Description

When comfort food calls, nothing answers quite like a warm, bubbling Chicken and Rice Casserole. This classic dish layers tender shredded chicken, fluffy seasoned rice, and vibrant vegetables in a creamy, cheesy embrace. It’s a nostalgic favorite that brings all the cozy vibes of home-cooked goodness.

Perfect for weeknight dinners, potlucks, or make-ahead meals, this casserole is hearty and satisfying without being fussy. It’s the kind of one-pan wonder that delivers maximum flavor with minimal effort.

Ingredients

Scale

2 cups cooked shredded chicken
1 cup long grain white rice
2 ½ 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

Optional Add-ins:

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.
Sauté onions and garlic in a skillet until translucent, then add to the rice mixture.
Mix uncooked rice, chicken broth, milk, seasonings, and sautéed onions/garlic in a large bowl.
Fold in shredded chicken, carrots, peas, and half of the cheese. Stir to combine.
Transfer the mixture to the prepared baking dish and top with the remaining cheese.
Cover with foil and bake for 45–50 minutes.
Uncover and broil for 5–10 minutes for a golden cheese crust (optional).
Rest for 5–10 minutes before serving and garnish with fresh herbs.

Prep Time: 15 minutes
Cook Time: 45 minutes