How do I make a creamy chicken rice casserole from scratch?

To make a creamy chicken rice casserole, start by cooking your rice and chicken separately. Sauté onions and garlic, then mix in cooked chicken, rice, and a creamy sauce made from cream of mushroom or cream of chicken soup combined with sour cream or cream cheese. Add vegetables like peas or broccoli for more texture. Pour everything into a greased baking dish, top with shredded cheese and breadcrumbs, then bake at 350°F (175°C) for 25-30 minutes until bubbly and golden on top.

Can I use leftover chicken to make chicken rice casserole?

Yes, using leftover cooked chicken for your casserole works perfectly and can save preparation time. Simply shred or dice the chicken and mix it with cooked rice, cream-based sauce, and vegetables. This helps the flavors meld together while baking and makes the recipe both economical and convenient for quick weeknight dinners.

What are good substitutions for cream of mushroom soup in this casserole?

If you want to avoid canned cream of mushroom soup, you can substitute it with homemade white sauce using butter, flour, milk, and seasonings, or use cream of chicken or celery soup for a different flavor. Greek yogurt mixed with chicken broth also offers a healthier, creamy alternative that maintains the casserole’s rich texture.

How can I make chicken rice casserole healthier?

To lighten up your chicken rice casserole, use brown rice instead of white for added fiber, swap cream-based soup with low-fat options or homemade white sauce using milk, and include plenty of fresh vegetables like broccoli, spinach, or carrots. Opt for lean chicken breast and reduce added cheese or use part-skim varieties. Baking without heavy toppings keeps calories in check while still delivering flavor.

Can I freeze chicken rice casserole for later?

Yes, chicken rice casserole freezes well. Prepare the casserole but do not bake it. Cover tightly with foil or plastic wrap and freeze for up to 3 months. When ready, thaw in the refrigerator overnight and bake at 350°F (175°C) for 40-50 minutes or until hot and bubbly. Freezing helps preserve the texture and flavor, making it ideal for meal prep or busy schedules.

Creamy Chicken Rice Casserole Recipes For Comfort Food

Name: Creamy Chicken Rice Casserole
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: – Cooking spray to coat the baking dish; – 3 tablespoons unsalted butter; – 1 cup diced yellow onion (from 1 medium onion); – 2 teaspoons kosher salt (divided); – 3 tablespoons all-purpose flour; – 1 3/4 cups low-sodium chicken broth; – 1/2 cup whole or 2% milk; – 3/4 teaspoon freshly ground black pepper (divided); – 3/4 cup uncooked long-grain white rice; – 3 cups frozen mixed vegetables (carrots, corn, peas, green beans); – 1 1/2 pounds boneless, skinless chicken thighs trimmed of excess fat; – 1/2 cup shredded cheddar cheese (4 ounces); – Hot sauce optional, for serving

Description

🍗 Enjoy a rich and creamy chicken and rice casserole that’s perfect for satisfying family meals.
🍚 This comforting one-dish meal combines tender chicken, hearty rice, and nutrient-packed vegetables in a creamy sauce.

Ingredients

– Cooking spray to coat the baking dish

– 3 tablespoons unsalted butter

– 1 cup diced yellow onion (from 1 medium onion)

– 2 teaspoons kosher salt (divided)

– 3 tablespoons all-purpose flour

– 1 3/4 cups low-sodium chicken broth

– 1/2 cup whole or 2% milk

– 3/4 teaspoon freshly ground black pepper (divided)

– 3/4 cup uncooked long-grain white rice

– 3 cups frozen mixed vegetables (carrots, corn, peas, green beans)

– 1 1/2 pounds boneless, skinless chicken thighs trimmed of excess fat

– 1/2 cup shredded cheddar cheese (4 ounces)

– Hot sauce optional, for serving

Instructions

1-Start: Start by preheating your oven to 375°F and coating an 11×7-inch or 1 1/2-quart baking dish with cooking spray. This sets the stage for a smooth baking process. Next, melt 3 tablespoons of unsalted butter in a large skillet over medium heat, then add 1 cup of diced yellow onion and 1 1/2 teaspoons of kosher salt, sautéing for 3 to 5 minutes until the onion softens.

2-Stir in: Stir in 3 tablespoons of all-purpose flour and cook for 1 minute, stirring continuously to avoid lumps. Pour in 1 3/4 cups of low-sodium chicken broth and whisk well, then add 1/2 cup of whole or 2% milk along with 1/4 teaspoon of black pepper. Bring this mixture to a boil, stirring until it thickens, about 3 minutes.

3-Combine: In your prepared baking dish, combine 3/4 cup of uncooked long-grain white rice and 3 cups of frozen mixed vegetables. Pour the sauce over this mix and stir to combine evenly.

4-Season: Season the 1 1/2 pounds of boneless, skinless chicken thighs with the remaining kosher salt and black pepper, then arrange them on top of the rice mixture. Cover the dish tightly with aluminum foil and bake for about 1 hour, until the rice is tender and the chicken reaches 160°F internally.

5-After baking: After baking, turn off the oven, uncover the dish, and sprinkle 1/2 cup of shredded cheddar cheese over the top. Return it to the warm oven for 2 to 4 minutes until the cheese melts perfectly. Let it rest a bit before serving hot sauce can add a fun kick if you like.

Notes

🍗 Use chicken thighs for juicier and more flavorful results.
🛑 Cover the dish tightly with foil before baking to retain moisture.
🧀 Turn off the oven before adding cheese to gently melt it without drying out the casserole.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Main Dish, Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 452
Sugar: 4 g
Sodium: 792 mg
Fat: 21.6 g
Saturated Fat: 9.2 g
Carbohydrates: 31.5 g
Fiber: 2 g
Protein: 32.2 g

Keywords: Creamy Chicken, Rice Casserole, Comforting Meals, One-Dish