rice casserole

Classic Chicken and Wild Rice Hotdish

natural wild rice

salt

bay leaf

salted butter,

leeks,

celery,

black pepper

all-purpose flour

milk

heavy cream

chicken stock

thyme

nutmeg

chicken

buttery crackers (such as Ritz or Club; about 2 sleeves)

olive oil

Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)

Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.

Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.

Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.

Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.

Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.

Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

I made this recipe as written with the addition of mushrooms. I wanted it to be heartier. I baked it in two smaller dishes and froze half. It was delicious - even after a month in the freezer. Now in our rotation. 

I have made this recipe multiple times, as written and with variations depending on what I had available. It never fails to satisfy! Love, love, love this hot dish!

Amazing, but will def add a bit more rice next time

I made this tonight and it was great! I added cauliflower and bacon and I think the cauliflower made it better, but the bacon made it a little too rich with the Gouda.

Delicious. Made it exactly as the recipe says—thought about adding carrots but didn't and I'm glad I opted out. It seems like there wouldn't be enough veggies but there totally are especially if you use all the greens of the leeks like the directions say to. The carrots would have overwhelmed the sweet, light oniony flavor of the leeks.

Delicious! Made this for company, and everyone loved it. I cooked it exactly according to the recipe. Thanks, Amy. Going to look for other recipes of yours to cook now. 

Made this one for my family and most of them loved it. My daughter said it was amazing.

Liked this dish. I felt it needed much more rice but I think it is because I did not have leeks or celery on hand. Added carrots. Also, I did not have enough crackers, so half of the casserole had crush croutons, which actually worked well! Will definitely be making again when I have all the ingredients, and add more rice.

I like this dish because the sauce is made with fresh ingredients unlike a lot of chicken and rice casseroles that call for cream of chicken soup. It makes my annoyingly picky boyfriend happy. I like this new chef.

Chicken and Rice Casserole

unsalted butter

garlic,

scallions, sliced

broccoli florets

rotisserie chicken (skin removed)

white rice

plum tomato, chopped

salt and pepper

chicken broth

sour cream

dill havarti cheese (about 4 ounces)

parmesan cheese (about 1 ounce)

Food Stylist: Jamie Kimm
Prop Stylist: Paige Hicks 

Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.

Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

I added extra chicken broth after reading the reviews.   I didn't have tomatoes instead I used a half of a Red Pepper.  I didn't have Dill Havarti Cheese.  I used Fontina cheese with the Parmesan Cheese and added a some Dill Weed. It was YUMMY!

So so good! We have made it a couple of times so far, and we have added a second tomato and more broccoli than is called for. 

easy to make, but i thought it was pretty one dimensional in terms of texture (everything’s really soft) and flavor (mostly salt). i definitely would add more garlic and less cheese in the broiler step, but if you’re a cheese lover like my boyfriend you’ll definitely love it!

I agree with many others that as written it comes out too dry. If this were the first time I made it I wouldn’t bother making it again, but the first time I didn’t have a tomato so I used a can of diced tomatoes instead and it was much better!

Amazing! I've made this several times! <br />

Followed the recipe exactly. Family did not like it at all. They do not want me to make this dish again. 

It was easy to cook. I changed the sour cream for milk and it cooked ok. My family loved it 😀

https://www.foodnetwork.com/videos/chicken-and-rice-casserole-0266653

Rotisserie chicken, veggies and rice make this a quick weeknight meal.

Make a no-fuss dinner with No Peek Chicken from Delish.com.

No Peek Chicken

Cooking spray

c. long grain white rice

chicken soup

mushroom soup

water

oregano

chicken breasts

Kosher salt

onion soup mix

parsley,

Great tasty dish. First time I made it I peeked and it was not done. Second time I did not peek it was great!
I also added mushrooms and my husband loves it.

Made and happy..  Listened to advice from reviewers and used milk in lieu of water with a good result.  Also, I don't love oregano - use it at times, but in this recipe it seemed out of place.  i substituted an equal amount of thyme (which I believe is a far better complement to poultry) and was very happy.  Only "beef" was that rice was a little undercooked.  Pro tip:  allow to sit for a while out of the oven so the rice cooks a little longer.  Be sure to seal the foil well, it's cooking via steam.  Good weeknight meal; easy to prepare and very tasty!

I used a half and half mix of long grain and white rice, also

Substituted water with milk 
                   Oregano with thyme

I also added a thin but full layer of fiesta blend cheese in between the rice and the chicken. 
after taking it out of the oven I left it covered an additional 10 minutes. My whole family and I loved this recipe.

Great recipe!   After reading the comments I did a little under 2 cups of rice.  And subbed chicken broth for water and did just over 1 cup of broth.  Next time I make I’d like to play with it using 1/2 the amount of rice and liquid and add broccoli and carrots for more color and a true 1 dish meal.

I've made a similar recipe for many years. With some differences and I think this will help others. 

Add some chopped/peeled celery (optional)
1 jar mushrooms (optional) 
1 can cream of celery 
1 can cream mushroom 
1 can cream of chicken 
3 cans water or chicken broth (1 can per can soup)
3 cups rice uncle Ben's is always better.
One pack onion soup mix split In half.
( half mixed in rice other half over chicken)
4 to 6 chicken breast

Bake 350 for 2 to 2.5 hours. Direction are the same otherwise except your mixing half the onion soup in with the rice, water and cream of soups 😁😉 hope this helps

I've made a similar recipe for years, and this was very good. You HAVE to make sure the foil is tightly sealed around the pan (I tore a small hole in the first layer, so added a second), and do NOT peek. I used 2 cans cr. mushroom soup, 1-3/4 cups chicken broth, 1/3 cup minced celery, not quite half the onion soup mix packet, 3/4 teas. thyme instead of the oregano, and added a little garlic powder. I also used 4 bone-in leg/thigh quarters (they were on the small side), and sprinkled with the rest of the onion soup mix. Cooked for 1 hour-30 minutes, and it was great. We didn't find it salty at all. Could have taken it out 10 minutes earlier because I used an 11x14 pan, but I was afraid it would be crunchy. The rice was tender, but I would have liked it a tad creamier. Maybe I'll up the broth to 2 cups next time, and add half cup of milk as well.

I used uncooked long grain brown rice.after an hour and half the rice wasnt cooked at all.

I'm absolutely hooked on this recipe! So easy to put together and make!! I've made it twice so far, definitely a new favourite!!

I tweaked it a bit. Definitely needs more liquid or less rice. I used 1/2  tsp thyme and a pinch of oregano. Add pepper and salt to the mix and a whole can of chicken broth instead of water. Mushroom soup mix is optional. I just used 2 cans cream of chicken. It should be fairly watery when you put it in the oven. The rice soaks up the water well. If you don't add extra water or broth it's too dry in the end. Over all it's a great concept for a casserole. I put green beans in it last time and broccoli in it tonight. You could use the mushroom soup mix and add extra mushrooms if that's your thing.

This recipe ruined my dinner. Rice did not cook. Agree with comment below that it perhaps could use 2 cups of chicken broth. Was so excited to make this as my Mom made it when I was a kid. Really wanted comfort food for dinner and leftovers for the weekend. This recipe just aggravated me after following it exactly and ending up with raw uncooked crunchy (and not in a good way) rice.

This recipe ruined my dinner, I even listened to comments stating that the recipe was not good and that you needed to add extra liquid because the rice turns out uncooked. Mine was extremely uncooked, it was terrible I had to throw it away and go buy food for dinner. I don’t know how the measurements work for other people.

Tried the No Peek Chicken recipe tonight.  Only variations were used Jasmine Rice and added 1/2 cup more liquid. Absolutely amazing!!  As well used frozen chicken breast and they turned out beautiful!!

I used wild rice and quinoa and c bone broth in place of water

Made just as it said didn’t look at comments till after I put it in the oven. I was worried but it turned out Great!!! Served with green beans on the side. So good

try it was very dry took almost 2 hours to cook will not be making this any time soon

Made this a couple of weeks ago and it was great. I used uncle Ben's long gtmeain wild rice and cream of mushroom and garlic soup. I tossed a package of dried onion soup mix on top and baked away. Trying again with different rice and pork chops.

https://streaming.hearstdigitalstudios.com/e9b2ea44-6352-442c-8e57-4cce832e68ac/video_rover_16x9_1080p_hd_1590508006_90739.mp4

No Peek Chicken Is SO Easy

Fix Trisha Yearwood's cheesy Chicken Broccoli Casserole recipe, from Trisha's Southern Kitchen on Food Network, as a comforting make-ahead meal.

Chicken Broccoli Casserole

Nonstick cooking spray

boneless, skinless chicken breasts

salt and black pepper

broccoli,

condensed cream of chicken soup

mayonnaise

lemon juice

Cheddar, grated (about 2 1/2 cups)

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.

Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.

Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.

Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

Delicious! Perfect rice, chicken and broccoli. Wouldn’t change a thing.

This dish is so easy to make and tastes great!  Questioned the lemon, but it works.  Will make again for sure!  Thanks

I've made this using my grandmother's recipe 😇 she had me to add buttermilk to the mayo and sour cream mix to keep it from being dry.  I season my meat with garlic and season salt then I boil it. Take the broth from the boiled chicken and boil my rice in it. Keeps the flavor. I also season my broccoli as well, it gives the dish so much flavor. My grandmother also had me add italian breadcrumbs to the top that which gives that extra texture. Cook some butter and mix in the breadcrumbs and put it on top of the cheese. 

THE best chicken broccoli casserole there is!  I's in my top 10 recipe rotation.  When I feel like it, I make homemade cream of chicken soup and it's even a tad bit creamier!

Everyone loves this recipe! No matter how much I make, it never seems to be enough. 

Don’t be intimidated by the long time investment. It did not take that long because I had leftover chicken. Perfect recipe when you are craving comfort food. 

Great recipe! My husband isn’t the biggest fan of mayo and this is a nice compromise. I always do this recipe with leftover rotisserie chicken and it’s fantastic!

https://www.foodnetwork.com/videos/chicken-broccoli-casserole-0239042

Trisha makes a comforting casserole that's also a great make-ahead meal.

Enjoy all of the flavor and none of the wrapping with these Unstuffed Cabbage Casserole from Delish.com.

Unstuffed Cabbage Casserole

cabbage,

onion,

beef

tomato paste

tomatoes

c. rice

c. low-sodium chicken broth (or water)

Followed the format of the recipe.  I half cooked the rice ( just till it absorbed the water ), used 2 cups of spaghetti sauce from a jar, and diced my own tomato.  Results were impressive,  one helping was not enough. Easy enough for this old guy to fix, and clean up.

I made it and added the seasonings we like and it came out fine. It’s a keeper!

Amazing and healthy recipe. I mistakingly added the full can of tomatoes without draining the tomatoes the first time I made this and it didn't turn out so well. Just made it again tonight and drained it..turned out so much better !

Also it is so much less watery when draining the tomatoes before adding it to the recipe.  I also used water instead of broth because I didn't have any broth and it turned out very well! I added a little bit of extra salt after plating my dish. 
My 18month old picky eater loves it too

Easy, and just as GOOD as when you make rolls that take time to do. I used  2-3 ,cans of Campbells
 onion soup,  instead of the tomatoes, a different taste, but delicious,!!

This was so good. I did use 3 cups of chicken broth, I added more tomatoes and I also didn’t use an entire head of cabbage. It was too much with the entire head. I’ve already made it twice and my family loves it! Left overs are great too!

I made this today .. I did use 1 1/2 cups of V8 juice and 1 1/2 cups of chicken Broth and it was out of this world delicious.. will make it again !!

This was very tasty and easy to make. I think next time I make it will use a can of tomato soup to give it a creamier texture. :-)

There is only one step I did differently. Rather than put the cabbage in the skillet, I placed it in the bottom of my baking dish. My hubby and I don't like our cabbage soft. By placing it on the bottom of the pan. It stays slightly cripsy. Was absolutely a hit even with the kiddos.

I followed and did use the 3 cups of broth ( I’m from South Louisiana I know about cooking rice) it turned out great. I added some cayenne pepper to spice it up and I used Rotel instead of plain chopped tomatoes😚 was delish!!

I was disappointed. This was very watery and had little flavor.

A zero prep and incredibly comforting Italian Meatball and Rice Casserole made with a few simple ingredients. This meal is super easy and effortless!

Dump and Bake Italian Meatball and Rice Casserole

27 ounces marinara sauce

(14.5 ounces Basil, Garlic & Oregano diced tomatoes (undrained))

mozzarella cheese

¼ cup 1 ounce grated Parmesan cheese

parsley

Preheat oven to 375F (190C).

Stir marinara sauce, tomatoes, water, and rice together in a 13-inch by 9-inch baking dish. Add meatballs and stir to combine.

Cover the baking dish tightly with a lid or foil.

Bake for 60-75 minutes or until the rice is tender. During the final 5 minutes of cooking, remove dish from oven, uncover, and sprinkle with mozzarella and Parmesan. Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted.

Garnish with parsley just before serving.

Elegant Creamy Asparagus and Rice Casserole is a delicious, creamy make-ahead side dish that&#x27;s perfect with anything you&#x27;re serving!  Add chicken or shrimp to transform it into a lovely entree!

Creamy Asparagus and Rice Casserole

Cooking spray,

rice

Salt

butter, divided

canola oil

large shallot, finely chopped (approximately 1/2 cup)

garlic, minced

dry white wine

cream cheese, room temperature

Parmesan cheese, divided

White pepper,

panko breadcrumbs

Preheat oven to 375 degrees. Spray an 11...

Preheat oven to 375 degrees.  Spray an 11 x 7-inch baking dish with cooking spray.  Set aside.

Cook the rice according to the package directions....

Cook the rice according to the package directions.  Transfer to a large mixing bowl and set aside.

Cut all but 7 stalks of asparagus into...

Cut all but 7 stalks of asparagus into 1 to 2-inch lengths.  (The whole stalks will be used as a garnish.)

Prepare an ice bath. Bring a large saucepan...

Prepare an ice bath.  Bring a large saucepan of water to a boil and add a generous amount of salt (approximately 1 tablespoon).

Drop the asparagus into the boiling water by...

Drop the asparagus into the boiling water by the handful.  Cook 10-15 seconds or until it turns bright green.  Scoop out with a sieve or large slotted spoon and drop into the ice bath.  Repeat with remaining asparagus.  Drain the asparagus and blot dry with paper towels or a clean kitchen towel.

Heat 2 tablespoons butter and the oil in...

Heat 2 tablespoons butter and the oil in a large saucepan over medium-high heat.

Add the shallot, reduce heat to low and...

Add the shallot, reduce heat to low and cook approximately 3-4 minutes or until softened, being careful to not let the shallot brown or burn.

Add the garlic and cook briefly, approximately 10-15...

Add the garlic and cook briefly, approximately 10-15 seconds or until fragrant.

Add the flour and cook, whisking constantly for...

Add the flour and cook, whisking constantly for approximately1-2 minutes.

Add the wine and cook, whisking constantly for...

Add the wine and cook, whisking constantly for approximately 1 minute.

Slowly pour in the chicken broth and the...

Slowly pour in the chicken broth and the heavy cream (or half-and-half).  Bring to a boil, whisking constantly.  Reduce heat to medium and continue cooking until the mixture thickens (approximately 5 minutes).  Remove from the heat.

Tear the cream cheese into small pieces and...

Tear the cream cheese into small pieces and whisk into the sauce until blended and smooth.

Add 1/4 cup Parmesan cheese and whisk until...

Add 1/4 cup Parmesan cheese and whisk until blended.

Combine the rice, cheese sauce and asparagus pieces...

Combine the rice, cheese sauce and asparagus pieces in a large bowl and transfer to the prepared baking dish.  Smooth the top and arrange the 7 reserved asparagus stalks over the top as desired.

Combine the remaining Parmesan cheese, panko, parsley and...

Combine the remaining Parmesan cheese, panko, parsley and remaining 1 tablespoon of butter in a small bowl until the cheese and breadcrumbs are coated with the butter.

Sprinkle the breadcrumb mixture over the casserole.

Cover loosely with aluminum foil. Bake for 20-22...

Cover loosely with aluminum foil.  Bake for 20-22 minutes.  Remove foil and continue baking another 20-25 minutes or until topping is browned and casserole is bubbling and thoroughly heated through.

A creamy, spicy, comforting, cajun casserole featuring turkey smoked sausage, chicken, and rice. 

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Top 21 rice casserole recipes from across the web

The most viewed rice casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Chicken and Wild Rice Hotdi...

Chicken and Rice Casserole

No Peek Chicken

Chicken Broccoli Casserole

Unstuffed Cabbage Casserole

Dump and Bake Italian Meatball and ...

Creamy Asparagus and Rice Casserole

Cajun Chicken, Sausage, and Rice

Italian Rice Casserole Recipe with ...

Chicken Spinach Artichoke Rice Cass...

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Stuffed Pepper Rice Bake

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The most viewed rice casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine