Chicken and Rice Casserole

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 08/10/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 08/10/19

Chicken and rice casserole

Diana Rattray
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
1127 Calories
49g Fat
113g Carbs
56g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 1127
% Daily Value*
Total Fat 49g 62%
Saturated Fat 22g 109%
Cholesterol 184mg 61%
Sodium 1097mg 48%
Total Carbohydrate 113g 41%
Dietary Fiber 5g 19%
Protein 56g
Calcium 508mg 39%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken and rice casserole is a meal in one dish, perfect for a busy family. It also makes a nice dish to take along to a dinner or potluck event.

Serve this chicken casserole with a tossed salad or sliced tomatoes and ​warm rolls or biscuits for a fabulous busy day meal. We poached chicken breasts in a little chicken broth, but you could also use a rotisserie chicken to make this even quicker.

Ingredients

  • 4 tablespoons butter (divided)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried leaf thyme or marjoram
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cups diced cooked chicken
  • 1/8 teaspoon ground black pepper
  • Salt, to taste
  • 2 cups cooked rice
  • 1 cup frozen peas and carrots, cooked just until tender
  • 1/2 cup soft fine breadcrumbs
  • 1/2 cup shredded cheddar cheese

Steps to Make It

  1. Preheat the oven to 375 F.

  2. Grease a 2-quart baking dish or spray it with nonstick cooking spray.

  3. Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Add the flour and thyme and cook, stirring, for 1 minute. Gradually stir in the chicken broth and milk, cooking and stirring until thickened and smooth. Add the pepper, taste, and add salt, as needed. Stir in the chicken and set aside.

  4. Spread the cooked rice in the baking dish, then sprinkle with the cooked peas and carrots. Spoon the chicken mixture over the vegetable layer. Sprinkle the shredded cheese over the chicken layer.

  5. Melt the remaining tablespoon of butter and toss with the breadcrumbs until the crumbs are thoroughly coated. Sprinkle the crumbs over the cheese layer.

  6. Bake the casserole for 20 to 25 minutes, until hot and bubbly and lightly browned.