Ina Garten’s Chicken Casserole Recipe
Ina Garten’s Chicken Casserole is a comforting one-dish meal featuring tender chicken breast pieces baked with brown rice, fresh vegetables, and a creamy cheddar cheese sauce. This hearty casserole combines wholesome ingredients like broccoli, carrots, green peas, and chicken broth with a rich cheese topping, making it a perfect family dinner that is both satisfying and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Main Ingredients
- Nonstick cooking spray
- 1 1/2 cups brown Minute Rice
- 5 cups chopped broccoli florets (1 full head)
- 1/2 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 1 1/2 cups frozen green peas
- 2 cups chicken broth
- 1 1/2 cups 2% milk
- 8 ounces shredded cheddar cheese, divided
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 1/2 pounds boneless, skinless chicken breast
- 1 ounce shredded parmesan cheese
Optional Substitutions
- Use gluten-free rice for a gluten-free version.
- Substitute almond or oat milk for a dairy-free alternative.
- Try vegan cheese if you’re avoiding dairy products.
Instructions
- Prepare the Oven and Dish: Preheat your oven to 375°F and coat a large ceramic casserole dish with nonstick cooking spray to prevent the casserole from sticking and to ensure easy cleanup.
- Layer the Ingredients: In the casserole dish, evenly spread the brown Minute Rice as the base layer. Add the chopped broccoli florets, finely diced yellow onion, diced carrots, and frozen green peas on top of the rice, creating a colorful and healthy vegetable layer.
- Make the Cheese Sauce: In a small saucepan, combine the chicken broth and 2% milk and warm them over medium heat. Once heated, reduce the heat to low and stir in 6 ounces of shredded cheddar cheese, garlic powder, salt, and ground pepper. Whisk continuously until the cheese melts completely and the sauce is smooth and creamy.
- Assemble the Casserole: Pour the warm cheese sauce evenly over the rice and vegetable layers in the casserole dish. Toss gently with a spoon or spatula to ensure all the ingredients are well coated with the creamy sauce.
- Add the Chicken: Cut the boneless, skinless chicken breasts into 1-inch pieces and arrange them evenly over the top of the rice and vegetable mixture. This distributes the protein throughout the dish and ensures each bite has chicken.
- Bake: Place the uncovered casserole dish in the preheated oven and bake for 30 minutes. After 30 minutes, remove the casserole and sprinkle the remaining 2 ounces of shredded cheddar cheese and 1 ounce of shredded parmesan cheese evenly on top. Return the dish to the oven and bake for an additional 15-20 minutes until the cheese topping is golden brown, bubbly, and delicious.
Notes
- This recipe serves well as a comforting weeknight dinner and pairs nicely with a simple green salad.
- For a gluten-free version, ensure to use certified gluten-free brown rice.
- Dairy-free versions can be made by substituting milk with almond or oat milk and cheddar cheese with a vegan cheese alternative.
- You can prepare the casserole a day ahead and refrigerate; bake as directed before serving.
- Adjust seasoning like salt and pepper to taste, especially if using low-sodium broth.
Nutrition
- Serving Size: 1/6 of casserole (approximately 1.5 cups)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 75 mg
Keywords: Ina Garten, chicken casserole, baked chicken, brown rice casserole, broccoli casserole, comfort food, easy dinner, cheese sauce casserole
