Description
This comforting Chicken and Rice Casserole combines tender cooked chicken, creamy cheese, and savory mushrooms with a blend of vegetables and aromatic herbs. Baked to perfection with a golden cheesy crust, this easy-to-make casserole is perfect for weeknight dinners or a hearty family meal.
Ingredients
Base Ingredients
- 4 tbsp unsalted butter
- 1/4 cup onion, minced
- 8 oz white mushrooms, sliced
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 1/2 cups chicken broth
- 1 1/4 cups white long grain rice, uncooked
Main Ingredients
- 3 cups cooked and diced chicken
- 2 cups frozen peas and carrots, thawed and patted dry
Dairy Ingredients
- 1 1/2 cups milk
- 4 oz cream cheese (light or regular)
- 1/2 cup plain Greek yogurt (or sour cream)
- 2 cups shredded cheddar cheese, divided
- 1/4 cup parmesan cheese
Garnish
- 1 tbsp fresh chopped parsley
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly coat a 9x13 inch glass baking dish with nonstick cooking spray to prevent sticking.
- Sauté vegetables: In a large saucepan over medium heat, melt the butter. Add the minced onion, sliced mushrooms, dried thyme, kosher salt, and black pepper. Cook, stirring occasionally, until the mushrooms are tender and the onions are translucent, about 5-6 minutes.
- Toast rice: Add the uncooked white long grain rice to the saucepan and toast it for 1-2 minutes while stirring to coat it with the butter and vegetables.
- Add broth and cook rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover tightly, and let it simmer gently for 15 minutes without stirring.
- Let rice stand: After simmering, turn off the heat but keep the saucepan covered. Allow the rice to stand undisturbed for 10 minutes to absorb any remaining liquid and become tender.
- Mix casserole ingredients: To the cooked rice, add the diced cooked chicken, thawed peas and carrots, milk, cream cheese, Greek yogurt or sour cream, and 1 cup of the shredded cheddar cheese. Stir gently until well combined.
- Assemble casserole: Transfer the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese and the parmesan cheese evenly over the top.
- Bake covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 15 minutes.
- Bake uncovered: Remove the foil and bake for an additional 10 minutes to allow the top to develop a golden, bubbly crust.
- Rest and garnish: Let the casserole sit for 5 minutes after baking to set. Garnish with fresh chopped parsley before serving.
Notes
- Use freshly cooked chicken or leftover rotisserie chicken to save time.
- Ensure the frozen peas and carrots are thawed and patted dry to prevent excess moisture in the casserole.
- You can substitute Greek yogurt with sour cream, but Greek yogurt adds a nice tangy creaminess.
- For a richer flavor, use whole milk, but 2% milk works fine.
- If you prefer a crispier topping, sprinkle extra parmesan cheese on top before baking uncovered.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.