Parmesan Cheese: Delivers sharp, nutty notes and creates golden crispy topping.
Broccoli: Adds nutritious green element and provides textural contrast.
Prep Tools to Make Ina’s Casserole Fast and Easy
Oven-safe skillet: Large pan that can go directly from stovetop to oven.
Whisk: Essential for smoothly blending chicken broth and sour cream.
Cutting board: Needed for chopping scallions and preparing ingredients.
Sharp knife: For precise vegetable and ingredient cutting.
Measuring spoons: Helps accurately measure salt and other seasonings.
Mixing bowl: Used for combining broth and sour cream.
Broiler-safe skillet: Must withstand high broiler temperatures for final cheese melting.
Lid or aluminum foil: Optional covering during baking to control moisture.
Instructions for Cozy Chicken and Rice Dinner
Cozy Chicken Rice Comfort
Prep Station Kitchen setup with a skillet ready for delicious magic.
Flavor Foundation Gently sauté scallions and garlic in melted butter, creating a fragrant base that hints at the delectable meal ahead.
Ingredient Harmony Combine chicken, rice, tomatoes, and broccoli in the skillet, allowing each component to mingle and develop rich flavors.
Creamy Infusion Whisk chicken broth and sour cream together, then pour into the skillet, creating a luxurious sauce that will make the dish incredibly tender.
Oven Transformation Bake the skillet until rice becomes perfectly soft and ingredients merge into a harmonious casserole, letting the oven work its transformative magic.
Cheesy Finale Sprinkle remaining cheese on top and broil briefly, creating a golden, crispy cheese crust that adds irresistible texture and visual appeal.
Serving Elegance Garnish with fresh scallion tops, bringing a pop of color and bright flavor to your completed comfort dish.
Add-In Ideas to Elevate Ina’s Casserole
Swap chicken with turkey, shredded beef, or tofu for a different protein twist that keeps the dish exciting and adaptable to dietary preferences.
Replace white rice with brown rice, quinoa, or cauliflower rice to boost nutritional value and add interesting textures to the casserole.
Experiment with seasonal vegetables like zucchini, spinach, or bell peppers to keep the recipe fresh and use what's available in your kitchen.
Try different melting cheeses like gruyère, mozzarella, or sharp cheddar to create unique flavor profiles and make the dish more interesting.
Prepare the casserole up to the baking stage, cover, and refrigerate for up to 24 hours, allowing flavors to meld and making meal prep easier for busy cooks.
How to Serve Chicken & Rice Casserole Ina’s Way
Serve Alongside Fresh Salad: Create a crisp green salad with mixed lettuce, cherry tomatoes, and a light vinaigrette to balance the rich, creamy casserole.
Pair with Crusty Bread: Grab a rustic baguette or sourdough to soak up the delicious cheesy sauce and add a satisfying crunch to your meal.
Top with Fresh Herbs: Sprinkle chopped parsley or chives over the casserole for a bright, fresh flavor that cuts through the richness of the cheese and chicken.
Complement with Roasted Vegetables: Add a side of simple roasted vegetables like asparagus or zucchini to bring extra nutrition and color to the plate.
Save Leftovers and Reheat Chicken Casserole Without Drying Out
Batch Prep for Busy Weeks: Cook double the recipe and divide into individual portions for quick, grab-and-go meals throughout the week. Refrigerate in airtight containers for easy weeknight dinners.
Freeze with Confidence: Store cooled casserole in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through, adding a splash of chicken broth to restore moisture.
Ingredient Prep Hack: Chop scallions, measure spices, and dice chicken in advance to streamline cooking time. Store prepped ingredients in sealed containers in the refrigerator for up to 2 days.
Smart Leftover Transformation: Repurpose remaining casserole by mixing into a frittata, stuffing into quesadillas, or using as a filling for stuffed bell peppers for exciting meal variations.
Ina Garten’s chicken and rice casserole delivers comfort through classic American kitchen magic. Hearty ingredients blend seamlessly, creating a wholesome meal you’ll savor with each delicious forkful.
Ingredients
Scale
2 cups shredded rotisserie chicken (skin removed)
2 cups broccoli florets
1 cup medium-grain white rice
2 cups (480 ml/16 fl oz) low-sodium chicken broth
1 cup (113 g/4 oz) diced dill Havarti cheese, divided
2 tbsps (30 ml/1 fl oz) unsalted butter
¼ cup (60 ml/2 fl oz) sour cream
4 scallions, sliced (reserve some for garnish)
¼ cup (28 g/1 oz) grated Parmesan cheese, divided
2 cloves garlic, finely chopped
1 plum tomato, chopped
Kosher salt and freshly ground pepper, to taste
Instructions
Preparation: Preheat oven to 425°F (220°C). Melt butter in an oven-safe skillet over medium-low heat, sautéing garlic and most scallions until fragrant and softened, approximately 2 minutes.
Ingredient Fusion: Combine rice, diced tomato, broccoli, shredded chicken, salt, and black pepper in the skillet. Mix thoroughly to distribute ingredients evenly and heat through.
Liquid Integration: Whisk chicken broth and sour cream until smooth. Pour into skillet, stirring to blend. Sprinkle half the Havarti and Parmesan, allowing gentle melting.
Baking Process: Transfer skillet to preheated oven. Bake for 20 minutes until rice becomes tender and liquid reduces. If mixture appears dry, cover with lid or aluminum foil during baking.
Cheese Finale: Activate broiler. Remove skillet and top with remaining Havarti and Parmesan. Broil for 2 minutes, carefully monitoring to create a golden-brown, bubbling cheese crust.
Serving: Garnish with reserved scallions. Serve immediately while cheese remains molten and casserole is piping hot.
Notes
Optimize Cheese Melting: Sprinkle cheese in two stages for better texture and even distribution, ensuring a creamy and golden-brown top layer.
Control Moisture Carefully: Monitor rice’s liquid absorption during baking, using foil or lid if mixture seems too dry to prevent burning or tough rice.
Choose Right Skillet: Use a heavy-bottomed, oven-safe skillet for seamless stovetop-to-oven transition and even heat distribution.
Enhance Flavor Layers: Sauté garlic and scallions briefly to release aromatic oils, creating a deeper, more complex taste profile in the casserole.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.