Creamy Chicken and Rice Casserole with Peas, Carrots, and Cheddar Recipe
This Creamy Chicken and Rice Casserole with Peas, Carrots, and Cheddar is a comforting and hearty dish perfect for family dinners. Featuring tender chicken breasts simmered in a rich, creamy sauce with savory vegetables and gooey melted cheddar cheese, it’s topped with buttery, toasted breadcrumbs for a delightful crunch. This casserole combines classic flavors and textures to create a satisfying meal that’s easy to prepare and sure to please all ages.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Toasted Bread Crumb Topping
- 4 slices white sandwich bread, quartered
- 2 tablespoons unsalted butter, melted
- 2 tablespoons minced fresh parsley
- Salt and freshly ground black pepper, to taste
Casserole
- 4 tablespoons (½ stick) unsalted butter
- 1 medium onion, minced
- 1 teaspoon salt
- 3 medium garlic cloves, minced
- ⅛ teaspoon cayenne pepper
- ¼ cup all purpose flour
- 6 cups low sodium chicken broth
- 1 cup heavy whipping cream
- 2 pounds (about 5 breasts) boneless, skinless chicken breasts, trimmed
- 1½ cups white rice
- 1 pound bag (about 3 cups) frozen peas and carrots medley
- 8 ounces (about 2 cups) sharp cheddar cheese, shredded
- 2 tablespoons freshly squeezed lemon juice
- Ground black pepper, to taste
Instructions
- Prepare the Toasted Bread Crumb Topping: Preheat your oven to 350°F (175°C). Toss the quartered bread slices with melted butter, minced parsley, salt, and pepper. Spread the pieces on a baking sheet and bake until golden and crisp, about 10 minutes. Once cooled, crush or crumble the toasted bread into coarse crumbs. Set aside.
- Sauté Aromatics: In a large skillet or casserole pot, melt the 4 tablespoons of butter over medium heat. Add the minced onion and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic, salt, and cayenne pepper, stirring frequently for another 1-2 minutes until fragrant.
- Create the Roux and Add Liquids: Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for about 2 minutes to form a roux. Slowly whisk in the low sodium chicken broth to prevent lumps. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook Chicken and Rice: Add the trimmed chicken breasts whole into the simmering broth. Also add the white rice and stir gently to distribute. Cover and let cook for about 20 minutes until the chicken is fully cooked and the rice is tender. Stir occasionally to prevent sticking.
- Incorporate Vegetables and Cream: Remove the chicken breasts and shred or slice them into bite-sized pieces. Return the chicken to the pot and add the frozen peas and carrots medley. Stir in the heavy whipping cream and freshly squeezed lemon juice. Simmer for an additional 5 minutes until heated through and creamy.
- Add Cheese and Season: Stir in the shredded sharp cheddar cheese until melted and evenly incorporated. Adjust seasoning with ground black pepper to taste.
- Assemble and Bake the Casserole: Transfer the creamy chicken and rice mixture to a greased casserole dish. Evenly sprinkle the toasted bread crumb topping over the surface. Bake in the preheated oven at 350°F (175°C) for about 15-20 minutes or until the topping is golden brown and crispy.
- Serve: Allow the casserole to cool slightly before serving. Enjoy your creamy, cheesy chicken and rice casserole warm for the best flavor.
Notes
- You can substitute white bread with whole wheat for a nuttier flavor in the topping.
- For extra flavor, add a teaspoon of dried thyme or rosemary to the sautéed onions.
- To make the dish lighter, use half-and-half instead of heavy cream, or reduce the cheese amount slightly.
- Ensure the chicken breasts are uniformly sized for even cooking.
- If you prefer, cooked leftover chicken can replace fresh chicken breasts; adjust cooking time accordingly.
