Chicken Rice Casserole

April 18, 2025

There's something magical about a chicken and rice casserole—it's the ultimate hug-in-a-dish, combining creamy comfort with hearty satisfaction. But what if we took this classic to the next level? This Golden Onion & Veggie Chicken Rice Casserole builds on tradition with sweet caramelized onions, aromatic garlic, and vibrant veggies for a meal that's both nourishing and deeply flavorful.

Perfect for busy weeknights yet special enough for Sunday supper, this recipe keeps the ease of pantry staples (yes, you can still use that can of cream of mushroom soup!) while adding fresh layers of taste and texture. The golden onions melt into the creamy rice, while pops of colorful veggies keep every bite interesting. Top it with buttery breadcrumbs for crunch, or go all-in with a cheesy finish—either way, you'll have a one-dish wonder that begs for seconds.

Whether you're feeding a family, meal prepping, or just craving some old-school comfort with a modern twist, this casserole delivers. Let's make the coziest version of chicken and rice you've ever tasted!

Pro Tip: The secret weapon here is taking just 5 extra minutes to sauté the onions—it makes all the difference between good and unforgettable!

Why You'll Love This Version:
✔️ 5-minute flavor boost with caramelized onions & garlic
✔️ Sneaks in veggies without fuss (frozen blend works perfectly)
✔️ Creamy, hearty, and customizable with your favorite add-ins
✔️ Leftovers taste even better the next day

Chicken Rice Casserole

1 lb chicken (diced or shredded, cooked)
1 can (10.5 oz cream of mushroom soup (or homemade béchamel, see notes))
1 cup uncooked white rice (or wild rice blend)
1 ½ cups chicken broth (or water)
½ cup milk (or extra broth)
½ cup diced yellow onion
2 garlic cloves (minced)
1 cup frozen mixed veggies (peas, carrots, corn)
1 tbsp butter (for sautéing)
1 tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ cup shredded cheese (cheddar or Parmesan, optional)
½ cup breadcrumbs mixed with 1 tbsp melted butter (optional topping)

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Sauté aromatics: In a skillet, melt 1 tbsp butter over medium heat. Add ½ cup diced onion and cook 3-4 minutes until soft. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Remove from heat.
Mix sauce: In a large bowl, whisk 1 can cream of mushroom soup, 1 ½ cups broth, ½ cup milk, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp black pepper. Stir in the sautéed onions/garlic.
Combine: Add 1 cup uncooked rice, 1 lb cooked chicken, and 1 cup frozen veggies. Mix well.
Bake: Pour into the baking dish, cover with foil, and bake 45 minutes. Uncover, top with ½ cup cheese and buttered breadcrumbs (if using), and bake 5-10 more minutes until bubbly.
Rest 5 minutes before serving.

Homemade béchamel: Replace soup with 1 cup béchamel (2 tbsp butter + 2 tbsp flour + 1 cup milk + ½ tsp salt).

Extra crunch: Toast breadcrumbs in a pan with butter before topping.

Main Course

American

bake, cheese, chicken, rice

Chicken Rice Casserole

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