Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8
Easily make this creamy and cheesy chicken rice from scratch with this simple recipe. It is an irresistible casserole with tender chicken and rice. A complete meal in one for an easy and quick weeknight dinner that your whole family will ask for over and over again!
Ingredients
¼ c. all-purpose unbleached flour
½ tbsp fresh minced garlic
4 tablespoons butter
2 c. low-sodium chicken broth
2 c. shredded cooked chicken breast
4 c. cooked rice
¼ c. white wine or additional chicken stock
3 ½ c. shredded cheddar cheese divided
1 teaspoon kosher salt
1 teaspoon black pepper
½ tbsp fresh chopped thyme, optional
How to make Creamy and Cheesy Chicken and Rice
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 2-quart or 9 x 13-inch baking sheet. Lightly grease and set aside.
Step 2: In a medium saucepan, melt the butter over medium-high heat. Once the butter has melted, stir in the flour and cook for about a minute until the raw flour taste is gone. Next, gradually stir in the wine and garlic. Continue stirring until the mixture has thickened.
Step 3: To the pan, pour in the chicken broth, 1/4 c at a time, stirring until mixed. Season with salt, pepper, and thyme. Let the mixture simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally.
Step 4: Adjust the heat to medium-low and whisk in 2 cups of cheese until melted. Turn the heat off and stir in the cooked rice and chicken.
Step 5: Into the prepared baking sheet, pour the mixture, and top with the rest of the cheddar cheese. Place in the preheated oven and bake for about 25 to 30 minutes or until the cheese has completely melted.
Notes:
Thyme is optional but recommended if you want to add an extra layer of flavor. You can swap it with half tsp dried thyme leaves. I do not suggest using ground thyme as the flavor is overwhelming.
The wine is optional, but I suggest not to omit it as this adds a rich depth of flavor to the casserole. If desired, substitute it with extra 1/4 c chicken stock. For the wine, I recommend dry Chardonnay or Pinot Grigio.
If you are sensitive to high amounts of garlic, feel free to cut the amount of garlic in half.
In a covered container, keep any leftovers and store them in the fridge for up to 3 days or freeze them for up to 3 months.
Make-Ahead:
Assemble the casserole, but do not bake. Tightly cover with two layers of foil and store in the fridge for up to 3 days. You can freeze this also for up to 3 months.
If baking from the fridge, preheat the oven to 350 degrees while allowing the casserole to sit on the counter. Once the oven is ready, bake the casserole for about 30 to 40 minutes or until heated through.
Take the frozen casserole from the freezer and take 1 layer of foil off. Bake for about 60 minutes at 350 degrees, covered. Remove the cover and continue to bake for another 15 minutes.
Nutrition Facts:
Calories: 485 kcal | Carbohydrates: 76g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 911mg | Potassium: 355mg | Fiber: 3g | Vitamin A: 650IU | Vitamin C: 4.1mg | Calcium: 382mg | Iron: 2.3mg
Ingredients
- ¼ c. all-purpose unbleached flour
- ½ tbsp fresh minced garlic
- 4 tablespoons butter
- 2 c. low-sodium chicken broth
- 2 c. shredded cooked chicken breast
- 4 c. cooked rice
- ¼ c. white wine or additional chicken stock
- 3 ½ c. shredded cheddar cheese divided
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ tbsp fresh chopped thyme, optional
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 2-quart or 9 x 13-inch baking sheet. Lightly grease and set aside.
Step 2: In a medium saucepan, melt the butter over medium-high heat. Once the butter has melted, stir in the flour and cook for about a minute until the raw flour taste is gone. Next, gradually stir in the wine and garlic. Continue stirring until the mixture has thickened.
Step 3: To the pan, pour in the chicken broth, 1/4 c at a time, stirring until mixed. Season with salt, pepper, and thyme. Let the mixture simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally.
Step 4: Adjust the heat to medium-low and whisk in 2 cups of cheese until melted. Turn the heat off and stir in the cooked rice and chicken.
Step 5: Into the prepared baking sheet, pour the mixture, and top with the rest of the cheddar cheese. Place in the preheated oven and bake for about 25 to 30 minutes or until the cheese has completely melted.
Notes
Thyme is optional but recommended if you want to add an extra layer of flavor. You can swap it with half tsp dried thyme leaves. I do not suggest using ground thyme as the flavor is overwhelming. The wine is optional, but I suggest not to omit it as this adds a rich depth of flavor to the casserole. If desired, substitute it with extra 1/4 c chicken stock. For the wine, I recommend dry Chardonnay or Pinot Grigio. If you are sensitive to high amounts of garlic, feel free to cut the amount of garlic in half. In a covered container, keep any leftovers and store them in the fridge for up to 3 days or freeze them for up to 3 months. Make-Ahead: Assemble the casserole, but do not bake. Tightly cover with two layers of foil and store in the fridge for up to 3 days. You can freeze this also for up to 3 months. If baking from the fridge, preheat the oven to 350 degrees while allowing the casserole to sit on the counter. Once the oven is ready, bake the casserole for about 30 to 40 minutes or until heated through. Take the frozen casserole from the freezer and take 1 layer of foil off. Bake for about 60 minutes at 350 degrees, covered. Remove the cover and continue to bake for another 15 minutes.
