Chicken and Rice Casserole
A one-dish bake of chicken, rice, and a creamy sauce, easy enough for any weeknight.
Serves 6
Prep 15 min
Cook 1 hr
Ingredients
- 1 1/2 lb boneless chicken thighs, cut in chunks
- 1 1/2 cups long-grain white rice
- 3 tablespoons butter
- 1 onion, diced
- 8 oz mushrooms, sliced
- 3 tablespoons flour
- 2 cups chicken stock
- 1 cup milk
- 1 cup shredded cheddar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup frozen broccoli
Steps
Step 1. Heat the oven to 375°F. Cook the onion and mushrooms in the butter for 8 minutes. Stir in the flour for 1 minute.
Step 2. Whisk in the stock and milk and simmer for 4 minutes until thick. Stir in half the cheese, the garlic powder, salt, and pepper.
Step 3. Spread the rice, chicken, and broccoli in a 9x13 dish and pour the sauce over everything.
Step 4. Cover tightly with foil and bake for 50 to 55 minutes, until the rice is tender and the chicken is cooked through (165°F).
Step 5. Top with the remaining cheese and bake 5 minutes more.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.