Creamy Chicken and Rice Casserole
A comforting baked casserole with tender chicken, creamy rice, garlic, and a golden cheesy top.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Chicken and rice cook together in one dish, so nothing needs pre-cooking.
- A real sauce built from butter, flour and broth rather than condensed soup.
- Feeds six and reheats well.
Recipe
Creamy Chicken and Rice Casserole
Baked chicken and rice casserole with a golden cheddar top.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat the oven to 190 C / 375 F. Lightly grease a 23 x 33 cm / 9 x 13 inch baking dish.
- Step 2. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic for 30 seconds.
- Step 3. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth and milk until smooth. Cook for 3 to 4 minutes until slightly thickened.
- Step 4. Stir in the salt, pepper, and thyme.
- Step 5. Spread the rinsed rice in the baking dish. Add the chicken and pour the hot sauce evenly over the top. Stir once to distribute.
- Step 6. Cover tightly with foil and bake for 35 minutes.
- Step 7. Remove the foil, stir gently, and sprinkle with the cheddar. Bake uncovered for another 10 to 15 minutes, until the rice is tender and the chicken reaches 74 C / 165 F.
- Step 8. Rest for 5 minutes before serving. Sprinkle with parsley if desired.
Notes
- The dish must be tightly covered during the first part of baking so the rice can steam. If the rice is still firm, add 60 g hot broth, cover, and bake 10 minutes longer.
- Tight foil for the first 35 minutes. The rice steams rather than bakes, and a loose cover is the main reason this dish fails.
- Check the chicken reaches 74 C / 165 F, not just that the rice is soft. They usually finish together but the chicken is what matters.
- Rest 5 minutes before serving — the sauce thickens noticeably as it settles.
Creamy Chicken and Rice Casserole — Simple Table Recipes · https://simpletablerecipes.com/recipes/creamy-chicken-and-rice-casserole/
Ingredient Notes
- Chicken cut into small cubes
- Small pieces matter. Large chunks are still raw when the rice is done, and cutting them small means everything finishes together.
- Rinsed long-grain white rice
- Rinsing removes the surface starch that would make the finished dish gluey. The liquid ratio is set for long-grain white rice specifically.
- Low-sodium chicken broth
- Full-salt broth plus the 5 g of added salt plus cheddar makes the dish very salty. If you only have regular broth, halve the added salt.
Equipment
- 23 x 33 cm / 9 x 13 inch baking dish
- Saucepan
Substitutions
- Chicken breast
- Thighs work and stay juicier. Cut them the same size and expect a slightly richer result.
- Cheddar
- Optional. Leaving it off gives a lighter dish. Parmesan or Gruyere both work if you want something sharper.
- Vegetables
- Frozen peas or diced carrots can be stirred in when you remove the foil, which is late enough that they do not overcook.
Storage & Freezing
Storing: Refrigerate covered for up to 4 days. Reheat with a splash of broth, since the rice continues to absorb liquid.
Freezing: Freeze baked portions for up to 2 months. Thaw overnight in the fridge, then reheat covered with a little extra broth.
Frequently Asked Questions
Why is my chicken and rice casserole watery?
Usually too much liquid for the rice, or the foil came off too early so it did not reduce. It should look slightly loose when it comes out and thicken as it rests for five minutes.
Why is the rice undercooked but the chicken done?
Steam escaped. Cover tightly with foil, pressing it down around the rim. Add 60 g of hot broth, re-cover and bake another 10 minutes if the rice is still firm.
Can I use uncooked chicken in a rice casserole?
Yes — that is how this recipe is written. Cut it into small cubes so it cooks in the same time as the rice, and check it reaches 74 C / 165 F before serving.
Can I make this without canned soup?
This recipe already does. The sauce is a simple roux of butter and flour with broth and milk whisked in, which takes about five minutes and tastes considerably better.
Can I assemble it ahead?
Yes, up to a day ahead, refrigerated and unbaked. Add about 10 minutes to the covered bake, and a splash more broth since the rice absorbs liquid while it sits.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
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