Hearty Chicken and Rice Casserole
Oh my dear, this Hearty Chicken and Rice Casserole has been a warm hug on a plate in my home for as long as I can remember. I used to bring this to school bake sales when my children were small, and later it became the dish I would tuck into a care package when one of them moved away. There is something in that creamy filling and golden top that makes a house feel like home. I first learned to make this one on a rainy afternoon with my own mother standing by the stove, her hands guiding mine. She taught me how to read the pan more than the recipe, to know when the sauce has taken on that velvety sheen, and when the rice has held enough warmth to cradle the chicken. It is the kind of meal that carries history in every spoonful. Whenever someone in the family felt under the weather, or we gathered for a simple Sunday lunch, I would pull this casserole from the oven and watch shoulders relax. It feeds bodies and comforts hearts. It is practical and tender, the kind of food that stretches to feed extra mouths and still tastes like you made it with time to spare. So take a seat at my little kitchen table, my dear. Let us make something nourishing together. This recipe is forgiving and kind. If something goes a touch different than you planned, do not you worry one bit. Your family will love it because you made it with intention and warmth.
Ingredients
- 3 cups Cooked chicken, shredded or diced
- 2 cups Cooked white rice
- 3 tablespoons Unsalted butter
- 3 tablespoons All purpose flour
- 2 cups Chicken broth
- 1 cup Whole milk
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 cup Frozen peas and carrots
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 1/2 cup Plain breadcrumbs
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375 F and find a 9 by 13 inch casserole dish. I like to give the dish a light rub of butter so nothing sticks and everything comes out with a happy golden edge. Take a moment to breathe and put on a kettle if you enjoy a cup of tea while you cook.
In a large skillet over medium heat, melt the 3 tablespoons of butter. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and stir for another minute. Your kitchen will begin to smell like comfort itself. Keep that spoon moving gently, and listen for the faint sizzle.
Sprinkle in the 3 tablespoons of flour and stir it into the buttery onions. Stir for a full minute so the flour loses its raw edge. It will look a little pasty at first. That is perfectly fine. Now, slowly pour in the chicken broth while stirring, and then add the milk. Keep stirring until the sauce is smooth and begins to thicken into a creamy consistency. When it coats the back of a spoon, you will know it is ready.
Stir in the cooked chicken, cooked rice, frozen peas and carrots, thyme, salt, and pepper. Gently fold everything together so every grain of rice wears a bit of that lovely sauce. Taste a tiny bit and add a pinch more salt if you think it needs a hug of seasoning.
Spoon the mixture into your prepared casserole dish. Smooth it with the back of the spoon so it is even. Sprinkle the shredded cheddar cheese over the top in a loving layer. In a small bowl, combine the breadcrumbs with the 2 tablespoons of melted butter, then scatter the breadcrumb mixture evenly over the cheese. That little crunchy top will sing when it comes out of the oven.
Bake in the heated oven for 20 to 25 minutes, until the topping is golden and the casserole is bubbly at the edges. If you like a deeper brown, pop it under the broiler for a minute or two but watch it closely my dear. Oh, the wonderful scent as it bakes will tell you the house is ready to welcome everyone.
Let the casserole rest for 5 to 10 minutes after it comes out of the oven. This helps it settle and makes it easier to serve. Sprinkle with the chopped parsley for a bright finish and then call everyone to the table. You did a lovely job.
Cooking Tips
- 💡A Few of My Old Fashioned Tips: If your filling seems a touch thin, stir in an extra half cup of cooked rice or let it simmer a few minutes longer to thicken. There is no rush.
- 💡If you do not have cooked chicken on hand, rotisserie chicken from the grocery is a wonderful short cut. Shred it while it is still warm for easier mixing.
- 💡For a gluten free version, use a gluten free flour blend and gluten free breadcrumbs. The love stays the same.
- 💡If your breadcrumbs brown faster than the casserole finishes baking, tent the dish loosely with foil so the top stays gentle while the filling bubbles.
- 💡Make this ahead and refrigerate for up to 24 hours before baking. Bring it out of the fridge for 20 minutes before it goes into the oven so it warms gently.
Nutritional Information
Per serving
My dear child, every time you make this casserole you are carrying on a small, beautiful tradition. It is not just a recipe. It is a way of saying I love you without having to find the words. May you make memories around this dish and pass it along when you need to wrap someone in comfort. Be gentle with yourself, enjoy each warm bite, and know that your kitchen is a place of kindness. Go on now, and feed your people with an open heart. Be good to yourself and those you love.
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