Chicken RICE Casserole
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
8 servings Cooked turkey may be used instead of chicken. Use any type of cooked rice. If desired, substitute two 10¾-ounce cans condensed cream of mushroom or chicken soup mixed with ½ cup milk and ½ cup chicken broth for the butter/mushroom/flour/chicken broth/milk mixture. Preheat the oven to 400°F. Grease a 13 × 9-inch baking dish.
Ingredients
- 6 tablespoons (¾ stick) butter
- 8 ounces mushrooms, sliced (3 cups)
- ½ cup all-purpose flour
- 2 cups chicken stock or broth
- 1 ½ cups whole milk or half-and-half
- 4 cups chopped or shredded cooked chicken (from about 2 pounds boneless, skinless raw chicken)
- 3 cups cooked rice
- (½ cup chopped toasted walnuts, almonds, or pecans)
- ½ cup dry bread crumbs
- 2 tablespoons grated Parmesan
- 1 tablespoon butter, melted
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 tablespoons (¾ stick) butter
- 8 ounces mushrooms, sliced (3 cups)
- ½ cup all-purpose flour
- 2 cups chicken stock or broth
- 1 ½ cups whole milk or half-and-half
- 4 cups chopped or shredded cooked chicken (from about 2 pounds boneless, skinless raw chicken)
- 3 cups cooked rice
- (½ cup chopped toasted walnuts, almonds, or pecans)
- ½ cup dry bread crumbs
- 2 tablespoons grated Parmesan
- 1 tablespoon butter, melted
Let's Cook
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Step 1.
Melt in a large saucepan over medium heat: 6 tablespoons (¾ stick) butter
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Step 2.
Stir in and cook until softened, about 5 minutes: 8 ounces mushrooms, sliced (3 cups)
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Step 3.
Stir in until well blended: ½ cup all-purpose flour
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Step 4.
Slowly add while whisking: 2 cups chicken stock or broth; 1 ½ cups whole milk or half-and-half
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Step 5.
Bring to a boil, reduce the heat, and cook until the sauce is thickened and smooth, about 5 minutes. Mix in: 4 cups chopped or shredded cooked chicken (from about 2 pounds boneless, skinless raw chicken); 3 cups cooked rice; (½ cup chopped toasted walnuts, almonds, or pecans)
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Step 6.
Pour into the prepared dish. Mix together and sprinkle on top: ½ cup dry bread crumbs; 2 tablespoons grated Parmesan; 1 tablespoon butter, melted
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Step 7.
Bake until the sauce is bubbling and the topping is golden brown, 25 to 35 minutes.