Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice is the ultimate comfort food! Tender chicken and rice in a rich, cheesy sauce makes for a creamy, flavorful casserole that's easy to make and a family-favorite.
Servings: 8
Equipment
- Medium Saucepan (this one lasts forever and heats evenly)
Ingredients
- 4 tablespoons unsalted butter plus more for greasing pan
- ¼ cup all-purpose flour
- ¼ cup dry white wine or additional chicken stock
- ½ tablespoon fresh minced garlic
- 2 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ tablespoon fresh chopped thyme or ½ teaspoon dried thyme leaves
- 4 cups cooked rice any variety
- 2 cups cooked chicken shredded or diced
- 2 cups shredded cheddar cheese for sauce
- 1½ cups shredded cheddar cheese for topping casserole
Instructions
- Preheat oven to 350℉ (175℃). Lightly grease a 9x13 baking dish with butter.
- Melt 4 tablespoons unsalted butter into a medium saucepan over medium-high heat. Whisk in ¼ cup all-purpose flour and cook for 1 minute to cook off the raw flour taste.
- Slowly add ¼ cup dry white wine (or additional stock) and ½ tablespoon fresh minced garlic, whisking until thickened. Add 2 cups low-sodium chicken broth, ¼ cup at a time, whisking to incorporate. Add in 1 teaspoon kosher salt, 1 teaspoon black pepper, and ½ tablespoon fresh chopped thyme, and bring the mixture to a light bubble. Simmer, whisking often, until the sauce has thickened enough to coat the back of a spoon.
- Reduce the heat to medium-low and then stir in 2 cups shredded cheddar cheese , and cook 1-2 minute until the cheese has melted.
- Turn off the heat and stir in 4 cups cooked rice and 2 cups cooked chicken (diced or shredded) until everything is nice and incorporated.
- Transfer the chicken and rice mixture the the buttered 9×13 inch baking dish. Top with remaining 1½ cups shredded cheddar cheese.
- Bake, uncovered, for 25-30 minutes or until cheese is melted through.
Video
Notes
Thyme Leaves: If you don't have fresh thyme, substitute it with ½ teaspoon of dried thyme leaves or omit altogether. Do not use ground thyme. The flavor is overwhelming.
Wine: White wine adds a rich depth of flavor to this chicken and rice casserole, but is not necessary, just replace it with an additional ¼ cup of chicken stock. If using wine, use a dry pinot grigio or sauvignon blanc.
Garlic: This recipe is heavy on the garlic, feel free to cut the amount in half or omit.
Storage: Store leftover chicken and rice casserole in a covered container for up to 3 days in the refrigerator. Alternatively, freeze in a freezer-safe container for up to 3 months.
Make-Ahead Instructions: Prepare and assemble the casserole in a freezer-safe/oven-safe baking dish, cover tightly with 2 layers of foil. Refrigerate for up to 3 days or freeze up to 3 months.
- To bake from the fridge, remove casserole from the fridge and remove the foil. Preheat oven to 350℉, letting the casserole sit on the counter while the oven preheats. Bake for 30-40 minutes or until warmed through.
- To bake from the freezer, remove casserole from freezer and remove 1 layer of foil. Let sit at room temperature as oven preheats then bake at 350℉ for 60 minutes covered. Uncover and bake for an additional 15 minutes.
Nutrition
Calories: 485kcal | Carbohydrates: 76g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 911mg | Potassium: 355mg | Fiber: 3g | Vitamin A: 650IU | Vitamin C: 4.1mg | Calcium: 382mg | Iron: 2.3mg
