Sarra This Ina Garten Chicken and Rice Casserole is a creamy and comforting recipe, which is made with tender chicken and fluffy rice. It’s the perfect one-dish meal for a family dinner, ready in about 1 hour and 5 minutes.
Jump to RecipeIna Garten Chicken and Rice Casserole Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup sliced mushrooms (optional)
- 1/2 cup heavy cream
- 1 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
How To Make Ina Garten Chicken and Rice Casserole
- Preheat Oven and Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until softened. If you’re using mushrooms, add them now and cook for another 2–3 minutes.
- Prepare the Rice Mixture: In a large mixing bowl, combine the uncooked rice, chicken broth, heavy cream, salt, black pepper, and paprika (if using). Stir in the sautéed vegetables until everything is well combined.
- Assemble the Casserole: Pour the rice mixture into the prepared baking dish and spread it into an even layer. Arrange the chicken pieces on top of the rice. Sprinkle the shredded Cheddar and grated Parmesan cheese evenly over the entire dish.
- Bake the Casserole: Cover the dish tightly with aluminum foil and bake for 35–40 minutes. After that, remove the foil and bake for an additional 10–15 minutes. The casserole is done when the chicken is cooked through (reaches an internal temperature of 165°F or 74°C) and the cheese on top is golden and bubbly.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the layers to set. Garnish with chopped fresh parsley and serve warm.
Recipe Tips
- How to get the most flavorful rice? Using a good quality chicken broth instead of water makes a huge difference. The rice absorbs all that flavor as it cooks, making the whole dish richer.
- Why cover the casserole with foil? Covering the dish tightly with foil for the initial baking period is crucial. It traps the steam, ensuring the rice cooks evenly and absorbs all the liquid properly.
- How do I know the chicken is cooked? The most reliable way to ensure the chicken is fully cooked is to use a meat thermometer. It should register 165°F (74°C) when inserted into the thickest part of the chicken.
- Why let the casserole rest? Letting the casserole sit for a few minutes after it comes out of the oven allows the creamy sauce to thicken and set up, which makes it much easier to serve.
What To Serve With Chicken and Rice Casserole
This is a hearty one-dish meal, but it pairs nicely with simple, fresh sides.
- Steamed green beans, broccoli, or asparagus
- A light mixed greens salad with a simple vinaigrette
- Warm, crusty bread for soaking up the sauce
How To Store Chicken and Rice Casserole
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm the casserole in a 350°F (175°C) oven until heated through, or simply microwave individual servings.
Chicken and Rice Casserole Nutrition Facts
- Calories: 550 kcal
- Protein: 35g
- Fat: 25g
- Carbohydrates: 45g
- Sodium: 900mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, but you’ll need to adjust the recipe. Brown rice requires more liquid and a longer cooking time. To ensure it cooks properly, it’s best to use about 1/2 cup more broth and increase the initial covered baking time by 15-20 minutes.
Use long-grain white rice, as it holds its shape well. Sticking to the correct rice-to-liquid ratio and not overbaking are the keys to fluffy, not mushy, rice.
Absolutely. You can assemble the entire casserole, cover it tightly with foil, and refrigerate it for up to 24 hours. When you’re ready to bake, you may need to add 10-15 minutes to the initial baking time since it’s starting from cold.
For a lighter version, you can substitute the heavy cream with half-and-half or whole milk. The sauce will be slightly less rich but still delicious.
Try More Recipes:
Ina Garten Chicken and Rice Casserole Recipe
Course: DinnerCuisine: Anabelle McleanDifficulty: Easy6
servings20
minutes45
minutes550
kcalA comforting and creamy one-dish meal with tender chicken, fluffy rice, and a cheesy topping that’s perfect for family dinners.
Ingredients
-
4 boneless, skinless chicken breasts or thighs
-
1 cup long-grain white rice
-
2 1/2 cups chicken broth
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2 tbsp butter
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1 onion, chopped
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3 cloves garlic, minced
-
1 cup sliced mushrooms (optional)
-
1/2 cup heavy cream
-
1 cup shredded Cheddar cheese
-
1/4 cup grated Parmesan cheese
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Salt, pepper, and paprika to taste
-
2 tbsp fresh parsley, for garnish
Directions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
- Sauté onion and garlic (and mushrooms, if using) in butter until soft.
- In a bowl, mix the sautéed vegetables with uncooked rice, chicken broth, heavy cream, and seasonings.
- Pour the rice mixture into the baking dish. Place chicken on top and sprinkle with both cheeses.
- Cover with foil and bake for 35-40 minutes.
- Uncover and bake for another 10-15 minutes until the chicken is cooked and the top is golden.
- Rest for 5 minutes, then garnish with parsley and serve.
Notes
- Covering the casserole with foil is essential for the rice to cook properly.
- Use a meat thermometer to ensure the chicken is cooked to a safe 165°F (74°C).
- Feel free to customize by adding other vegetables like peas or carrots to the rice mixture.
- The casserole can be fully assembled and refrigerated a day in advance before baking.
