Chicken and Rice Casserole


A hot and easy meal for a cold winter night! Make the chicken ahead to cut down on time, or substitute leftover turkey from Thanksgiving. Use a Dutch Oven, if you have one, to turn this casserole into a one-pot meal for easy cooking and clean-up! This recipe serves six.



1/2 stick butter
1 small onion, chopped
1 large stem of celery, chopped
1 carrot, peeled and chopped
1/2 green pepper, chopped
1 cup uncooked rice
3 cups  chicken broth
2 chicken boneless breasts
salt and pepper, to taste

1. Boil chicken until cooked, at least 30 minutes. Let cool and cut up into bite size pieces. Set aside.
2. Melt butter in a skillet. Add chopped veggies and rice. Saute for 5 minutes.
3. Add chicken broth, salt and pepper.
4. Place in a large baking dish and spread the cooked chicken on the top. Cover and bake at 350 for 1 hour.

Maureen Witmer is the Director of Outreach and Engagement, as well as the Recipe Specialist for  Her recipes and photographs can be found on the recipe section of  She and her husband Andrew, a professor of History at James Madison University, live in Harrisonburg, Va.  Maureen works from home where she cares for their young children.



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