Description
This best cheesy chicken and rice casserole is a comforting, hearty meal featuring tender chicken, fluffy rice, sautéed vegetables, and a rich, creamy cheese sauce baked to golden perfection. Seasoned with smoked paprika and garlic, layered with sharp cheddar and Monterey Jack cheeses, and optionally topped with a buttery panko crust, it’s an irresistible one-dish dinner perfect for family gatherings or cozy nights.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp salt
Vegetables
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
- ½ cup fresh parsley, chopped (divided)
Rice and Broth
- 2 cups uncooked long-grain white rice
- 3 ½ cups chicken broth, low sodium
Sauce Ingredients
- 4 tbsp unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup full fat sour cream
- 1 tsp Dijon mustard
- ¼ tsp black pepper
- ¼ tsp salt
Cheese and Topping
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- ½ cup panko breadcrumbs (optional)
- 1 tbsp melted butter (for topping, optional)
Instructions
- Season and Brown Chicken: Season the cubed chicken with olive oil, smoked paprika, garlic powder, black pepper, and salt. Heat an oven-safe skillet over medium-high heat and brown the chicken for about 3-4 minutes on each side until golden. Remove the chicken and set aside.
- Sauté Vegetables: Using the same skillet, add the chopped onion, celery, and red bell pepper. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Rice: In a separate saucepan, combine the uncooked rice with the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- Prepare Cheese Sauce Base: In the skillet used for vegetables, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, stirring constantly until the sauce thickens and becomes smooth.
- Add Creamy Ingredients: Stir in the condensed cream of chicken soup, sour cream, and Dijon mustard. Season with additional black pepper and salt. Reduce heat to low to keep warm.
- Melt Cheese: Slowly add 1 ½ cups of sharp cheddar cheese and ¾ cup Monterey Jack cheese to the sauce, stirring continuously until the cheese is fully melted and the sauce is smooth. Avoid boiling after adding cheese to prevent separation.
- Combine Ingredients: Fold the browned chicken, sautéed vegetables, cooked rice, thawed peas, and ¼ cup chopped fresh parsley into the cheese sauce. Mix gently to evenly coat all components.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and transfer the casserole mixture into it, spreading evenly.
- Add Toppings: Sprinkle the remaining ½ cup sharp cheddar and ¼ cup Monterey Jack cheeses over the casserole. For an optional crunchy topping, combine panko breadcrumbs with melted butter and sprinkle evenly on top.
- Bake: Bake in the preheated oven for 25-30 minutes until bubbly and the cheese topping is melted and slightly golden. For extra crispiness, broil for 1-2 minutes, watching carefully to prevent burning.
- Rest and Serve: Allow the casserole to rest for 5-10 minutes to set. Garnish with the remaining fresh parsley before serving for a fresh burst of flavor and color.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- For a lighter version, use low-fat sour cream and milk.
- If you prefer a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.
- The panko breadcrumb topping is optional but adds a delightful crunch.
- Make sure not to boil the cheese sauce after adding cheese to prevent curdling.
- This casserole can be prepared ahead and refrigerated before baking; just add extra baking time if chilled.
