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Ina Garten’s chicken casserole served in a baking dish with herbs

Chicken Casserole

A comforting chicken casserole featuring tender chicken, creamy cheese, and nutritious vegetables, ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups brown Minute Rice Substitute with gluten-free rice if needed.
  • 5 cups chopped broccoli florets Any green veggie can be swapped.
  • 0.5 medium yellow onion, finely diced Use shallots for a milder taste.
  • 2 medium carrots, finely diced Substitute with bell peppers for variation.
  • 1.5 cups frozen green peas Fresh peas can be used as well.
  • 2 cups chicken broth Homemade or low-sodium varieties are great options.
  • 1.5 cups 2% milk Substitute with almond or oat milk for a dairy-free version.
  • 8 ounces shredded cheddar cheese, divided Use mozzarella or Monterey Jack as alternatives.
  • 0.25 teaspoon garlic powder Fresh garlic can be substituted for a stronger flavor.
  • 0.125 teaspoon salt Adjust to taste.
  • 0.125 teaspoon ground pepper Substitute with cayenne for extra heat.
  • 1.5 pounds boneless, skinless chicken breast Leftover cooked chicken works well here.
  • 1 ounce shredded parmesan cheese Omit if avoiding dairy.

Method
 

Preparation
  1. Preheat the oven to 375 degrees F and grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large skillet over medium heat, sauté the diced onion and carrots in a tablespoon of oil until softened, about 5 minutes.
  3. Add garlic powder, salt, and pepper, and cook until the aromatics bloom.
  4. Add diced, raw chicken breast to the skillet and cook until just opaque on the outside, about 4 to 6 minutes.
  5. Stir in the brown Minute Rice, broccoli florets, and frozen peas, then pour in the chicken broth and 1.5 cups milk.
  6. Bring to a gentle simmer to allow the rice to start absorbing liquid.
  7. Remove from heat and stir in half of the shredded cheddar and all but a small amount of parmesan.
  8. Transfer the mixture to the prepared baking dish, smooth the top, and sprinkle the remaining cheddar and parmesan over the surface.
Baking
  1. Bake uncovered for 25 to 30 minutes, until the casserole is bubbling and the top is golden.
  2. Let rest for 5 to 10 minutes before serving to set the layers.

Notes

Can be prepared up to a day in advance and refrigerated. Suitable for freezing before baking for up to 3 months.