What makes this casserole stand out is its versatility. You start with tender poached chicken, which I like to think is the recipe’s backbone, adding flavor and protein to every bite. And the rice—oh, the rice! I love how it soaks up the creamy sauce, flavored by the aromatic thyme and rich, cheesy goodness. It’s comfort food in its truest form.
I’ve made this dish countless times now, tweaking it with different veggies depending on what’s in season or just lingering in the freezer. It’s a dish that invites experimentation. And don’t even get me started on how perfect the breadcrumb topping is! With a little butter and a quick toss in a skillet, breadcrumbs transform into that crunchy, golden crown that seals the deal.
So, whether you’re cooking for a full house or making something special for just a few, this casserole fits the bill. And with leftovers, it’s even better the next day. If your days are packed and you want to indulge in a homemade meal that’s sure to please, give this Creamy Chicken and Rice Casserole a try. Trust me, it’ll become a staple in your cooking repertoire!
How to Make Creamy Chicken and Rice Casserole
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Ingredients:
- 1 pound Poached Chicken Breast (boneless, skinless)
- 2 cups Chicken Broth
- 1 cup Long Grain White Rice
- 8-10 ounces Frozen Mixed Vegetables (prepared per package directions)
- 2 tablespoons Butter
- ½ teaspoon Salt, plus a pinch
- 2-3 Sprigs of Thyme
- 2 ounces Prepared Cheese (like Velveeta)
- ⅓ cup Plain Breadcrumbs
- 2 (10 ounce) cans Condensed Cream of Chicken Soup
- 2 cups Water
Directions:
- Begin by poaching the chicken. Lay the chicken breasts in a saucepan, pour in the chicken broth, and add thyme and a pinch of salt. Heat until boiling, then cover and simmer on medium-low for about 20 minutes, ensuring the chicken reaches 165°F internally. If needed, cook a bit longer. Allow the chicken to cool, then dice into bite-sized pieces.
- Save the broth used in poaching for later.
- Cook the rice by bringing water to a boil, adding rice and ½ teaspoon of salt. Boil uncovered for 5-7 minutes until water is mostly absorbed. Lower the heat, cover, and let it cook for another 25 minutes. Once cooked, fluff the rice with a fork.
- Prepare the mixed vegetables following the package instructions, ensuring they aren’t overcooked by slightly undercooking them.
- For the breadcrumb topping, melt butter in a skillet over medium heat. Mix in the breadcrumbs until coated, then set aside.
- Create the sauce by heating up the cream of chicken soup, reserved chicken broth, and cheese in a saucepan on medium-high heat. Stir until smooth and creamy, then remove from heat.
- Preheat the oven to 375°F. In a large oven-safe dish, mix together the rice, chicken, vegetables, and the creamy sauce, stirring gently. Sprinkle the breadcrumb mixture over the top.
- Place the dish on a baking sheet to catch any spills, loosely cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbling and browned on top.
- Let it cool slightly before serving. Enjoy every creamy, delicious bite!
Flexible Ingredient Options for Every Cook
If you’re missing any ingredients, fear not! Swap chicken breast with turkey or rotisserie chicken for a twist. Use brown rice for a healthier spin, or opt for wild rice for added texture. Not into thyme? Basil or oregano work well. For a cheesy alternative, cheddar or Monterey Jack add great flavor.
The Best Ways to Store Creamy Chicken and Rice Casserole
Leftover casserole can be a lifesaver. Store your leftovers in an airtight container in the fridge for up to 3 days. For longer keeping, freeze portions in individual containers and thaw overnight in the fridge before reheating. Warm in the oven or microwave for a cozy meal in minutes.
The Best Accompaniments for Creamy Chicken and Rice Casserole
Serve this casserole with a fresh green salad or steamed broccoli to complement its creamy texture. A glass of chilled white wine, like Chardonnay or Sauvignon Blanc, pairs beautifully. For added crunch, try garlic bread. These sides enhance the flavor, making for a satisfying meal.
Cooking Hacks to Elevate Your Casserole
To enhance the casserole’s flavor, try adding garlic powder or onion flakes to the soup mixture. For a crunchier topping, mix cheese with the breadcrumbs. To simplify the recipe, use pre-cooked chicken or a store-bought rotisserie chicken. These small changes can make a big difference!
Adapting Creamy Chicken and Rice Casserole for Any Time of Year
Adjust the recipe based on seasonal ingredients. In spring, add fresh asparagus or baby peas. Summer calls for corn and bell peppers. During fall, toss in cooked pumpkin or squash. Winter is perfect for adding hearty greens like kale or spinach. These variations keep the recipe fresh and exciting!
FAQs:
How can I make this casserole ahead of time?
You can prepare the casserole ahead by assembling it up to the baking step and refrigerating it for up to 24 hours. When ready to serve, remove from the fridge and bake according to the recipe directions. Add a few extra minutes to baking time if going directly from fridge to oven.
Can this recipe be made gluten-free?
To adapt this recipe to be gluten-free, choose gluten-free breadcrumbs and ensure your cream of chicken soup is free from gluten. There are various gluten-free baking mixes and soup bases available that work perfectly without compromising on flavor or texture.
What types of cheese can I use other than Velveeta?
Aside from Velveeta, you can use cheeses like cheddar, Monterey Jack, or a Colby-Monterey Jack blend. These options melt well and offer a rich, savory flavor. Consider trying a pepper jack for a bit of heat or Gouda for a slightly sweet, smoky aroma.
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can add vibrant flavor to your casserole. Just chop them into small pieces and steam lightly before mixing them with other ingredients. Carrots, green beans, and cauliflower are excellent choices that bring freshness to the dish.
How can I adjust the recipe for calorie-conscious diets?
For a lighter version, use low-sodium chicken broth, reduced-fat butter, and fat-free condensed soup. Substitute cheese with a lighter variety or decrease the amount. Chose lean cuts of chicken and increase the vegetable portion to maintain volume while cutting down on calories.
Is there a vegetarian version of this recipe?
To make a vegetarian version, replace the chicken with tofu or chickpeas for protein, and use vegetable broth instead of chicken broth. Choose a cream of mushroom or cream of celery soup for the sauce, ensuring enhanced flavor without including meat-based products.
Creamy Chicken and Rice Casserole
Ingredients
- 1 pound Poached Chicken Breast boneless, skinless
- 2 cups Chicken Broth
- 1 cup Long Grain White Rice
- 8-10 ounces Frozen Mixed Vegetables prepared per package directions
- 2 tablespoons Butter
- ½ teaspoon Salt plus a pinch
- 2-3 sprigs Thyme
- 2 ounces Prepared Cheese like Velveeta
- ⅓ cup Plain Breadcrumbs
- 2 cans Condensed Cream of Chicken Soup 10 ounce size each
- 2 cups Water
Instructions
- Start by poaching the chicken. In a medium saucepan, place the chicken breast in a single layer and cover with chicken broth. Toss in the thyme and a pinch of salt. Bring the broth to a boil, then reduce the heat to medium-low, cover, and simmer for about 20 minutes. Make sure the thickest part of the chicken reaches at least 165°F; if not, let it cook for another 5 minutes. Once done, remove the chicken and let it cool.
- After cooling, chop the chicken into bite-sized pieces, and strain the broth for later use in the sauce.
- Next, cook the rice. In a pot, bring the water to boil. When boiling, stir in the rice and ½ teaspoon of salt. Boil uncovered for about 5-7 minutes until most of the water is absorbed, then reduce the heat to low, cover, and cook for another 25 minutes. Fluff the rice with a fork after cooking.
- Now, cook the mixed vegetables according to the package instructions, but be careful not to overcook them—one minute less is usually just right!
- For the breadcrumb topping, melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until fully combined. Set it aside.
- To create the creamy sauce, warm the cream of chicken soup, reserved chicken broth, and cheese in a larger saucepan over medium-high heat. Stir until the cheese is melted and the mixture is smooth, then take it off the heat.
- Time to assemble! Preheat your oven to 375°F. In a large, oven-safe casserole dish, combine the rice, chicken, mixed vegetables, and creamy sauce. Stir gently to mix everything well, then sprinkle the breadcrumb topping over the top.
- Place the casserole dish on a baking sheet to catch any drips, cover loosely with foil, and bake for 30 minutes. Afterwards, uncover and bake for an additional 10-15 minutes until the breadcrumbs turn golden brown and bubbling.
- Let it rest for a few minutes before digging in. Enjoy!
