Chicken and Rice Casserole

A delicious recipe for a chicken and rice casserole that doesn't use any canned soup!

Prep Time45

Cook Time25

Total Time2 10

Course: Main Course

Cuisine: American

Keyword: best recipes, casserole, chicken, chicken recipes

Servings: servings

Calories: 425kcal

Author: Cindy Hopper

4 tablespoons butter
1 medium onion chopped (about 1 cup)
4 cloves garlic finely chopped
1 teaspoon seasoning salt
1 teaspoon Kosher salt
½ teaspoon black pepper
4 tablespoons all-purpose flour
3 ½ cups chicken stock
3 ½ cups whole milk don't hesitate to add a bit more once it is cooked if you want it creamier. I will typically add at least 1/2 cup more especially if I know I am freezing it
1 ½ cups long-grain rice uncooked
3 cups cooked chicken cubed (I use chicken from 1 Rotisserie Chicken)
1/2 cup cheddar cheese shredded
1 sleeve Ritz style crackers finely crushed
1/2 cup Parmesan cheese shredded

Melt butter in a large pot over medium heat and cook onions until translucent.
Add garlic, seasoned salt, pepper.
Add flour and mix well. Cook until starting to color.
Stir milk and stock into flour mixture. Turn heat to medium-high and continue to whisk as the mixture comes to a simmer.
Taste and adjust seasoning.
Add rice and lower heat to medium-low.
Cook until the rice absorbs most of the liquid and is tender, stirring occasionally for about 20 minutes.
Preheat oven to 350 degrees.
Add chicken to the rice and sauce mixture and mix well.
Pour mixture into a 9 x 13-inch casserole, or two 8x8 inch casseroles.
Combine cracker crumbs and cheeses and sprinkle evenly over top of the casserole.
Place in a hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.