Chicken and Rice Casserole
A warm, creamy casserole loaded with tender chunks of chicken, fluffy rice, and vegetables in a savory sauce. This one-dish comfort food classic comes together with simple pantry ingredients and bakes into a golden, bubbly dinner the whole family will love.
For 4 servings
- prep · ~10 min
Preheat the oven and prep the ingredients.
1.Preheat oven to 375°F (190°C).2.Rinse the basmati rice under cold water until the water runs clear, then drain.3.Cut the chicken breasts into bite-sized pieces, about 1-inch cubes.4.Dice the onion, carrot, and celery. Mince the garlic cloves.TIPRinsing the rice removes excess starch and prevents a gummy casserole. - saute · ~5 min
Brown the chicken.
1.Melt 1 tablespoon of butter in a large skillet over medium-high heat.2.Add the chicken pieces in a single layer and season with 1 pinch of salt and black pepper.3.Cook until lightly golden on all sides, about 4-5 minutes. The chicken does not need to be cooked through.4.Transfer the chicken to a plate and set aside.TIPDon't overcrowd the pan — brown in two batches if needed for better color. - saute · ~6 min
Sauté the vegetables.
1.Add the remaining 1 tablespoon of butter to the same skillet.2.Add the chopped onion, carrot, and celery. Cook until softened, about 5 minutes.3.Add the minced garlic and sauté for 30 seconds until fragrant.TIPScrape up the browned bits from the bottom of the pan — they add deep savory flavor. - saute · ~5 min
Make the creamy sauce.
1.Sprinkle the flour over the softened vegetables and stir constantly for 1 minute to cook the flour.2.Gradually pour in the whole milk while whisking, followed by the water. Keep whisking to prevent lumps.3.Add the remaining salt, garlic powder, and dried thyme.4.Bring to a gentle simmer and cook until the sauce thickens slightly, about 2-3 minutes.TIPWarm the milk slightly before adding — it helps the sauce come together more smoothly. - assemble · ~4 min
Assemble the casserole.
1.Remove the skillet from heat. Stir in the rinsed rice, green peas, and the browned chicken along with any juices from the plate.2.Mix everything well so the rice and chicken are evenly coated in the sauce.3.Pour the entire mixture into the greased 9x13 inch baking dish and spread it into an even layer.4.Sprinkle the shredded cheddar cheese evenly over the top. - bake · ~25 min
Bake the casserole covered.
1.Cover the baking dish tightly with aluminum foil.2.Bake in the preheated oven for 25 minutes.TIPThe foil traps steam and ensures the rice cooks through without drying out. - bake · ~10 min
Bake uncovered until golden.
1.Remove the foil and continue baking for another 10 minutes.2.The casserole is ready when the rice is tender, the liquid is absorbed, and the cheese is melted and lightly golden on top.TIPIf you want an extra crispy top, switch the oven to broil for the last 1-2 minutes — watch closely so it doesn't burn. - rest · ~5 min
Rest before serving.
Remove the casserole from the oven and let it rest for 5 minutes. This allows the sauce to set and makes serving easier.
TIPSkipping the rest can make the casserole soupy — the short wait is worth it. - garnish
Garnish with fresh parsley and serve hot.
Scatter the chopped fresh parsley over the casserole, then scoop generous portions onto plates.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinsing the basmati rice until the water runs clear removes excess starch and prevents a gummy texture.
- 2Brown the chicken in batches if needed to get a nice golden sear without steaming.
- 3Scrape up the browned bits from the skillet after sautéing — they add deep savory flavor to the sauce.
- 4Warm the milk slightly before adding it to the flour mixture to help the sauce come together smoothly.
- 5Cover the casserole tightly with foil for the first bake so the rice steams and cooks through evenly.
- 6Let the casserole rest for 5 minutes after baking so the sauce sets and servings hold their shape.
Adapt it for your goals.
Low-oil / lighter
Swap the butter for olive oil and use 2% milk instead of whole milk to reduce saturated fat while keeping a creamy texture.
High proteinHigh-protein
Replace half the rice with an extra 150g of chicken breast and add a can of drained chickpeas at step 5 for a protein-packed, lower-carb version.
VegetarianVegetarian
Omit the chicken and double the vegetables (add diced zucchini and bell pepper). Use vegetable broth instead of water for more savory depth.
Cheesy herb twistCheesy herb twist
Stir 1/4 cup grated Parmesan into the sauce along with the cheddar, and swap dried thyme for 1 teaspoon Italian seasoning for a more robust herb flavor.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety.
Vitamin-Rich Vegetables
Carrots and celery contribute vitamin A, fiber, and antioxidants to support immune health and digestion.
Calcium from Dairy
The whole milk and cheddar cheese in this dish supply calcium, important for strong bones and teeth.
Energizing Carbohydrates
Basmati rice offers a steady source of complex carbohydrates to fuel daily activities.
Frequently asked questions
Yes, but you'll need to increase the liquid to about 2 cups and extend the covered bake time by 20-25 minutes since brown rice takes longer to cook.
