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Chicken Casserole

Chicken Casserole - recipe card
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A comforting, creamy chicken casserole with tender chunks of chicken, perfectly cooked rice, and a golden, bubbly cheese crust. The filling is rich and velvety, with a savory depth from onions and bell peppers, all baked to an irresistible finish.

Ingredients

Scale
  • 1 1/2 cups cooked chicken breast, shredded (from about 2 small breasts)
  • 1 cup long-grain white rice, uncooked (yields ~3 cups cooked)
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup onion, finely diced
  • 1/2 cup bell pepper, finely diced (any color)
  • 1 cup sharp cheddar cheese, shredded (about 4 oz)
  • 1/2 cup full-fat Greek yogurt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika (smoked or sweet)

Instructions

  1. Preheat your oven to 375°F / 190°C. Lightly grease a 9×9-inch (or equivalent 2-quart) baking dish with butter or nonstick spray. This prevents sticking and promotes even browning of the casserole edge.
  2. In a medium saucepan, combine the uncooked rice and 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the rice is nearly tender and most liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. This par-cooks the rice so it finishes perfectly in the oven without becoming mushy.
  3. While the rice cooks, in a large skillet melt the 2 tablespoons butter over medium heat. When the butter foams and the foam subsides, add the diced onion and bell pepper. Cook, stirring occasionally, for 4 to 5 minutes until softened and translucent. Do not let them brown; you want a mellow, sweet base for the sauce.
  4. Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly with a wooden spoon for 1 minute. This cooks out the raw flour taste and forms a roux that will thicken the sauce evenly.
  5. Slowly pour in the whole milk while whisking vigorously to prevent lumps. Continue whisking over medium heat until the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes. The sauce should be smooth and velvety.
  6. Remove the skillet from heat. Stir in the shredded cheddar cheese until it is fully melted and the sauce is creamy. Then fold in the Greek yogurt, kosher salt, black pepper, garlic powder, and paprika. The yogurt adds a subtle tang and creamy richness without making the sauce too heavy.
  7. Add the shredded chicken and the par-cooked rice to the sauce. Gently stir until everything is evenly coated. The mixture will be thick but moist. Spread it evenly into the prepared baking dish.
  8. Bake uncovered for 25 to 30 minutes, until the casserole is bubbly around the edges and the top is lightly golden. If you want a deeper golden crust, switch the oven to broil for the last 1 to 2 minutes, watching carefully to avoid burning. The internal temperature of the casserole should reach 165°F / 74°C at the center.
  9. Remove from the oven and let it rest on a wire rack for 5 to 8 minutes. This resting period allows the casserole to set up so it slices cleanly instead of being soupy. Serve warm.

Notes

Storage: Cool completely, then cover tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days. Freezer: Wrap the cooled casserole (or individual portions) tightly in plastic wrap, then foil. Freeze for up to 3 months. Reheating: Thaw overnight in the fridge. Reheat in a 350°F / 177°C oven, covered, for 15-20 minutes or until hot. For a single serving, microwave on high for 1-2 minutes, but the topping will be less crisp.

Nutrition

Keywords: chicken casserole, creamy chicken casserole, baked chicken casserole, chicken and rice casserole, cheesy chicken casserole, easy chicken casserole, weeknight dinner, American casserole

Find it online: https://copycatkitchenco.com/chicken-casserole/