Description
This Creamy Chicken and Rice Casserole Bake with Cheese is a comforting dish that brings the family together. With its rich flavors and gooey cheese topping, it’s perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup long-grain white rice (uncooked)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your casserole cooks evenly and achieves that golden top.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Avoid browning the onions too much, as this can alter the flavor.
- Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent it from burning. You'll know it's ready when it becomes aromatic.
- Stir in the uncooked long-grain white rice, dried thyme, dried oregano, onion powder, garlic powder, salt, and pepper. Cook for 2 minutes, allowing the rice to absorb the flavors. Be careful not to let the rice toast too much; you want it to remain soft.
- Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer, and cook for another 5 minutes. Look for small bubbles forming around the edges, indicating it's ready.
- Fold in the cooked chicken and frozen mixed vegetables until evenly distributed. Make sure not to overmix, as this can break down the chicken and vegetables.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly across the bottom. Smooth the top with a spatula for a nice presentation.
- Sprinkle the shredded cheddar cheese generously over the top. For an extra cheesy crust, don’t be shy with your cheese here!
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown. You'll know it's done when you see the edges slightly browning and the center is set. Avoid opening the oven door too often, as this can affect cooking time.
- Once baked, remove from the oven and let it sit for about 5 minutes before serving. This resting time helps everything settle and makes for easier serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: To prevent the rice from becoming mushy, make sure to measure your chicken broth precisely. Instead of just sprinkling cheese on top, consider mixing some into the casserole for an even cheesier flavor throughout.