Homestyle Chicken Rice Casserole — Easy Weeknight Classic

Name: Homestyle Chicken Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American

Steam rises, cheese bubbles, and the kitchen smells like a Sunday supper — this homestyle chicken rice casserole is comfort in a pan. After testing this version eight times and refining the sauce and topping, I landed on a balance of creamy sauce, tender chicken, and just enough crisp on top. The homestyle chicken rice casserole in this recipe uses everyday ingredients and a few professional shortcuts so busy cooks can get dinner on the table without losing flavor.

I developed this recipe while cooking for a small bistro where we needed a hearty, make-ahead main that held up after reheating. The result is a casserole you can assemble in 20 minutes, bake in under an hour, and serve with very little fuss. Read on for clear steps, metric and imperial measurements, and pro tips that keep this dish moist and flavorful.

Why This Recipe Works

Balanced liquid ratio: 300 g (1 1/2 cups) uncooked long-grain rice to 720 ml (3 cups) broth gives tender, separate grains without gluey starch.
Roux-plus-sour-cream sauce: A light roux (butter + flour) thickens the sauce; sour cream adds tang and prevents separation during baking.
Brief sear on chicken: Browning the chicken pieces adds flavor through Maillard reaction without drying the meat.
Crispy topping contrast: Butter-toasted breadcrumbs or crushed cornflakes deliver textural contrast to the creamy body.
Make-ahead friendly: The casserole improves slightly after resting, which lets flavors meld and the rice absorb stock evenly.

Ingredients Breakdown

Chicken: 680 g (1 1/2 lb) boneless skinless chicken thighs or breasts, cut into 2–3 cm (1-inch) pieces. Thighs stay juicier; breasts are leaner. If using breasts, check internal temp to avoid dryness.
Long-grain white rice: 300 g (1 1/2 cups) uncooked. Long-grain yields separate grains. Do not swap for risotto rice (arborio) or results will be gummy.
Chicken broth: 720 ml (3 cups). Use low-sodium if you want more salt control. Homemade or quality store-bought both work.
Butter: 56 g (4 tbsp) divided — 30 g (2 tbsp) for the roux, 26 g (about 2 tbsp) for the topping. Unsalted is best so you control salt.
All-purpose flour: 30 g (1/4 cup) for the roux. Measure by weight for consistency.
Milk: 240 ml (1 cup) whole milk. You can use 2% but the sauce will be slightly less rich.
Sour cream: 120 g (1/2 cup). Adds tang and creaminess. Greek yogurt can substitute, but expect a tangier finish.
Onion: 1 medium (about 150 g), finely chopped. Sweating the onion builds a mild sweet base.
Garlic: 2 cloves, minced. Adds depth; do not brown.
Frozen peas and carrots: 200 g (1 1/2 cups) mixed. Add color and quick cook-through. Thaw or rinse briefly.
Cheddar cheese: 150 g (1 1/2 cups) shredded. Sharp cheddar gives flavor; use a melty variety.
Parmesan: 30 g (1/3 cup) grated, stirred into the sauce for umami.
Salt and pepper: 1 1/2 tsp kosher salt (Diamond Crystal; if using Morton’s, use 1 tsp) and 1/2 tsp black pepper. Adjust to taste.
Topping: 75 g (1 cup) breadcrumbs or crushed cornflakes with 26 g (2 tbsp) melted butter. Cornflakes give extra crunch; breadcrumbs are classic.
Optional: 1 tsp dried thyme or 1 tbsp fresh chopped parsley for brightness.

Essential Equipment

9 x 13-inch (23 x 33 cm) baking dish or equivalent 3 L ovenproof casserole. A smaller dish will overflow; don’t use an 8-inch deep pan.
Heavy skillet or sauté pan for browning chicken and making the roux.
Medium saucepan with lid for simmering rice and broth if you prefer precooking rice (see variations).
Kitchen thermometer to check chicken and finished casserole internal temp (74°C / 165°F).
Mixing bowl, whisk, rubber spatula, and measuring tools (scale recommended).

Step-by-Step Instructions

Prep 20 minutes • Cook 45 minutes • Inactive: None • Total 1 hour • Serves 6

Step 1: Brown the chicken

Heat 1 tbsp (14 g) butter and 1 tbsp (15 ml) neutral oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add 680 g (1 1/2 lb) chicken pieces; season with 1/2 tsp salt and 1/4 tsp pepper. Sear, turning occasionally, until lightly browned but not cooked through, 3–4 minutes. Transfer to a plate.

Step 2: Sweat the aromatics

Reduce heat to medium, add remaining 1 tbsp (14 g) butter, then 1 medium (150 g) chopped onion and 2 cloves minced garlic. Cook until onions are translucent and fragrant, about 4–5 minutes, stirring frequently. Do not let garlic brown.

Step 3: Make the roux and sauce

Sprinkle 30 g (1/4 cup) all-purpose flour over the onions and cook, stirring, for 1 minute to remove raw flour taste. Gradually whisk in 240 ml (1 cup) milk and 240 ml (1 cup) of the chicken broth, scraping browned bits. Cook until slightly thickened, about 2–3 minutes. Stir in 120 g (1/2 cup) sour cream and 30 g (1/3 cup) grated Parmesan. Season with 1 tsp kosher salt (adjust for your broth) and a pinch of pepper.

Step 4: Combine with rice and vegetables

In a large bowl, stir together 300 g (1 1/2 cups) uncooked long-grain rice, 200 g (1 1/2 cups) frozen peas and carrots (thawed), the seared chicken, and the sauce. Pour in remaining 480 ml (2 cups) chicken broth. Stir until evenly combined.

Step 5: Assemble and top

Pour the mixture into a 9 x 13-inch (23 x 33 cm) baking dish, smoothing the top. Sprinkle 150 g (1 1/2 cups) shredded cheddar evenly. In a small bowl, mix 75 g (1 cup) breadcrumbs or crushed cornflakes with 26 g (2 tbsp) melted butter and scatter over the cheese.

Step 6: Bake until bubbly

Bake at 180°C (350°F) in the center of the oven for 35–40 minutes, until the top is golden and the casserole is bubbling at the edges. The internal temperature should read 74°C (165°F) in the center. If the top browns too quickly, tent loosely with foil after 25 minutes.

Step 7: Rest, garnish, and serve

Let the casserole rest for 10 minutes after baking so the sauce sets and serving is neater. Garnish with 1 tbsp chopped fresh parsley or a pinch of thyme before serving. Serve warm.

Expert Tips & Pro Techniques

Avoid overcooking the chicken in the pan; a quick sear develops flavor and prevents meat from drying in the oven.
Common mistake: adding too little liquid. If your casserole looks dry before baking, add 60–120 ml (1/4–1/2 cup) extra broth. The rice should sit in liquid, not be just moistened.
For extra flavor, use low-sodium bone broth or add 1 tsp poultry seasoning to the sauce.
Make-ahead: Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Add 5–10 minutes to baking time if starting cold.
Professional shortcut: Use a light roux (butter + flour) then finish with sour cream for stability — it resists breaking better than cream alone during reheating.
Crispy top tip: If you like more crunch, broil for 1–2 minutes at the end, watching closely so it doesn’t burn.

Storage & Reheating

Refrigerator: Cool to room temperature, then transfer to an airtight container or cover the baking dish tightly. Keeps 3–4 days. Reheat only what you will eat to avoid repeated reheating.
Freezer: This casserole freezes well. Wrap tightly with plastic wrap and foil or transfer portions to freezer-safe containers. Freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Preheat oven to 175°C (350°F). Reheat single portions in a small oven-safe dish for 15–20 minutes, or reheat the whole casserole for 25–30 minutes until heated through and internal temp reaches 74°C (165°F). Cover with foil for most reheating to prevent drying; remove foil last 5 minutes to refresh the topping. Avoid microwaving for best texture — microwaves can make the topping soggy.

Variations & Substitutions

Gluten-Free Version: Replace all-purpose flour with 30 g (1/4 cup) rice flour or a 1:1 gluten-free baking blend. Use gluten-free breadcrumbs or crushed gluten-free cornflakes for topping. Baking time remains the same.
Lower-Carb Version: Swap white rice for 500 g (about 5 cups) riced cauliflower (fresh or frozen, well-drained). Reduce the added broth to 240 ml (1 cup) total. Bake 20–25 minutes until heated through and topping is golden.
One-Pan Adaptation: For an easy one-pan chicken and rice, brown the chicken and aromatics in a deep ovenproof skillet, add uncooked rice and hot broth, bring to a simmer, then bake covered at 180°C (350°F) for 30–35 minutes. Finish uncovered with cheese and topping for 5–7 minutes. (Secondary keyword used: one-pan chicken and rice.)
Creamy, Mushroom & Herb: Add 200 g (2 cups) sliced mushrooms when sweating the onions. Increase Parmesan to 45 g (1/2 cup) and stir in 1 tbsp fresh thyme. Keep liquid ratio the same.
Dairy-Free Option: Use 240 ml (1 cup) canned coconut milk (full fat) and 120 g (1/2 cup) dairy-free yogurt instead of sour cream. Use nutritional yeast (30 g / 1/4 cup) for savory depth.

Serving Suggestions & Pairings

Green salad: A crisp mixed greens salad with lemon vinaigrette cuts the richness.
Roasted vegetables: Try our Garlic Roasted Potatoes for a roasted side that soaks up the sauce.
Bread: Warm crusty bread or biscuits are great for mopping up the creamy sauce.
Beverage pairing: A light-bodied white wine like Pinot Grigio or an easy red such as Beaujolais complements the dish.

Nutrition Information (per serving)
Serving size: about 1 1/2 cups • Servings: 6

Calories: 540 kcal
Total Fat: 22 g
Saturated Fat: 10 g
Cholesterol: 105 mg
Sodium: 820 mg
Total Carbohydrates: 49 g
Dietary Fiber: 2 g
Sugars: 5 g
Protein: 33 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my casserole turn out dry?
A: Dry casserole usually means insufficient liquid or overcooked chicken. Ensure you use 720 ml (3 cups) of broth and check the internal temperature of chicken; it should be 74°C (165°F). If the top browns before the interior is done, tent with foil.

Q: Can I make this without eggs?
A: Yes. This recipe contains no eggs, so no substitution is needed.

Q: Can I double this recipe?
A: Yes. Use two 9 x 13-inch dishes or a larger roaster. Baking time may increase by 10–15 minutes if the casserole is deeper; check for bubbling and an internal temp of 74°C (165°F).

Q: Can I prepare this the night before?
A: Absolutely. Assemble up to 24 hours ahead, cover, refrigerate, and bake from chilled. Add roughly 5–10 minutes to the bake time and ensure it reaches 74°C (165°F).

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps 3–4 days in the refrigerator.

Q: Can I use leftover cooked rice instead of uncooked rice?
A: Yes. If using 500–600 g (2–3 cups) cooked rice, reduce added broth to 120–240 ml (1/2–1 cup) and shorten bake time to 20–25 minutes, just until hot and cheese is melted.

Q: My topping is soggy after reheating. How do I avoid that?
A: Reheat covered to prevent drying, then uncover and broil 1–2 minutes to crisp the topping. Alternatively, store topping separately and add fresh before serving.

Conclusion

This homestyle chicken rice casserole is a simple, forgiving weeknight winner. If you want a creamier, stovetop-style reference while testing techniques, see How To Make Creamy Chicken and Rice Casserole – The Kitchn for a useful comparison. For ideas on streamlining to a single pan without losing flavor, check One Pan Chicken and Rice Casserole – Tastes Better From Scratch.

Homestyle Chicken Rice Casserole

Homestyle Chicken Rice Casserole — Easy Weeknight Classic

Step 1: Brown the chicken

Step 2: Sweat the aromatics

Step 3: Make the roux and sauce

Step 4: Combine with rice and vegetables

Step 5: Assemble and top

Step 6: Bake until bubbly

Step 7: Rest, garnish, and serve

Conclusion

Homestyle Chicken Rice Casserole

Description

Ingredients

Instructions

Notes

Nutrition

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