Description
Chicken Rice Casserole is a comforting, hearty dish featuring tender roasted or pan-cooked chicken combined with creamy, savory rice infused with aromatic herbs and vegetables. Topped with melted cheddar and Parmesan cheeses, this classic casserole is perfect as a family-friendly dinner that offers rich flavors and satisfying textures.
Ingredients
Chicken
- 1 whole roasting chicken (about 3-4 pounds) or 1.5 lbs boneless, skinless chicken breasts
Rice and Vegetables
- 1 cup long-grain white rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
Liquids
- 2 cups chicken broth
- 1 cup milk
Seasonings and Fats
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
Cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
Optional Garnish
- 1/4 cup chopped green onions for garnish
Instructions
- Roast the chicken: Preheat oven to 375°F (190°C). Rinse the whole chicken inside and out and pat dry. Season the cavity with salt, pepper, thyme, and rosemary. Place in a roasting pan and roast for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C). Let the chicken rest for at least 10 minutes before carving. (If using boneless chicken breasts, skip to step 6.)
- Remove and cool chicken: Take the cooked chicken out of the pan and set aside to cool. Reserve the pan drippings for flavoring the rice.
- Shred the chicken: Once cool enough to handle, carve the chicken to separate meat from bones and discard skin and bones. Shred the meat into bite-sized pieces for the casserole.
- Strain pan drippings: Pour the drippings through a fine-mesh sieve into a cup, discarding solids. You should have about 1 cup; add extra chicken broth if necessary. Set aside.
- Prepare boneless chicken (alternative): Heat a large skillet over medium heat and melt 1 tablespoon butter. Cook chicken breasts until browned on both sides and cooked through (6-8 minutes per side). Remove and shred with forks. Set aside.
- Sauté vegetables: In a large saucepan or Dutch oven, melt the remaining 1 tablespoon butter over medium heat. Add chopped onion and celery and cook until softened, about 5-7 minutes, stirring occasionally.
- Toast the rice: Add the rice to the vegetables and stir to coat with butter. Cook for about 1 minute, stirring constantly to slightly toast the rice.
- Add liquids and simmer: Pour in the reserved pan drippings combined with chicken broth to total 2 cups, plus 1 cup of milk. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed, occasionally stirring to prevent sticking.
- Mix in chicken and seasonings: Stir in shredded chicken, fresh parsley, salt, pepper, and thyme. Mix thoroughly to combine all flavors.
- Preheat oven: Set oven temperature to 350°F (175°C) for baking the casserole.
- Assemble casserole: Grease a 9×13 inch baking dish. Pour the chicken and rice mixture evenly into the dish.
- Add cheeses: Sprinkle shredded cheddar and Parmesan cheeses evenly over the top of the casserole.
- Bake: Place casserole in the oven and bake for 20-25 minutes until cheese is melted, bubbly, and casserole is heated through. Monitor closely to avoid burning.
- Serve: Remove from the oven and let rest for a few minutes. Garnish with chopped green onions if desired before serving.
Notes
- You can use either a whole roasting chicken or boneless skinless breasts depending on your preference and time.
- Reserving and using pan drippings adds deep flavor to the rice but you can substitute chicken broth if preferred.
- Make sure to let the roasted chicken rest before shredding to keep the meat juicy.
- Adjust seasoning according to your taste, especially salt and pepper.
- For a creamier casserole, use whole milk or substitute with half-and-half.
- This casserole reheats well and can be stored covered in the refrigerator for up to 3 days.
- Optional green onions add a fresh finish and color contrast when serving.
