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Overhead view of a golden brown Chicken And Rice Casserole fresh from the oven, ready to be served.

Best Chicken and Rice Casserole

This Chicken and Rice Casserole recipe delivers tender chicken, perfectly cooked rice, and a creamy, flavorful sauce every time. It's the culmination of numerous experiments, designed for optimal texture and taste, making it a comforting and satisfying meal for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice, uncooked
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1/4 cup dry sherry
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup frozen peas
  • 1/2 cup shredded cheddar cheese

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Measuring cups
  • Measuring spoons
  • aluminum foil
  • Mixing spoon
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned on all sides.
  3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
  4. Stir in rice, chicken broth, cream of mushroom soup, milk, sherry (if using), thyme, salt, and pepper. Bring to a simmer.
  5. Pour the mixture into the prepared baking dish.
  6. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  7. Remove the foil and stir in frozen peas.
  8. Sprinkle with cheddar cheese and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the rice is tender.
  9. Let stand for 10 minutes before serving.

Notes

For best results, use long-grain rice. Covering the dish tightly with foil during baking creates a steamy environment to keep the chicken moist and rice tender. Dry sherry enhances the flavor, but can be substituted with white wine or lemon juice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a variation, try adding different vegetables like carrots or green beans. You can also substitute the cheddar cheese with another cheese of your choice.