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Creamy Chicken and Rice Casserole

This Creamy Chicken and Rice Casserole is a family favorite and full of flavor that they will be coming back for more.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Servings 6

Ingredients
  

  • 4 tbsp butter
  • 1 medium onion, chopped (about 1 cup)
  • 4 cloves garlic, finely chopped
  • 1 tsp seasoning salt
  • 1 tsp Kosher salt
  • ½ tsp black pepper
  • 4 tbsp all-purpose flour
  • 3 ½ cups chicken stock
  • 3 ½ cups whole milk don’t hesitate to add a bit more once it is cooked if you want it creamier. I will typically add at least 1/2 cup more especially if I know I am freezing it
  • 1 ½  cups long-grain rice uncooked
  • 3 cups cooked chicken cubed (I use chicken from 1 Rotisserie Chicken)
  • ½  cup cheddar cheese shredded
  • 1 sleeve Ritz style crackers finely crushed
  • ½  cup Parmesan cheese shredded

Instructions
 

  • Melt butter in a large pot over medium heat and cook onions until translucent.
  • Add garlic, seasoned salt, pepper.
  • Add flour and mix well. Cook until starting to color.
  • Stir milk and stock into flour mixture. Turn heat to medium-high and continue to whisk as the mixture comes to a simmer.
  • Taste and adjust seasoning.
  • Add rice and lower heat to medium-low.
  • Cook until the rice absorbs most of the liquid and is tender, stirring occasionally for about 20 minutes.
  • Preheat oven to 350 degrees.
  • Add chicken to the rice and sauce mixture and mix well.
  • Pour mixture into a 9 x 13-inch casserole, or two 8×8 inch casseroles.
  • Combine cracker crumbs and cheeses and sprinkle evenly over top of the casserole.
  • Place in a hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.

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