Chicken Rice Casserole
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
6
-
Calories
453 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Chicken Rice Casserole
Description
This casserole starts by sautéing diced onion and celery in butter, then adding minced garlic and thickening with flour. Chicken stock and milk are whisked in, producing a seasoned creamy base. Cooked chicken, rice, half the cheddar cheese, and bacon pieces are incorporated, then the mixture is placed in a baking dish. Additional cheddar cheese is sprinkled atop, and the casserole is baked at 350°F until the cheese melts and browns. The finished dish has a moist, cheesy texture with alternating layers of tender rice, savory chicken, and bacon bits. Garnishing with chopped scallions adds freshness and color.
Using leftover or rotisserie chicken and cooked rice makes preparation convenient. The casserole serves well as a comforting main or side dish in casual meals. Substituting brown rice or different cheeses is possible. Leftovers refrigerate for three days and reheat thoroughly.
This recipe offers flexibility with ingredient substitutions, like using cream soups instead of homemade sauce. The baking step primarily melts toppings as the ingredients are cooked beforehand.
Ingredients
- 2 tablespoons butter
- 1 cup onion diced
- 1 cup celery diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup milk
- salt
- black pepper
- 3 cups long grain rice cooked
- 2 cups chicken breast cooked, shredded or diced
- 2 cups cheddar cheese grated, divided
- 4 lices Bacon cooked, crumbled
- 2 tablespoons scallions chopped, for garnish
Instructions
- Preheat oven to 350F.
- In a large saucepan, melt the butter over medium heat.
- Saute the onion and celery until softened.
- Add the garlic, and cook a further 30 seconds.
- Sprinkle flour over the top and mix well.
- Whisk in the stock and milk and cook until thickened.
- Season to taste with salt/pepper.
- Add the rice, chicken and 1/2 cup cheddar and bacon (keep some for sprinkling) and mix until well combined.
- Top with remaining cheddar and bake until the cheese melts and browns (about 15 minutes)
- Garnish with scallions and extra bacon.
- Devour.
Notes
- Use leftover or rotisserie chicken shredded for ease; ensure chicken is fully cooked before assembling.
- Leftover cooked rice works well; instant rice is a quick alternative.
- Store leftovers in the refrigerator up to three days; reheat thoroughly before serving.
- You can substitute brown rice instead of white if preferred.
- Cream soups like cream of mushroom or chicken can replace the butter/flour/milk sauce for a shortcut.
- Cheddar cheese can be mixed with Monterey Jack or any available cheese for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 504mg | 21% |
| Potassium | 446mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 326mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
