Name: Chicken and Rice Casserole
Prep time: 15 min
Total time: 1 h 15 min
Ingredients: 2 cups cooked chicken, shredded (about 2 medium chicken breasts); 1 ½ cups long-grain white rice, uncooked; 3 cups chicken broth (or vegetable broth for a lighter option); 1 cup milk (or dairy-free milk); 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 ½ cups shredded cheddar cheese; Salt and pepper, to taste; 1 cup frozen peas or mixed vegetables (optional); 2 tablespoons butter (or dairy-free butter for a dairy-free version); ½ cup breadcrumbs (optional, for topping); Chicken: Shredded chicken adds protein and flavor to the casserole. You can use leftover chicken or rotisserie chicken for convenience.; Rice: Long-grain white rice works best for this dish because it cooks evenly and absorbs the flavors of the sauce without becoming too mushy.; Cheese: Shredded cheddar cheese adds richness and a nice melty texture to the casserole.; Chicken Broth: This infuses the dish with deep savory flavors, complementing the chicken and rice perfectly.

Ingredients

Scale

2 cups cooked chicken, shredded (about 2 medium chicken breasts)
1 ½ cups long-grain white rice, uncooked
3 cups chicken broth (or vegetable broth for a lighter option)
1 cup milk (or dairy-free milk)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 ½ cups shredded cheddar cheese
Salt and pepper, to taste
1 cup frozen peas or mixed vegetables (optional)
2 tablespoons butter (or dairy-free butter for a dairy-free version)
½ cup breadcrumbs (optional, for topping)

Ingredient Highlights

Chicken: Shredded chicken adds protein and flavor to the casserole. You can use leftover chicken or rotisserie chicken for convenience.
Rice: Long-grain white rice works best for this dish because it cooks evenly and absorbs the flavors of the sauce without becoming too mushy.
Cheese: Shredded cheddar cheese adds richness and a nice melty texture to the casserole.
Chicken Broth: This infuses the dish with deep savory flavors, complementing the chicken and rice perfectly.

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Instructions

Prepare the Casserole Ingredients:

Cook the Chicken: If using raw chicken breasts, season them with salt, pepper, and a little olive oil, then bake at 375°F (190°C) for 25-30 minutes or until fully cooked. Shred the chicken once it has cooled slightly.
Cook the Rice: In a medium saucepan, cook the rice according to the package instructions. You can also cook it directly in the casserole if you’re short on time (just add more liquid).
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish or line it with parchment paper to prevent sticking.

Prepare the Casserole Mixture:

Sauté the Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Make the Sauce: Add the chicken broth and milk to the skillet with the onions and garlic, stirring to combine. Bring the mixture to a simmer, then season with thyme, parsley, salt, and pepper to taste.
Combine with Rice and Chicken: In a large bowl, combine the cooked rice and shredded chicken. Pour the sauce mixture over the rice and chicken, stirring to combine.

Assemble and Bake:

Assemble the Casserole: Transfer the rice and chicken mixture to the prepared casserole dish. If desired, sprinkle a layer of shredded cheddar cheese on top, followed by breadcrumbs for extra texture.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the casserole is bubbling around the edges.
Serve: Let the casserole cool for 5-10 minutes before serving.

Prep Time: 15minutes

Nutrition

Serving Size: 8
Calories: 400
Fat: 15g
Carbohydrates: 40g
Protein: 30g