Discover the Best Chicken and Rice Casserole Recipe Today!

Preheat the Oven: Start by setting your oven to 375°F and lightly greasing a 9×13-inch baking dish.

Sauté the Aromatics (Optional): If you’re using onions and garlic, sauté them in a small skillet over medium heat until the onions are translucent, about 3-4 minutes. Then, add the garlic and cook for another 30 seconds. <

id=”instruction-step-3″>3. Mix the Base Ingredients: In a large mixing bowl, combine the uncooked rice, chicken broth, milk, sautéed onions and garlic (if using), salt, pepper, and thyme. Stir until everything is well incorporated.

id=”instruction-step-4″>4. Fold in the Good Stuff: Add the shredded chicken, sliced carrots, frozen peas, and half of the shredded cheese to the rice mixture. Gently fold everything together until it’s evenly distributed.

id=”instruction-step-5″>5. Transfer to the Baking Dish: Pour the chicken and rice mixture into the prepared baking dish and smooth it into an even layer. Sprinkle the remaining cheese over the top.

id=”instruction-step-6″>6. Cover and Bake: Tightly cover the dish with aluminum foil or a casserole lid and bake for 45-50 minutes, or until the rice is tender and most of the liquid has been absorbed.

id=”instruction-step-7″>7. Uncover and Broil (Optional): For a golden, bubbly cheese topping, remove the foil during the last 5-10 minutes of baking and switch your oven to the broil setting. Keep a close eye on it to prevent burning.

id=”instruction-step-8″>8. Rest and Garnish: Once the casserole is out of the oven, let it rest for 5-10 minutes before serving. Garnish with fresh parsley or chives, if desired.