Ina Garten’s Chicken Casserole: Comfort Food at Its Best Recipe

Introduction

Ina Garten’s Chicken Casserole is the ultimate comfort food, combining tender chicken, vibrant vegetables, and creamy cheese in a simple yet satisfying dish. Perfect for family dinners or cozy nights in, this casserole is easy to prepare and full of flavor.

Ingredients

• 1.5 cups brown Minute Rice (Substitute with gluten-free rice if needed)
• 5 cups chopped broccoli florets (Any green veggie can be swapped)
• 0.5 medium yellow onion, finely diced (Use shallots for a milder taste)
• 2 medium carrots, finely diced (Substitute with bell peppers for variation)
• 1.5 cups frozen green peas (Fresh peas can be used as well)
• Nonstick cooking spray (Prevents sticking; you can use any cooking oil spray)
• 2 cups chicken broth (Homemade or low-sodium varieties are great options)
• 1.5 cups 2% milk (Substitute with almond or oat milk for a dairy-free version)
• 8 ounces shredded cheddar cheese, divided (Use mozzarella or Monterey Jack as alternatives)
• 0.25 teaspoon garlic powder (Fresh garlic can be substituted for a stronger flavor)
• 0.125 teaspoon salt (Adjust to taste)
• 0.125 teaspoon ground pepper (Substitute with cayenne for extra heat)
• 1.5 pounds boneless, skinless chicken breast (Leftover cooked chicken works well here)
• 1 ounce shredded parmesan cheese (Omit if avoiding dairy)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Spray a large ceramic casserole dish with nonstick cooking spray.
2. Step 2: Spread 1 1/2 cups of brown Minute Rice as the base. Top it with broccoli, onion, carrots, and peas.
3. Step 3: In a saucepan, combine chicken broth and milk over medium heat. Stir and heat until steaming, then whisk in cheddar cheese, garlic powder, salt, and pepper.
4. Step 4: Pour the creamy sauce over the layered ingredients in the casserole dish and gently toss to coat.
5. Step 5: Cut chicken into 1-inch pieces and arrange on top of the mixture.
6. Step 6: Bake uncovered for about 30 minutes, until edges bubble.
7. Step 7: Add remaining cheddar and parmesan cheese on top and bake for another 15-20 minutes until golden brown.
8. Step 8: Let the casserole cool for about 10 minutes before serving.

Tips & Variations

• Use fresh vegetables when possible for a brighter flavor and crunch.
• Swap out the chicken for turkey or tofu to create variations of this dish.
• For an extra creamy texture, stir in a dollop of sour cream or cream cheese to the sauce before baking.
• Add a sprinkle of breadcrumbs on top before the final bake for a crispy topping.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken for this recipe?

Yes, leftover cooked chicken works perfectly and can save time. Just chop it into bite-sized pieces and add it in step 5 instead of raw chicken.

Can this casserole be made dairy-free?

Absolutely. Substitute the milk with almond or oat milk and use dairy-free cheese alternatives. You can omit the parmesan or find a dairy-free parmesan substitute as well.

Ina Garten’s Chicken Casserole: Comfort Food at Its Best Recipe

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★★★★★

4.4 from 92 reviews

Ina Garten’s Chicken Casserole is a cozy, satisfying comfort food dish that combines tender chicken, vibrant vegetables, and cheesy brown rice baked to golden perfection. This hearty casserole features a creamy cheddar cheese sauce infused with gentle spices, layered with nutritious broccoli, carrots, peas, and onions, delivering a wholesome one-dish meal ideal for family dinners or entertaining guests.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 1.5 cups brown Minute Rice (Substitute with gluten-free rice if needed)
• 5 cups chopped broccoli florets (Any green veggie can be swapped)
• 0.5 medium yellow onion, finely diced (Use shallots for a milder taste)
• 2 medium carrots, finely diced (Substitute with bell peppers for variation)
• 1.5 cups frozen green peas (Fresh peas can be used as well)
• nonstick cooking spray (Prevents sticking; you can use any cooking oil spray)

Liquid & Dairy

• 2 cups chicken broth (Homemade or low-sodium varieties are great options)
• 1.5 cups 2% milk (Substitute with almond or oat milk for a dairy-free version)
• 8 ounces shredded cheddar cheese, divided (Use mozzarella or Monterey Jack as alternatives)
• 1 ounce shredded parmesan cheese (Omit if avoiding dairy)

Seasoning & Protein

• 0.25 teaspoon garlic powder (Fresh garlic can be substituted for a stronger flavor)
• 0.125 teaspoon salt (Adjust to taste)
• 0.125 teaspoon ground pepper (Substitute with cayenne for extra heat)
• 1.5 pounds boneless, skinless chicken breast (Leftover cooked chicken works well here)

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Spray a large ceramic casserole dish with nonstick cooking spray to prevent sticking during baking.
2. Layer Vegetables and Rice: Spread 1 1/2 cups of brown Minute Rice evenly as the base layer in the casserole dish. Top this with the chopped broccoli florets, finely diced yellow onion, diced carrots, and frozen green peas, distributing the vegetables evenly.
3. Make Cheese Sauce: In a saucepan over medium heat, combine the chicken broth and 2% milk. Stir the mixture and heat until steaming but not boiling. Gradually whisk in 6 ounces of shredded cheddar cheese, garlic powder, salt, and ground pepper until the cheese melts and the sauce is smooth and creamy.
4. Combine and Coat: Pour the warm creamy cheese sauce over the layered ingredients in the casserole dish. Gently toss or stir to ensure all vegetables and rice are well coated with the sauce.
5. Add Chicken: Cut the boneless, skinless chicken breasts into 1-inch pieces. Arrange them evenly on top of the sauced vegetable and rice mixture.
6. Bake First Stage: Place the uncovered casserole dish in the preheated oven and bake for approximately 30 minutes, or until the edges of the casserole are bubbling, indicating it is heated through and starting to set.
7. Add Cheese Topping: Remove the casserole from the oven and evenly sprinkle the remaining 2 ounces of shredded cheddar cheese along with the shredded parmesan cheese on top.
8. Bake Second Stage: Return the casserole to the oven and bake, uncovered, for an additional 15 to 20 minutes until the top is melted, golden brown, and slightly crispy.
9. Rest and Serve: Once baked, let the casserole cool for about 10 minutes to allow it to set, making it easier to serve. Then, portion and serve warm.

Notes

• You can substitute the broccoli with any green vegetable like green beans or zucchini based on preference or availability.
• If you prefer a dairy-free version, use almond or oat milk and omit parmesan cheese or use a dairy-free alternative.
• For added flavor, fresh garlic can replace garlic powder, adjusting quantity to taste.
• Leftover cooked chicken can be used instead of raw chicken breasts to reduce cooking time.
• Use low-sodium chicken broth to control salt content.
• Adjust seasoning with salt and pepper or add cayenne pepper for a spicy kick.

Keywords: Ina Garten chicken casserole, cheesy chicken casserole, baked chicken casserole, comfort food, broccoli chicken casserole, brown rice casserole