0 from 18 votes
Chicken Rice Casserole
A super easy, family friendly chicken rice casserole using pantry staples. A weeknight winner that is sure to make everyone want seconds!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 453 kcal
Course:
Main Course , Dinner
Cuisine:
American
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 & pepper
- 3 cups cooked long grain rice
- 2 cups chicken breast cooked, shredded or diced
- 2 cups cheddar cheese grated, divided
- 4 slices 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.
Cup of Yum
Notes
- I use leftover chicken or pull apart a rotisserie chicken and use that. You could poach some chicken breasts to use in your rice mixture. You want to be sure your chicken is cooked, as the time in the oven is basically for top browning, not chicken cooking.
- Leftover rice is good in this recipe too, but if you don’t have any – just cook some up and you’ll be good to go. Instant rice is a good option if you need this fast!
- What do do with leftovers
- Store in the refrigerator for up to 3 days, and reheat until piping hot in microwave.
- Substitutions/Additions
- You can use brown rice if you prefer it to white.
- You could substitute the butter/flour/chicken broth/milk mixture and use a condensed cream soup like cream of mushroom soup (or cream of chicken soup)
- I use cheddar cheese, sometimes mixed with Monterey Jack. Whatever you happen to have will work!
Nutrition Information
Calories
453kcal
(23%)
Carbohydrates
31g
(10%)
Protein
26g
(52%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
504mg
(21%)
Potassium
446mg
(13%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
650IU
(13%)
Vitamin C
4mg
(4%)
Calcium
326mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 453
% 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.