Description
This Cheesy Chicken And Rice Casserole is a culinary marvel, marrying hearty satisfaction with irresistible flavor. It’s a comforting, all-in-one dish perfect for a quick family meal, featuring tender chicken, perfectly cooked rice, and a generous blanket of bubbling, golden cheese.
Ingredients
Scale
Chicken and Seasoning
- 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 and Rice
- 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
- 2 cups uncooked long-grain white rice
- 3 ½ cups chicken broth, low sodium
Sauce and Cheese
- 4 tbsp unsalted butter
- ½ cup all-purpose flour
- 2 cups milk (whole milk)
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream (full fat)
- 1 tsp Dijon mustard
- ¼ tsp black pepper
- ¼ tsp salt
- 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 Chicken: Season 2 lbs cubed chicken with 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp black pepper, and ½ tsp salt. Brown chicken in an oven-safe skillet 3-4 mins per side until golden; set aside.
- Sauté Vegetables: In the same skillet, sauté 1 chopped onion, 2 celery stalks, and 1 red bell pepper for 5-7 mins. Add 3 minced garlic cloves; cook for 1 min until fragrant.
- Cook Rice: Combine 2 cups rice with 3 ½ cups chicken broth in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15-18 mins. Let sit 5 mins, then fluff with a fork.
- Prepare Roux: Melt 4 tbsp unsalted butter in the skillet. Whisk in ½ cup all-purpose flour for 1-2 mins to create a roux. Gradually whisk in 2 cups milk until smooth and thickened.
- Add Soup and Cream: Stir in 10.5 oz cream of chicken soup, 1 cup sour cream, and 1 tsp Dijon mustard. Season with ¼ tsp black pepper and ¼ tsp salt. Reduce heat to low.
- Melt Cheese: Gradually add 1 ½ cups sharp cheddar and ¾ cup Monterey Jack cheese to the sauce, stirring until completely melted and smooth. Do not let the sauce boil once cheese is added.
- Combine: Add the cooked chicken, sautéed vegetables, cooked rice, and ¼ cup fresh chopped parsley to the creamy cheese sauce. Gently fold until all ingredients are evenly coated.
- Prepare to Bake: Preheat oven to $375^{circ} ext{F}$ ($190^{circ} ext{C}$). Lightly grease a 9×13-inch baking dish. Transfer the casserole mixture into the prepared dish, spreading evenly.
- Top Casserole: Top with remaining ½ cup sharp cheddar and ¼ cup Monterey Jack cheese. For a crispy crust, mix ½ cup panko breadcrumbs with 1 tbsp melted butter and sprinkle over the cheese (optional).
- Bake: Bake for 25-30 mins, or until bubbly and the cheese topping is melted and lightly golden. Broil for 1-2 mins if desired for extra crispiness (watch closely!).
- Rest and Serve: Let the casserole rest for 5-10 mins before serving. Garnish with remaining fresh chopped parsley.
Notes
Pro Tip: For the best results, always shred the cheese yourself from a block; pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Prep Time: 40 Minutes
- Cook Time: 30 Minutes
Nutrition
- Serving Size: 8 servings
Keywords: casserole, chicken, rice, cheese, comfort food, easy dinner