Recipe of the Week: Chicken and Rice Casserole

You can't go wrong with chicken, rice, and cheese!  Thing about this recipe is that it doesn't have any soup in it so it's healthier and easier to convert if you need gluten-free. You could add some vegetables in like broccoli or peas if you'd like. I found this recipe on Pinterest, but you can find the original on Skip to my Lou.


  • 4 tablespoons butter 1 medium onion, chopped (about 1 cup)
  • 4 garlic cloves, finely chopped
  • 1 teaspoon seasoning salt
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 4 tablespoons {gf} all-purpose flour
  • 3 ½ cups {gf} chicken stock
  • 3 ½ cups whole milk
  • 1 ½ cups long-grain rice (uncooked)
  • 3 cups cooked chicken, cubed (I use chicken from 1 Rotisserie Chicken)
  • 1/2 cup cheddar cheese, shredded
  • 1 sleeve {gf} Ritz style crackers (finely crushed)
  • 1/2 cup Parmesan cheese, shredded


  1. 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. 
  2. Stir milk and stock into flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. 
  3. Add rice  and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes.
  4. Preheat oven to 350 degrees. Add chicken to the rice and sauce mixture.
  5. Pour mixture into a 9 x 13 inch casserole, or two 8×8 inch casseroles.
  6. Combine bread crumbs and cheeses  and sprinkle evenly over top of the casserole. 
  7. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.


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