why make this recipe
Creamy Chicken and Rice Bake is a delightful dish that brings comfort and satisfaction to any meal. It combines tender chicken and fluffy rice in a creamy, flavorful sauce, topped with a crunchy cracker layer. This recipe is perfect for a family dinner or a cozy gathering with friends. It’s easy to prepare, and leftovers make for great lunches!
how to make Creamy Chicken and Rice Bake
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
Directions:
- Preheat your oven to 350 degrees. Grease a 9 by 13 inch pan with butter and set it aside.
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion, carrots, and salt; sauté until the carrots are just tender and the onions are translucent.
- Sprinkle in the flour and stir for 2-3 minutes. Then, slowly add the milk, Better Than Bullion Chicken Base, garlic powder, dried thyme leaves, onion powder, and pepper. Stir everything together and cook until it simmers and thickens, about 5-8 minutes.
- Stir in the chicken, peas, sour cream, and add salt to taste.
- Spread the cooked white rice evenly over the bottom of the greased pan. Pour the creamy chicken mixture over the rice.
- In a separate bowl, mix the crushed Ritz crackers with melted butter. Stir to coat the crumbs evenly.
- Sprinkle the crushed crackers over the top of the creamy chicken mixture.
- Bake at 350 degrees for 25-30 minutes, or until bubbly around the edges and golden brown on top. Remove the pan from the oven and let it sit for 5 minutes before serving.
how to serve Creamy Chicken and Rice Bake
Serve Creamy Chicken and Rice Bake hot, straight from the oven. This dish pairs well with a simple side salad or steamed vegetables. You can also add a sprinkle of fresh herbs on top for extra flavor and decoration.
how to store Creamy Chicken and Rice Bake
To store leftovers, cover the dish tightly with plastic wrap or aluminum foil. You can refrigerate it for up to 3 days. If you want to keep it longer, consider freezing it in an airtight container for up to 2 months. Just reheat it in the oven when you’re ready to enjoy it again.
tips to make Creamy Chicken and Rice Bake
- Use rotisserie chicken for convenience and extra flavor.
- Feel free to swap in other vegetables like broccoli or mushrooms for added nutrition.
- Make sure to let the dish sit for a few minutes after baking; this helps it set and makes serving easier.
variation
You can customize this recipe by adding your favorite seasonings or cheese to the creamy sauce. For a spicy kick, consider adding diced jalapeños or a dash of hot sauce.
FAQs
Can I use brown rice instead of white rice?
Yes, but make sure to adjust the cooking time, as brown rice takes longer to cook.
Is there a way to make this recipe healthier?
You can use low-fat milk and less butter if you prefer a lighter version. You can also increase the amount of vegetables for more nutrition.
Can I prepare this dish ahead of time?
Absolutely! You can prepare everything up to the baking step and cover it overnight in the refrigerator. Just add a few extra minutes to the baking time.
Creamy Chicken and Rice Bake
Ingredients
For the sauce
- 4 tablespoons butter for sautéing
- 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
For the main dish
- 3 cups chopped cooked chicken from a rotisserie for convenience and extra flavor
- 1/2 cup frozen peas
- 1/4 cup sour cream
- 1 teaspoon kosher salt (or to taste)
- 3 cups cooked white rice
For the topping
- 30 pieces Ritz crackers, crushed
- 2 tablespoons melted butter to mix with crushed crackers
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with butter and set aside.
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion, diced carrot, and kosher salt; sauté until the carrots are just tender and the onions are translucent.
- Sprinkle in the flour and stir for 2-3 minutes, then slowly add the milk, Better Than Bullion Chicken Base, garlic powder, dried thyme, onion powder, and black pepper. Stir and cook until the mixture simmers and thickens, about 5-8 minutes.
- Stir in the chopped rotisserie chicken, frozen peas, and sour cream. Add salt to taste.
- Spread the cooked white rice evenly over the bottom of the greased pan. Pour the creamy chicken mixture over the rice.
- In a separate bowl, mix the crushed Ritz crackers with melted butter and stir to coat the crumbs evenly. Sprinkle the crushed crackers over the top of the creamy chicken mixture.
Baking
- Bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until bubbly around the edges and golden brown on top.
- Remove the pan from the oven and let it sit for 5 minutes before serving.