Casserole loves you ❤️ ...
Baked chicken rice casserole
Rice and chicken becoming best friends through the magic of baking
🥕 Ingredients
📋 Complete List
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- 4 cups cooked white rice, cooled to room temperature for optimal texture
- 3 large chicken breasts, diced into 1-inch cubes and seasoned with salt and pepper
- 2 cups chicken broth, preferably low-sodium for better control of seasoning
- 1 large yellow onion, finely diced for even distribution throughout the casserole
- 2 large carrots, peeled and cut into small uniform pieces for consistent cooking
- 2 celery stalks, finely chopped to add flavor and texture to the dish
- 2 cups cream of chicken soup, either homemade or store-bought
- 1 cup heavy cream or whole milk for rich, creamy texture
- 2 cups shredded cheddar cheese, divided for layering and topping
- 1 cup frozen peas, thawed and drained thoroughly
- 3 cloves garlic, minced finely for optimal flavor distribution
- 2 tablespoons butter for sautéing vegetables
- 1 tablespoon fresh thyme leaves, stripped from stems
- 1 teaspoon paprika for color and subtle smoky flavor
- Salt and freshly ground black pepper to taste
📝 Instructions
Preheat your oven to 375°F (190°C) and position the rack in the center for even heat distribution
Generously grease a 9x13 inch baking dish with butter or cooking spray, ensuring complete coverage
In a large skillet over medium heat, melt butter and sauté onions, carrots, and celery until softened, about 5-7 minutes
Add minced garlic and continue cooking for another minute until fragrant but not browned
Add diced chicken to the skillet and cook until no longer pink in the center, approximately 6-8 minutes
In a large mixing bowl, combine cooked rice, cream of chicken soup, heavy cream, and half of the shredded cheese
Fold in the cooked chicken-vegetable mixture, thawed peas, thyme, and paprika until well combined
Transfer the mixture to the prepared baking dish and spread evenly with a spatula
Top with remaining cheese and cover with foil, ensuring it doesn't touch the cheese
Bake covered for 25 minutes, then remove foil and bake an additional 15-20 minutes until golden and bubbly
💡 Chef's Tips
Cook rice the day before and refrigerate for better texture in the final casserole
Allow ingredients to come to room temperature before assembling for even cooking
Use rotisserie chicken as a time-saving alternative to cooking raw chicken
Shred your own cheese rather than using pre-shredded for superior melting qualities
Create a crunchy topping by mixing breadcrumbs with melted butter before the final bake
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, assemble up to 24 hours in advance and refrigerate before baking
Use cooled, day-old rice and don't overcook it initially
Absolutely, it's a great time-saving option
This usually happens when there's too much rice or it's overcooked
Yes, freeze in airtight containers for up to 3 months