Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Rice Casserole: A Comfort Food Classic Recipe

4.4 from 76 reviews

  • Author: admin
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Diet: Halal

Description

Chicken Rice Casserole is a hearty and comforting classic dish that combines tender roasted or pan-cooked chicken with flavorful rice cooked in chicken broth and milk, enhanced by aromatic vegetables and herbs, and topped with a melty cheese crust. Perfect for family dinners, this casserole delivers warmth and satisfaction in every bite.

Ingredients

Scale

Chicken

  • 1 whole roasting chicken (about 3–4 pounds), or 1.5 lbs boneless, skinless chicken breasts

Rice and Vegetables

  • 1 cup long-grain white rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped fresh parsley

Liquids

  • 2 cups chicken broth
  • 1 cup milk

Seasonings and Fats

  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary

Cheese

  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese

Optional Garnish

  • 1/4 cup chopped green onions for garnish

Instructions

  1. Roast the Whole Chicken (if using): Preheat your oven to 375°F (190°C). Rinse the whole chicken inside and out, then pat it dry. Season the cavity generously with salt, pepper, thyme, and rosemary. Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part of the thigh. Let the chicken rest for at least 10 minutes before carving.
  2. Remove Chicken and Reserve Drippings: Take the cooked chicken out of the pan and set aside to cool. Keep the pan drippings for later use.
  3. Shred the Chicken: When the chicken is cool enough to handle, carve away the meat from the bones and discard the skin and bones. Shred the chicken into bite-sized pieces.
  4. Prepare Pan Drippings: Strain the pan drippings through a fine-mesh sieve into a measuring cup, discarding any solids. You should have about 1 cup; if you have less, supplement with extra chicken broth.
  5. Set Aside Shredded Chicken and Drippings: Keep them ready for the next steps.
  6. Cook Chicken Breasts (if using instead): Heat a large skillet over medium heat and melt 1 tablespoon of butter. Add the boneless, skinless chicken breasts and cook for 6-8 minutes per side until browned and cooked through. Remove from skillet and shred with two forks. Set aside.
  7. Sauté Vegetables: In a large saucepan or Dutch oven, melt the remaining 1 tablespoon butter over medium heat. Add the chopped onion and celery and cook for 5-7 minutes until softened, stirring occasionally.
  8. Toast the Rice: Add the rice to the vegetables and stir to coat with the butter. Cook, stirring constantly, for about 1 minute to toast the rice lightly.
  9. Add Liquids: Pour in 2 cups of chicken broth (or broth plus reserved drippings) and 1 cup milk. Stir well to combine.
  10. Cook the Rice: Bring the mixture to a boil. Then reduce the heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed.
  11. Combine Chicken and Herbs: Stir in the shredded chicken, chopped parsley, salt, pepper, and thyme into the cooked rice mixture. Mix thoroughly.
  12. Preheat Oven: Set your oven to 350°F (175°C) for baking the casserole.
  13. Assemble the Casserole: Grease a 9×13 inch baking dish. Pour the chicken and rice mixture evenly into the dish.
  14. Add Cheese Toppings: Sprinkle shredded cheddar and Parmesan cheese evenly over the top of the casserole.
  15. Bake the Casserole: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and the casserole is heated through. Keep an eye on it to prevent burning.
  16. Rest and Garnish: Remove the casserole from the oven and let it stand for a few minutes before serving. Garnish with chopped green onions, if desired.

Notes

  • You can use either a whole roasted chicken or boneless skinless chicken breasts, depending on your preference and convenience.
  • If you don’t have fresh parsley, dried parsley can be substituted but add less to avoid overpowering.
  • Adjust the seasoning to taste, especially salt and pepper.
  • For a creamier casserole, you can substitute half the milk with heavy cream.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • For a gluten-free version, ensure rice and broth are certified gluten-free and omit any seasoning blends that may contain gluten.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://homegrownbeets.com/chicken-rice-casserole-a-comfort-food-classic-recipe/