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Creamy Chicken and Rice Casserole

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This Creamy Chicken and Rice Casserole is a heartwarming dish that combines tender chicken with a rich, velvety sauce and fluffy rice. Perfect for chilly evenings, it’s a comforting meal that brings everyone together.

Ingredients

Scale
  • 4 boneless (skinless chicken breasts)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper (to taste)
  • 2 tablespoons olive oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup chicken broth
  • ½ teaspoon garlic powder
  • ¼ teaspoon thyme
  • ½ cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley (chopped (for garnish))

Instructions

  1. Prepare the Chicken: Begin by seasoning the 4 boneless chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and salt and black pepper to taste. Ensure the spices coat the chicken evenly. This step creates a flavorful base.
  2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts. Cook for 4-5 minutes on each side until they are golden brown and cooked through (internal temperature should reach 165°F). Avoid overcrowding the pan for an even sear. Remove the chicken from the skillet and set aside.
  3. Cook the Rice: In a medium saucepan, bring 2 cups of chicken broth and ½ teaspoon salt to a boil. Add 1 cup of long-grain white rice. Reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside. Make sure not to lift the lid while it’s cooking to ensure even cooking.
  4. Make the Sauce: In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour, cooking for 1-2 minutes until it becomes lightly golden and bubbly. This forms a roux, which will thicken your sauce.
  5. Add the Liquids: Gradually pour in 1 ½ cups of whole milk and ½ cup of chicken broth, whisking constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens and bubbles. You’ll know it’s ready when it coats the back of a spoon.
  6. Season the Sauce: Stir in ½ teaspoon garlic powder, ¼ teaspoon thyme, ½ cup shredded cheddar cheese, and ½ cup grated Parmesan cheese. Continue to stir until the cheese melts completely. This step elevates the creaminess of the sauce.
  7. Combine Everything: Return the seared chicken breasts to the skillet, spooning the creamy sauce over them. Cover the skillet and let it simmer on low heat for 10 minutes, allowing the chicken to absorb the flavors and become tender. Ensure the chicken is cooked through.
  8. Serve: Plate the cooked rice and top it with the smothered chicken and creamy sauce. Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately and enjoy your hearty meal!

Nutrition

Keywords: Avoid overcooking the chicken to keep it juicy. Use freshly grated cheese for the best melting results. Adjust seasoning to taste after adding cheese.

Find it online: https://softtasty.com/creamy-chicken-and-rice-casserole/