Recipe for chicken casserole with rice and vegetables
This recipe for chicken casserole starts with cooked rice and chicken, which makes the oven stage predictable. Raw rice and raw chicken cannot be swapped into this same timing without changing the method and liquid.
Use a 2-quart baking dish. The sauce should look slightly loose before baking because rice absorbs some liquid while the casserole heats.
A very cold dish or a deeper pan needs longer than a shallow warm assembly. Use the thermometer to confirm the result.
For a sauce without cheese, omit the topping rather than doubling the milk. This recipe is designed around cooked ingredients; its practical shortcut is preparation, not undercooking.
Sources and cooking guidance
FoodSafety.gov: safe cooking temperatures and thermometer-based doneness checks.
Ingredients
Step 1
Heat oven to 375°F/190°C. Grease the baking dish. Cut cooked chicken into small pieces. Ensure cooked rice and chicken were promptly chilled if not freshly prepared.
Step 2
Melt butter in a saucepan, stir in flour and cook 1 minute. Gradually whisk in milk and broth, then simmer gently until slightly thickened.
Step 3
Stir chicken, rice and vegetables into the sauce. Season lightly and transfer to the dish. Sprinkle with cheese.
Step 4
Cover with an oven-safe lid or foil and bake about 25 minutes, then uncover for another 10–15 minutes. Check the center and several areas reach 165°F/74°C.
Step 5
Let stand 5 minutes and serve hot. If the top colors before the center is hot, cover it again and continue heating.
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