Did your Grandma’s cooking fill your home with warmth and the irresistible aroma of comfort? My Grandma Georgia had a dish she affectionately called “Chicken Continental,” a hearty Chicken and Rice Casserole that was the epitome of home-cooked goodness. While her original recipe relied on convenience items like Minute Rice and canned soup, I’ve lovingly updated it to be entirely from scratch. This modern take features a rich homemade sauce and wholesome white rice, making it both more nutritious and incredibly flavorful. It’s still delightfully easy to prepare, perfect for those evenings when you crave a warm, comforting hug in a meal, reminiscent of Grandma’s embrace.
Table of Contents
- The Ultimate Old-Fashioned Chicken and Rice Casserole from Scratch
- A Tribute to Grandma Georgia’s Legacy and My Culinary Journey
- Zoup! Culinary Concentrate™: The Secret to Unforgettable Flavor
- Essential Ingredients for Your Homemade Chicken and Rice Casserole
- Step-by-Step: How to Make Grandma Georgia’s Chicken and Rice Casserole
- Do you cook rice before putting it in a casserole?
- Serving Suggestions: What to Pair with Chicken and Rice Casserole
- Storing and Reheating Your Easy Chicken and Rice Casserole
- Can you freeze chicken and rice casserole?
- Frequently Asked Questions About Chicken and Rice Casserole
- More Comfort Food Meals to Cherish
- Grandma Georgia’s Chicken and Rice Casserole Recipe
This post is proudly sponsored by Zoup! Good, Really Good®. All opinions expressed are, as always, entirely my own. Your support for the incredible brands that help The Food Charlatan thrive is deeply appreciated!
A Tribute to Grandma Georgia’s Legacy and My Culinary Journey
My Grandma Georgia was an extraordinary woman whose life story began in poverty, working on her family’s farm in the 1920s. She often recounted vivid memories, like the wind whistling through the wooden slats of their humble home. I recall one particular incident when I was about 13, proudly sporting overalls, and she gave me a look of bemusement. “Why are you wearing those?” she asked, “When I was your age, that’s what I wore to work outside!” My early 2000s fashion statement was certainly a stark contrast to her childhood realities. (To be fair, adolescence hit me hard, and I probably looked peculiar no matter what I wore!)
Grandma Georgia’s visits in the spring always brought with them a bouquet of fresh roses from her meticulously tended garden. Her home was filled with a charming collection of porcelain figurines—dogs, cats, and elegant dancing ladies—which I absolutely adored. Every Christmas, she’d present me with a beautiful homemade dress and a cozy quilt, each stitch a testament to her love and skill. Her backyard was a haven of ripe grapes and blackberries, which she transformed into the most delicious juices and pies imaginable.
There’s one childhood memory that still brings a chuckle: when Grandma had to cancel dinner plans due to a stomach bug. We decided to make her get-well cards. My artistic contribution was an incredibly detailed drawing of her bathroom, complete with the bath toys she kept for us and the potpourri on the toilet tank. I was immensely proud until my sister wisely suggested we probably shouldn’t give it to her, as it also depicted Grandma on her knees, violently ill. I still wish someone had saved that masterpiece!
My beloved grandma passed away when I was 20, just a month after my wedding. Eric and I were newlyweds, navigating the early days of married life with limited means. While not “overalls-poor” or “wind-in-the-slats-poor,” we certainly felt the pinch of starting out. Living out of state, I made the difficult decision not to attend her funeral, believing I had said my goodbyes at the wedding. It’s one of the few significant regrets in my life, a poignant reminder that funerals offer closure primarily for the living, a truth I didn’t fully grasp at the time.
Though I’ve come to terms with her passing, a subtle ache of yearning, a bittersweet nostalgia, lingers whenever I think deeply of her. It’s a feeling I suspect will never fully dissipate.
Cooking her recipes, however, offers a profound connection to my past, a tangible link to HER, which I cherish immensely. She was the quintessential grandmother, and naturally, an absolutely phenomenal cook. My siblings and I often recount tales of the good old days when she’d serve up her famous Chicken and Dumplings, always accompanied by a glass of freshly made grape juice and her exquisite Blackberry Torte for dessert (that recipe is coming this summer!).
Her undisputed signature dish was this “Chicken Continental,” now better known as our comforting chicken and rice casserole. I struggle to describe the faraway, dreamy look in my dad’s eyes when he talks about his mom making this dish. There’s an undeniable magic in food from your childhood, isn’t there? It connects us to our roots, to our loved ones. For me, and for many, this casserole is more than just a meal; it’s like a warm hug from your dinner plate, the closest thing to an actual hug from Grandma herself.
The Ultimate Old-Fashioned Chicken and Rice Casserole from Scratch
On the surface, “chicken and rice” might sound incredibly simple, perhaps even a bit dry. But let me assure you, prepare for culinary magic! When I finally perfected this recipe, capturing the essence of Grandma Georgia’s original while elevating it to a from-scratch masterpiece, I shared it with my best friend, Sarah. Her text message after making it for her family perfectly encapsulated the experience:
The depth of flavor in this casserole is truly legitimate. The chicken cooks slowly alongside the rice, allowing it to absorb every incredible note of the homemade sauce and seasonings. We embrace the old-school charm by using bone-in, skin-on chicken—and that’s certainly no apology! After a quick breading and browning, the chicken skin miraculously stays super crispy throughout the entire baking process, even amidst the moisture of the rice. This step is key to both texture and flavor.
Opting for bone-in dark meat, such as drumsticks and thighs, is a deliberate choice to prevent the chicken from drying out during the extended bake time. Grandma Georgia’s original recipe called for searing an entire fryer chicken, a task I, admittedly, am not quite “mature” enough to tackle! Using bone-in dark meat offers the same fantastic results without the hassle of butchering a whole bird. The bones contribute essential flavor to the sauce as it bakes, enriching the entire dish.
While Grandma simply mixed canned cream of mushroom soup with Minute Rice, our updated version features a glorious homemade sauce. I promise it’s not difficult, and the superior flavor is absolutely worth the minimal extra effort. Say goodbye to the metallic tang of canned soup and hello to a rich, savory, creamy sauce that truly makes this casserole shine.
We also exclusively use regular white rice here. Minute Rice, being par-cooked, often results in a somewhat gummy texture and lacks the nutritional benefits, like fiber, found in regular rice. Plus, traditional white rice is a pantry staple for most, unlike Minute Rice. While using white rice does extend the total baking time, the exquisite texture and enhanced nutritional value it brings to the casserole make it an undeniably worthwhile swap.
It’s important to note that this recipe is distinct from a Chicken Broccoli Casserole. While that popular dish starts similarly with cream of chicken soup and chicken, it concludes with a crunchy panko topping and an abundance of gooey cheddar cheese. And yes, cheese is almost always a good idea, right?
But not here, my friends! While I adore cheese in countless dishes, it truly has no place in this particular casserole. Adding cheese would overpower the deep, authentic chicken flavor profile we are meticulously cultivating in this recipe. We want that pure, unadulterated comfort of savory chicken and perfectly cooked rice, without any distractions.
My absolute favorite element of this casserole, as my friend Sarah so enthusiastically mentioned, is the crispy bits of rice that form around the edges and on the bottom of the pan. This phenomenon is celebrated in countless rice-loving cultures around the world. Persians call this cherished crust “Tahdig.” In the Dominican Republic, it’s known as “concón.” And in Indonesia, they savor “intip.” It’s a testament to the universal appeal of these golden, flavorful morsels.
You can clearly see these delectable golden, crisp rice bits in the photo above, clinging to the top and left side, still holding the shape of the pan from which they were scraped. They are truly heavenly!
Zoup! Culinary Concentrate™: The Secret to Unforgettable Flavor
Today’s post is a celebration of Grandma Georgia’s culinary wisdom, but it’s also brought to you by our wonderful partners at Zoup! Good, Really Good®. I’ve had the pleasure of working with Zoup! previously, using their outstanding chicken broth in my Creamy Turkey Rice Soup and their beef broth in a decadent Beef Bourguignon. One thing is clear: this company truly understands how to craft exceptionally flavorful broths! Their expertise stems from their origins as the team behind an actual soup restaurant, Zoup! Eatery, before they expanded into packaged products. This deep-rooted knowledge is evident in the rich, authentic flavors they consistently deliver.
This time, they invited me to experience their exciting new product, Zoup! Culinary Concentrate™. I was absolutely thrilled! I’ll let you in on a little secret: I almost never keep regular cartons of broth on hand in my kitchen. Instead, I rely heavily on concentrated broth bases. These allow me to whip up fresh, flavorful broth simply by adding water whenever I need it. It’s not only my preferred method for having instant, shelf-stable broth at my fingertips but also my personal secret ingredient in countless recipes—even those that don’t explicitly call for broth. A spoonful here or a stir-in there can elevate a “ho-hum” soup or stir-fry by about ten notches in mere seconds, adding incredible depth and savory goodness.
Few brands offer such a high-quality broth concentrate, and I am so delighted that Zoup! has entered this market! Just observe the gorgeous, deep color of this base. You won’t believe how incredible it smells—it’s truly intoxicating. It’s so good, in fact, that you can even transform it into a delightful sipping broth simply by mixing it with hot water. This concentrate is crafted with integrity: no artificial flavors, no preservatives, no inexpensive fillers, and absolutely no added sugars. It’s pure, unadulterated flavor you can trust.
I genuinely appreciate Zoup! because they produce their products in small batches, ensuring that the nuanced flavors of each recipe are never compromised. Currently, they offer highly concentrated bases for chicken, beef, and vegan broths. The incredible depth of flavor from this concentrate permeates every grain of rice in today’s casserole, making each bite exceptionally rich and savory. Their commitment to quality is evident in every delicious spoonful!
You can find Zoup! Culinary Concentrate™ at your local grocery store, or conveniently purchase it online at Zoupbroth.com or via Amazon. Beyond these fantastic broth bases, Zoup! also provides a range of traditional broths and bone broths, including chicken, beef, and vegetable varieties. They also boast a selection of super-premium, shelf-stable soups in nine tantalizing, flavor-forward recipes, such as comforting Chicken Potpie and sophisticated Butternut Squash with Brown Butter and Sage.
For those shopping on Amazon, I’m excited to share a special code for 20% off your first order! Simply use code 20Charlatan at checkout. This offer is valid until April 12, 2024. Be sure to connect with Zoup! Good, Really Good® on their social channels: Facebook, Instagram, TikTok, and Pinterest!
Essential Ingredients for Your Homemade Chicken and Rice Casserole
Now, let’s get back to the star of our show—the recipe! Here’s a comprehensive list of everything you’ll need to create Grandma Georgia’s exceptional chicken and rice casserole. You’ll likely find many of these spices already gracing your pantry shelves. Take a moment to review, and remember to consult the full recipe card below for precise measurements and detailed instructions.
- Bone-in, skin-on chicken thighs
- Chicken drumsticks
- Kosher salt
- All-purpose flour
- Seasoning salt
- Poultry seasoning
- Black pepper
- Cayenne pepper
- Butter
- Vegetable oil
- Onion
- Celery
- Garlic
- Dried thyme
- Dried or fresh parsley
- Milk
- Zoup! Good, Really Good® Culinary Concentrate™ Chicken Base with Bone Broth
- White long-grain rice
Step-by-Step: How to Make Grandma Georgia’s Chicken and Rice Casserole
Creating this casserole is surprisingly simple, despite its incredible depth of flavor! While my grandma bravely broke down an entire fryer chicken for her original recipe, I’ve opted for a more accessible approach. We’re “cheating” a little by using pre-portioned bone-in chicken thighs and drumsticks, making the process much quicker and easier for the home cook.
Dark meat is truly the way to go here! While you *could* use chicken breasts, they are prone to drying out during the long baking time required for the rice. Dark meat, with its higher fat content, remains succulent and tender. Generously coat your chicken pieces in the seasoned flour mixture. And whatever you do, DO NOT discard the leftover flour – it’s crucial for our homemade sauce!
Next up, it’s time to sear that breaded chicken until beautifully golden brown! Heat your skillet over medium-high heat with a little vegetable oil. Vegetable oil has a higher smoke point, allowing for a fantastic sear without the risk of scorching. Once the first side is browned, flip the chicken pieces and add a generous pat of butter to the pan. The butter will melt around the edges, infusing that rich, savory flavor without burning. This two-step searing process creates an incredibly crispy skin that holds up beautifully in the oven. Once both sides are browned, remove the chicken and set it aside.
While the chicken rests, take a moment to finely chop your aromatics: onions, celery, and garlic. I prefer fresh garlic for its pungent kick, but jarred minced garlic is a perfectly acceptable shortcut if you’re short on time. Remember, the key here is fine dicing so they meld seamlessly into the sauce.
You want your vegetables, particularly the onion and celery, to be chopped quite small. Our goal is for them to almost “melt” into the rich sauce and rice, contributing flavor without being overly chunky. Grandma Georgia actually grated her onion and used only a few tablespoons. I, however, prefer a more pronounced onion flavor (and I’m far too lazy to grate, a recurring theme in my kitchen endeavors!). This slightly larger dice works perfectly for me, enhancing the overall savory profile.
Now, we’ll transform this aromatic base into our luscious homemade white sauce. My sauce often takes on a beautiful golden hue, mainly because I tend to be a “brown-the-onion” enthusiast and occasionally a “sear-the-chicken-until-it’s-almost-blackened” rebel. I simply adore those caramelized, blackened edges!
Once you add the leftover seasoned flour mixture to your sautéed onions and celery, you’ll notice the vegetables starting to clump together, absorbing the flour to form a roux. This is the foundation of our creamy sauce, trapping all those delicious flavors.
Now, it’s time to introduce our star flavor enhancer: the Zoup! Culinary Concentrate™. This ingredient is truly liquid gold, guys! Take a moment to savor its aroma—it’s incredibly rich and savory. Stir it into your onion and flour mixture, allowing its deep, bone broth flavor to instantly transport you to a place of pure comfort and nostalgic childhood meals.
Next, we’ll gradually add milk and water to create our creamy sauce. It’s crucial to stir constantly as you incorporate the liquids to ensure a smooth, lump-free sauce. Whisking continuously helps to break up any flour clumps and creates a velvety consistency that will generously coat every grain of rice and piece of chicken.
Do you cook rice before putting it in a casserole?
For this particular recipe, the answer is a resounding NO! We do not cook the rice before it goes into the oven. Simply add the thoroughly rinsed white rice and the remaining water directly to your casserole dish. The rice will cook slowly in the oven, absorbing all the incredible flavors of the rich, homemade sauce as it bakes, resulting in perfectly tender, flavorful grains.
Once your white sauce is prepared, combine it with the rinsed rice and water in the casserole dish. Give it a good stir to ensure everything is well-mixed. Then, carefully nestle the beautifully seared chicken pieces on top of this creamy rice mixture. Doesn’t it look utterly delicious already?
Crucially, don’t forget to cover the casserole dish tightly with aluminum foil before placing it in the oven. This step is incredibly important! Just as you would cover a pot of rice on the stovetop to lock in steam and ensure even cooking, the foil creates a steamy environment in the oven, allowing the rice to cook perfectly and the chicken to remain moist and tender.
The casserole then bakes for a good long while. While you wouldn’t typically bake chicken for such an extended period, this is a special case. The combination of ample moisture and steam trapped by the foil, coupled with the use of only dark meat (thighs and drumsticks), ensures the chicken emerges incredibly tender and flavorful, never dry. It’s this slow, gentle cooking process that allows all the flavors to meld beautifully and the rice to achieve its ideal texture.
Yes, this casserole does require a bit of patience in terms of baking time, so plan accordingly. However, from this point forward, your work is essentially done! You can sit back, relax, and let your oven do the magic, filling your home with an irresistible aroma that promises a truly satisfying meal.
Once baked to perfection, serve it with a simple side of steamed broccoli, and perhaps a sprinkle of fresh parsley for garnish. Bon appétit! I wish you could witness the pure joy on my dad’s face when I prepare this dish for him. Grandma Georgia was his mother, and there is absolutely nothing that transports you back in time quite like the comforting smells and tastes of your mama’s kitchen!
Serving Suggestions: What to Pair with Chicken and Rice Casserole
A hearty casserole often features a symphony of flavors and textures, so I generally lean towards simpler side dishes that complement without overwhelming. My go-to choices are typically a fresh, vibrant salad or a cooked vegetable that I know my kids will happily eat. Here are some fantastic options to serve alongside your comforting chicken and rice casserole:
- Easy Roasted Broccoli Recipe >> This is consistently one of my family’s most requested veggie sides, and a huge bonus: you can even use frozen broccoli!
- Strawberry Spinach Salad >> A timeless classic, incredibly refreshing, and super easy to throw together.
- Easy Broccoli and Bacon Salad >> A delightful mix of crisp broccoli, smoky bacon, sweet cranberries, and a rich dressing – a crowd-pleaser for sure.
- Raspberry Avocado Salad with Poppyseed Dressing >> Simple, bright, and wonderfully refreshing, especially with those bursts of fresh raspberries!
- Green Salad with Feta and Beets (The Fanciest No-Chop Salad Ever) >> Minimal prep work makes this salad a perfect companion for a more involved main course.
- Baked Parmesan Zucchini and Squash >> Ready in just 10 minutes and infused with delicious cheese – what’s not to love?
- Lemon Asparagus with Pistachios >> A light and zesty choice that beautifully balances the richness of comfort food.
- Cauliflower Salad from Beauty Bites >> A fresh and crunchy alternative to heavier sides.
Storing and Reheating Your Easy Chicken and Rice Casserole
This chicken and rice casserole is wonderfully easy to store, making it perfect for meal prep or enjoying leftovers. Simply spoon the cooled casserole into an airtight container and place it in the refrigerator. It will keep beautifully for 4-5 days. For effortless lunches throughout the week, you can even portion it into individual meal prep containers, ensuring each includes a good mix of rice and a piece of chicken. To reheat, warm individual portions covered in the microwave at 50% power for 2-3 minutes, or until thoroughly hot. The low power setting helps prevent the chicken from drying out.
Can you freeze chicken and rice casserole?
Absolutely! Freezing leftover chicken and rice casserole is an excellent strategy, whether you have a large amount remaining or wish to store individual portions for quick, future meals. This casserole freezes and thaws exceptionally well. Allow the chicken and rice to cool completely to room temperature before transferring it to freezer-safe ziplock bags or containers with airtight lids.
For those looking to get a jump start on meal planning, you can even prepare this entire dish in disposable foil casserole trays and freeze it directly after cooking. Once the casserole has cooled, place the pan in the freezer for about 30 minutes to flash freeze. Then, remove it, wrap it thoroughly in plastic wrap, and follow with a layer of aluminum foil. Don’t forget to label the top clearly with a sharpie so you know exactly what delicious meal awaits you! It will remain fresh and flavorful in the freezer for 3-4 months. To thaw, simply transfer it to the refrigerator overnight. Individual portions can then be reheated in the microwave, covered, at 50% power for 2-3 minutes.
To reheat an entire frozen casserole, first remove all plastic wrap. Replace the foil cover, then place the frozen pan into a cold oven. Set your oven temperature to 350 degrees F. The casserole should be ready in approximately 2 hours. For a nice browned top, you can remove the foil during the last 10-15 minutes of baking. Alternatively, if you’ve thawed the casserole in the fridge overnight, bake it at 350 degrees F for 45-60 minutes, again removing the foil towards the end for browning, if desired.
Frequently Asked Questions About Chicken and Rice Casserole
While there’s immense variation among casserole recipes, and some may not include every element, a classic casserole generally consists of four key components: a starch, a protein, a vegetable, and a binding agent or sauce. In the case of this particular chicken and rice casserole, we focus on three of these core elements (starch, protein, and a rich binding sauce), leaving the vegetables to shine as a fresh, complementary side dish served alongside the casserole.
The process for making this comforting chicken and rice casserole is quite straightforward! We begin by lightly breading and searing bone-in chicken pieces to achieve a beautiful golden crust and lock in flavor. Then, we craft a delicious homemade white sauce using aromatics and our flavorful Zoup! Culinary Concentrate. Finally, the seared chicken is nestled into a casserole dish over uncooked rice and water, generously doused in the creamy white sauce, and baked to perfection. For a detailed, step-by-step guide, please refer to the “How to Make” section above or consult the comprehensive recipe card below!
Absolutely! Chicken and rice casserole reheats wonderfully, either in the microwave or the oven. To prevent the chicken from drying out, which can happen with overcooked poultry, when using the microwave, always reheat at 50% power and ensure the food is covered to retain moisture and prevent splatters.
For reheating an entire casserole dish in the oven, a clever trick (learned from my mother-in-law!) is to add a couple of tablespoons of water to the bottom of the pan, especially if some servings are already missing. This helps prevent scorching. Tightly cover the dish with foil to keep the moisture in, and place it into a cold oven. This cold start is primarily to prevent a cold glass dish from cracking when introduced to a hot oven; if you’re not using glass, you can preheat. Set a timer for 45 minutes, then check. It may require an additional 15-30 minutes to heat through completely, depending on your baking dish and the amount of casserole remaining. Since this recipe makes a generous amount, you can even divide it into two smaller pans for baking, which is fantastic for busy weeknights!
More Comfort Food Meals to Cherish
If you’re anything like me, any dish my Grandma made during my childhood instantly qualifies as ultimate comfort food, and this casserole undeniably tops that list! If you find yourself in need of a big, warm hug from your dinner, explore these other beloved recipes that bring joy and coziness to the table:
- Grandma Georgia’s CrockPot Chicken and Dumplings >> Another incredible, soulful recipe from my Grandma that effortlessly brings a tear to my eye with its homey goodness.
- Crockpot Beef Barley Soup >> A heartwarming recipe from my husband’s family, absolutely perfect for warding off any chilly day blues.
- Easy Fall-Apart Crock Pot Roast with Carrots (Slow Cooker) >> Is there anything more satisfying than a tender Sunday pot roast served alongside creamy mashed potatoes?
- Homemade Chicken Noodle Soup with Egg Noodles >> The quintessential feel-better food, guaranteed to soothe and comfort.
- The BEST Mac and Cheese Ever! >> Incredibly creamy, delightfully cheesy, and absolutely worth every single bite!
- Grandma Prudy’s Swedish Meatballs >> My husband’s grandma’s cherished recipe, bursting with flavor and rich in nostalgia.
- Crispy Southern Fried Chicken Recipe from This Silly Girl’s Kitchen >> For that authentic, crispy, juicy fried chicken experience.
- Chicken Marsala from Ahead of Thyme >> An elegant yet comforting Italian-American classic.
Grandma Georgia’s Chicken and Rice Casserole
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Ingredients
- 1 pound bone-in, skin-on chicken thighs, (about 3 thighs)
- 1 pound chicken drumsticks, (about 3 drumsticks)
Flour mixture to go on chicken. Save the remainder!
- 1/2 cup flour
- 1 tablespoon dried parsley, or use 2 tablespoons fresh parsley
- 1 and 1/2 teaspoons kosher salt
- 1 teaspoon seasoning salt
- 1 teaspoon poultry seasoning
- 3/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
Fry the chicken
- 2 tablespoons vegetable oil
- 2 tablespoons butter
For the white sauce
- 6 tablespoons butter
- 1 medium onion, chopped finely
- 3/4 cup celery, finely chopped
- 1 tablespoon garlic, smashed and minced (about 4-5 cloves, or from a jar)
- 1 and 1/2 tablespoons Zoup! Culinary Concentrate™ Chicken Bone Broth
- 1/2 cup of the remaining seasoned flour mixture
- 1 cup milk
- 1 cup water, to add to onions
- 1 and 3/4 cup water, to add to rice in casserole dish
- 1 and 3/4 cup white long grain rice, rinsed until the water runs clear
- parsley, chopped, to garnish
Instructions
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Preheat your oven to 375 degrees F (190°C). Grease the edges of a large 9×13 inch casserole dish and set aside.
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Chop the veggies: Finely dice 1 medium onion into small pieces. Dice 3/4 cup celery, including some celery leaves for added flavor. Smash and mince 1 tablespoon garlic (or use jarred garlic for convenience). Set aside.
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Make the flour mixture: In a medium bowl, combine 1/2 cup flour, 1 tablespoon dried parsley, 1 and 1/2 teaspoons kosher salt, 1 teaspoon seasoning salt, 1 teaspoon poultry seasoning, 3/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/4 teaspoon cayenne pepper. Stir well to combine all seasonings.
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Trim any excessive skin from the chicken thighs. Dredge each piece of chicken thoroughly in the seasoned flour mixture, ensuring it is fully coated on all sides. DO NOT discard the remaining seasoned flour mixture, as it will be used for the sauce.
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Sear the chicken: Heat a high-sided 12-inch skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat the bottom. Add the chicken pieces in a single layer, ensuring not to overcrowd the pan. Work in two batches if necessary. Sear the chicken for about 2 minutes per side, until well-browned and crispy. We are only browning the skin, not cooking the chicken through.
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Use tongs to flip each piece of chicken. Once flipped, add 2 tablespoons butter to the pan, swirling it around the edges of the chicken. Reduce the heat slightly if needed to prevent the butter from burning. Continue searing for another 1-2 minutes until the second side is nicely browned. Remove the seared chicken to the same plate you used earlier.
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Make the white sauce: Leave any rendered chicken drippings in the pan. Reduce the heat to medium. Add 6 tablespoons butter to the skillet. Add the finely diced onion and celery, and sauté for about 4 minutes until softened. Add 1 tablespoon minced garlic and cook for an additional 1 minute until fragrant.
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Measure the remaining seasoned flour mixture you saved from dredging the chicken. If it’s less than 1/2 cup, add more all-purpose flour to reach approximately 1/2 cup. Slowly sprinkle this flour over the sautéed onions and celery, stirring constantly as you go to create a roux.
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Add 1 and 1/2 tablespoons of Zoup! Culinary Concentrate™ Chicken Bone Broth to the onion-flour mixture and stir it in thoroughly until well combined.
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Stirring constantly with a whisk, gradually add 1 cup milk, whisking vigorously to ensure no lumps form and the flour mixture fully incorporates. Continue whisking until the sauce begins to thicken slightly.
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Slowly pour 1 cup water into the sauce mixture, continuing to stir constantly to achieve a smooth, lump-free consistency. Once fully incorporated, cook the mixture over medium heat for about 2 minutes, allowing it to gently simmer and thicken. Then, turn off the heat.
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Rinse 1 and 3/4 cup white long-grain rice in a fine-mesh strainer under cold running water until the water runs clear (this usually takes 30-60 seconds and helps prevent gummy rice). Add the rinsed rice to the greased 9×13 inch casserole dish. Pour an additional 1 and 3/4 cup water over the rice in the dish.
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Add the prepared white sauce mixture to the rice and water in the casserole pan, and stir gently to combine evenly.
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Carefully place the seared chicken pieces on top of the rice mixture. It’s perfectly fine if they sink down a bit. Cover the pan VERY tightly with aluminum foil – this step is critical for proper rice cooking! I sometimes wrap the foil around the bottom edges of the dish to ensure a perfect seal.
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Bake at 375 degrees F (190°C) for 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes. At this point, increase the oven temperature to 400 degrees F (200°C) and bake for an additional 20-30 minutes. The casserole is done when the chicken is beautifully browned, the rice appears bubbly and thick on top, and the edges of the pan are nicely caramelized. The liquid will not be completely absorbed, as it’s meant to be a little saucy. To be certain the rice is tender, carefully scoop a spoonful from the center and taste it. If it’s not soft, return it to the oven for another 10 minutes. The internal temperature of the chicken should reach 165 degrees F (74°C). The casserole will continue to set and absorb more sauce as it rests. The finished dish should be jiggly but not watery when gently shaken.
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Remove the casserole from the oven and let it stand for 10 minutes before serving. Serve immediately, garnished with fresh chopped parsley for a touch of color and freshness. This casserole pairs wonderfully with my Easy Roasted Broccoli Recipe as a side dish!