoon.
  6. Season the Sauce: Remove skillet from heat. Stir in smoked paprika, garlic powder, onion powder, remaining 1 tsp salt, and ½ tsp black pepper for flavor.
  7. Combine Ingredients: Add thawed broccoli florets, cooked rice, and half of the shredded cheddar cheese (about 1 cup) to the bowl with chicken, onions, and carrots. Pour the sauce over the mixture and stir until well combined and evenly coated.
  8. Assemble the Casserole: Transfer the combined mixture into the prepared casserole dish. Evenly sprinkle the remaining shredded cheddar cheese over the top.
  9. Bake: Bake uncovered for about 35 minutes, until the casserole is golden brown around the edges and bubbling.
  10. Serve: Remove from oven and let cool slightly before serving hot for a comforting, cheesy chicken and rice meal.

Notes

  • You can substitute chicken broth with vegetable broth for a lighter taste if preferred.
  • For extra flavor, add freshly chopped herbs like parsley or thyme to the sauce before baking.
  • Frozen broccoli should be thawed and drained thoroughly to prevent excess moisture in the casserole.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
  • To make it lower in fat, use reduced-fat cheese and milk.

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