This Chicken and Rice Casserole with Creamy Garlic Sauce is the perfect comfort food, combining tender chicken, fluffy rice, and a rich, creamy roasted garlic sauce. This dish is both satisfying and easy to prepare, making it a go-to for family dinners or special gatherings. The creamy garlic sauce elevates a simple casserole to a gourmet delight, bursting with flavor and warmth.
Ingredients:
For the Casserole:
- 2 cups long-grain white rice
- 4 cups chicken broth (or water)
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup frozen peas and carrots
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
For the Roasted Garlic Cream Sauce:
- 1 head of garlic
- 2 tbsp olive oil
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (or heavy cream for a richer sauce)
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
Preparation:
Step 1: Prepare the Roasted Garlic
- Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves. Drizzle with 2 tbsp of olive oil and wrap it in aluminum foil. Roast in the oven for about 30 minutes, or until the cloves are soft and caramelized. Let it cool, then squeeze out the roasted garlic cloves and set them aside.
Step 2: Cook the Rice
- In a large saucepan, bring 4 cups of chicken broth (or water) to a boil. Add 2 cups of long-grain white rice, 1 tsp salt, and 1/2 tsp black pepper. Reduce the heat, cover, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
Step 3: Cook the Chicken and Vegetables
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add diced chicken pieces and season with 1/2 tsp black pepper, 1 tsp paprika, and 1 tsp dried thyme. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add chopped onions, red and green bell peppers, and minced garlic. Cook for about 5 minutes until the vegetables are soft. Add the frozen peas and carrots, and cook for another 3 minutes. Set the vegetable mixture aside.
Step 4: Prepare the Creamy Garlic Sauce
- In a medium saucepan, melt 3 tbsp of butter over medium heat. Stir in 3 tbsp of flour, cooking for about 2 minutes to remove the raw flour taste. Gradually whisk in 2 cups of whole milk and 1/2 cup of chicken broth until smooth. Add the roasted garlic, Parmesan cheese, dried Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg. Simmer for about 5 minutes, or until the sauce thickens.
Step 5: Assemble the Casserole
- Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the cooked rice, chicken, and sautéed vegetables. Pour in the roasted garlic cream sauce and mix well.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle with shredded mozzarella and cheddar cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly. For a golden top, broil for an additional 2-3 minutes.
COOKING Note:
- You can use leftover rice or pre-cooked chicken to save time.
- Adjust the thickness of the cream sauce by adding more or less milk according to your preference.
- Use a combination of mozzarella and cheddar cheese for a gooey texture and a sharp taste, but feel free to substitute with your favorite cheese blend.
Serving Suggestions:
- Garnish with freshly chopped parsley for a touch of color and freshness.
- Serve with a side salad with a light vinaigrette to balance the creamy richness of the dish.
- A crusty garlic bread or soft dinner rolls make excellent accompaniments.
Tips:
- Use fresh garlic cloves for roasting to achieve the best flavor.
- For a healthier option, swap heavy cream with half-and-half or use low-fat milk in the cream sauce.
- Make this casserole ahead of time and refrigerate. Simply bake when ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Prep Time:
20 minutes
Cooking Time:
1 hour (including baking and sauce preparation)
Total Time:
1 hour 20 minutes
Nutritional Information (Per Serving):
- Calories: 420
- Protein: 28g
- Sodium: 750mg
Conclusion
This Chicken and Rice Casserole with Creamy Garlic Sauce is a heartwarming and delicious dish that combines easy preparation with a gourmet taste. The roasted garlic cream sauce adds a layer of depth and sophistication, making it an ideal dish for any occasion. Whether you’re feeding a family or entertaining guests, this casserole is sure to be a crowd-pleaser.
Chicken and Rice Casserole with Creamy Garlic Sauce
- Total Time: 1 hour 20 minutes
Ingredients
For the Casserole:
- 2 cups long-grain white rice
- 4 cups chicken broth (or water)
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup frozen peas and carrots
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
For the Roasted Garlic Cream Sauce:
- 1 head of garlic
- 2 tbsp olive oil
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (or heavy cream for a richer sauce)
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
Instructions
Step 1: Prepare the Roasted Garlic
- Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves. Drizzle with 2 tbsp of olive oil and wrap it in aluminum foil. Roast in the oven for about 30 minutes, or until the cloves are soft and caramelized. Let it cool, then squeeze out the roasted garlic cloves and set them aside.
Step 2: Cook the Rice
- In a large saucepan, bring 4 cups of chicken broth (or water) to a boil. Add 2 cups of long-grain white rice, 1 tsp salt, and 1/2 tsp black pepper. Reduce the heat, cover, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
Step 3: Cook the Chicken and Vegetables
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add diced chicken pieces and season with 1/2 tsp black pepper, 1 tsp paprika, and 1 tsp dried thyme. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add chopped onions, red and green bell peppers, and minced garlic. Cook for about 5 minutes until the vegetables are soft. Add the frozen peas and carrots, and cook for another 3 minutes. Set the vegetable mixture aside.
Step 4: Prepare the Creamy Garlic Sauce
- In a medium saucepan, melt 3 tbsp of butter over medium heat. Stir in 3 tbsp of flour, cooking for about 2 minutes to remove the raw flour taste. Gradually whisk in 2 cups of whole milk and 1/2 cup of chicken broth until smooth. Add the roasted garlic, Parmesan cheese, dried Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg. Simmer for about 5 minutes, or until the sauce thickens.
Step 5: Assemble the Casserole
- Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the cooked rice, chicken, and sautéed vegetables. Pour in the roasted garlic cream sauce and mix well.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle with shredded mozzarella and cheddar cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly. For a golden top, broil for an additional 2-3 minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hour (including baking and sauce preparation)
Nutrition
- Calories: 420
- Sodium: 750mg
- Protein: 28g