Ina Garten’s Chicken Casserole - Comfort in Every Bite

Ina Garten’s Chicken Casserole is a cozy dish that transforms leftovers into a creamy and hearty meal.

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Prep Time 20

Cook Time 45

Cooling Time 10

Total Time 1 15

Servings: 6 servings

Course: Casserole

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1 can Nonstick cooking spray Prevents sticking; use any cooking oil spray.
1.5 cups brown Minute Rice Provides the base; no-cook variety speeds prep time.
5 cups chopped broccoli florets Adds nutritional value and color; can substitute with other veggies like spinach or zucchini.
0.5 medium yellow onion finely diced; enhances flavor; shallots can be used as an alternative.
2 medium carrots finely diced; adds sweetness and texture; consider using frozen mixed vegetables.
1.5 cups frozen green peas Adds sweetness and color; can be replaced with other frozen veggies.
2 cups chicken broth Provides moisture and flavor; vegetable broth for vegetarian option.
1.5 cups 2% milk Creaminess; can substitute with almond or oat milk for dairy-free.
1.5 pounds boneless, skinless chicken breast Main protein; cooked leftover chicken is a time saver.

For the Cheese Sauce

8 ounces shredded cheddar cheese divided; offers rich taste; mozzarella or Monterey Jack can be alternatives.
1 ounce shredded parmesan cheese Adds a salty flavor; can omit or use a different cheese.
0.25 teaspoon garlic powder Seasoning; fresh minced garlic works as a substitute.
0.125 teaspoon salt Enhances overall flavor; adjust according to taste.
0.125 teaspoon ground pepper Adds warmth; can use freshly ground black pepper.

Equipment

Casserole Dish

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Spray a 3-quart casserole dish with nonstick cooking spray.
Layer the base in the casserole dish, starting with brown Minute Rice, followed by broccoli florets, onions, carrots, and green peas.
Combine chicken broth and milk in a saucepan over medium heat. Stir until warmed, then add cheddar cheese, garlic powder, salt, and pepper. Whisk until smooth.
Pour the cheese sauce over the layered ingredients and toss to coat evenly with a spatula.
Cut the chicken into 1-inch pieces and distribute it evenly over the casserole, mostly covering it with the cheese sauce.
Bake uncovered for 30 minutes. Remove from oven, sprinkle remaining cheddar and parmesan on top, then bake for an additional 15-20 minutes until bubbly and golden brown.
Allow the casserole to cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 250mgIron: 3mg

Notes

Consider using gluten-free rice for a gluten-free version and vegan cheese for a dairy-free option.

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