Name: Chicken and Rice Casserole
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 tbsp olive oil; 3 tbsp unsalted butter; 1 medium yellow onion; 2 stalk celery; 2 medium carrots; 8 oz white mushrooms; 3 clove garlic; 3 tbsp all-purpose flour; 3 cup low-sodium chicken broth; 0.5 cup whole milk; 1.5 cup long-grain white rice; 1 tsp dried thyme; 0.5 tsp paprika; 1 cup frozen peas; 1.5 cup shredded cheddar cheese; 2 tbsp fresh parsley; to taste salt; to taste black pepper

← Recipes · Comfort Food · Chicken and Rice Casserole

560 cal38g protein52g carbs21g fat720mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch80 min activeShortcut50 min active

Everyday 25nothing beyond the everyday cabinet

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Chicken and Rice Casserole

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Comfort Food80 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken thighscut into 1-inch pieces1.5 lb

olive oil1 tbsp

unsalted butter3 tbsp

yellow oniondiced1 medium

celerythinly sliced2 stalks

carrotsdiced small2 medium

white mushroomssliced8 oz

garlicminced3 cloves

all-purpose flour3 tbsp

low-sodium chicken brothhot3 cups

whole milk0.5 cups

long-grain white riceuncooked, not rinsed1.5 cups

dried thyme1 tsp

paprika0.5 tsp

frozen peas1 cup

shredded cheddar cheese1.5 cups

fresh parsleychopped2 tbsp

saltto taste

black pepperto taste

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat the oven to 375°F and set a rack in the middle. Warm the broth in a small pot or in the microwave until steaming; hot liquid helps the raw rice start cooking right away.

2Pat the chicken dry and season it with salt, pepper and the paprika. Heat the olive oil in a large skillet over medium-high heat and brown the chicken in a single layer for about 3 minutes per side. It does not need to cook through. Move it to a plate.

3Lower the heat to medium and melt the butter in the same skillet. Add the onion, celery and carrots and cook for 5 minutes, then add the mushrooms and cook another 5 minutes until their liquid evaporates and they start to brown. Stir in the garlic and thyme for 30 seconds.

4Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the hot broth, then the milk, stirring and scraping up the browned bits, and simmer for 2 minutes until the sauce thickens slightly. Season with salt and pepper; it should taste a little salty, since the rice will absorb a lot.

5Spread the uncooked rice in an ungreased 9x13 baking dish. Scatter the browned chicken and any juices from the plate on top, then pour the hot sauce over everything. Gently press the chicken and rice down so nothing sticks up out of the liquid.

6Cover the dish tightly with foil and bake for 40 minutes. Uncover, stir once, and check that the rice is nearly tender and the chicken is cooked through. If the dish looks dry, splash in a few tablespoons of hot broth or water.

7Stir in the frozen peas, sprinkle the cheddar over the top, and bake uncovered for 10 to 12 minutes until the cheese is melted and bubbling at the edges and the rice is fully tender.

8Let the casserole rest for 10 minutes so the sauce sets, then scatter the parsley over the top and serve.