Introduction

Okay, let’s get real—sometimes you just need a dinner that’s warm, creamy, and guaranteed to hit the spot. This Creamy Chicken and Rice Casserole is everything your comfort food dreams are made of. It’s cheesy, hearty, packed with tender chicken, and has the kind of golden, buttery breadcrumb topping that practically demands second helpings. It’s old-school in the best possible way, and perfect for a family dinner, meal prep, or a dish to bring to a friend in need. Bonus? It reheats like a dream. Let’s make your kitchen smell amazing.

Detailed Ingredients 🛒🍗🧀🍞

Here’s what you’ll need to create this cozy casserole from scratch:

For the Topping:

• 🍞 4 slices white sandwich bread, quartered
• 🧈 2 tablespoons unsalted butter, melted
• 🌿 2 tablespoons minced fresh parsley
• 🧂 Salt & freshly ground black pepper, to taste

For the Casserole Base:

• 🧈 4 tablespoons (½ stick) unsalted butter
• 🧅 1 medium onion, minced
• 🧂 1 teaspoon salt
• 🧄 3 garlic cloves, minced
• 🌶️ ⅛ teaspoon cayenne pepper
• 🌾 ¼ cup all-purpose flour
• 🍗 6 cups low-sodium chicken broth
• 🥛 1 cup heavy whipping cream
• 🍗 2 pounds (about 5) boneless skinless chicken breasts, trimmed
• 🍚 1½ cups white rice
• 🥕 1 lb frozen peas & carrots medley (about 3 cups)
• 🧀 8 ounces sharp cheddar cheese, shredded (about 2 cups)
• 🍋 2 tablespoons fresh lemon juice
• 🧂 Ground black pepper, to taste

Direction

1. Preheat oven to 300°F and adjust your oven rack to the middle position.
2. In a food processor, pulse bread and melted butter into coarse crumbs (about 6 pulses). Spread on a baking sheet and bake, stirring occasionally, until golden and dry, 20–30 minutes. Let cool, then toss with parsley and season with salt and pepper.
3. In a Dutch oven, melt 4 tablespoons of butter over medium heat. Add onion and 1 teaspoon salt; cook until soft and golden, 5–7 minutes. Add garlic and cayenne, cook 30 seconds. Stir in flour and cook until golden, about 1 minute.
4. Slowly whisk in broth and cream. Add chicken breasts, partially cover, and bring to a simmer. Reduce heat to low, cover completely, and cook until chicken reaches 160°F, about 10–15 minutes.
5. Remove chicken and set aside to cool. Stir rice into the pot. Cover and simmer over low heat, stirring often, until rice is just tender and has absorbed much of the liquid, 20–25 minutes.
6. Once chicken is cool, shred it into bite-sized pieces.
7. Stir chicken, peas and carrots, cheddar, and lemon juice into the rice mixture. Season with salt and pepper.
8. Pour into a 13×9-inch baking dish. Sprinkle with prepared breadcrumbs.
9. Increase oven to 400°F. Cover casserole tightly with foil. Bake for 1 hour until bubbly. Remove foil and bake another 15–20 minutes until the topping is golden and crisp.
10. Sprinkle with extra parsley before serving, and enjoy that warm, cheesy comfort.

My Story

This dish takes me right back to the casserole nights I grew up with—except this one is totally from scratch and even better. I originally made it as a way to use up leftover rotisserie chicken, and it instantly became a favorite in our house. It’s creamy without being too heavy, thanks to the fresh lemon juice, and the breadcrumb topping? Totally next level. The first time I served it, my husband went back for thirds (yep, thirds) and my kids actually asked if we could have it again the next night. That’s how you know it’s a keeper. Now I keep the ingredients on hand at all times—it’s my secret weapon for cozy nights and cold days.

FAQ

Can I use rotisserie chicken instead of cooking the chicken breasts?
Absolutely! Just skip the poaching step and stir in about 4 cups of shredded rotisserie chicken when you’d normally add the cooked chicken.

Can I make this ahead of time?
Yep! You can assemble it a day ahead, refrigerate, and bake when ready. Just add 10–15 minutes to the baking time if coming straight from the fridge.

Can I freeze this casserole?
Yes—freeze it before baking. Wrap tightly and store up to 3 months. Thaw overnight and bake as directed.

What can I use instead of heavy cream?
You can sub in half-and-half or whole milk, but it may be slightly less rich and creamy.

Does this work with brown rice?
It does, but brown rice takes longer to cook and will need extra liquid and time—so keep that in mind!

Suggestion

1. Swap cheddar for gruyère or mozzarella for a fun twist on the flavor.
2. Add mushrooms when sautéing the onions for an earthy flavor boost.
3. Mix in a spoonful of Dijon mustard with the cream for a subtle tang.
4. Top with crushed Ritz crackers or panko instead of bread crumbs for a different kind of crunch.
5. Serve with a simple side salad or steamed green beans for a balanced meal.

Conclusion

This Creamy Chicken and Rice Casserole is the kind of recipe every home cook needs in their back pocket. It’s wholesome, hearty, and totally satisfying—the kind of meal that brings everyone to the table with smiles and full plates. From the creamy, cheesy filling to the golden, crispy topping, it checks all the boxes for comfort food done right. And honestly? It’s just as good (if not better) the next day. Whether you’re feeding a crowd, meal prepping for the week, or just craving something cozy and homemade, this casserole is a no-fuss favorite you’ll come back to again and again.

Warmth, comfort, and cheesy goodness—
Sarah Cooper – Gotubbe.com