Chicken and Rice Casserole from Scratch
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Chicken and Rice Casserole from Scratch
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An easy, cheesy chicken and rice casserole from scratch is the ultimate comfort food dinner!
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Ingredients
- ¾ cup butter salted, 1 ½ sticks
- 1 onion diced (about 1 cup, small
- 3 garlic minced (about 1 tablespoon, large cloves
- ½ cup all-purpose flour
- 3 cups chicken broth low-sodium
- 1 (8 ounce) cream cheese cubed and softened at room temperature, package
- 2 teaspoons thyme or ½ teaspoon dried thyme, chopped fresh
- 1 teaspoon rosemary or ¼ teaspoon dried rosemary, minced fresh leaves
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons kosher salt plus more to taste
- ½ teaspoon black pepper ground
- 4 cups chicken cooked, shredded
- 4 cups long-grain white rice cooked
- 1 cup cheddar cheese optional, grated
- 2 cups Ritz crackers coarsely crushed (about 1 sleeve), mixed with 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray; set aside.
- In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5-7 minutes. Add flour, whisking constantly for 2 minutes. Gradually whisk in the broth; bring to a boil. Reduce heat to medium-low; whisk constantly until the sauce thickens, about 2 minutes. Remove from the heat; whisk in the cream cheese, thyme, rosemary, mustard, salt, and pepper until smooth. Stir in chicken and rice. Taste and season with additional salt and pepper, if desired. Transfer the mixture to the prepared baking dish.
- Top with shredded cheese (if using) and the buttered Ritz cracker crumbs.
- Bake until hot and bubbly, about 25-30 minutes. Let stand 10 minutes before serving.
Equipments used:
Notes
- Quick prep: to help this casserole come together quickly and easily, use store-bought rotisserie chicken and microwaveable packets of rice.
- Use a full-fat block of cream cheese (not a tub of cream cheese spread).
- Make sure that the cream cheese is softened at room temperature before adding it to the sauce. This will ensure that the cream cheese melts smoothly in the pan.
- Use low-sodium chicken broth, or make your own chicken broth at home. This allows you to control the sodium in the casserole.
- Bake the casserole just until it’s heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don’t bake it for too long or it will dry out and the rice will get mushy. You know a casserole is done when the filling is hot and bubbly and the topping is toasted and golden brown.
- Garnish with fresh parsley, chives, or other herbs for a bright, colorful touch at the end.
Nutrition Information
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Serving
1/8 of the casserole
Calories
596kcal
(30%)
Carbohydrates
43g
(14%)
Protein
30g
(60%)
Fat
34g
(52%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
134mg
(45%)
Sodium
874mg
(36%)
Potassium
387mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
928IU
(19%)
Vitamin C
2mg
(2%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 596kcal | 30% |
| Carbohydrates | 43g | 14% |
| Protein | 30g | 60% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 874mg | 36% |
| Potassium | 387mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 928IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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