Chicken and Rice Casserole
This chicken and rice casserole recipe makes the ideal comfort meal in a baking dish! This casserole combines tender onion, chicken breast, and rice in a rich and creamy sauce. Each bite of this dish leaves you wanting more, as the flavors are truly exceptional.
Ingredients
- 2 Tbsp olive oil
- 1 onion finely diced
- 2 garlic cloves
- 2 cups long-grain white rice rinsed well
- 1 ½ lbs boneless skinless chicken breasts cut into ½-inch cubes
- 4 tablespoons butter cubed
- 1/2 cup grated parmesan cheese
- 2 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 2 Tbsp all-purpose flour
- 2 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F and lightly grease a 9×13" baking dish.
- Add the oil and onion to a large skillet. Cook over medium/low heat until the onion is tender. Add the garlic and cook for another 30 seconds.
- Thoroughly rinse the rice in cold water until the water runs clear.
- Add the sauteed onion, uncooked rice, uncooked chicken, and parmesan cheese to the baking dish.
- In a bowl, combine the broth, cream, flour, and seasonings. Pour over the rice and chicken, stir to combine. Top with cubed butter.
- Cover tightly with foil and bake for 40-50 minutes, until rice is tender. Gently fluff rice.
- Serve and enjoy, friends.
Notes
- Get creative with the flavors by adding extra veggies, red pepper flakes, or even bacon bits.
- Swap out chicken breast with chicken thighs for a juicier result.
- Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat leftovers in a pan or the microwave.