This Chicken Rice Casserole is one of those dinner recipes that’s easy to make, and at least in our house, we can eat the leftovers for days. I love a meal that stretches like this – it’s a real lifesaver for this current season I’m in. lol
I like to make my chicken and rice casserole with broccoli, but you could omit it or even swap it out for something else like mushrooms.
I also like to make chicken and rice casseroles without canned soup. Nothing against the soup versions! That’s how I like to do it.
You’ve probably noticed by now that I like to garnish mine with fried onions! I know it’s a little different. I feel like french onions don’t get enough love as they’re best known for Thanksgiving green bean casserole.
I love the flavor and crunch they add to this dish, but if you’d like to swap them out for a cup of shredded cheddar cheese (for a more traditional chicken and rice casserole) instead, be my guest.
Do you cook the rice before adding it to the casserole?
No, that’s one of the great things about this dish. Although we’re making it from scratch, it’s still essentially a baked risotto dish, since you’re adding the uncooked chicken AND the uncooked rice to the casserole dish (with the liquid) and baking it all together. Simple!
If you love a casserole for dinner (and the leftovers the following days), you might also like:
I like to serve it alongside a large salad or other vegetable side, but this chicken and rice casserole makes a great meal on its own, too.
If you do, I’d love to know what you think in the comments. You can also leave a star rating based on your experience, which will be helpful to other readers. Thanks in advance! xo. Emma
Chicken and Rice Casserole
a simple meal of chicken, rice and broccoli
-
2
Chicken breast
about a pound -
1
Cup
broccoli florets
chopped -
2
cups
long grain white rice -
3
cups
chicken broth -
1
Cup
milk -
¼
Cup
butter -
2
chicken bouillon cube -
1
teaspoon
garlic powder -
½
teaspoon
cayenne -
1
teaspoon
Italian spice - salt and pepper
-
1
Cup
French fries fried onions
or grated cheddar cheese
-
Dice the chicken breast (if frozen, thaw first).
-
Chop the broccoli if using.
-
Butter a rectangular casserole dish. Add the chicken, broccoli and rice.
-
In a large saucepan, combine the chicken broth, milk, butter, bouillon cube, and other seasonings. Heat over medium heat and stir until well combined.
-
Place the casserole dish on a baking sheet. Pour the liquid over the rice and chicken mixture in the casserole. Cover with aluminum foil.
-
Bake at 350°F for 1 hour and 15 minutes. During the last 15 minutes, remove the foil and top with the fried onions or cheese.
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