If you have a deep love of comfort food like I do, you will absolutely love this recipe for easy chicken and rice casserole. My whole family loves this dish, and I have tried out quite a few chicken and rice casserole recipes over the years.
After a lot of experimentation, I finally came up with this particular recipe. I’ve always really liked rice a lot, and it really compliments chicken in a big way. If you have grown tired of just plain old rice though, you’ll find that this easy chicken and rice casserole recipe to be quite refreshing.
One of the biggest mistakes that you can make when preparing this dish is to put in too much white rice, so it’s important that you only use one medium cup worth as per the directions below.
A vast majority of chicken and rice casserole recipes will have you use chicken broth, but I recommend using low-sodium to make it significantly healthier. If you are on a diet or just try eating healthy as much as possible, this easy chicken and rice casserole recipe is actually quite healthy and delicious.
One of the things I really love about this recipe is the fact that it’s good for me and doesn’t take very long to make (which is somewhat rare in my opinion.)
Some chicken and rice casserole recipes are a bit confusing with lots of unnecessary steps and ingredients, but that isn’t the case here. This recipe is the very epitome of easy chicken and rice casserole.
I highly recommend this recipe for anyone who wants to eat healthy but doesn’t have a lot of time on their hands. If you are cooking for an entire family, this is a truly great dish to make. This is actually one of the few healthier dishes that I can get my kids to eat without any complaining or issues whatsoever.
Dill havarti cheese is not an ingredient that you will find in all chicken and rice casserole recipes, but I decided to include it in mine because I think it really gives the dish a bolder and more enjoyable overall taste.
Easy chicken and rice casserole is one of those dishes where you can throw in a lot of different things and still be perfectly fine. I didn’t include a ton of ingredients in this recipe, but I do think that less can actually be more. The sour cream is a somewhat common ingredient for this dish, and it’s one that you’ll definitely want to include because it really completes the flavor.
easy chicken and rice casserole recipe
- Course Chicken, Main
- Cuisine American, Western
There are lots of chicken and rice casserole recipes available on the internet, and this one is a slightly new twist on a classic dish. This easy chicken and rice casserole recipe doesn’t call for a ton of white rice, but that’s because it’s just not necessary to put a lot of it in. In fact, putting in too much rice can actually ruin the delicate balance of flavors
- 2 tbsp unsalted butter
- 2 cloves garlic finely chopped up
- 4 pieces scallions sliced
- 2 cup broccoli florets
- 2 cup rotisserie chicken shredded with skin removed
- 1 cup medium-grain white rice
- 1 plum tomato chopped up
- Kosher salt as necessasry
- freshly ground pepper to taste
- 2 cup low-sodium chicken broth
- 1 cup dill havarti cheese 4 ounces diced
- 1/4 cup grated parmesan cheese 1 ounce
Preheat the oven to 425 degrees Fahrenheit.
Melt the butter in a large skillet over medium heat. Make sure that the skillet you use is oven-proof.
Put in the garlic and three-quarters of the scallions. Start cooking them, stirring occasionally for 2 minutes or until visibly soft.
Add the broccoli, chicken, rice tomato, 1 teaspoon of salt and some pepper for taste. Stir the ingredients until thoroughly combined.
Whisk the chicken broth and sour cream in a bowl. Pour into the skillet and bring to a simmer.
Stir in half of the havarti and parmesan cheeses. Cover tightly with a lid and transfer to the oven. Bake until the moist of the liquid is absorbed, about 20 minutes.
Turn on the broiler and uncover the skillet and sprinkle with the rest of the havarti and parmesan cheeses. Broil until golden brown, about 2 minutes.
Sprinkle with the scallions that you set aside earlier.
When you are making easy chicken and rice casserole, make sure that you do not bake for over 30 minutes. It should be ready in about 20-25, but the last thing you want to do is overcook it.
I have done this in the past, and it came out with a rubbery texture that makes it pretty much inedible. This something that all chicken and rice casserole recipes should tell you but often times don’t.