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Chicken & Rice Casserole

Chicken & Rice Casserole

A contemporary take on a hearty meal that will make you nostalgic for grandma’s kitchen.

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30 min
Prep Time
1 hr 10 min
Total Time


1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

3 small (1 cup) shallots,  chopped

1 small (1 cup) leek, chopped

1 medium (1/2 cup) carrot, chopped

1 rib (1/2 cup) celery, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons all-purpose flour

1 cup chicken broth

2 cups cooked, chopped chicken

2 cups whole milk

1 cup cooked wild rice

1 cup cooked white rice

1 teaspoon chopped fresh oregano

4 ounces (1 cup) Land O Lakes® Sharp Cheddar American Blend, chopped


1 1/2 cups crushed buttery round crackers

2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted


 *Substitute 1 cup chopped white onion.

How to make

  1. STEP 1

    Heat oven to 375°F. Spray 3-quart baking dish with no-stick cooking spray; set aside.

  2. STEP 2

    Melt 1/4 cup Butter with Olive Oil & Sea Salt in 12-inch skillet over medium heat until sizzling. Add shallots, leek, carrot, celery, salt and pepper. Cook, stirring occasionally, 10-12 minutes or until vegetables are tender.

  3. STEP 3

    Add flour; continue cooking 2-3 minutes or until lightly browned. Slowly add chicken broth, stirring constantly, until slightly thickened.

  4. STEP 4

    Add chicken, milk, rices, oregano and half of cheese. Simmer 4-5 minutes or until cheese is melted and mixture is slightly thickened.

  5. STEP 5

    Pour into prepared pan; sprinkle remaining cheese on top. Bake 20 minutes or until bubbling.

  6. STEP 6

    Combine crushed crackers and 2 tablespoons melted Butter with Olive Oil & Sea Salt; sprinkle over casserole.

  7. STEP 7

    Return casserole to oven; continue baking 20-25 minutes or until cracker topping is deep golden brown and chicken mixture bubbles in center.

Nutrition (1 serving)

360 Calories
19 Fat (g)
70 Cholesterol (mg)
680 Sodium (mg)
28 Carbohydrates (g)
2 Dietary Fiber
19 Protein (g)
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