Print

Creamy Chicken and Rice Casserole Recipe with Crispy Cheese Crust

creamy chicken and rice casserole - featured image
Print Recipe

A comforting and easy-to-make casserole combining tender chicken, creamy rice, and a golden, crispy cheese crust. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 ½ cups uncooked long-grain white rice
  • 3 cups chicken broth (low-sodium preferred)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella or mozzarella-cheddar blend
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 cup whole milk or half-and-half (dairy-free milk can be used)
  • 3 tablespoons all-purpose flour (gluten-free flour can be substituted)
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • Optional: ½ cup frozen peas or chopped mushrooms

Instructions

  1. Rinse 1 ½ cups of long-grain white rice under cold water until the water runs clear.
  2. In a medium saucepan, combine the rice with 3 cups chicken broth and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid absorbed. Remove from heat and fluff with a fork.
  3. In the same saucepan, melt 3 tablespoons unsalted butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  4. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  5. Sprinkle 3 tablespoons all-purpose flour over the butter, onion, and garlic mixture. Stir continuously for about 2 minutes to cook out the raw flour taste, forming a thick paste.
  6. Slowly whisk in 1 cup whole milk, ensuring no lumps form. Increase heat slightly and cook, stirring constantly, until the sauce thickens, about 3-5 minutes. It should coat the back of a spoon.
  7. Stir in 1 teaspoon dried thyme, ½ teaspoon paprika, and salt and pepper to taste. If using optional peas or mushrooms, fold them in now.
  8. Add 2 cups of cooked shredded chicken and the cooked rice to the sauce. Mix gently until everything is evenly coated and creamy.
  9. Transfer the chicken and rice mixture into your greased 9×13-inch casserole dish. Spread evenly.
  10. Sprinkle 1 cup shredded sharp cheddar cheese over the casserole, followed by 1 cup shredded mozzarella or cheese blend to create that crispy crust.
  11. Preheat your oven to 375°F (190°C). Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and golden brown.
  12. Let the casserole rest for 5 minutes before serving to allow it to set slightly.

Notes

Avoid overbaking to prevent rice from drying out. Tent with foil if cheese crust browns too quickly. Use leftover or rotisserie chicken for convenience. Rinse rice to prevent mushiness. Freshly shredded cheese melts better than pre-shredded. Let casserole rest before serving for easier slicing.

Nutrition

Keywords: chicken casserole, creamy chicken and rice, cheesy casserole, comfort food, easy dinner, weeknight meal

Find it online: https://flurpchef.com/creamy-chicken-and-rice-casserole-recipe-with-crispy-cheese-crust-easy-and-perfect/