Cheesy Chicken and Rice Casserole is one of those family recipes you’ll crave when all the family comes home, when it is cold out, or when you just want to stay in and relax. It is so hearty and warm. And makes a huge casserole with enough to share and still have leftovers for lunch tomorrow.
This particular recipe has no cans of something-or-another soup. Opting instead for fresh ingredients. But never fear, it is super easy and tastes amazing!
How to Make Chicken and Rice Casserole
Pre-heat your over to 350 degrees. Prep a 9×13 casserole dish with cooking spray or a thin coat of butter or oil.
Trim any excess fat from chicken thighs, then toss the thighs in 2 tbsp of flour and sprinkle each side with salt and pepper. Heat a skillet on medium-high heat. Add the oil and then add the chicken thighs. Brown each side for about 3 minutes, then remove from heat and set aside.
Meanwhile, heat a large pot on medium heat. Add the butter, onions, and garlic and cook until the onions are just beginning to soften. Add the chicken broth, milk, paprika, and dried mustard and heat to a simmer. Slowly whish in 2 cups of the shredded cheese (reserving remaining 1/2 cup for later). Continue to heat and whisk until cheese is melted and sauce is smooth.
Spread the uncooked rice on the bottom of the prepared 9×13 pan. Gently pour the sauce over the top. Next, add the broccoli florets and then add the chicken thighs in an even layer.
Cover the pan tightly with foil and place on the center rack of the oven. Cook the chicken and rice casserole for 45 minutes, then remove from oven, remove foil, and sprinkle the reserved 1/2 cup of cheese on top.
Set oven to broil and return the pan to the oven. Cook another 5-10 minutes until the cheese is bubbling and excess liquid has evaporated.
Sprinkle with chopped parsley and serve.
Recipe Notes for Cheesy Chicken and Rice Casserole
It is important to use freshly grated cheese as packaged grated cheese contains additives that will prevent the cheese from melting properly and will change the texture of the sauce. And the cheesy sauce is what makes this casserole recipe AMAZING!!
Do not use minute or instant rice for this recipe! It will cook too quickly, leaving you with raw chicken and mushy rice!
Can you skip the broccoli?! Someone with kids (or a picky husband) is asking themselves this question right now. Yes, you can skip the broccoli. But I have found my kids to be very forgiving of the added vegetables when the whole dish is covered in cheese sauce. 🙂
More Family Style Recipes
Getting everyone around the dinner table is pretty important to us. This chicken and rice recipe is one of our favorites. So is this sheet pan chicken over sweet potatoes!! Easy to prep – easy to clean up.
Crockpot chicken soup is always a winner. And if you need a healthy, low-carb meal, chicken and peppers is the way to go!
Cheesy Chicken and Rice Casserole Recipe
Equipment
- casserole dish
Ingredients
- 8 boneless, skinless chicken thighs
- 2 tbsp flour
- 2 tbsp canola oil
- 1/4 cup butter
- 1 cup diced onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups milk
- 2 1/2 cups freshly grated cheddar cheese
- 1 tsp dried mustard
- 1 tsp paprika
- 1 1/2 cups long-grain white rice
- 2 cups broccoli florets
- salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Pre-heat over to 350 degrees Fahrenheit.
- Begin by preparing a 9x13 pan. Coat with cooking spray or a thin coat of butter or oil.
- Trim excess fat from chicken thighs, then toss the thighs in 2 tbsp of flour and sprinkle each side with salt and pepper. Heat a skillet on medium-high heat. Add the oil and then add the chicken thighs. Brown each side for about 3 minutes, then remove from heat and set aside.
- Meanwhile, heat a large pot on medium heat. Add the butter, onions, and garlic and cook until the onions are just beginning to soften. Add the chicken broth, milk, paprika, and dried mustard and heat to a simmer. Slowly whish in 2 cups of the shredded cheese (reserving remaining 1/2 cup for later). Continue to heat and whisk until cheese is melted and sauce is smooth.
- Spread the uncooked rice on the bottom of the prepared 9x13 pan. Gently pour the sauce over the top. Next, add the broccoli florets and then add the chicken thighs in an even layer.
- Cover the pan tightly with foil and place in center rack of the oven. Cook for 45 minutes, then remove from oven, remove foil, and sprinkle the reserved 1/2 cup of cheese on top. Set oven to broil and return the pan to the oven. Cook another 5-10 minutes until the cheese is bubbling and excess liquid has evaporated.
- Sprinkle with chopped parsley and serve.
Notes
- It is important to use freshly grated cheese as packaged grated cheese contains additives that will prevent the cheese from melting properly and will change the texture of the sauce.
- Do not us minute or instant rice for this recipe as it will cook too quickly, leaving you with raw chicken.
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