Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Chicken and Rice Casserole
Jump to Recipe
This hearty Chicken and Rice Casserole is a comforting weeknight meal. A great way to use up leftover chicken, or turkey too!
When you’re looking for a quick and easy, yet comforting, weeknight meal, this Chicken and Rice Casserole is exactly what you need. It’s loaded with tender chicken, veggies and rice. And not to mention the crispy buttery crackers on top.
Like I said, this one is comforting, friends!
Let’s talk about everything you’re going to need to make it.
Chicken and Rice Casserole Ingredients:
When I developed this recipe I wanted to add in a lot of the flavors that you find in Chicken Noodle Soup so you’ll find the same herbs and vegetables that you find in that comforting soup.
- BUTTER: To sauté the vegetables in.
- ONION/CELERY/CARROTS: The traditional vegetables that you find in so many soups and casseroles. They add flavor and texture.
- THYME: Thyme is one of my favorite herbs to add to a variety of dishes. It adds a peppery flavor.
- SAGE: Adds an earthy, slightly peppery taste but also hints of lemon.
- COOKED CHICKEN (OR TURKEY): You’ll need cooked, shredded chicken or turkey for this recipe. That means that it’s perfect for rotisserie chicken or leftover turkey from your Thanksgiving celebrations!
- CHICKEN BROTH: Use low-sodium chicken broth so that you can control the saltiness of the dish.
- FLOUR: Will help thicken the broth.
- HEAVY CREAM: To add richness to the sauce.
- COOKED RICE: Cool cooked rice is perfect for this recipe. You can use day old rice too. It’s better for the rice to be on the cooler side rather than hot from cooking.
- SALT AND PEPPER
- BUTTERY CRACKER CRUMBS: You can use Ritz or Townhouse crackers. Whichever buttery crackers you have on hand.
Step by Step Photos and Instructions:
This chicken and rice casserole is easy to make. I’ll walk you through it with these step by step photos and instructions.
Saute vegetables in butter. 
Add in flour. Cook 1 minute. 
Whisk in broth and cream. Cook until it thicken slightly. 
Add in shredded chicken and rice. Season to taste with salt and pepper. 
Transfer to a casserole dish, top with crackers and bake.
STEP #1: Melt butter in a large skillet over medium heat. Add onions, celery, carrots, garlic, thyme and sage. Cook just until vegetables start to soften. About 3 minutes.
STEP #2: Whisk in flour. Allow to cook for 1 minute to cook the flour.
STEP #3: Slowly whisk in the chicken broth, bring to a boil then reduce heat and simmer. Whisk 1 tablespoon of the hot broth into the cream to temper it. Slowly whisk tempered cream into the pan. Simmer sauce until it thickens slightly. This should take about 10 minutes.
STEP #4: Stir in chicken and rice. Season mixture to taste with salt and pepper. Place in a casserole dish. At this point you can stop, cover and refrigerate until ready to bake.
STEP #5: Sprinkle crushed butter crackers on top. Bake at 350 degrees for 10 – 15 minutes or until edges are bubbly.
Storage and Leftovers:
Chicken and Rice Casserole will reheat well! A quick warm up in a 325 degree oven until warmed through. You might want to add more crackers to the top to make them crunchy again.
Want more casserole recipes? They are great for crowds and busy nights!
Cheesy Ham and Potato Casserole is a great way to use up leftover ham!
Chili Dog Tater Tot Casserole is perfect for busy weeknights. You only need 5 ingredients!
Pimento Mac and Cheese Casserole is a collision of two southern classics! And it is delicious!
Need more leftover turkey and chicken recipes?
Chicken Tortellini Soup is a hearty and easy soup to use leftover chicken!
This Easy Turkey Tetrazzini is made from scratch but so easy! No canned soup required!
Chicken and Rice Casserole
Ingredients
- 2 tablespoons butter
- 1/2 yellow onion diced
- 3 celery ribs diced small
- 3 carrots peeled and diced small
- 4 cloves garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 2 tablespoons all purpose flour
- 2 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 2 cups cooked shredded chicken
- 2 cups cooked rice
- fresh thyme leaves optional
Instructions
- Preheat oven to 350 degreees.
- Heat butter in a large skillet over medium heat. Once it melts, add in onion, celery and carrots. Cook 2 – 3 minutes or until they start to soften. Add in garlic, thyme and sage. Cook an additional 30 seconds to 1 minute or until garlic is fragrant.
- Sprinkle flour over the top. Mix well and cook for 1 minute.
- Slowly whisk in chicken broth. Bring to a boil and then reduce heat and simmer. Add 1 tablespoon of hot broth to the cream to temper it then slowly whisk cream into the broth. Cook until broth thickens slightly.
- Stir in chicken and rice. Season to taste with salt and pepper.
- Transfer to a casserole dish and top with buttery crackers. Bake in 350 degree oven for 20 – 25 minutes or until the edges are bubbly and the top has browned. Garnish with a sprinkle of fresh thyme leaves, if desired.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.