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

Description

A hearty and comforting chicken and rice casserole that’s perfect for a weeknight dinner or a family gathering. This one-pan recipe combines tender chicken, creamy sauce, perfectly cooked rice, and vibrant mixed vegetables, all topped with gooey melted cheddar cheese for an irresistible finish.

Ingredients

Units Scale

For the Casserole

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

For the Topping

1/2 cup shredded cheddar cheese (4 ounces)
Hot sauce, for serving (optional)

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Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C) and arrange a rack in the middle. Spray an 11×7-inch or 1 1/2-quart baking dish with cooking spray to prevent sticking; set aside.
Sauté the Onion
In a large skillet over medium heat, melt the butter. Add the diced onion and 1 1/2 teaspoons of kosher salt. Cook, stirring occasionally, until the onion is soft and translucent but not browned, about 3 to 5 minutes.
Prepare the Sauce
Sprinkle the flour over the sautéed onion and stir continuously for 1 minute to coat it in the butter and cook off the raw flour taste. Gradually pour in the chicken broth, whisking constantly to break up lumps and incorporate browned bits from the skillet. Add the milk and 1/4 teaspoon of black pepper to the mixture. Stir thoroughly, bringing it to a boil. Continue cooking until the sauce thickens, about 3 minutes.
Combine Rice, Vegetables, and Sauce
Place the uncooked rice and frozen mixed vegetables in the prepared baking dish. Pour the thickened sauce over the rice and vegetables, and stir to ensure everything is well coated.
Season and Add Chicken
Season the chicken thighs with the remaining 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Nestle the seasoned chicken on top of the rice and vegetable mixture, ensuring even distribution.
Bake the Casserole
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for about 1 hour. The rice should be tender, and the chicken should have an internal temperature of 160°F when checked with an instant-read thermometer.
Top with Cheese
Turn off the oven. Remove the foil from the baking dish and sprinkle the shredded cheddar cheese evenly over the casserole. Return the dish to the still-warm oven (uncovered) and let it sit for 2 to 4 minutes until the cheese melts.
Serve and Enjoy
Serve the casserole warm. Optionally, garnish with a drizzle of hot sauce for an extra kick of flavor.

Notes

Use boneless, skinless chicken breasts as an alternative to chicken thighs if preferred.
Swap out the frozen mixed vegetables for fresh vegetables or other frozen options, like broccoli or cauliflower.
For a deeper flavor, sauté the rice in butter before adding it to the baking dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving (based on 6 servings)
Calories: 420
Sugar: 4g
Sodium: 670mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 34g
Cholesterol: 125mg