Description
A comforting and flavorful Cheesy Chicken and Rice Casserole featuring tender seasoned chicken, sautéed vegetables, creamy cheese sauce, and fluffy rice baked to perfection with a golden cheesy topping.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp salt
Vegetables
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
- ½ cup fresh parsley, chopped (divided)
Rice
- 2 cups uncooked long-grain white rice
- 3 ½ cups chicken broth, low sodium
Sauce
- 4 tbsp unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream (full fat)
- 1 tsp Dijon mustard
- ¼ tsp black pepper
- ¼ tsp salt
Cheese and Topping
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- ½ cup panko breadcrumbs (optional)
- 1 tbsp melted butter (for topping, optional)
Instructions
- Season and Brown Chicken: Season 2 lbs cubed chicken with olive oil, smoked paprika, garlic powder, black pepper, and salt. Brown chicken in an oven-safe skillet for 3-4 minutes per side until golden, then set aside.
- Sauté Vegetables: In the same skillet, sauté chopped onion, celery, and red bell pepper for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Cook Rice: In a separate saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes. Let sit 5 minutes and then fluff with a fork.
- Prepare Sauce: Melt butter in the skillet and whisk in flour to form a roux, cooking for 1-2 minutes. Gradually whisk in milk until the sauce is smooth and thickened.
- Add Cream Soup and Seasoning: Stir in cream of chicken soup, sour cream, Dijon mustard, black pepper, and salt. Reduce heat to low.
- Melt Cheese: Gradually add 1 ½ cups sharp cheddar and ¾ cup Monterey Jack cheese, stirring until melted and smooth. Avoid boiling once cheese is added.
- Combine Ingredients: Fold in cooked chicken, sautéed vegetables, cooked rice, and ¼ cup fresh parsley into the cheese sauce until evenly coated.
- Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and transfer the casserole mixture evenly.
- Add Toppings: Sprinkle remaining ½ cup sharp cheddar and ¼ cup Monterey Jack cheese on top. For a crispy crust, mix panko breadcrumbs with melted butter and sprinkle over cheese (optional).
- Bake Casserole: Bake for 25-30 minutes until bubbly and cheese topping is melted and lightly golden. Broil for 1-2 minutes if extra crispiness is desired, watching closely.
- Rest and Garnish: Let the casserole rest for 5-10 minutes before serving. Garnish with remaining chopped parsley.
Notes
- Using both chicken breasts and thighs can enhance flavor and tenderness.
- For creamier casserole, use whole milk and full-fat sour cream.
- Thaw frozen peas before adding to ensure even temperature.
- Using an oven-safe skillet helps streamline cooking from stovetop to oven.
- Breadcrumb topping is optional but adds a delightful crunch.
- Do not boil the cheese sauce once cheese is added to prevent curdling.
