Go Back
+ servings
A spoon lifting a little bit of the chicken and rice out of the casserole dish.
Print

Creamy Chicken and Rice Casserole

This creamy chicken and rice casserole is the perfect comfort food. Chicken, rice and vegetables are combined with a creamy sauce, topped with buttery, crunchy breadcrumbs and baked until golden and bubbly.
Course Main Course
Cuisine American
Keyword casseroles, chicken and rice
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 396kcal
Author Elizabeth

Ingredients

  • 1 pound Chicken Breast boneless, skinless, poached
  • 2 cups Chicken Broth
  • 2-3 Sprigs of Thyme
  • ½ teaspoon Salt, plus a pinch
  • 2 cups Water
  • 1 cup Long Grain White Rice
  • 8-10 ounces Frozen Mixed Vegetables cooked to package directions (use lowest cooking time)
  • 2 tablespoons Butter
  • cup Plain Breadcrumbs
  • 2 (10 ounce) cans Condensed Cream of Chicken Soup
  • 2 ounces Prepared Cheese like Velveeta

Instructions

Poach the chicken breast

  • Place the chicken in a medium saucepan, large enough so that the chicken breast pieces fit side by side without overlapping. Cover the chicken with the chicken broth. Add the thyme and a pinch of salt.
  • Start the chicken on high, as soon as the liquid starts to boil, lower the heat to medium-low and cover. Simmer gently for 20 minutes.
  • Make sure the internal temperature of the thickest part of the chicken breast is at least 165°F, if it’s not, cook another 5 minutes and check again. Remove the chicken breast from poaching liquid and set it on a cutting board to cool.
  • Strain the cooking liquid using a mesh strainer and reserve it for the creamy sauce.
  • When the chicken has cooled enough to handle, cut it into bite-sized cubes.

Cook the white rice

  • Bring the water to a boil over high heat. When the water is boiling vigorously, add the rice and ½ teaspoon of salt, stir.
  • Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface, approximately 5-7 minutes. Stir the rice, lower the heat to low and cover.
  • Cook the rice on low for about 25 minutes or until done.
  •  Uncover the rice, fluff with a fork.

Cook the mixed vegetables

  • Cook the mixed vegetables to package directions and drain thoroughly. Use the lowest cooking time suggested, or less. We did one minute less than the package instructions. Don’t overcook the vegetables so they hold their shape and texture in the casserole.

Make the breadcrumb topping

  • Melt the butter in a non-stick skillet over medium heat. When the butter is melted, add the breadcrumbs. Stir, until the breadcrumbs are completely moistened with the butter. Remove from the skillet from the heat.

Make the creamy sauce

  • Heat the cream of chicken soup, reserved chicken broth (from poaching the chicken) and the cheese in a large saucepan over medium-high heat. Stir the sauce with a whisk or fork until the cheese is melted and the sauce is smooth. Remove the pan from the heat.

Build the creamy chicken and rice casserole

  • Before you build the casserole, preheat the oven to 375°F
  • Add the rice, chicken, mixed vegetables and the creamy sauce to a large, oven-safe casserole dish or baking pan. Gently stir to combine well.
  • Top with the breadcrumbs. Sprinkle them lightly over the top, don’t pack them down.
  • Place the casserole dish on a baking sheet, just in case it bubbles over. Cover the casserole dish loosely with a piece of aluminum foil and bake for 30 minutes. 
  • Uncover and cook another 10-15 minutes until the breadcrumbs are a nice golden color and the edges are bubbly.
  • Let the casserole rest for a few minutes before serving.

Video

Notes

Suggested order of preparation: This recipe has multiple components that need to be cooked separately and come together at the end. Start with poaching the chicken and cooking the rice first (they take roughly the same amount of time). While the chicken and rice are cooking, prepare the breadcrumb topping, the frozen vegetables and the sauce.

Nutrition

Calories: 396kcal | Carbohydrates: 44g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 1487mg | Potassium: 569mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2819IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 2mg