Creamy Chicken and Rice Casserole

This creamy chicken and rice casserole is the kind of meal that quietly disappears off the dinner table every time I set it down. It is easy to assemble with familiar ingredients and delivers cozy goodness in every forkful. I love making this dish on chillier evenings when my family is craving something warming and rewarding but I do not want to fuss with a dozen different pots.

The first time I tried this casserole was after a super long workday when I had leftover chicken and a random bag of frozen veggies. Now it is my go to option when we host friends for an easy but satisfying dinner.

Ingredients

• Cooked chicken: either shredded or diced a wonderful way to use leftovers and cuts prep time
• Long-grain white rice: absorbs flavor and stays fluffy throughout baking use any white rice with whole intact grains for best texture
• Cream of chicken soup: brings creamy texture and savory flavor choose quality condensed for richness or try homemade if you have time
• Chicken broth: gives necessary moisture and deepens the savoriness low sodium is preferable so you can control the salt
• Frozen mixed vegetables: a colorful mix of peas carrots and corn for nutrition and pops of sweetness pick a bag with bright colors and intact veggies
• Shredded cheddar cheese: creates a gooey melty top try sharp cheddar for extra flavor and grate it freshly for better melting
• Garlic powder and onion powder: both of these layer on aromatic flavor without the need for chopping just choose a brand with a strong aroma
• Black pepper and salt: wake up all the other flavors grind fresh black pepper for a little extra punch
• Olive oil: for greasing keeps the casserole from sticking and adds a hint of richness use extra virgin for best taste
• Milk: softens and creams up the mix after baking any type works but whole milk delivers the most creaminess
• Chopped fresh parsley: to garnish brings freshness and color if you use it choose flat leaf for better flavor

Step by Step Instructions

Preheat the Oven and Prep the Dish:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Lightly grease a nine by thirteen inch baking dish with olive oil to prevent sticking.

Mix the Wet and Dry Ingredients:

In a large mixing bowl combine the cooked chicken uncooked long grain white rice cream of chicken soup chicken broth frozen mixed vegetables garlic powder onion powder black pepper and salt. Stir this mixture patiently until all the rice is well coated and the veggies are evenly distributed. This thorough mixing ensures even cooking.

Fill and Spread the Casserole:

Pour the mixture out into your prepared baking dish. Use a spatula or large spoon to spread it all the way into the corners creating an even layer. This helps each scoop have both creamy and crisp bits.

Cover and Bake:

Tightly cover the dish with foil. Place it on the center rack of the preheated oven and bake for forty five minutes. During this time the rice will absorb the liquids and the flavors begin to blend.

Add Cheese and Finish Baking:

Remove the casserole from the oven and peel off the foil carefully avoid escaping steam. Stir gently from the edges to the center to make sure everything is cooked evenly. Pour the milk over the whole surface so the rice gets creamy then sprinkle the shredded cheddar cheese evenly on top. Return the dish to the oven this time uncovered for another fifteen to twenty minutes until the top is bubbling and golden.

Cool and Garnish:

Take the casserole out of the oven and let it rest for at least five minutes. This gives time for the sauce to thicken and the flavors to settle. Just before serving scatter chopped parsley over the top if you want a fresh green finish.

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My favorite thing about this recipe is how it transforms plain old leftover chicken into something everyone gets excited about. My kids fight for the last cheesy scoop and I always smile remembering my grandmother serving her version at Sunday gatherings.

Storage Tips

Once your casserole has cooled cover it tightly with plastic wrap or transfer to an airtight container. It will keep in the fridge for up to three days. For longer storage freeze portions in single serve containers or wrap the whole dish tightly then thaw in the fridge overnight and reheat in the oven until hot.

Ingredient Swaps

Feel free to sub brown rice for the white although you will need to add an extra quarter cup of broth and bake a bit longer. Turkey works great in place of chicken especially after holidays. For more flavor stir in a pinch of thyme paprika or chopped fresh herbs.

Serving Suggestions

Serve big squares of this casserole with a crisp side salad or steamed green beans if you want something fresh. A hunk of warm bread is always welcome for mopping up any creamy sauce left at the bottom.

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A Bit of Casserole History

Chicken and rice casseroles have been showing up on family tables since canned soups started making home cooking more convenient in the nineteen fifties. This style of meal grew popular for its one dish efficiency and ability to stretch simple ingredients into something truly comforting.

Recipe FAQs

→ Can I substitute brown rice for white rice?

Yes, brown rice can be used. Adjust the liquid and baking time as brown rice takes longer to cook and may need extra broth.

→ What can I use instead of cream of chicken soup?

You can swap in cream of mushroom or cream of celery for a different flavor. Homemade white sauce also works as an alternative.

→ Is it possible to use rotisserie chicken?

Absolutely. Rotisserie chicken is a convenient option for richer flavor and tender chunks in the casserole.

→ How do I store leftovers?

Let the casserole cool, then refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave as needed.

→ Can I prepare this dish ahead of time?

Yes, you can assemble in advance, cover, and refrigerate. Bake just before serving, and allow extra time if chilled.

→ Can I use other vegetables?

Frozen broccoli, green beans, or bell peppers can be mixed in for extra color and nutrition.