Creamy Chicken Rice Casserole
Ingredients:
2 cups cooked chicken, shredded or diced
1 cup uncooked white rice
2 cups (480 ml) chicken broth
1 cup (240 ml) milk or cream
1 small onion, chopped
2 cloves garlic, minced
1 cup shredded cheese (cheddar or mozzarella)
1 can (300 g) cream of mushroom or chicken soup (optional but adds richness)
2 tbsp butter or olive oil
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dried thyme or Italian seasoning
Optional: 1 cup vegetables (peas, carrots, or broccoli)
Instructions
- Preheat oven
Preheat to 180°C (350°F)
Grease a casserole dish - Cook aromatics
Heat butter/oil in a pan
Sauté onion for 3–4 minutes
Add garlic and cook 1 minute - Mix everything
In a large bowl, combine:
Uncooked rice
Chicken
Onion & garlic
Broth
Milk/cream
Soup (if using)
Seasonings
Vegetables (if using) - Assemble
Pour mixture into baking dish
Cover tightly with foil - Bake
Bake for 45–55 minutes until rice is tender - Add cheese
Remove foil, sprinkle cheese on top
Bake uncovered for 10–15 minutes until melted and golden - Rest & serve
Let sit 5–10 minutes before serving
Tips:
Use rotisserie chicken for convenience
Add mushrooms for extra flavor
For extra creaminess → use all cream instead of milk
Stir halfway through if needed for even cooking