Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well but tend to cook faster than thighs. Check for doneness after about 45 minutes to prevent them from drying out. You might also consider cutting larger breasts in half horizontally to ensure they cook in the same time as the rice.

My rice didn't cook completely. What went wrong?

The most common causes are insufficient liquid, not covering the dish tightly enough, or oven temperature issues. Make sure your foil creates a tight seal, and if needed, add an extra ¼ cup of hot broth, re-cover, and continue baking until the rice is tender.

Can I use fresh vegetables instead of frozen?

Definitely! Fresh vegetables add wonderful flavor but may require slight adjustments. Hard vegetables like carrots should be partially pre-cooked (or diced small), while tender vegetables like peas can be added raw. Keep in mind that fresh vegetables don't release as much moisture as frozen, so you might need to add an extra 2-3 tablespoons of broth.

How can I make this casserole creamier?

For an extra-creamy version, increase the milk to ¾ cup, stir in ¼ cup of sour cream to the sauce before pouring over the rice, or add ½ cup of cream cheese to the sauce while it's still hot on the stove, whisking until completely incorporated.

Chicken and Rice Casserole Recipe

Name: Chicken and Rice Casserole Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: Cooking spray; 3 tablespoons unsalted butter; 1 cup diced yellow onion (from 1 medium onion); 2 teaspoons kosher salt, divided; 3 tablespoons all-purpose flour; 1 3/4 cups low-sodium chicken broth; 1/2 cup whole or 2% milk; 3/4 teaspoon freshly ground black pepper, divided; 3/4 cup uncooked long-grain white rice; 3 cups frozen mixed vegetables (such as carrots, corn, peas, and green beans); 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat; 1/2 cup shredded cheddar cheese (4 ounces); Hot sauce, for serving (optional)

This hearty Chicken and Rice Casserole is comfort food at its finest – a perfect blend of tender chicken, fluffy rice, and colorful vegetables all bound together in a creamy sauce and topped with melted cheese. Ready in just over an hour with minimal hands-on time, it’s the ultimate weeknight dinner solution when you need something satisfying that practically cooks itself!

Why You’ll Love This Recipe

One-Dish Wonder: Everything cooks together in a single baking dish, meaning fewer dishes to wash and more time to relax after dinner.
Family-Friendly: This casserole has something for everyone – protein, vegetables, and carbs in one delicious package. Even picky eaters tend to enjoy this comforting classic!
Make-Ahead Marvel: Perfect for meal prep or busy weeknights when you need dinner ready with minimal fuss.
Freezer-Friendly: Make a double batch and freeze one for later – your future self will thank you!

Ingredients You’ll Need

Butter: Creates the base for your sauce, adding richness and helping to build flavor from the very beginning.
Yellow Onion: Provides a sweet, aromatic foundation. Dice it evenly for consistent cooking.
All-Purpose Flour: Works as the thickening agent for your creamy sauce. It’s the secret to that perfect casserole consistency.
Chicken Broth: Adds depth of flavor to the sauce while providing the liquid needed to cook the rice perfectly.
Milk: Creates creaminess in the sauce without making it too heavy. Use whole milk for the richest result.
Long-Grain White Rice: The ideal variety for casseroles as it maintains its structure while absorbing all those delicious flavors.
Frozen Mixed Vegetables: Brings color, nutrition, and convenience. No chopping required!
Chicken Thighs: Boneless, skinless thighs stay juicy and tender through the baking process, infusing the casserole with flavor.
Cheddar Cheese: Creates that irresistible golden, melty topping that makes everyone want to dig in.
Seasonings: Salt and pepper enhance all the flavors. Simple but essential!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to switch things up? Here are some delicious ways to customize this casserole:

Different Protein: Swap chicken thighs for breasts, or use leftover rotisserie chicken (add during the last 15 minutes of cooking).
Grain Options: Try brown rice (increase liquid by ¼ cup and baking time by 15-20 minutes) or even wild rice for a nuttier flavor.
Cheese Varieties: Experiment with pepper jack for heat, Gruyère for sophistication, or a Mexican blend for a southwestern twist.
Flavor Boosters: Add herbs like thyme or rosemary, spices like paprika or garlic powder, or mix in a can of cream of mushroom soup for extra creaminess.

How to Make Chicken and Rice Casserole

Step 1: Prepare Your Base

Preheat your oven to 375°F and coat your baking dish with cooking spray. Melt butter in a large skillet over medium heat, then add diced onion and salt. Sauté until the onions become soft and translucent, about 3-5 minutes.

Step 2: Create the Sauce

Sprinkle flour over the softened onions and cook for a minute, stirring constantly. This brief cooking eliminates the raw flour taste. Gradually pour in chicken broth while whisking to prevent lumps. Add milk and pepper, continuing to whisk until completely incorporated. Bring to a boil, stirring constantly, until the sauce beautifully thickens – about 3 minutes.

Step 3: Assemble the Casserole

Combine uncooked rice and frozen vegetables in your prepared baking dish. Pour the hot sauce over the rice mixture and stir to combine thoroughly. Season chicken thighs with remaining salt and pepper, then arrange them on top of the rice mixture.

Step 4: Bake to Perfection

Cover the dish tightly with aluminum foil – this is crucial for proper rice cooking! Bake for about an hour, until the rice is tender and chicken reaches an internal temperature of 160°F.

Step 5: Add the Finishing Touch

Turn off the oven, uncover the casserole, and sprinkle cheddar cheese over the top. Return to the still-warm oven for 2-4 minutes, just until the cheese melts into irresistible gooey goodness.

Pro Tips for Making the Recipe

Tightly Cover: Ensure your foil creates a tight seal to trap steam, which is essential for properly cooking the rice.
Check Rice Doneness: Different rice brands may cook at slightly different rates. If rice isn’t tender after one hour, add a splash more broth, re-cover, and continue baking in 10-minute increments.
Even Chicken Thickness: Try to select thighs of similar thickness or pound them to even thickness for consistent cooking.
Room Temperature Ingredients: Allow chicken to come to room temperature before baking for more even cooking.
Rest Before Serving: Let the casserole stand for 5-10 minutes after baking to set up properly and allow flavors to meld.

How to Serve

This complete meal stands beautifully on its own, but here are some serving suggestions to elevate your dinner:

Simple Sides

A crisp green salad with vinaigrette provides a refreshing contrast to the rich casserole. Steamed broccoli or roasted asparagus also make excellent vegetable companions.

Bread Options

Serve with buttery dinner rolls, garlic bread, or a slice of crusty sourdough to mop up every last bit of creamy sauce.

Flavor Enhancers

Set out hot sauce, fresh herbs, or additional shredded cheese for everyone to customize their portion.

Make Ahead and Storage

Make Ahead

Prepare the entire casserole up to the baking point, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the cooking time since you’re starting with cold ingredients.

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day!

Freezing

This casserole freezes beautifully. Either freeze the whole unbaked casserole (without cheese) or portion cooled leftovers into freezer-safe containers. Freeze for up to 3 months.

Reheating

For refrigerated leftovers, microwave individual portions with a splash of broth to maintain moisture. For frozen casserole, thaw overnight in the refrigerator before baking as directed, adding extra time as needed.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well but tend to cook faster than thighs. Check for doneness after about 45 minutes to prevent them from drying out. You might also consider cutting larger breasts in half horizontally to ensure they cook in the same time as the rice.
My rice didn’t cook completely. What went wrong?

The most common causes are insufficient liquid, not covering the dish tightly enough, or oven temperature issues. Make sure your foil creates a tight seal, and if needed, add an extra ¼ cup of hot broth, re-cover, and continue baking until the rice is tender.
Can I use fresh vegetables instead of frozen?

Definitely! Fresh vegetables add wonderful flavor but may require slight adjustments. Hard vegetables like carrots should be partially pre-cooked (or diced small), while tender vegetables like peas can be added raw. Keep in mind that fresh vegetables don’t release as much moisture as frozen, so you might need to add an extra 2-3 tablespoons of broth.
How can I make this casserole creamier?

For an extra-creamy version, increase the milk to ¾ cup, stir in ¼ cup of sour cream to the sauce before pouring over the rice, or add ½ cup of cream cheese to the sauce while it’s still hot on the stove, whisking until completely incorporated.

Final Thoughts

This Chicken and Rice Casserole brings together simple, wholesome ingredients to create something truly special. It’s the kind of recipe that becomes a treasured family favorite – comforting, satisfying, and adaptable to your personal taste. Whether you’re cooking for a busy weeknight, meal prepping for the week ahead, or feeding a hungry crowd, this casserole delivers delicious results with minimal effort. Give it a try – I bet it will earn a permanent spot in your dinner rotation!