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Creamy Chicken and Rice Casserole with Crispy Cheese Crust

creamy chicken and rice casserole - featured image
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A comforting and easy-to-make casserole featuring tender chicken and rice in a creamy sauce topped with a golden, crispy cheese crust. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup long grain white rice, uncooked
  • 2 ½ cups chicken broth (low-sodium preferred)
  • ¾ cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons unsalted butter, melted
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 1 cup whole milk (or dairy-free alternative like almond milk)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a medium saucepan, bring 2 ½ cups chicken broth to a boil. Stir in 1 cup uncooked rice, cover, reduce heat to low, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Set aside.
  3. While the rice cooks, heat 2 tablespoons unsalted butter in a large skillet over medium heat. Add finely chopped onion and cook for 4-5 minutes until translucent. Add minced garlic and sauté for another minute until fragrant.
  4. Sprinkle 2 tablespoons all-purpose flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes until the flour loses its raw smell but does not brown.
  5. Gradually whisk in 1 cup whole milk, stirring to avoid lumps. Continue cooking until the sauce thickens, about 3-4 minutes.
  6. Stir in ¾ cup sour cream, 1 teaspoon dried thyme, ½ teaspoon paprika, salt, and pepper. Mix well and adjust seasoning to taste.
  7. In a large bowl, combine the cooked rice, shredded chicken, and creamy sauce. Fold gently to coat evenly.
  8. Pour the mixture into the prepared baking dish and spread evenly.
  9. Sprinkle 1 cup shredded sharp cheddar cheese and ½ cup shredded mozzarella evenly over the top, pressing some cheese gently into the surface before sprinkling the rest.
  10. Bake in the preheated oven for 25-30 minutes until cheese is bubbly and golden brown with crispy edges. Tent loosely with aluminum foil if cheese browns too quickly.
  11. Remove from oven and let rest for 5-10 minutes before serving.

Notes

Warm cold chicken before mixing to ensure even heating. Watch cheese crust near the end of baking to avoid burning; tent with foil if needed. Slightly undercook rice before baking to prevent sogginess. Use sharp cheddar for best crispy crust. Let casserole rest before serving for easier slicing and flavor melding.

Nutrition

Keywords: chicken casserole, creamy chicken and rice, cheesy casserole, comfort food, easy dinner, weeknight meal, crispy cheese crust

Find it online: https://sizzlesprout.com/creamy-chicken-and-rice-casserole-recipe-with-crispy-cheese-crust-easy-and-perfect/