Description

This comforting Chicken and Rice Casserole combines tender chicken thighs, long-grain white rice, and a medley of frozen mixed vegetables all baked in a creamy, savory sauce topped with melted cheddar cheese. Perfect for an easy weeknight dinner, it’s flavorful, hearty, and comes together with simple ingredients and straightforward steps.

Ingredients

Scale

For the Casserole

Cooking spray
3 tablespoons unsalted butter
1 cup diced yellow onion (from 1 medium onion)
2 teaspoons kosher salt, divided
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1/2 cup whole or 2% milk
3/4 teaspoon freshly ground black pepper, divided
3/4 cup uncooked long-grain white rice
3 cups frozen mixed vegetables (carrots, corn, peas, green beans)
1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
1/2 cup shredded cheddar cheese (4 ounces)
Hot sauce, for serving

Instructions

Heat the oven and prepare the baking dish: Position a rack in the middle of the oven and preheat to 375°F. Lightly coat an 11×7-inch or 1 1/2-quart baking dish with cooking spray and set aside.
Sauté the onion in butter: Melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add 1 cup diced yellow onion and 1 1/2 teaspoons kosher salt. Cook, stirring occasionally, until the onion is soft but not browned, about 3 to 5 minutes.
Stir in the flour: Sprinkle 3 tablespoons all-purpose flour over the onions. Cook for 1 minute, stirring constantly, to coat the flour and remove its raw taste.
Add chicken broth and milk, then thicken the sauce: Gradually whisk in 1 3/4 cups low-sodium chicken broth, making sure to break up any lumps and scrape the pan’s browned bits. Add 1/2 cup whole or 2% milk and 1/4 teaspoon freshly ground black pepper. Bring the mixture to a boil while stirring continuously until the sauce thickens, about 3 minutes.
Combine sauce with rice and vegetables: In the prepared baking dish, place 3/4 cup uncooked long-grain white rice and 3 cups frozen mixed vegetables. Pour the sauce over them and stir to combine evenly.
Season and arrange chicken on top: Season 1 1/2 pounds boneless, skinless chicken thighs with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Nestle the chicken thighs evenly on top of the rice and vegetable mixture. Cover the dish tightly with aluminum foil.
Bake the casserole: Place the covered dish in the preheated oven and bake for about 1 hour, or until the rice is tender and the chicken reaches an internal temperature of 160°F when checked with an instant-read thermometer.
Top with cheese and melt: Turn off the oven. Remove the foil and sprinkle 1/2 cup shredded cheddar cheese evenly over the chicken. Return the uncovered dish to the warm oven and let it sit for 2 to 4 minutes until the cheese melts.
Serve: Serve the casserole hot with optional hot sauce for added flavor.

Notes

Using boneless skinless chicken thighs ensures moist and tender meat. You can substitute with chicken breasts if preferred, but adjust cooking time accordingly.
Low-sodium chicken broth helps control saltiness, especially when combined with kosher salt for seasoning.
This dish can be prepared ahead and refrigerated covered before baking; just add 10-15 minutes to baking time if baking from chilled.
Feel free to swap frozen mixed vegetables for your favorite mix or seasonal fresh vegetables.
For a dairy-free version, substitute butter and milk with plant-based alternatives and omit cheese or use dairy-free cheese.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: American

Keywords: chicken casserole, rice casserole, baked chicken and rice, comfort food, easy dinner, one dish meal, cheesy chicken casserole