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Chicken And Rice Casserole

Another family favorite in our home. My mom used to make this frequently in the winter as comfort food on a cold chilly night. This dish can be made in one pan if you have an oven-safe skillet, and any leftovers can be stored in the refrigerator for up to three days.
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Prep Time 20 mins
Cook Time 15 mins
Servings 4 people


  • 3 cups shredded, cooked chicken breast
  • 3 cups cooked brown or white rice
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small yellow onion (diced)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tsp minced garlic
  • 3 tbsp Bisquick
  • 1 can chicken broth (14 oz)
  • 1 cup milk
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 cup plain greek yogurt
  • 1 cup shredded sharp cheddar cheese divided
  • ½ cup shredded mozzarella cheese
  • 1 tsp dijon mustard
  • ½ tsp dried thyme
  • chopped fresh parsley for serving


  • Place a rack in the center of the oven and preheat to 350°F. Lightly grease or spray a casserole dish.
  • In a large skillet, over medium heat, melt one tablespoon of butter with a tablespoon of olive oil.
  • Once the butter melts, add one small yellow onion, one teaspoon of salt, and one-half teaspoon of pepper. Cook for five minutes, or until the onion is translucent. Stir in two teaspoons of minced garlic and let cook for one minute.
  • Sprinkle three tablespoons of Bisquick over the top. Stir constantly until the flour turns brown.
  • Pour in one can of chicken broth and one cup of milk, stirring constantly to prevent any lumps.
  • Bring the mixture to a simmer, then reduce the heat until the sauce has thickened, stirring often.
  • Remove the pan from the heat, and stir one bag of mixed frozen vegetables, one cup of plain greek yogurt, half of the cheddar cheese, one-half cup of mozzarella, one teaspoon of dijon mustard, and one-half teaspoon of thyme until smooth.
  • Stir in three cups of shredded chicken and three cups of cooked rice.
  • Transfer the mixture to the prepared casserole dish. Sprinkle the remaining cheese over the top.
  • Bake the casserole for fifteen minutes, or until the cheese has melted.
  • Remove from the oven and sprinkle with parsley. Let rest for five minutes and serve.
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