This nostalgic dish evokes the Old School casseroles your grandmother used to make—but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.

Creamy Chicken and Rice Casserole

olive oil, divided

mushrooms

shallots, minced

Salt and pepper

all-purpose flour

chicken broth

chicken

rice

peas

fresh parsley, chopped

sour cream

breadcrumbs

Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.

Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.

Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

Great recipe, my family enjoyed the dish and went back for seconds! I also poached the chicken but simmered in chicken broth with a bay leaf. Included three cloves of garlic which added a lovely flavor. So easy to make after a long day which is very much appreciated. I will definitely save this recipe!

Greek yogurt is also dairy. Vegan sour cream is very easy to find in most major grocery stores, and is not expensive.

This is a staple at my house.  Sometimes I have mushrooms, sometimes I don't, but it doesn't matter the taste is always amazing.  If I were to boil my chicken, which I have done at times, I put bullion in the water to flavor it a bit.  But hands down this recipe is a crowd-pleaser.  I miss the Everyday Food magazine so much.  This recipe, as well as nearly everyone from those magazines, changed my cooking forever!  Making your own cream base is so easy and Sarah's video is very helpful.

This casserole, like almost all casseroles, need something to bind them and reduced fat sour cream won't do it.  This casserole needs a thick bechamel or cream cheese to bind it.  As prepared, it's loose and dry.

I have made this recipe numerous times following exact ingredients and measurements.  I have found that if you vary on onions vs. shallots, type of mushroom and length of time to reduce mushroom mixture that you turn out with a bland recipe.  To get that delicious flavor that this recipe is know for, I ALWAYS use bella mushroom in combination with crimini mushrooms.  I ALWAYS use shallots, not onions.  I ALWAYS cook the mushrooms and shallots until they are browned and most of the liquid is completely gone before going on to the next step of the recipe.  Do not leave out the fresh breadcrumbs in the end.

Just made this recipe and it rocked! One of the best ever. I used left over roast chicken. Bursting with flavor. I like to use "better than bullion". Prepped in the day and popped in the oven after kids evening activities.

This sounds great, but why does it call for an 8" square baking dish when the picture clearly shows that you made it in at least a 9x13" dish? 4 cups of cooked chicken sounds like a lot for such a small dish, so maybe the picture is correct and not the recipe. Which is accurate?

This was an excellent recipe. Absolutely delicious. To those that thought it was bland, you didn't follow the recipe! Blanched or boiled chicken isn't nearly the same as rotisserie chicken. No wonder it came out bland! Follow the recipe, the results are perfect! This recipe could easily be adapted to using other ingredients but you would need a great deal more flavor if you are using plain chicken. Everyone raved!

Meh, not sure I will make again. I agree, kind of bland. I followed the recipe but used poached chicken breasts instead and they are pretty bland to begin with so maybe that contributed to the blandness.....probably could have used dark meat.

Meh, this was just OK. I agree, it was kind of bland.....however, I used boneless chicken breasts rather than a rotisserie chicken so that may be the reason. Chicken breast is always pretty bland. Not sure I will make again.

Instead of sautéing mushrooms for my own soup, can I just buy some from the can? If so, how would the recipe differ?

Is there a nondairy substitute for sour cream?

I love love love this recipe!  I don't understand why others find this recipe bland.  The parsley the broth and the salt and pepper make it full proof.  As nearly all of Sarah's  recipes as well as all I have tried from Everyday Food this one is  a winner and requested often by my children.  I don't know what I would do without Everyday Food!  And I miss the magazine coming in the mail :(

I made this today and everybody loved it! I don't know how people are saying it was bland- just make sure to add enough salt and pepper. I followed the recipe carefully, but used basmati rice and frozen peas and carrots and added one teaspoon of chilli powder for a little kick and it turned out great! Also, I did need to use the larger 9x12 pan to fit everything in.

I followed the recipe as is and used fresh organic ingredients. It was not good. Too bland. I think with some changes it could be better.

I made this in two verions. One without rice and flour and one like the recipe says.  Oh boy - it was AMAZING without the rice and flour!  It was like a warm creamy mushroomy melty yum fest! I just added a bit of cheddar.  Then I tasted the one with the rice - and it was horrible!  Keep the rice on the side!!!!

This was just ok. I found it a little bland. I agree with the other reviews that suggest adding cheese, I think that would help. Also used a bigger dish. I had too much to fit in an 8 inch square.

My kids (5 &amp; almost 10) both loved this one. Their food tastes are very different, so when I find something they both gobble up, I know I have a keeper. I did make some changes. Both kids hate mushrooms (so sad for me!), so I left those out in the beginning step and just sauteed a small onion. I used a mushroom broth instead of chicken broth to bring in that mushroom flavor sans texture. I was out of frozen peas, so I used frozen green beans from my last year garden. Kids asked for seconds!

LOVE, LOVE, LOVE this recipe. Simple and yummy. Perfect warm dish. Leftovers were still exciting. Those who found it tasteless might need fresher ingredients.

This was a huge hit at my anti-casserole home.  I will make this again this weekend.  Hands down so much better than canned what kind of soup.  It was easy and came together quickly.

I found this tasteless and uninspiring. added some garlic and thyme and it was passable. Not a keeper!

This was a huge hit at my house.  As the all said with mouths full, "Keeper". So Keeper it is.

Sarah -
Had to tell you (and everyone else) how much my husband and I loved this recipe.  I made it on Friday night during the snow storm.  It was the perfect comfort meal for a cold, snowy, windy night.  The warmed up leftovers are yummy too.

Really easy and yummy dish - I almost always have a rotisserie chicken around and save leftover rice from Chinese restaurants that I freeze. Next time I would also add cheese to the breadcrumb topping and broil.

My daughter deemed this 'better than I expected.' Yummy, easy. I omitted the sour cream and used cheese instead of breadcrumbs as the topping. Great way to use leftover rice. Would make again for a hearty weeknight meal.

creamy chicken and rice casserole

Prep Time: 20 minutes

Total: 40 minutes

Author : Martha Stewart

Ingredients

Instructions

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