This Creamy Chicken and Rice Bake is the best kind of comfort food to me. I love the crispy Ritz cracker topping, the creamy white sauce, rotisserie chicken pieces, and tender vegetables. It’s the perfect cozy meal to make on an almost spring day. Serve with a simple side salad and dinner is on the table.
I remember when Cory and I were newly married, we used to keep a little stash of meals to pop in the oven in our freezer. I was working nights as a nurse, and cooking was definitely not as much of a priority. One of our favorites was a Stouffer’s Chicken and Rice Bake. It always tasted so good! This Creamy Chicken and Rice Bake is all the goodness of that old-time favorite, but homemade from scratch.
This recipe calls for 3 cups of cooked white rice. I like using cooked rice so that all the creamy white sauce isn’t soaked up by the rice as it bakes. I also try to keep a supply of cooked chicken pulled off a Costco rotisserie chicken in the freezer. It’s so convenient to have it on hand for recipes such as this.
The carrots, onion, and peas are an easy veggie combination, but you could add or substitute your favorites. We had a decent harvest of little carrots from our garden so in they went. Broccoli florets would be good if your family appreciates those – mine does not!
I hope you and your loved ones enjoy this Creamy Chicken and Rice Bake like we do. We all think the Ritz cracker topping is our favorite part. Let me know what you think if you try it!
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Creamy Chicken and Rice Bake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Description
This Creamy Chicken and Rice Bake is so comforting – we love the crispy Ritz cracker topping, the creamy white sauce, juicy chicken, and tender vegetables.
Ingredients
- 4 tablespoons butter
- 1/2 cup diced onion
- 1 cup diced carrot
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 teaspoons Better Than Bullion Chicken Base
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 3 cups chopped cooked chicken from a rotisserie
- 1/2 cup frozen peas
- 1/4 cup sour cream
- 1 teaspoon kosher salt (or to taste)
- 3 cups cooked white rice
- 30 Ritz crackers, crushed
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees. Grease a 9 by 13 inch pan with butter and set aside.
- In a large pot or dutch oven, melt butter over medium high heat. Add chopped onion, carrots and salt and saute until carrots are just tender and onions are translucent.
- Add flour and stir for 2-3 minutes, then add milk, Better Than Bullion Chicken Base, garlic powder, dried thyme leaves, onion powder, and pepper. Stir together, and cook until it comes to a simmer and thickens, about 5-8 minutes.
- Stir in chicken, peas, sour cream and additional salt to taste.
- Spread cooked white rice evenly over the bottom of the greased pan. Pour the creamy chicken mixture over the rice.
- In a separate bowl, mix crushed Ritz crackers with melted butter and stir to coat. Sprinkle the crushed crackers over the top of the creamy chicken mixture evenly.
- Bake at 350 degrees for 25-30 minutes or until bubbly around the edges and golden brown on top, then remove the pan from the oven and allow to set 5 minutes before serving.
Nutrition
- Serving Size: 1 Serving
- Calories: 435
- Sugar: 8g
- Sodium: 902mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10.3g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 1.9g
- Protein: 19g
- Cholesterol: 85mg
Katie Thornton says
Made tonight for hubby and I, it’s so easy and so good!
Julie says
So glad, Katie! Thanks!
Sunny says
Could the sour cream be substituted?
Julie says
I think you could substitute plain Greek yogurt, or just leave it out and it should be alright. Maybe add a little more milk to make up for the liquid.
Lynn Bertrand says
Thanks for the great recipe. Made today and used shredded cheese in place of crackers.
Julie says
Cheese is a great idea, so glad you enjoyed!
April Reany says
Yummy! Thank you for posting this. Wayyyy better than Stouffer’s, and I used to think theirs was good! I had some cooked leftover green beans and tossed them in and it was a nice addition. I unfortunately didn’t have the milk, so I substituted almond milk and heavy whipping cream which worked out fine. During this quarantine you gotta make do with what you have!
Julie says
What a sweet compliment, April. I’m so glad you enjoyed and were able to make it work with what you had on hand!
Tina K Canto says
I’ve tried so many different chicken and rice casseroles but your recipe will go in my box forever… Love it. Thank you so much for sharing.
Julie says
So very glad you enjoyed this recipe, Tina. Thanks for the great review!
Maryam says
Hello dear This is the first time I’ve made this dish, it’s so delicious . Thank you, Madam if made a mention on my Instagram page ❤❤❤
Jake N. says
Even a foodie like me needs a go-to casserole recipe and this never disappoints. Top shelf!
Amanda says
Excited to try this tonight! Can you make it ahead of time and bake it later?
Julie says
I think that would be fine, just allow a little extra time since it will be going into the oven cold.
Jean Kelley-Joyce says
A great, delicious dish! Thank you for the best chicken casserole evah! I added broccoli spears instead of carrots and doubled the Ritz cracker topping and we’re about to go back for our 3rd helping! Thank you for sharing…love it!
Jean
Liz D says
Overall a good recipe. Too salty though, and way too much thyme. I halved it, and still that was the only flavor that came through. Good base, just be wary of the seasoning ratios before you dump them in. Always better to add more layer if needed
Aubrey Jensen says
Definitely going to try this!! By the way, I love this white pan. 🙂
Sandy says
Could I use frozen mixed veggies in this recipe?