Description
This classic Chicken Rice Casserole is a comforting and hearty dish featuring tender roasted or skillet-cooked chicken combined with buttery rice and vegetables, all baked with a rich blend of cheddar and Parmesan cheeses. Perfect for a family meal, it balances savory herbs, creamy textures, and cheesy goodness to deliver an irresistible, satisfying casserole.
Ingredients
Scale
Chicken
- 1 whole roasting chicken (about 3-4 pounds), or 1.5 lbs boneless, skinless chicken breasts
Rice and Broth
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup milk
Vegetables and Herbs
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
Dairy and Fats
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
Optional Garnish
- 1/4 cup chopped green onions for garnish
Instructions
- Roast the Whole Chicken: If using a whole chicken, preheat the oven to 375°F (190°C). Rinse the chicken inside and out, then pat dry. Season the cavity generously with salt, pepper, thyme, and rosemary. Place in a roasting pan and roast for about 1 hour and 15 minutes until the chicken reaches an internal temperature of 165°F (74°C). Let it rest for at least 10 minutes before carving. If using boneless chicken breasts, skip this step.
- Cool and Reserve Drippings: Remove the cooked chicken from the pan and set aside to cool. Reserve the pan drippings to use later in the rice broth.
- Shred the Chicken: Once the chicken is cool enough to handle, carve the meat away from bones and discard the skin and bones. Shred the chicken into bite-sized pieces.
- Prepare Broth Mixture: Strain the pan drippings through a fine-mesh sieve into a measuring cup, discarding solids. You should have about 1 cup of liquid; add extra chicken broth if needed to make 2 cups total. Set aside with the shredded chicken.
- Cook Chicken Breasts (if using): If using boneless skinless breasts, preheat a large skillet over medium heat. Add 1 tablespoon butter and the chicken breasts. Cook for 6-8 minutes per side until browned and cooked through. Remove from skillet and shred with two forks.
- Sauté Vegetables: In a large saucepan or Dutch oven, melt the remaining 1 tablespoon butter over medium heat. Add chopped onion and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Toast the Rice: Add the rice to the vegetables and stir to coat with butter. Cook for about 1 minute, stirring constantly, to lightly toast the rice.
- Add Liquids and Simmer: Pour in 2 cups of chicken broth (or broth plus reserved drippings) and 1 cup milk. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed, stirring occasionally.
- Combine Chicken and Seasonings: Once the rice is cooked, stir in the shredded chicken, chopped parsley, salt, pepper, and thyme. Mix thoroughly to distribute flavors evenly.
- Prepare to Bake: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish, then pour the chicken and rice mixture into the dish, spreading evenly.
- Add Cheese Topping: Sprinkle shredded cheddar and Parmesan cheese evenly over the top of the casserole.
- Bake the Casserole: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and the casserole is heated through. Watch carefully to prevent burning.
- Serve and Garnish: Remove from oven and let the casserole stand for a few minutes to settle. Garnish with chopped green onions if desired before serving.
Notes
- You can use either a whole roasting chicken or boneless skinless chicken breasts depending on your time and preference.
- Reserving and using the pan drippings enhances the flavor of the rice.
- Make sure the rice is fully cooked and liquid absorbed before baking to ensure perfect texture.
- Adjust seasoning according to your taste, especially the salt and herbs.
- Keep an eye on the casserole while baking to prevent the cheese from burning.
- For a lighter version, you can reduce the amount of cheese or use low-fat dairy options.
