Best 2 The Best Chicken Rice Casserole Recipes

Indulge in the delectable flavors of Chicken Rice Casserole, a culinary masterpiece that combines the classic comfort of chicken and rice with a creamy, savory sauce, all baked to perfection. This casserole is not just a meal; it's an experience, a journey through a symphony of textures and tastes. The tender chicken, cooked to perfection, pairs harmoniously with the fluffy rice, creating a delightful contrast. The creamy sauce, made with a luscious blend of cheese and seasonings, envelops every bite, adding a richness that will tantalize your taste buds. Whether you're looking for a hearty weeknight dinner or a showstopping dish for a special occasion, this Chicken Rice Casserole has got you covered.

Here are our top 2 tried and tested recipes!

CHICKEN AND RICE CASSEROLE

Chicken and Rice Casserole image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 scallions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)

Steps:

Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

THE BEST CHICKEN RICE CASSEROLE

The Best Chicken Rice Casserole image

This recipe is based on the Cook's Illustrated recipe from their Cover and Bake cookbook. As with all their recipes it is the best. But mine is better :) Like all casseroles this one freezes well once prepared to just before you put it in the oven.

Provided by Alyss05

Categories Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

4 tablespoons butter
1 medium onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 garlic cloves, chopped fine
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon mild chili powder
1/4 teaspoon cayenne pepper
4 tablespoons all-purpose flour
3 1/2 cups chicken stock
3 1/2 cups whole milk
1 1/2 cups long-grain rice
2 lbs boneless skinless chicken breasts, cubed
2 2/3 cups cheddar cheese, shredded
1 cup green beans
2/3 cup breadcrumbs
2/3 cup cheddar cheese or 2/3 cup parmesan cheese, shredded
2 teaspoons garlic powder

Steps:

Melt butter in a large dutch oven over medium heat and cook onions, celery and carrots until soft but not brown. Add garlic, seasoned salt, pepper and chile powders and cook until very fragrant. Add flour and mix well. Cook until starting to color.
Whisk milk and stock into vegetable flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice to sauce and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally. Will take about 20 minutes.
Preheat oven to 400 degrees. Add raw chicken to the rice and sauce mixture. Cut green beans into 1 inch lengths and stir into the mixture as well. Cook approximately 4 minutes or until the chicken is no longer pink on the outside. Stir in cheese.
Pour mixture into a 9 x 13 inch casserole, or two 8x8 inch casseroles.
Combine bread crumbs, cheese and garlic powder and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.
You really should cool for 10 minutes before cutting. You could garnish with parsley and lemon wedges. Or not :).

Tips:

Use day-old rice for the best texture.
Cook the chicken and rice separately to prevent the rice from getting mushy.
Use a variety of vegetables to add color and flavor to the casserole.
Season the casserole generously with salt and pepper.
Top the casserole with a layer of cheese before baking for a golden brown crust.
Let the casserole rest for a few minutes before serving to allow the flavors to meld.

Conclusion:

Chicken rice casserole is a classic comfort food that is easy to make and loved by people of all ages. With its creamy sauce, tender chicken, and fluffy rice, this casserole is sure to be a hit at your next potluck or family gathering. So next time you're looking for a quick and easy meal, give this chicken rice casserole a try.

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