Creamy Chicken And Rice Bake

The first time my neighbor brought this over after I had my second baby, I ate it standing up at the counter while bouncing a colicky infant. Something about that combination of warm rice and creamy cheese just felt like a hug in a casserole dish. Now it's my go-to when I need to feed people without thinking too hard.

Last winter during that weird week where nobody could seem to stay healthy, I made three of these casseroles in one afternoon. Two went into the freezer for later, and one fed us through two nights of barely keeping it together. My husband actually asked if I could make it again when we weren't all miserable.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you so much time
• 1 cup long-grain white rice: Don't use instant rice or it'll turn to mush during baking
• 1 medium onion, finely chopped: Fresh onion makes such a difference compared to dried
• 2 cloves garlic, minced: Mince it finely so no one bites into a big chunk
• 1 cup frozen peas and carrots: Thaw them first so they don't make the casserole watery
• 1 cup sour cream: Full fat gives you that luxurious texture we're after
• 1 1/2 cups shredded cheddar cheese, divided: Sharp cheddar gives you more flavor punch
• 1/2 cup mozzarella cheese: This creates those gorgeous cheese pulls everyone loves
• 1 can cream of chicken soup: The base that holds all the creamy magic together
• 2 1/2 cups low-sodium chicken broth: This cooks the rice right in the dish
• 2 tbsp unsalted butter: For sauteing the aromatics and greasing the pan
• 1/2 tsp salt: Adjust based on how salty your soup and broth are
• 1/2 tsp black pepper: Freshly cracked makes everything better
• 1/2 tsp paprika: Adds a subtle warmth and pretty color
• 1/2 tsp dried thyme: Such an underrated herb in comfort food

Instructions

Get everything ready:

Preheat your oven to 375 degrees F and butter a 9x13 baking dish like your life depends on it

Build the flavor base:

Melt that butter in a skillet and cook the onion and garlic until they're soft and fragrant, about 3 minutes

Mix it all together:

Dump everything into a big bowl, using 1 cup of cheddar, and mix until it looks like a cohesive meal

Into the oven:

Spread it evenly in your prepared dish, cover tight with foil, and bake for 30 minutes

The cheese moment:

Pull off the foil, sprinkle the rest of the cheddar on top, and bake another 8 to 10 minutes until bubbly

The hard part:

Let it sit for 5 whole minutes before serving, which feels impossible but is worth it

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My sister-in-law requested this for her birthday dinner instead of going out to a restaurant, which pretty much sums up how good it is. There's something about that combination of textures that just makes people feel safe and happy.

Make It Yours

Sometimes I throw in a handful of frozen corn or swap the vegetables for whatever's in the freezer. The recipe is forgiving like that.

Freezing Instructions

I've learned to assemble everything up to the baking step, then wrap it tightly and freeze. When you're ready, just add 15 minutes to the covered baking time.

Serving Suggestions

A green salad with vinaigrette cuts through all that richness beautifully.

• Crusty bread is never a bad idea
• Roasted broccoli on the side makes you feel virtuous
• A glass of white wine doesn't hurt either

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Some dishes are just worth the calories, and this is absolutely one of them.

Prep details

Prep Time: 20 minutes. Cook Time: 40 minutes. Total Time: 1 hour. Yield: 6 servings. Difficulty: Easy. Category: Main Dish. Cuisine: American.

Nutrition

Calories: 410, Total Fat: 18 g, Carbohydrates: 38 g, Protein: 25 g per serving.

Recipe FAQs

→ Can I use uncooked chicken in this casserole?

For food safety, use fully cooked chicken. Rotisserie chicken works perfectly, or poach and dice fresh breasts before assembling.

→ Can I make this ahead of time?

Yes, assemble the casserole up to 24 hours in advance, refrigerate covered, and add 5-10 minutes to the baking time.

→ What type of rice works best?

Long-grain white rice provides the best texture. Brown rice requires additional liquid and about 20 minutes extra cooking time.

→ Can I freeze this casserole?

Freeze unbaked for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What cheese substitutes work well?

Monterey Jack, Colby Jack, or Mexican cheese blend add great flavor. For a sharper taste, try aged cheddar or Swiss.

→ How do I know when the casserole is done?

The rice should be tender, the sauce bubbling around the edges, and the cheese melted and slightly golden on top.