Description
This Best Cheesy Chicken and Rice Casserole is a comforting, hearty dish featuring tender, seasoned chicken combined with perfectly cooked rice, sautéed vegetables, and a rich, creamy cheese sauce. Baked to golden perfection with a cheesy breadcrumb topping, this casserole is ideal for family dinners or gatherings, delivering layers of savory flavors and satisfying textures.
Ingredients
Scale
Chicken and Seasonings
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp salt
Vegetables
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
- ½ cup fresh parsley, chopped (divided)
Rice and Broth
- 2 cups uncooked long-grain white rice
- 3 ½ cups chicken broth, low sodium
Sauce Ingredients
- 4 tbsp unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup full-fat sour cream
- 1 tsp Dijon mustard
- ¼ tsp black pepper
- ¼ tsp salt
Cheese and Topping
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- ½ cup panko breadcrumbs (optional)
- 1 tbsp melted butter (for topping, optional)
Instructions
- Season and Brown Chicken: Season the cubed chicken with olive oil, smoked paprika, garlic powder, black pepper, and salt. Brown the chicken in an oven-safe skillet for 3-4 minutes per side until golden brown. Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté the chopped onion, celery, and red bell pepper for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Cook Rice: In a separate saucepan, combine the long-grain white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Make Roux and Sauce: Melt butter in the skillet, then whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk until the mixture is smooth and thickened.
- Add Soup and Cream: Stir in the cream of chicken soup, sour cream, and Dijon mustard. Season with pepper and salt. Reduce heat to low to prevent boiling.
- Melt Cheese: Slowly add 1 ½ cups sharp cheddar and ¾ cup Monterey Jack cheese to the sauce, stirring continuously until the cheese melts completely and the sauce is smooth. Avoid boiling at this stage.
- Combine Ingredients: Fold the cooked chicken, sautéed vegetables, cooked rice, thawed peas, and ¼ cup fresh parsley into the cheese sauce until everything is evenly coated.
- Prepare for Baking: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Transfer the casserole mixture into the dish and spread evenly.
- Add Topping: Sprinkle the remaining ½ cup sharp cheddar and ¼ cup Monterey Jack cheese over the casserole. For an optional crispy topping, mix panko breadcrumbs with melted butter and sprinkle over the cheese layer.
- Bake Casserole: Bake uncovered for 25-30 minutes until bubbly and the cheese topping is melted and lightly golden. Optionally broil for 1-2 minutes to achieve extra crispiness, watching carefully to avoid burning.
- Rest and Garnish: Let the casserole rest for 5-10 minutes before serving to allow it to set. Garnish with the remaining fresh chopped parsley for a fresh pop of color and flavor.
Notes
- Using both chicken breasts and thighs can provide a balance of tenderness and flavor.
- Make sure not to let the cheese sauce boil after adding cheese to prevent it from becoming grainy.
- The breadcrumb topping is optional but adds a delicious crunchy texture.
- You can substitute the milk with a lower fat option if preferred, but whole milk provides the best creaminess.
- This casserole can be prepared ahead of time, assembled, and refrigerated before baking.
- Resting the casserole after baking helps the dish firm up and makes it easier to serve.
