Chicken and Rice Casserole


With rotisserie chicken and a quick, stir-together cream sauce, you’ll have this all-in-one supper bubbling away in the oven in no time.

Chicken and Rice Casserole
Makes 8 to 10 servings
  • 2 cups Broccolini florets, halved lengthwise (if large)
  • ½ cup unsalted butter
  • ¾ cup chopped peeled carrot
  • ¾ cup chopped red onion
  • 4 cloves garlic, minced
  • ⅓ cup all purpose flour
  • 2 cups low-sodium chicken broth
  • 1 (8-ounce) package cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons kosher salt
  • 1½ teaspoons chopped fresh thyme
  • 1½ teaspoons chopped fresh sage
  • ½ teaspoon ground black pepper
  • 3 cups shredded rotisserie chicken
  • 2 cups cooked long-grain white rice
  • 2 cups coarsely crushed buttery round crackers
  • 2 tablespoons unsalted butter, melted
  • Garnish: fresh thyme leaves, chopped fresh sage
  1. Preheat oven to 350°.
  2. Bring a 10-inch cast-iron skillet of water to a boil. Add Broccolini; cook for 1 minute. Drain and transfer to ice water bath to stop the cooking process. Drain well. Wipe skillet dry.
  3. In same skillet, melt butter over medium heat. Add carrot; cook, stirring frequently, for 1 minute. Add onion and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Gradually whisk in broth until smooth, and bring to a boil. Reduce heat to medium-low; cook, stirring constantly, until thickened, about 2 minutes.
  4. Remove from heat. Stir in cream cheese, mustard, salt, thyme, sage, and pepper until well combined. Gradually stir in chicken, rice, and Broccolini. (Skillet will be very full.)
  5. In a small bowl, stir together crackers and melted butter. Sprinkle onto chicken mixture.
  6. Bake until golden brown and bubbly, about 20 minutes. Let stand for 10 minutes before serving. Garnish with thyme and sage, if desired.