Do you find yourself in a chicken rut? You know, you serve chicken for dinner more days of the week than you don't, and it is typically served in the same way. It's not your fault. Chicken is easy and versatile, but sometimes when you find a meal that works, you just keep making it. Chicken is my go-to dinner item, but my family gets a little bored of it being prepared in the same way, so I am always looking for new ways to incorporate it into yummy meals. This Chicken and Rice Casserole is a complete meal in one dish! You have chicken, wild rice and veggies cooked into a tasty casserole. Add a side salad and you are good to go!
Why you need to try Chicken and Rice Recipe
- Easy one dish meal makes for simple clean up
- Tender chicken, creamy rice and tasty veggies are a hit
- New take on chicken and rice
Ingredients
- white onion
- carrots
- celery
- wild rice
- chicken broth
- boneless and skinless chicken breasts
- unsalted melted
- salt
- poultry seasoning
- flour
- milk
- Non-stick cooking spray
How to make the best chicken and rice casserole
To make this chicken and wild rice casserole, you will start by preheating your oven to 350 degrees.
While the oven is heating up, chop up the onion, carrots and celery into bite sized pieces.
Add the veggies to a large casserole dish that you have sprayed with cooking spray. I used the large casserole dish in this set.
Add the rice and broth to the baking dish with the veggies. Cover the baking dish tightly with foil. Bake at 350 degrees for 1 hour and 15 minutes, until the rice has absorbed the liquid.
Check on the rice, and when it is almost done, add butter into a small sauce pan. Heat on medium while adding the flour, salt, and poultry seasoning. Stir to mix and cook for one minute. Begin to slowly add the milk while whisking. This will form a thick and creamy sauce.
Remove the rice and veggies from the oven when done. Pour the cut up chicken and the sauce to the casserole dish with the rice and veggies, stirring to combine all the ingredients.
Return the casserole dish to the oven. Increase the oven temperature to 450 degrees and bake for 30-20 minutes or until chicken has reached an internal temperature of 165 degrees F. Sprinkle with salt, pepper, and parsley before serving.
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📖 Recipe
Chicken and Rice Casserole
Ingredients
- 1 medium white onion chopped
- 5 carrots chopped
- 5 stalks of celery chopped
- 1 C wild rice
- 2 ½ C chicken broth
- 1 lb. boneless/ skinless raw chicken breasts cut into small pieces
- 4 tablespoon unsalted butter melted
- 1 teaspoon salt
- ½ teaspoon poultry seasoning
- 4 tablespoon flour
- 2 C whole milk
- Non-stick cooking spray
Instructions
- Preheat the oven to 350 degrees.
- Chop up the onion, carrots and celery into bite sized pieces.
- Add the veggies to a large casserole dish that you have sprayed with cooking spray.
- Add the rice and broth to the baking dish with the veggies. Cover the baking dish tightly with foil.
- Bake at 350 degrees for 1 hour and 15 minutes.
- Check on the rice and when it is almost done, add butter into a small sauce pan. Cook on medium heat while adding the flour, salt, and poultry seasoning. Stir to mix and cook for one minute. Begin to slowly add the milk while whisking. This will form a thick and creamy sauce.
- Remove the rice and veggies from the oven when done. Add the cut up chicken and the sauce to the casserole dish with the rice and veggies, stirring to combine all the ingredients.
- Return the casserole dish to the oven. Increase the oven temperature to 450 degrees baking for 30-20 minutes or until chicken has reached an internal temperature of 165 degrees F.
- Top with salt, pepper, and parsley.
Video
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
Mushrooms make a great addition and add a nice flavor to this casserole. You can also sprinkle some cheddar cheese on top during the last 10 minutes of baking.
You can cover the casserole dish with aluminum foil and store it in the refrigerator for up to 5 days.
Sure. I prefer wild rice since it has more texture and is rich in antioxidants.
Vicky
Ye, cook the sauce until it thickens a bit and then add to casserole dish. It does not need to be recovered when you put it back in the oven the second time. If it starts to brown too much you can then cover in foil.
Sheila V
I wish the directions were a little more detailed. Do you cook the sauce until it's gets thick and then add to the rice? Do you re cover the dish the second time it's baked?
Kelly Anthony
What a great way to fancy up a classic chicken dish. I also love that I can put all the ingredients in one dish and let the oven do the work.
Matt Freund
This looks like it would make a great easy weeknight dinner.
Beth Pierce
I know what I will be eating for dinner tonight! This looks amazing and easy too!
Sapana
What a quick and easy family meal! It makes meal planning a breeze!
Traci
I am crazy about this scrumptious chicken and rice. Another classic for the collection...thank you!