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Close-up of Chicken and Rice Casserole with melted golden-brown cheddar cheese and bright green peas.

Chicken and Rice Casserole: The Ultimate Cheesy Comfort Dinner

This Chicken and Rice Casserole features tender shredded chicken, fluffy basmati rice, and a glossy homemade cream sauce, all topped with a thick layer of bubbling, golden-brown cheddar cheese and fresh parsley for the ultimate comfort meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Primary Ingredients
  • 3 cups (600g) Shredded White Meat Chicken Cooked
  • 3 cups (450g) Cooked Basmati Rice Long-grain
  • 1 cup (150g) Steamed Green Peas
  • 1 cup (150g) Softened Diced Carrots
  • 2 cups (225g) Sharp Cheddar Cheese Freshly grated
  • 4 tbsp (56g) Unsalted Butter
  • 1/4 cup (30g) All-Purpose Flour
  • 1.5 cups (360ml) Chicken Broth
  • 1 cup (240ml) Heavy Cream Or whole milk
  • 1/4 cup (10g) Fresh Parsley Finely chopped
  • 1 tsp (2g) Cracked Black Pepper

Equipment

  • 1 Deep White Ceramic Baking Dish 9x13 inch preferred
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

Preparation
  1. Melt butter in a skillet, whisk in flour for 2 minutes, then slowly add broth and cream until a thick, glossy cream sauce forms.
  2. In a large bowl, fold together shredded chicken, cooked basmati rice, peas, and carrots with the cream sauce.
  3. Transfer to a white ceramic dish, top with a thick blanket of cheddar, and bake at 375°F (190°C) for 20-25 minutes until golden-brown and bubbling.
  4. Finish with fresh parsley and cracked black pepper before serving.

Notes

For the best results, use freshly grated cheddar to ensure a smooth melt.
If the cheese isn't browning enough, broil for 2 minutes at the end of the bake.