Creamy Chicken and Rice Casserole

4.75 from 8 votes

Creamy Chicken and Rice Casserole- chunks of chicken, mixed vegetables, and rice form the basis of this creamy casserole. It's pure, classic comfort food.

Prep Time30

Cook Time35

Total Time1 5

Course: Dinner, Main Dish

Cuisine: Southern

Keyword: chicken casserole

Servings:

Equipment

9x13-inch Baking Pan

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
1 chicken bouillon cube crumbled
1 cup long-grain white rice
1 (10-ounce) package frozen mixed vegetables
2 (10-ounce) cans condensed cream of chicken soup
2 ounces Velveeta cheese cut into chunks
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup Panko crumbs
2 tablespoons butter

Instructions

You can either poach the chicken or cook it in the slow cooker the day before.
To poach, place chicken in a medium saucepan with the crumbled chicken bouillon cube. Add just enough water to cover the chicken. Bring the water to a boil. Cover, reduce heat to medium-low and simmer gently for 20 minutes. Save the poaching liquid for the sauce. Remove the chicken and once cooled some, cut into bite-sized pieces.
To cook chicken in the slow cooker, place it in a 6-quart slow cooker, add the crumbled bouillon cube and 1/2 cup of water. Cover and cook on LOW for 4 hours. Save the cooking liquid, remove the chicken and once cooled, cut into bite-sized pieces.
If you're not ready to make the casserole, refrigerate the chicken and cooking liquid for up to 48 hours.
Cook the rice according to package directions. Be sure to add salt (about 1/2 teaspoon) so that the rice is seasoned. This step can be done while the chicken cooks to save time.
Cook the frozen vegetables in the microwave, cooking them for slightly less time than the recommended cooking time. They will cook more in the oven.
In a medium saucepan, stir together the condensed chicken soup, 1 1/2 cups of reserved liquid from cooking the chicken, the velveeta cheese, thyme and pepper. Heat until the cheese is melted.
Preheat oven to 375 degrees and lightly grease a 9x13-inch baking pan.
Add the rice, chicken, vegetables, and chicken soup mixture to the baking dish and gently stir to evenly combine.
In a small bowl, stir together the panko crumbs and the melted butter. Sprinkle on top of the casserole.
Cover with foil and bake for 25 minutes.
Uncover and bake for 10 minutes.

Notes

You can substitute 1/2 cup of shredded cheddar cheese for the velveeta cheese.

Nutrition