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Creamy Homemade Chicken and Rice Casserole

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A comforting and easy-to-make casserole featuring tender chicken, perfectly cooked rice, and a homemade creamy sauce. Ideal for quick weeknight dinners and customizable with various veggies and cheeses.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or cubed (rotisserie chicken works perfectly)
  • 1 cup long-grain white rice, rinsed
  • 2 ½ cups chicken broth (preferably low-sodium)
  • 1 cup whole milk (or 2% for lighter version)
  • ½ cup sour cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas (or fresh when in season)
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your casserole dish with butter or non-stick spray to prevent sticking.
  2. In a medium saucepan, combine 1 cup rinsed long-grain white rice with 2 ½ cups chicken broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
  3. While rice cooks, melt 3 tablespoons butter in a large skillet over medium heat. Add finely chopped onion and cook until translucent, about 4-5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
  4. Sprinkle 3 tablespoons flour over the butter and onion mixture, stirring constantly for 2 minutes to cook off the raw flour taste. Slowly whisk in 1 cup milk, blending well to avoid lumps. Continue cooking and whisking until sauce thickens, about 3-4 minutes. Remove from heat and stir in ½ cup sour cream, dried thyme, paprika, salt, and pepper to taste.
  5. In a large mixing bowl, toss together the cooked rice, shredded chicken, sautéed onion-garlic sauce, frozen peas, and half of the shredded cheddar cheese. Mix gently but thoroughly to distribute evenly.
  6. Pour the mixture into the prepared casserole dish and smooth the top with a spatula. Sprinkle the remaining cheddar cheese evenly over the surface.
  7. Place the dish in the preheated oven and bake uncovered for 25-30 minutes, or until the cheese is melted and golden brown, and the casserole is bubbling around the edges.
  8. Let the casserole rest for 5-10 minutes after removing from the oven to allow it to set slightly before serving.

Notes

Rinse rice before cooking to prevent clumping. Whisk sauce constantly to avoid lumps. Use leftover rotisserie chicken to save time. Cover casserole loosely with foil for the first 15 minutes if it tends to dry out. Can be assembled ahead and refrigerated up to 24 hours before baking. For gluten-free, use gluten-free flour and ensure broth and cheese are gluten-free. Variations include adding vegetables, swapping cheeses, or using cauliflower rice for low-carb.

Nutrition

Keywords: chicken casserole, creamy chicken and rice, easy dinner, comfort food, homemade casserole, weeknight meal

Find it online: https://wigglebite.com/creamy-homemade-chicken-and-rice-casserole-recipe-easy-step-by-step-guide/