Description
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Creamy Chicken and Rice Casserole
Chicken and Rice Casserole is a comforting classic that has stood the test of time. Originally popularized by Campbell’s Soup Company in the mid-20th century, this dish has been a family favorite for generations. While the traditional recipe uses canned cream of chicken soup, this homemade version brings fresh flavors with a creamy, rich sauce and juicy chicken thighs. Perfect for potlucks, chilly nights, or as a comforting meal for loved ones, this casserole hits all the right notes. A dash of hot sauce makes it even better!
3 tbsp unsalted butter
1 cup diced yellow onion
2 tsp kosher salt
3 tbsp all-purpose flour
1 3/4 cups low-sodium chicken broth
1/2 cup whole or 2% milk
3/4 tsp black pepper
3/4 cup uncooked long-grain white rice
3 cups frozen mixed vegetables
1 1/2 lbs boneless, skinless chicken thighs
1/2 cup shredded cheddar cheese
Directions:
1. Preheat oven to 375°F. Coat a baking dish with cooking spray.
2. Sauté onion in butter with salt. Add flour and cook for 1 min.
3. Add broth and milk, cook until thickened.
4. Add sauce, rice, and veggies to baking dish. Lay seasoned chicken on top.
5. Cover with foil, bake 1 hour.
6. Top with cheese, let melt in warm oven.
Prep Time: 20 mins
Kcal: 400 per serving
