Description
This Chicken Rice Casserole is a comforting classic dish combining tender roasted or skillet-cooked chicken with fluffy, flavorful rice, vegetables, and a cheesy topping. Perfect for hearty family meals, this casserole melds savory herbs, chicken broth, and creamy milk to create a warm and satisfying one-dish dinner.
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
- Optional: 1/4 cup chopped green onions for garnish
Liquid Ingredients
- 2 cups chicken broth
- 1 cup milk
Fats and Seasonings
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
Cheeses
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
Instructions
- Roast the whole chicken (if using): Preheat oven to 375°F (190°C). Rinse the whole chicken inside and out and pat dry. Season the cavity generously with salt, pepper, thyme, and rosemary. Roast in a roasting pan for about 1 hour and 15 minutes or until the internal temperature at the thickest thigh is 165°F (74°C). Let rest for 10 minutes before carving.
- Remove cooked chicken and reserve drippings: Take the roasted chicken out of the pan and set aside to cool. Reserve the pan drippings for flavor.
- Shred the chicken: Once cool enough to handle, carve the chicken, discard skin and bones, and shred the meat into bite-sized pieces.
- Strain pan drippings: Strain the drippings through a fine mesh sieve into a measuring cup, discarding solids. You should have about 1 cup; if less, supplement with chicken broth.
- Set aside shredded chicken and drippings: Keep them ready for later use.
- Cook chicken breasts (if using): Heat a large skillet over medium heat and melt 1 tablespoon butter. Cook chicken breasts for 6-8 minutes per side until browned and cooked through. Remove and shred with forks. Set aside.
- Sauté vegetables: In a large saucepan or Dutch oven, melt remaining 1 tablespoon butter over medium heat. Add chopped onion and celery. Cook for 5-7 minutes until softened, stirring occasionally.
- Toast rice: Add rice to the vegetables and stir to coat with butter. Cook for about 1 minute, stirring constantly, to lightly toast the rice.
- Add liquids: Pour in 2 cups chicken broth (or broth plus reserved drippings) and 1 cup milk. Stir well to combine.
- Cook rice: Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
- Combine chicken and seasonings: Stir in shredded chicken, fresh parsley, salt, pepper, and thyme until well mixed.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking.
- Assemble casserole: Pour the chicken and rice mixture into a greased 9×13 inch baking dish, spreading evenly.
- Add cheese topping: Sprinkle shredded cheddar and Parmesan cheeses evenly over the casserole.
- Bake the casserole: Bake for 20-25 minutes until cheese is melted, bubbly, and the casserole is heated through. Watch closely to avoid burning.
- Serve: Remove from oven and let rest for a few minutes before serving. Garnish with chopped green onions if desired.
Notes
- Using a whole roasting chicken adds depth of flavor from pan drippings, but boneless chicken breasts are a faster alternative.
- To make the dish lower fat, reduce butter or use a low-fat cheese.
- Use low-sodium chicken broth to control salt levels.
- If dairy-free, substitute milk and cheese with plant-based alternatives.
- This casserole can be prepared a day ahead and reheated in the oven for convenience.
