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Cheesy Chicken and Rice Summer Casserole

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A comforting yet light casserole combining creamy chicken, tender rice, melty cheese, and fresh summer veggies, perfect for warm weather and easy weeknight meals.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 ½ cups long-grain white rice, uncooked (basmati or jasmine adds nice aroma)
  • 3 cups chicken broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh corn kernels (cut from about 2 ears) or frozen sweet corn
  • 1 cup diced zucchini
  • ½ cup diced red bell pepper
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1 cup milk (whole or 2%)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste
  • Optional: pinch of smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch casserole dish to prevent sticking.
  2. In a medium saucepan, bring 3 cups of chicken broth to a boil. Add the uncooked rice, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed. Set aside.
  3. While rice cooks, heat 1 tablespoon butter in a large skillet over medium heat. Add chopped onion and sauté for about 3-4 minutes until translucent. Stir in garlic and cook for another 30 seconds until fragrant.
  4. Toss in corn, zucchini, and red bell pepper. Cook for 5-7 minutes until veggies soften but still have a bit of bite. Season with salt, pepper, and thyme. Remove from heat.
  5. In a small saucepan, melt the remaining 1 tablespoon butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to make a roux.
  6. Slowly add the milk while whisking to avoid lumps. Cook until thickened, about 3-5 minutes. Remove from heat and stir in 1 cup cheddar and all the mozzarella until melted and smooth.
  7. In a large mixing bowl, mix the cooked rice, sautéed veggies, shredded chicken, and cheese sauce. Stir gently until fully combined. Taste and adjust seasoning as needed.
  8. Pour the mixture into your prepared casserole dish and smooth the top. Sprinkle the remaining ½ cup cheddar cheese evenly over the surface.
  9. Bake uncovered for 20-25 minutes, or until the cheese on top is bubbly and golden brown.
  10. Let the casserole rest for 5 minutes before serving.

Notes

Avoid overcooking the rice before baking to prevent mushiness. Whisk cheese sauce constantly to prevent lumps. Let cheese sauce cool slightly before mixing with chicken to keep it moist. For a golden crust, broil for last 2-3 minutes watching carefully. Can substitute dairy milk with almond or coconut milk and chicken broth with vegetable broth for dietary adaptations.

Nutrition

Keywords: cheesy chicken casserole, chicken and rice casserole, summer casserole, comfort food, easy dinner, baked casserole, summer recipe

Find it online: https://freshforkful.com/cheesy-chicken-and-rice-summer-casserole-easy-recipe-for-comfort-food-lovers/