Description
Creamy Chicken and Rice Casserole
Chicken and Rice Casserole is a comforting classic that has stood the test of time. Originally popularized by Campbell’s Soup Company in the mid-20th century, this dish has been a family favorite for generations. While the traditional recipe uses canned cream of chicken soup, this homemade version brings fresh flavors with a creamy, rich sauce and juicy chicken thighs. Perfect for potlucks, chilly nights, or as a comforting meal for loved ones, this casserole hits all the right notes. A dash of hot sauce makes it even better!
3 tbsp unsalted butter
1 cup diced yellow onion
2 tsp kosher salt
3 tbsp all-purpose flour
1 3/4 cups low-sodium chicken broth
1/2 cup whole or 2% milk
3/4 tsp black pepper
3/4 cup uncooked long-grain white rice
3 cups frozen mixed vegetables
1 1/2 lbs boneless, skinless chicken thighs
1/2 cup shredded cheddar cheese
Directions:
1. Preheat oven to 375°F. Coat a baking dish with cooking spray.
2. Sauté onion in butter with salt. Add flour and cook for 1 min.
3. Add broth and milk, cook until thickened.
4. Add sauce, rice, and veggies to baking dish. Lay seasoned chicken on top.
5. Cover with foil, bake 1 hour.
6. Top with cheese, let melt in warm oven.
Prep Time: 20 mins
Kcal: 400 per serving
Step-by-Step Guide
1. Prep & Preheat: Preheat your oven to 375°F (190°C). Lightly coat a 9×13 inch baking dish with non-stick cooking spray. Pat the chicken thighs dry and season both sides with salt and pepper.
2. Make the Creamy Sauce: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and 1 tsp of the salt. Cook for 5-7 minutes until softened. Sprinkle the flour over the onions and cook, stirring constantly, for 1 full minute to remove the raw flour taste.
3. Thicken the Sauce: Slowly whisk in the chicken broth and milk, ensuring no lumps remain. Add the remaining salt and black pepper. Bring to a simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Remove from heat.
4. Assemble the Casserole: Pour the uncooked rice and frozen vegetables into your prepared baking dish. Pour the creamy sauce over the top and stir to combine everything evenly. Arrange the seasoned chicken thighs in a single layer on top of the rice mixture.
5. Bake: Cover the dish tightly with aluminum foil. Bake in the preheated oven for 1 hour.
6. Add Cheese & Finish: Carefully remove the foil. Sprinkle the shredded cheddar cheese evenly over the casserole. Return it to the oven (uncovered) for 3-5 minutes, or just until the cheese is melted. Let it rest for 10 minutes before serving.
Serving Suggestions
This hearty casserole is a complete meal on its own. For a lighter touch, serve it with a simple green salad dressed with a tangy vinaigrette to cut through the richness. A side of crusty bread or garlic toast is perfect for soaking up any extra creamy sauce. For a fresh, crisp contrast, add a side of steamed green beans or roasted broccoli.
How-to Summary
In summary, you’ll sauté onions, make a simple roux-based sauce, combine it with rice and frozen veggies in a dish, top with seasoned chicken, and bake covered for one hour. Finish by topping with cheese and letting it melt before a brief rest. The result is a creamy, all-in-one comfort food classic.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but boneless, skinless chicken breasts will cook faster and can dry out. If substituting, check for doneness at 45 minutes and consider cutting them into smaller pieces.
Can I make this ahead of time? Absolutely. Assemble the casserole completely, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time since you’ll be starting from cold.
What can I use instead of frozen mixed vegetables? Use any blend you like (peas, carrots, corn, green beans). You can also use fresh vegetables, but chop them small and consider par-boiling harder veggies like carrots first.
Why is my rice still hard? This usually means the dish wasn’t covered tightly enough, allowing steam to escape. Ensure your foil is sealed snugly around the dish. Liquid absorption can also vary by rice type; stick to long-grain white rice.
Can I freeze the leftovers? Yes. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave, adding a splash of broth if needed.
Common Mistakes to Avoid
- Not Cooking the Flour: Skipping the full minute of cooking the flour with the butter and onions will leave a pasty, raw taste in your sauce.
- Using Instant Rice: This will become mushy. Always use regular, uncooked long-grain white rice for the proper texture.
- Forgetting to Cover Tightly: The foil seal is crucial for creating steam to cook the rice and chicken. A loose cover is the main cause of undercooked rice.
- Skipping the Rest Time: Letting the casserole sit for 10 minutes after baking allows the sauce to thicken further and makes serving much easier.
Conclusion
This homemade Creamy Chicken and Rice Casserole elevates a timeless comfort food with fresh, flavorful ingredients. By mastering the simple roux-based sauce and following the key steps to ensure perfectly cooked rice and tender chicken, you can create a dependable, crowd-pleasing meal. It’s the ultimate dish for busy weeknights, potlucks, or whenever a warm, satisfying dinner is in order. Enjoy the delicious results of this classic, perfected.