Chicken Rice Casserole

A lightened up version of the 1950s classic, this Chicken Rice Casserole is a comforting dish that is sure to become a family favorite.

Chicken and Rice Casserole

The term casserole comes from the French word casse, meaning case, which can be used to refer to large, deep dish that doubles as a baking dish and serving vessel. While the term casserole has a long history abroad, the casserole that comes to mind for most Americans is a product of the 1900s. These dishes were an economical meal that became popular during the Great Depression and exploded in popularity in the 1950s.

You know the type, one-dish meals consisting of meat, chopped veggies and a starch (rice and pasta being the most common). The liquids released from the meat and vegetables during cooking and the liquid added to the dish in the form of stock, wine, milk, or creamy sauces) help the flavors come together into one bubbling dish of comfort.

Chicken Rice Casserole From Scratch

But, probably the most classic ingredient in these dishes is the condensed soup. It seems like every casserole recipe we’ve come across calls for you to pop open a can of gelatinous Cream of Mushroom or Cream of Chicken Soup.

While those cans are easy, they don’t quite make our list of favorite ingredients to cook with. So, for this casserole we made our own version of cream of mushroom soup to bring the casserole elements together and give the dish its creamy texture.

Making a creamy ‘soup’ sauce just involves sauteing your veggies in butter, mixing in some flour, and slowly pouring in the milk. As the milk simmers, the fat and flour cause it to thicken, creating a flavorful, creamy sauce that is made with real ingredients and seasoned just the way you like it.

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5 from 2 votes

Chicken Rice Casserole

A lightened up version of the 1950s classic, this Chicken Rice Casserole is a comforting dish that is sure to become a family favorite.

Yield: 1 (8x8) baking dish. (Double the recipe to fill a 9x13 dish.)

Prep Time1 hour hr

Cook Time20 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Dinner

Cuisine: American

Servings: 6 people

Calories: 421kcal

Author: Sarah | Curious Cuisiniere

Ingredients

• 1 ¾ c water
• 1 c brown rice, dry
• 1 lb broccoli, cut into bite-sized pieces
• 1 Tbsp + 1 tsp unsalted butter, divided
• 2 lbs chicken breasts, cut into serving sized pieces
• 1 onion, minced
• 4 oz button mushrooms, minced
• 2 Tbsp unbleached all-purpose flour
• 1 ½ c milk
• 2 tsp parsley
• 1 ½ tsp salt
• ½ tsp garlic powder
• ¼ tsp ground black pepper

Instructions

• Preheat your oven to 375F.
• In a large (2 quart) saucepan, combine water and rice. Bring to a boil and simmer, covered for 10 min.
• After 10 min, add broccoli to the top of the cooking rice. Cover and continue to simmer for 5 minutes. Remove the mixture from the heat and set aside.
• While the rice is cooking, heat 1 tsp butter in a 9 inch skillet. Add chicken breast halves and brown over medium heat until golden, 5-7 minutes per side. (The chicken will not necessarily be cooked through.) Remove the chicken to a plate and set aside.
• Melt 1 Tbsp of butter in the saute pan. Add minced onions and saute over medium heat until golden, 5 min. Add the mushrooms and saute until the mushrooms begin to soften, 3 min.
• Add the flour to the vegetables and mix until it is well moistened. Slowly, add the milk to the vegetable mixture, mixing as you add so that the sauce stays smooth and starts to simmer. Mix in the seasonings. Simmer, stirring constantly until the sauce has thickened, 5-7 min. Remove the sauce from the heat.
• Add the mushroom sauce to the broccoli and rice mixture. Mix well to combine. Spoon the mixture into a greased 8x8 (or 2 quart) baking dish. Nestle the browned chicken into the rice mixture.*
• Place the dish into the oven and bake for 20 min, until the dish is bubbly all over.
• Let stand for 5-10 minutes before serving.

Notes

*Recipe can be constructed to this point ahead of time and refrigerated for up to 24 hours. Remove the casserole from the refrigerator 1 hour before baking.

Nutrition

Calories: 421kcal | Carbohydrates: 22.4g | Protein: 38.2g | Fat: 7.3g | Saturated Fat: 2.4g | Cholesterol: 78mg | Sodium: 1068mg | Fiber: 6g | Sugar: 8.2g

More retro recipes from the 50s, 60s, and 70s:

Made in the Shade Main Dishes:

• Chicken ala King from Recipes Food and Cooking
• Chicken Parisienne from Carrie’s Experimental Kitchen
• Creamed Chipped Beef on Toast from FoodieTots
• Ravioli di Magro from Manu’s Menu
• Salisbury Steak with Onion Gravy from Webicurean
• Tuna Noodle Casserole from Sew You Think You Can Cook

Swell Side Dishes:

• Creamy Lime Gelatin Salad from Magnolia Days
• Harvard Beets from Take A Bite Out Of Boca
• Seven Layer Salad from Lifestyle Food Artistry

Dreamy Desserts:

• Bananas Foster from The Redhead Baker
• Creamsicle Jello Mold from Cupcakes & Kale Chips
• Jello Poke Cake from The Life and Loves of Grumpy’s Honeybunch
• Original Mayonnaise Chocolate Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
• Pineapple Upside Down Cake from Eat, Drink and be Tracy

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/