Best 6 Creamy Chicken Rice Casserole Recipes

Indulge in a comforting and flavorful culinary journey with our creamy chicken rice casserole, a delectable dish that combines succulent chicken, fluffy rice, and a velvety sauce. This casserole is a symphony of flavors and textures, featuring tender chicken, perfectly cooked rice, and a creamy sauce that brings it all together. The secret lies in the harmonious blend of spices and herbs, creating a dish that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned cook or a beginner in the kitchen, our detailed recipe guide will make it easy for you to recreate this delightful dish in the comfort of your own home.

But wait, there's more! This article offers a collection of three irresistible casserole recipes, each with its unique charm and flavor profile. From the classic chicken and rice casserole to the hearty beef and potato casserole, and the vegetarian delight of our broccoli and cheese casserole, you'll find a recipe for every palate and occasion. Each recipe is carefully crafted with step-by-step instructions, ensuring that you can achieve culinary success every time. So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure together!

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 RICE CASSEROLE

Creamy Chicken Rice Casserole image

We love rice, so I serve it at almost every meal. This is a stand-by in our home.-Donna Tyler, Riverdale, Arkansas

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
2 teaspoons salt
3 garlic cloves, minced
1/4 teaspoon dried thyme
3 cups uncooked long grain rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 celery ribs, diced
2 medium onions, diced
1 medium carrot, grated

Steps:

Place the chicken, water, salt, garlic and thyme in a large kettle or Dutch oven. Cover and cook until chicken is tender, about 1-1/4 hours. , Remove chicken from broth; cool. Remove meat from bones; discard bones and cut meat into chunks. Set aside. Skim fat from broth. Place 3-1/2 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55 minutes or until rice is tender.

Nutrition Facts :

CREAMY WILD RICE CHICKEN CASSEROLE

Creamy Wild Rice Chicken Casserole image

A hearty weeknight casserole with chicken, mushrooms, and a wild rice blend made rich and creamy with Classico® Fresh Four Cheese Alfredo Sauce.

Provided by Classico

Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 (6 ounce) package long grain and wild rice mix
2 tablespoons butter
6 large mushrooms, sliced
2 tablespoons olive oil
12 ounces skinless, boneless chicken breasts, cut into bite-size pieces
Salt and pepper to taste
Garlic powder to taste
1 (15 ounce) jar Classico® Fresh Four Cheese Alfredo Sauce, divided
20 saltine crackers, crushed
1 tablespoon melted butter
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray 2-quart baking dish with non-stick cooking spray.
Prepare rice according to package directions.
Melt butter in a skillet over medium to medium-high heat. Add mushrooms and saute until they release some moisture and begin to brown, 4 to 5 minutes. Remove mushrooms from pan.
Heat 2 tablespoons olive oil over medium heat in the same skillet. Saute chicken pieces until browned. Season with salt, pepper, and garlic powder to taste.
Combine the rice, chicken, mushrooms, and 3/4 of the jar of Alfredo sauce in the prepared baking dish. Mix well, and then spread remaining sauce over the top. Sprinkle crushed crackers evenly over casserole and drizzle 1 tablespoon melted butter over top.
Bake until heated through and topping is golden, about 30 minutes. Garnish with parsley.

Nutrition Facts : Calories 505 calories, Carbohydrate 53.3 g, Cholesterol 71.3 mg, Fat 20.9 g, Fiber 3.2 g, Protein 25.9 g, SaturatedFat 7.2 g, Sodium 1337.2 mg, Sugar 2 g

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:

To ensure even cooking, cut the chicken breasts into uniform-sized pieces.
Use a large skillet or pot to sear the chicken; overcrowding the pan will prevent proper browning.
Cook the chicken until it's golden brown and cooked through, about 5-7 minutes per side.
For a creamier sauce, use heavy cream instead of milk.
Add a touch of Dijon mustard to the sauce for a tangy flavor.
Use a combination of fresh and dried herbs, such as thyme, rosemary, and parsley, for added flavor.
If you don't have cooked rice on hand, cook 1 cup of long-grain white rice according to the package instructions.
Top the casserole with shredded cheddar cheese or a combination of cheeses, such as mozzarella and Parmesan.
Bake the casserole until the sauce is bubbly and the cheese is melted and golden brown.
Let the casserole rest for 5-10 minutes before serving to allow the flavors to meld.

Conclusion:

This creamy chicken rice casserole is a versatile and comforting dish that can be easily customized to your liking. With its creamy sauce, tender chicken, and fluffy rice, it's a surefire hit with the whole family. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying dish to serve at a potluck, this casserole is sure to please. So gather your ingredients, preheat your oven, and get ready to enjoy this delicious and satisfying dish!