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Ina Garten’s Chicken Casserole

Ina Garten’s Chicken Casserole: Comfort Food Made Easy

Ina Garten’s Chicken Casserole is a nostalgic dish combining comfort food with easy prep, accommodating various diets.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 can Nonstick Cooking Spray Prevents sticking during baking; substitute with any cooking oil spray.
  • 1.5 cups Brown Minute Rice Serves as the base of the casserole; replace with gluten-free rice if needed.
  • 5 cups Chopped Broccoli Florets Adds nutrition and color; any green veggie, like spinach, can be swapped.
  • 0.5 medium Yellow Onion Enhances flavor; use shallots for a milder taste.
  • 2 medium Carrots Provides sweetness and texture; substitute with bell peppers for variation.
  • 1.5 cups Frozen Green Peas Offers sweetness and color; fresh peas can be used as an alternative.
  • 2 cups Chicken Broth Provides depth of flavor; use homemade or low-sodium varieties for a healthier option.
  • 1.5 cups 2% Milk Adds creaminess; substitute with almond or oat milk for a dairy-free version.
  • 8 ounces Shredded Cheddar Cheese The main cheese source providing richness; mozzarella or Monterey Jack can be used.
  • 0.25 teaspoon Garlic Powder Adds depth; fresh garlic is a stronger alternative.
  • 0.125 teaspoon Salt Enhances flavor; adjust according to taste preference.
  • 0.125 teaspoon Ground Pepper Adds warmth; substitute with cayenne for extra heat.
  • 1.5 pounds Boneless, Skinless Chicken Breast The primary protein; leftover cooked chicken works well.
  • 1 ounce Shredded Parmesan Cheese Provides a savory finish; optional for dairy-free diets.

Equipment

  • casserole dish
  • medium saucepan

Method
 

Step-by-Step Instructions for Ina Garten’s Chicken Casserole
  1. Preheat your oven to 375°F (190°C). Spray a large casserole dish with nonstick cooking spray.
  2. Layer 1.5 cups of brown Minute Rice, followed by 5 cups of chopped broccoli, 0.5 finely diced yellow onion, 2 finely diced carrots, and 1.5 cups of frozen green peas in the casserole dish.
  3. In a medium saucepan, heat 2 cups of chicken broth and 1.5 cups of 2% milk over medium heat. Whisk in 8 ounces of shredded cheddar cheese, 0.25 teaspoon garlic powder, 0.125 teaspoon salt, and 0.125 teaspoon ground pepper until smooth.
  4. Pour the cheese sauce over the rice and vegetable layers, tossing lightly to coat them evenly.
  5. Cut the chicken into bite-sized pieces and arrange evenly on top of the casserole mixture.
  6. Bake uncovered for about 30 minutes, until the edges are bubbling and the chicken is cooked through.
  7. Sprinkle the remaining shredded cheese on top and return to the oven, baking for another 15-20 minutes until the cheese is golden brown.
  8. Allow the casserole to cool for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 80mgCalcium: 350mgIron: 2mg

Notes

Can be adapted to various dietary restrictions, and using leftover cooked chicken can save time.

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