Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8
Easily made this creamy and cheesy chicken and rice from scratch using only a few simple ingredients in less than an hour, and enjoy an irresistibly delicious weeknight dinner that your entire family will love!
½ tbsp fresh minced garlic
4 c. cooked rice
4 tablespoons butter
¼ c. white wine or additional chicken stock
2 c. low-sodium chicken broth
2 c. shredded cooked chicken breast
¼ c. all-purpose unbleached flour
3 ½ c. shredded cheddar cheese divided
½ tbsp fresh chopped thyme, optional
1 teaspoon kosher salt
1 teaspoon black pepper
How to make Creamy and Cheesy Chicken and Rice
Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly grease a 9 x 13-inch or 2-quart baking sheet.
Step 2: In a medium saucepan, melt the butter over medium-high heat. Once the butter has melted, whisk in the flour and cook for about a minute until the raw flour taste is gone. Then, gradually stir in the wine and garlic, stirring until thickened.
Step 3: Stir in the chicken broth, about 1/4 c at a time. Then, add the salt, pepper, and thyme. Bring everything to a simmer, stirring often, until the sauce has thickened enough to coat the back of a spoon.
Step 4: Adjust the heat to medium-low and add 2 cups of cheese. Stir well until melted. Turn the heat off and add the cooked rice and chicken. Stir again.
Step 5: Into the prepared baking dish, transfer the mixture, and top with the rest of the cheddar cheese. Place in the preheated oven and bake for about 25 to 30 minutes or until the cheese has melted.
Thyme Leaves: You can omit the thyme leaves if desired or swap them with half tsp dried thyme leaves. I do not recommend ground thyme as the flavor is overwhelming.
Wine: It is optional but highly recommended for a rich depth flavor. You can also sub it with 1/4 c chicken stock if desired. For this recipe, I suggest a dry chardonnay or pinot grigio.
Garlic: If desired, you can cut the amount of garlic in half.
In a covered container, keep any leftovers and store them in the fridge for up to 3 days or freeze them for up to 3 months.
Prep this casserole up for baking. Tightly tent with 2 layers of foil and store in the fridge for up to 3 days or in the freezer for up to 3 months.
Take the casserole out of the fridge and remove 1 layer of foil. Let the casserole sit on the counter while preheating the oven to 350 degrees. Then, bake for about 30 to 40 minutes or until warm.
If baking from the freezer, take 1 layer of foil off and bake for about 60 minutes at 350 degrees. Remove the cover and resume baking for 15 minutes more.
Calories: 485 kcal | Carbohydrates: 76g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 911mg | Potassium: 355mg | Fiber: 3g | Vitamin A: 650IU | Vitamin C: 4.1mg | Calcium: 382mg | Iron: 2.3mg