Creamy Homestyle Chicken and Rice Casserole

This is the kind of casserole that defines comfort food: a bubbling, creamy mixture of tender chicken and rice, bound together by a homemade white sauce. Unlike many modern casseroles that rely on condensed “cream of” soups, this recipe teaches you to make a simple, savory sauce from scratch using butter, flour, milk, and broth.

The addition of green bell pepper adds a gentle crunch and a pop of color, while the mushrooms provide an earthy depth. It uses cooked chicken and rice, making it an excellent way to give leftovers a second life as a completely new, satisfying meal.

Prep time: 20 minutes Bake time: 40 to 45 minutes Servings: 6 (about 1 cup each)

The Ingredients

• ¼ cup margarine or butter
• 1/3 cup all-purpose flour
• ¾ tsp salt
• 1/8 tsp pepper
• 1 ½ cups milk
• 1 cup chicken broth
• 2 cups cut-up cooked chicken
• 1 ½ cups cooked white rice
• 3 oz. fresh mushrooms, sliced (about 1 cup) OR 1 can (4 oz.) mushroom stems and pieces, drained
• 1/3 cup chopped green bell pepper
• Parsley sprig (optional, for garnish)

Instructions

1. Preheat: Heat your oven to 350°F (175°C). Have an ungreased 2-quart casserole dish or an 8x8x2-inch square baking dish ready.
2. Start the Sauce (Roux): In a 2-quart saucepan, melt the margarine or butter over medium heat. Stir in the flour, salt, and pepper. Cook, stirring constantly, until the mixture is bubbly. This “roux” will thicken your sauce.
3. Add Liquid: Remove the pan from the heat. Gradually stir in the milk and chicken broth. Return the pan to the heat and bring to a boil, stirring constantly to prevent lumps. Boil and stir for 1 minute until the sauce thickens.
4. Combine Ingredients: Stir the cooked chicken, cooked rice, sliced mushrooms, and chopped green bell pepper into the hot sauce. Mix until everything is evenly coated.
5. Bake: Pour the mixture into the casserole dish. Bake uncovered for 40 to 45 minutes, or until the casserole is hot and bubbling in the center.
6. Serve: Let it stand for a few minutes to set slightly, then garnish with fresh parsley if desired.

Notes from the Kitchen

• Leftover Friendly: This is the perfect recipe for using up leftover rotisserie chicken or Sunday roast chicken.
• Rice Texture: Because this recipe uses cooked rice, ensure your rice isn’t overcooked before adding it, or it may become mushy during the bake. Day-old cold rice works perfectly here.
• Cheese Variation: While the classic recipe is delicious as is, you can stir in ½ cup of grated cheddar or parmesan cheese during step 4 for a cheesier version.

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Creamy Homestyle Chicken and Rice Casserole

Skip the condensed soup with this scratch-made Chicken-Rice Casserole. This comforting vintage recipe features a creamy white sauce made from butter, milk, and broth, coating tender chunks of chicken, rice, mushrooms, and green peppers. A bubbling, hearty meal that is perfect for using up leftover chicken and rice.

Cooking Method: Baking Cuisine: American Courses: Dinner

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Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Difficulty: Beginner Cooking Temp: 350  F Servings: 6 Dietary:

C Chicken

Ingredients

Servings

• ¼ cup margarine or butter
• ¹⁄₃ cup all-purpose flour
• ¾ tsp salt
• ¹⁄₈ tsp pepper
• 1 ½ cups milk
• 1 cup chicken broth
• 2 cups cut-up cooked chicken
• 1 ½ cups cooked white rice
• 3 oz. fresh mushrooms, sliced (or 1 can (4 oz.) mushroom stems and pieces, drained)
• ¹⁄₃ cup chopped green bell pepper
• Parsley sprig (optional, for garnish)

Instructions

Preheat:

1. Heat your oven to 350°F (175°C). Have an ungreased 2-quart casserole dish or an 8x8x2-inch square baking dish ready.

Start the Sauce (Roux):

1. In a 2-quart saucepan, melt the margarine or butter over medium heat. Stir in the flour, salt, and pepper. Cook, stirring constantly, until the mixture is bubbly.

Add Liquid:

1. Remove the pan from the heat. Gradually stir in the milk and chicken broth. Return the pan to the heat and bring to a boil, stirring constantly to prevent lumps. Boil and stir for 1 minute until the sauce thickens.

Combine Ingredients:

1. Stir the cooked chicken, cooked rice, sliced mushrooms, and chopped green bell pepper into the hot sauce. Mix until everything is evenly coated.

Bake:

1. Pour the mixture into the casserole dish. Bake uncovered for 40 to 45 minutes, or until the casserole is hot and bubbling in the center.

Serve:

1. Let it stand for a few minutes to set slightly, then garnish with fresh parsley if desired.

Note

Leftover Friendly: This is the perfect recipe for using up leftover rotisserie chicken or Sunday roast chicken.

Rice Texture: Because this recipe uses cooked rice, ensure your rice isn't overcooked before adding it, or it may become mushy during the bake. Day-old cold rice works perfectly here.

Cheese Variation: While the classic recipe is delicious as is, you can stir in ½ cup of grated cheddar or parmesan cheese during step 4 for a cheesier version.

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