A creamy, cheesy chicken and rice bake you can make on a weeknight.
introduction
This Ina Garten’s Chicken Casserole Recipe is warm, simple, and filling. It uses rice, broccoli, cheese, and chicken in one dish. If you like easy chicken dinners, try a different stuffed chicken idea like Cranberry Spinach Stuffed Chicken Breasts with Brie for another meal option.
why make this recipe
- It is easy to make in one dish.
- Kids and adults usually like the creamy cheese sauce.
- You use simple ingredients you may already have.
- It makes a full meal with protein, rice, and vegetables.
how to make Ina Garten’s Chicken Casserole Recipe
Make the rice and vegetables in the casserole dish, warm a cheese sauce on the stove, pour it over, add chicken pieces, and bake. Finish with extra cheese on top and bake until the top is golden.
Ingredients :
- Nonstick cooking spray
- 1 1/2 cups brown Minute Rice
- 5 cups chopped broccoli florets
- 1/2 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 1 1/2 cups frozen green peas
- 2 cups chicken broth
- 1 1/2 cups 2% milk
- 8 ounces shredded cheddar cheese, divided
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 1/2 pounds boneless, skinless chicken breast
- 1 ounce shredded parmesan cheese
Directions :
- Preheat your oven to 375°F and coat a large ceramic casserole dish with nonstick cooking spray.
- Layer the bottom of the casserole dish with the brown Minute Rice, broccoli florets, diced yellow onion, diced carrots, and frozen green peas.
- In a small saucepan, combine chicken broth and 2% milk, and warm over medium heat. Reduce the heat to low, then stir in 6 ounces of shredded cheddar cheese, garlic powder, salt, and pepper. Continue to whisk until the cheese is fully melted into a smooth sauce.
- Pour the cheese sauce evenly over the rice and vegetables in the casserole dish. Toss gently to combine, making sure everything is coated.
- Cut the boneless, skinless chicken breasts into 1-inch pieces and place them evenly over the rice and vegetable mixture, ensuring the chicken is well covered in the cheese sauce.
- Bake the casserole uncovered for 30 minutes. Then, sprinkle the remaining 2 ounces of shredded cheddar cheese and 1 ounce of shredded parmesan cheese on top. Bake for an additional 15-20 minutes, or until the top is golden and bubbly.
how to serve Ina Garten’s Chicken Casserole Recipe
- Let the casserole rest 5 minutes before serving.
- Serve hot in bowls or on plates.
- Add a simple side salad or crusty bread if you want more greens or carbs.
how to store Ina Garten’s Chicken Casserole Recipe
- Cool the casserole to room temperature before storing.
- Cover and keep in the fridge for up to 3-4 days.
- To freeze, place in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge before reheating.
- Reheat in the oven at 350°F until hot, or microwave individual portions.
tips to make Ina Garten’s Chicken Casserole Recipe
- Cut the chicken into even 1-inch pieces so it cooks evenly.
- If your cheese sauce looks thick, add a splash more milk.
- Use fresh or frozen vegetables. If frozen, no need to thaw first.
- Stir the sauce constantly while melting the cheese to keep it smooth.
- Check the center of the casserole to make sure the chicken is cooked through.
variation (if any)
- Use white rice instead of brown Minute Rice; adjust liquid if needed.
- Swap cheddar for Monterey Jack or Gruyère for a different flavor.
- Add mushrooms or bell peppers for extra veggies.
- Use cooked rotisserie chicken to skip the raw chicken step.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli on top of the rice and vegetables. No need to thaw first.
Q: Is it okay to use whole milk or skim milk?
A: Whole milk gives a richer sauce. Skim will work but the sauce is thinner.
Q: How do I know the chicken is done?
A: Pieces should be hot in the center and no longer pink. Use a meat thermometer if you want; chicken should reach 165°F.
Q: Can I make this ahead and bake later?
A: Yes. Assemble in the dish, cover, and refrigerate for up to 24 hours. Bake as directed, you may need a few extra minutes.
Q: Can I reduce the sodium?
A: Use low-sodium chicken broth and low-salt cheese to cut sodium.
Ina Garten’s Chicken Casserole
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
A creamy, cheesy chicken and rice bake that’s perfect for weeknight dinners.
Ingredients
- Nonstick cooking spray
- 1 1/2 cups brown Minute Rice
- 5 cups chopped broccoli florets
- 1/2 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 1 1/2 cups frozen green peas
- 2 cups chicken broth
- 1 1/2 cups 2% milk
- 8 ounces shredded cheddar cheese, divided
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 1/2 pounds boneless, skinless chicken breast
- 1 ounce shredded parmesan cheese
Instructions
- Preheat your oven to 375°F and coat a large ceramic casserole dish with nonstick cooking spray.
- Layer the bottom of the casserole dish with the brown Minute Rice, broccoli florets, diced yellow onion, diced carrots, and frozen green peas.
- In a small saucepan, combine chicken broth and 2% milk, and warm over medium heat. Reduce the heat to low, then stir in 6 ounces of shredded cheddar cheese, garlic powder, salt, and pepper. Continue to whisk until the cheese is fully melted into a smooth sauce.
- Pour the cheese sauce evenly over the rice and vegetables in the casserole dish. Toss gently to combine, making sure everything is coated.
- Cut the boneless, skinless chicken breasts into 1-inch pieces and place them evenly over the rice and vegetable mixture, ensuring the chicken is well covered in the cheese sauce.
- Bake the casserole uncovered for 30 minutes. Then, sprinkle the remaining 2 ounces of shredded cheddar cheese and 1 ounce of shredded parmesan cheese on top. Bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Notes
Let the casserole rest for 5 minutes before serving. It can be stored in the fridge for up to 3-4 days or frozen for 2-3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
