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–+ servings
Delicious homemade chicken rice casserole served in a baking dish.

Chicken and Rice Casserole

A comforting and hearty dish combining tender chicken thighs, creamy sauce, and a medley of vegetables, perfect for busy weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 500 kcal

Ingredients
  

For the casserole

  • 1 can Cooking spray To prevent sticking
  • 3 tablespoons Unsalted butter Adds richness
  • 1 cup Diced yellow onion Provides a sweet base flavor
  • 2 teaspoons Kosher salt Divided, enhances flavors
  • 3 tablespoons All-purpose flour Thickens the sauce
  • 1.75 cups Low-sodium chicken broth Adds moisture and depth
  • 0.5 cup Whole or 2% milk Creates creaminess
  • 0.75 teaspoon Freshly ground black pepper Divided, adds spice
  • 0.75 cup Uncooked long-grain white rice Absorbs moisture
  • 3 cups Frozen mixed vegetables (carrots, corn, peas, and green beans) Adds color and nutrition
  • 1.5 pounds Boneless, skinless chicken thighs Main protein
  • 0.5 cup Shredded cheddar cheese (4 ounces) Adds flavor and creaminess
  • Hot sauce For serving, optional, adds heat

Instructions
 

Preparation

  • Preheat your oven to 375°F and prepare your baking dish by lightly coating it with cooking spray.
  • In a large skillet over medium heat, melt the butter. Add the diced onion along with 1 1/2 teaspoons of salt and sauté until the onion softens, about 3 to 5 minutes.
  • Sprinkle the flour into the skillet and cook for 1 minute, stirring constantly to avoid burning.
  • Gradually whisk in the low-sodium chicken broth and milk. Bring to a gentle boil, stirring until the sauce thickens, about 3 minutes.

Combining

  • In the prepared baking dish, combine uncooked rice and frozen mixed vegetables. Pour the thickened sauce over this mixture and stir well.
  • Season the chicken thighs with remaining salt and black pepper. Place the seasoned chicken on top of the rice and vegetable mixture.
  • Cover the dish tightly with aluminum foil.

Baking

  • Bake the casserole for about 1 hour, ensuring the rice is tender and the chicken reaches an internal temperature of 160°F.
  • Once removed from the oven, carefully uncover the dish and sprinkle shredded cheddar cheese on top. Return it to the warm oven for 2 to 4 minutes, until the cheese melts.

Notes

To store the casserole, keep it covered for no more than 2 hours at room temperature. Refrigerate leftovers in an airtight container for up to 4 days. Freeze unbaked casserole for 2-3 months.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 47gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 2g
Keyword Chicken and Rice Casserole, comfort food, Easy Recipe, Hearty Dish, weeknight dinner
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