Chicken and Rice Casserole

Name: Chicken and Rice Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 3 cups shredded, cooked chicken breast*; 3 cups cooked brown rice; 1 tablespoon extra virgin olive oil; 1 tablespoon unsalted butter; 1 small yellow onion; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 teaspoons minced garlic; 2 tablespoons white whole wheat flour; 1 (14-ounce) can reduced sodium chicken broth; 1 cup nonfat milk; 16 ounces frozen mixed vegetables; 1 cup 2% Greek yogurt or full-fat; 1 cup shredded sharp cheddar cheese; ½ cup shredded Mozzarella cheese; 1 teaspoon Dijon mustard; ½ teaspoon dried thyme; Chopped fresh parsley or thyme

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Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8 servings
Calories
365 kcal
Course
Main Course
Cuisine
American

Chicken and Rice Casserole

Iris Warren

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This creamy chicken and rice casserole is comfort food at its best! Old-fashioned flavor made from scratch with simple ingredients.

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Ingredients

Servings

3 cups shredded, cooked chicken breast* (about 3 medium breasts)
3 cups cooked brown rice or wild and brown rice blend
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 small yellow onion diced
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 teaspoons minced garlic about 2 cloves
2 tablespoons white whole wheat flour
1 (14-ounce) can reduced sodium chicken broth
1 cup nonfat milk or milk of choice
16 ounces frozen mixed vegetables
1 cup 2% Greek yogurt or full-fat do not use fat free as it is prone to curdling
1 cup shredded sharp cheddar cheese divided
½ cup shredded Mozzarella cheese
1 teaspoon Dijon mustard
½ teaspoon dried thyme
Chopped fresh parsley or thyme for serving

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Instructions

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x13 or similar casserole dish with nonstick spray.
In a Dutch oven or similar large, sturdy-bottomed pot, heat the olive oil and butter over medium heat. Once the butter melts, add the onion, salt, and pepper. Cook until the onion is softened and translucent, about 8 to 10 minutes. Stir occasionally and adjust the heat as needed so that the onion softens but does not brown. Stir in the garlic and let cook 30 seconds.
Sprinkle the flour over the top. Cook and stir constantly for at least 1 full minute, until the flour is turning brown and no white bits remain.
Slowly pour in the broth and milk, stirring constantly to prevent any lumps. Pause as needed to break up any lumps. Increase the heat to bring the mixture to a simmer, then reduce the heat and let gently bubble until the sauce has thickened slightly, about 5 minutes, stirring often. Adjust the heat as needed so that the liquid retains a rapid simmer.
Remove the pan from the heat. Stir in the vegetables, Greek yogurt, half of the cheddar cheese, mozzarella, Dijon, and thyme until smooth.
Stir in the shredded chicken and cooked rice.
Transfer the mixture to the prepared casserole dish. Sprinkle the remaining cheese over the top.
Bake the chicken and rice casserole until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 additional minutes, watching carefully so that the cheese does not burn. Remove from the oven and sprinkle with parsley or thyme. Let rest 5 minutes, then serve hot.

Notes

For more easy ways to cook shredded chicken, see my Instant Pot Chicken, Crock Pot Shredded Chicken, How to Cook Shredded Chicken on the stovetop, and Baked Bone-In Chicken Breast. You can also swap diced Air Fryer Chicken Breast, Baked Chicken Breast, or Grilled Chicken Breast.
TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm casserole in a baking dish in the oven at 350 degrees F or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 8) Calories 365kcal (18%) Carbohydrates 31g (10%) Protein 27g (54%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 66mg (22%) Potassium 436mg (12%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 3216IU (64%) Vitamin C 7mg (8%) Calcium 246mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 365 kcal

% Daily Value*

Serving	1(of 8)
Calories	365kcal	18%
Carbohydrates	31g	10%
Protein	27g	54%
Fat	15g	23%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	66mg	22%
Potassium	436mg	9%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	3216IU	64%
Vitamin C	7mg	8%
Calcium	246mg	25%
Iron	2mg	11%