Best 4 Creamy Chicken And Rice Casserole Recipes

Indulge in a creamy and comforting culinary experience with our delightful Creamy Chicken and Rice Casserole. This classic dish combines succulent chicken, tender rice, and a creamy sauce, all baked to perfection. It's a perfect weeknight meal that's easy to prepare yet bursting with flavor. Our recipe includes variations for stovetop, oven, and slow cooker cooking methods, ensuring you can enjoy this dish any way you like. Additionally, we offer a vegetarian alternative featuring tofu instead of chicken, catering to diverse dietary preferences. Whichever way you choose to make it, this Creamy Chicken and Rice Casserole is sure to be a hit with the whole family.

Let's cook with our recipes!

CREAMY CHICKEN AND RICE CASSEROLE

Creamy Chicken and Rice Casserole image

This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 40m

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, divided
4 cups sliced mixed mushrooms (10 ounces)
2 shallots, minced
Salt and pepper
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 cups shredded chicken, from a small rotisserie chicken
2 cups cooked rice (white or brown)
1/2 cup frozen peas
1/2 cup fresh parsley, chopped
1/2 cup reduced-fat sour cream
1 cup fresh breadcrumbs

Steps:

Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 g

CREAMY CURRIED CHICKEN-AND-RICE CASSEROLE

Creamy Curried Chicken-and-Rice Casserole image

Categories Chicken Rice Vegetable Bake Sauté Low Fat Curry Fall Winter Self

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1 cup rice (try brown for an added fiber boost)
2 tsp canola (or corn) oil
1 cup chopped onion
2 tsp curry powder
3/4 tsp salt
1/4 cup all-purpose flour
2 cups skim milk
2 cups thawed frozen peas
4 carrots, peeled and chopped in 1/4-inch pieces
1 red bell pepper, cored, seeded and chopped in 1/4-inch pieces
1 tbsp fresh lemon juice
2 cups chopped cooked chicken breast (or a 10-oz package cooked chicken breast)
1/2 cup cilantro, chopped
Vegetable-oil cooking spray

Steps:

Cook rice as directed on package. Preheat oven to 400°F. Over medium-high heat, sauté onion, curry, and salt in oil for 3 minutes. Stir in flour. Whisk in milk 1/4 cup at a time. Bring liquid to a boil and immediately reduce the heat and continue cooking, whisking frequently for another 6 minutes or until the sauce thickens. Combine sauce, cooked rice, peas, carrots, red pepper, lemon juice, chicken, and cilantro. Coat an 8" x 8" baking dish with cooking spray; transfer mixture to baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 can (8 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 teaspoons dried parsley flakes
1/8 teaspoon pepper

Steps:

Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CREAMY CHICKEN AND RICE CASSEROLE RECIPE - (4.4/5)

Creamy Chicken and Rice Casserole Recipe - (4.4/5) image

Provided by msippigrl

Number Of Ingredients 11

Ingredients

6 medium chicken thighs
3 1/2 to 4 cups prepared brown or white rice (I used 2 bags Birds Eye frozen brown rice)
7 medium size fresh mushrooms, sliced (about 2 c.)
1 1/2 teaspoons minced fresh garlic
2 tablespoons olive oil, divided
2 (10 1/2 oz) cans cream of mushroom soup (I used 98% F.F.)
1 1/2 cups milk
1/4 - 1/2 teaspoon Tony Chachere's Original creole seasoning
Garlic powder
Salt
Freshly cracked black pepper

Steps:

Prepare rice according to package directions, then set aside to cool. (I microwaved frozen rice in the bag then poured it out to cool. Cold leftover rice could also be used.) Cut up the mushrooms and garlic. Spray a 13x9 glass baking dish with cooking spray. Set aside. Meanwhile, rub olive oil all over the chicken pieces; then season with a little garlic powder, salt, and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add thighs, skin side down, and brown well on both sides. (They will finish cooking in the oven) Remove chicken from pan. Discard all except 1 teaspoon of the grease from the skillet. Reheat skillet on medium heat, then add the garlic; cook and stir for about 45 seconds. Whisk in the soup, milk, creole seasoning, salt, and pepper. Stir in the mushrooms. Bring to a low bubble, stirring frequently to prevent scorching. Preheat oven to 375 F. Spread rice in the bottom of the baking dish. Arrange thighs on top of the rice, skin side up. Pour soup mixture over the top of all. Cover the pan tightly with aluminum foil and bake for 40 minutes. Uncover and bake for about 20 minutes more, or until chicken is done. Serve with a green vegetable and hot, buttered yeast rolls.

Tips:

Use day-old rice: Day-old rice is less sticky and will help the casserole hold its shape better.
Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook it just until it is cooked through.
Use a variety of vegetables: This will add flavor and nutrients to the casserole. Some good options include carrots, celery, onion, and peas.
Use a creamy soup: This will help to thicken the casserole and make it more flavorful. Some good options include cream of chicken soup, cream of mushroom soup, or cream of celery soup.
Top the casserole with cheese: This will give the casserole a golden brown crust and make it even more delicious.
Bake the casserole until it is bubbly and hot: This will ensure that the casserole is cooked through and that the cheese is melted.

Conclusion:

Creamy chicken and rice casserole is a classic comfort food dish that is easy to make and always a hit with the family. With its creamy sauce, tender chicken, and fluffy rice, this casserole is sure to satisfy everyone at the table. So next time you're looking for a quick and easy weeknight meal, give this creamy chicken and rice casserole a try. You won't be disappointed!