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Chicken and Rice Casserole

User Rating 3 Star Rating (2 Reviews)


Chicken and Rice Casserole

Chicken and Rice Casserole

Photo: Diana Rattray
This chicken and rice casserole is a meal in one dish, perfect for the family, or take it along to a dinner or potluck event. Serve this chicken casserole with a tossed salad or sliced tomatoes and warm rolls or biscuits for a fabulous busy day meal. I poached chicken breasts in a little chicken broth, but you could also use a rotisserie chicken to make this even quicker.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Serves 4


  • 4 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried leaf thyme or marjoram
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cups diced cooked chicken
  • 1/8 teaspoon ground black pepper
  • salt, to taste
  • 2 cups cooked rice
  • 1 cup frozen peas and carrots, cooked just until tender
  • 1/2 cup soft fine bread crumbs
  • 1/2 cup shredded Cheddar cheese


Heat the oven to 375°. Grease a 2-quart baking dish or spray with nonstick cooking spray.

Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Add the flour and thyme and cook, stirring, for 1 minute. Gradually stir in the chicken broth and milk, cooking and stirring until thickened and smooth. Add the pepper, taste, and add salt, as needed. Stir in the chicken and set aside.

Spread the cooked rice in the baking dish, then sprinkle with the cooked peas and carrots. Spoon the chicken mixture over the vegetable layer. Sprinkle the shredded cheese over the chicken layer.

Melt the remaining tablespoon of butter and toss with the bread crumbs until the crumbs are thoroughly coated. Sprinkle over the cheese.

Bake the casserole for 20 to 25 minutes, until hot and bubbly and lightly browned.

Serves 4.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
, Member mmmdraco

I had some leftover rice in my fridge and wanted to clear it out since I'm about to go out of town. I had to make a few small substitutions like using Mrs. Dash instead of the thyme/marjoram, using chicken base and hot water instead of the chicken broth. At the end, this was certainly edible (my husband liked it a lot more than I did and actually requested to take the leftovers for lunch today), but I felt there wasn't enough sauce (it didn't quite cover everything when I prepped the pan and left some of the rice tasting rather bland) and I feel like this would be better with panko bread crumbs (they get a little crispier). There also weren't really enough veggies for me. A cup of peas and carrots isn't much. Next time, I might double that.

4 out of 5 people found this helpful.

See all 2 reviews

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