Heavenly Chicken & Rice Bake

$- 2 cups cooked white rice - 2 cups cooked, shredded chicken - 1 cup broccoli florets, steamed - 1 cup carrots, diced - 1 cup celery, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 cups chicken broth - 1 cup cream of mushroom soup - 1 teaspoon dried thyme - 1 teaspoon paprika - 1 cup shredded cheddar cheese - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (optional) I recommend using rotisserie chicken for quick prep. It saves time and adds rich flavor. For the vegetables, steam the broccoli until bright green. This keeps it tender and vibrant. Sauté the onion and garlic together to build a strong flavor base. Cook them until the onion is soft and fragrant. Then, add the carrots and celery. Stir until they are tender but still crisp. This adds texture to your casserole. If you want to switch things up, you can use brown rice instead of white rice. It adds a nutty flavor and more fiber. For a creamier base, try using cream of chicken soup instead of cream of mushroom soup. If you are looking for a lighter option, you can use low-fat cheese. And if you have a veggie lover at home, replace chicken with chickpeas or tofu. This gives the dish a plant-based twist without losing flavor. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This ensures your casserole cooks evenly. While the oven heats, gather all your ingredients. You need cooked white rice, shredded chicken, broccoli, carrots, celery, onion, garlic, chicken broth, cream of mushroom soup, thyme, paprika, cheese, olive oil, salt, and pepper. Having everything ready will streamline the cooking process. In a large skillet, pour in 2 tablespoons of olive oil and heat it over medium heat. Once the oil is hot, add 1 small chopped onion and 2 minced garlic cloves. Sauté for about 3 minutes until the onion turns translucent and fragrant. Next, toss in 1 cup of diced carrots and 1 cup of diced celery. Cook these for another 5 minutes, stirring often. You want the veggies tender but still crisp. In a large mixing bowl, combine 2 cups of cooked rice, 2 cups of shredded chicken, and 1 cup of steamed broccoli florets. Add the sautéed veggies, 2 cups of chicken broth, and 1 cup of cream of mushroom soup. Season this mixture with 1 teaspoon of dried thyme, 1 teaspoon of paprika, salt, and pepper. Mix everything well until evenly combined. Carefully transfer this mix into a greased 9x13 inch baking dish. Spread it out evenly. Next, sprinkle 1 cup of shredded cheddar cheese on top. Cover the dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes. After that, remove the foil and bake for another 15 to 20 minutes until the cheese is bubbly and golden. Let it cool for 5 minutes before serving, and enjoy your savory chicken and rice casserole! To get the best rice, use long-grain white rice. It stays fluffy and separate. Rinse the rice before cooking. This removes excess starch and helps prevent stickiness. Use a 1:2 rice to water ratio. Bring the water to a boil, then cover and reduce to low heat. Let it simmer for 18 minutes, then let it sit off heat for 5 minutes. Fluff with a fork before adding it to the casserole. To keep your casserole moist, use enough liquid. The chicken broth and cream of mushroom soup help here. Do not skip the cover when baking. It traps steam, keeping the dish juicy. After the first 30 minutes, remove the foil. This helps the cheese melt and brown without drying out the chicken and rice. Cheddar cheese is a classic choice for this dish. Sharp cheddar adds a bold flavor, while mild cheddar is creamy and soft. You can also try mozzarella for a gooey texture. For a twist, use pepper jack for a little heat or gouda for a smoky flavor. Whatever you choose, ensure it melts well for the best top layer. Pro Tips Use Rotisserie Chicken: For convenience and maximum flavor, opt for store-bought rotisserie chicken. It saves time and adds a delicious depth to your dish. Customize Your Veggies: Feel free to mix and match vegetables based on your preference or what's in season. Bell peppers, peas, or spinach can also work beautifully in this bake. Cheese Variations: Experiment with different types of cheese such as mozzarella for a milder flavor or pepper jack for a spicy kick. Mixing cheeses can also create a more complex flavor profile. Make Ahead: This dish can be prepared in advance and stored in the refrigerator. Just reheat it in the oven before serving for an easy weeknight dinner. {{image_4}} You can swap ingredients in chicken and rice casserole. This change keeps the dish fresh. Use different types of meat, like turkey or ham. For a lighter option, try using chicken thighs instead of breasts. You can also change the rice. Brown rice or quinoa adds a nutty flavor. Mixing in different vegetables is also fun. Peas, corn, or bell peppers work well. These swaps add color and taste. If you want a vegetarian version, replace the chicken with hearty veggies or beans. Use chickpeas or black beans for protein. Tofu works great as well. It soaks up flavors nicely. You can also add mushrooms for a meaty texture. Use vegetable broth instead of chicken broth. This keeps the dish rich and tasty. Boost the flavor with spices and herbs. Try adding cumin or curry powder for warmth. Fresh herbs like basil or oregano add a nice touch. You can also use lemon zest for brightness. A dash of hot sauce adds heat if you like spice. Experiment with different combinations to find your favorite! To keep your chicken and rice casserole fresh, let it cool first. Once it’s cool, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. Store it in the fridge for up to three days. This keeps the flavors intact and helps maintain its texture. When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. This keeps moisture in while it reheats. Bake for about 20 to 25 minutes. If you like a crispy top, remove the foil for the last five minutes. For long-term storage, you can freeze this casserole. After it cools, place the casserole in a freezer-safe container. Make sure to cover it tightly with foil or plastic wrap. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. This method helps keep it tasty and delicious. Yes, you can use leftover chicken. Shredded rotisserie chicken works great. It saves time and adds flavor. Just make sure the chicken is cooked and cool before mixing. This recipe is perfect for using up extra chicken from dinner. To make it dairy-free, swap the cream of mushroom soup for a dairy-free version. You can also use a plant-based cheese for the topping. Check labels to find a suitable product. Using vegetable broth instead of chicken broth helps too. Chicken and rice casserole pairs well with simple salads or steamed veggies. A fresh green salad adds crunch. Roasted asparagus or green beans also work great on the side. These sides balance the meal and add color to your plate. You have all the tools to make a tasty chicken and rice casserole. We covered key ingredients, cooking methods, and ingredient swaps. I shared steps to prep, cook, and assemble your dish. Remember the tips to get fluffy rice and a moist casserole. You can explore variations for different tastes or diets. Plus, I included storage and reheating tips to keep leftovers yummy. With this guide, you can enjoy a warm, comforting meal anytime. Happy cooking!$

A comforting and delicious casserole made with chicken, rice, and vegetables, topped with melted cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Ingredients

2 cups cooked white rice
2 cups cooked, shredded chicken
1 cup broccoli florets, steamed
1 cup carrots, diced
1 cup celery, diced
1 small onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup cream of mushroom soup
1 teaspoon dried thyme
1 teaspoon paprika
1 cup shredded cheddar cheese
to taste salt
to taste pepper
2 tablespoons olive oil
optional fresh parsley, roughly chopped

Instructions

Begin by preheating your oven to 350°F (175°C) to ensure it's ready for baking.
In a large skillet, pour in the olive oil and heat over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3 minutes, or until the onion becomes translucent and fragrant.
Next, add the diced carrots and celery to the skillet. Continue to cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender yet crisp.
In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli florets, and the sautéed vegetable mixture. Pour in the chicken broth and cream of mushroom soup. Season with dried thyme, paprika, salt, and pepper. Mix thoroughly until all ingredients are evenly combined.
Carefully transfer the mixture into a greased 9x13 inch baking dish, spreading it out to create an even layer across the bottom.
Generously sprinkle the shredded cheddar cheese over the top of the casserole, allowing it to melt beautifully as it bakes.
Cover the baking dish tightly with aluminum foil to trap moisture, and place it in the preheated oven. Bake for 30 minutes.
After 30 minutes, remove the foil and continue to bake for another 15-20 minutes. Cook until the cheese is bubbly and has turned a lovely golden color.
Once baked, remove the dish from the oven and allow it to cool for about 5 minutes before serving. For an added touch, sprinkle with fresh chopped parsley before plating.

Notes

Using rotisserie chicken makes this recipe quicker and easier.

Keyword bake, casserole, chicken, comfort food