Description
A creamy and comforting chicken rice casserole that’s perfect for busy weeknights.
Ingredients
Scale
- 680 g boneless skinless chicken thighs or breasts, cut into 2–3 cm pieces
- 300 g uncooked long-grain white rice
- 720 ml chicken broth
- 56 g unsalted butter, divided
- 30 g all-purpose flour
- 240 ml whole milk
- 120 g sour cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 200 g frozen peas and carrots, thawed
- 150 g shredded cheddar cheese
- 30 g grated Parmesan cheese
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 75 g breadcrumbs or crushed cornflakes
- 26 g melted butter
- Optional: 1 tsp dried thyme or 1 tbsp fresh chopped parsley
Instructions
- Brown the chicken: Heat 1 tbsp butter and 1 tbsp oil in a skillet, add chicken, season, and sear until browned, about 3–4 minutes.
- Sweat the aromatics: Reduce heat, add remaining butter, onion, and garlic; cook until translucent.
- Make the roux and sauce: Add flour, stir in milk and broth, cook until thickened, then mix in sour cream and Parmesan.
- Combine with rice and vegetables: In a bowl, mix rice, peas and carrots, chicken, and sauce, then pour in remaining broth.
- Assemble and top: Pour into a baking dish, smooth the top, sprinkle cheese, and mix breadcrumbs or cornflakes with melted butter to scatter on top.
- Bake until bubbly: Bake at 180°C (350°F) for 35–40 minutes until golden and bubbling.
- Rest, garnish, and serve: Let rest for 10 minutes, garnish with parsley or thyme, and serve warm.
Notes
Make-ahead friendly; can be assembled up to 24 hours in advance. For extra flavor, consider using low-sodium bone broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 105mg