Hearty Chicken & Rice Casserole

I always seem to have cooked chicken and nothing to do with it, especially now that summer is beckoning and I don’t really feel like eating soups and stews. So I went googled “chicken casserole” and used the inspiration I found to come up with this.


First you make a roux with butter and flour. Actually, first you want to cook your rice. It can be left over from a previous meal, or you can make it fresh. Just be sure to have it before you’re ready to assemble your casserole, or you might end up eating dinner at bedtime, not that I would know anything about THAT!

Then you add milk and chicken broth, stir till it’s nice and thick and bubbly, and add chopped, cooked chicken along with the cooked rice and some chopped red peppers for color and flavor. (Green works too.)

Mix it all together, throw in another couple tablespoons of butter for good measure, and spread it into a greased casserole dish. Oh, and don’t forget the salt. If you didn’t add salt earlier, when you made the roux, throw a teaspoon in now. Do a taste test and be sure it’s the right amount. Trust me, mine was a bit on the bland side because I didn’t taste test.

Bake it for 40 minutes or until it’s browned and bubbly. We enjoyed it with a salad fresh from our garden!

Chicken & Rice Casserole Recipe

Chicken Rice Casserole
Recipe Type: Casserole
Cuisine: American
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 8
This hearty chicken & rice casserole is easy to throw together, and it hits the spot.
  • 6 Tbsp butter, divided
  • 1/3 cup gluten-free all purpose flour such as Bob’s Red Mill
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1-1/2 cups chicken stock (homemade is best)
  • 1 cup whole milk
  • 2-1/2 cups cooked chopped chicken
  • 1 cup cooked brown rice
  • 1/3 cup diced red or green pepper
  1. Prepare your rice according to the package.
  2. When you’re ready to assemble the casserole, preheat oven to 350 degrees.
  3. Melt 4 Tbsp butter in a saucepan over medium-low heat. Then add the flour, salt and pepper, and stir until it’s nice and bubbly.
  4. Stir in the chicken stock and milk and keep stirring as it comes to a boil. Boil for one minute before removing it from the heat.
  5. Stir in the chopped chicken, the rice, and the diced pepper.
  6. Add the remaining 2 Tbsp butter, stir that in, and spread it into a buttered casserole dish.
  7. Bake for about 40 minutes, uncovered, until it’s bubbly and beginning to brown on top.