Equipment
Ingredients
Casserole Base
- 600 g boneless skinless chicken thighs, diced into bite-sized pieces
- 200 g jasmine rice, uncooked, rinsed well
- 200 g cremini mushrooms, sliced
- 100 g celery, finely diced
Creamy Sauce
- 500 ml chicken broth, hot
- 115 g cream cheese, softened
- 120 g sour cream, room temperature
- 5 g garlic powder
- 5 g salt
- 2 g black pepper
Crispy Topping
- 100 g buttery round crackers, crushed into coarse crumbs
- 45 g unsalted butter, melted
Nutrition (per serving)
Method
Preheat your oven to 190°C (375°F). Lightly grease a 33x22 cm baking dish with oil or butter.
In a saucepan over medium heat, warm the chicken broth. Whisk in the softened cream cheese, sour cream, garlic powder, salt, and black pepper until the mixture is mostly smooth. A few small lumps of cream cheese are fine.
Scatter the uncooked, rinsed rice evenly across the bottom of the prepared baking dish. Top evenly with the sliced mushrooms and diced celery.
Place the diced raw chicken thighs in an even layer over the vegetables and rice. Always wash hands and sanitize any surfaces immediately after handling raw poultry.
Pour the hot cream sauce mixture evenly over the chicken, vegetables, and rice. Do not stir. Cover the baking dish tightly with aluminum foil to trap the steam, which is essential for cooking the rice.
Bake in the preheated oven for 45 minutes.
While the casserole bakes, place the crushed crackers into a medium mixing bowl. Pour the melted butter over the top and toss with a fork until the crumbs are evenly coated.
Remove the casserole from the oven and carefully peel back the foil, watching out for hot steam. Scatter the buttered cracker topping evenly over the surface.
Return the dish to the oven uncovered. Bake for an additional 10 to 15 minutes, or until the cracker topping is deeply golden brown, the rice is tender, and the internal temperature of the chicken reaches at least 74°C (165°F).
Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the creamy sauce to thicken and set.
Chef's Notes
- Safety first: The dense nature of a casserole means the center takes longer to heat. Always verify the chicken in the very center of the dish has reached 74 C (165 F).
- Using hot broth to create the cream sauce is a vital step. The residual heat kickstarts the cooking process for the raw rice before it even enters the oven.
- Rinsing your jasmine or basmati rice removes excess surface starch. If you skip this step, your casserole will have a sticky, gummy texture rather than distinct, fluffy grains.
- Chicken thighs are highly recommended over breasts here. Their higher fat content prevents them from drying out during the prolonged baking time required to cook the rice.
Storage
Refrigerator: 4 days — Store in an airtight container. The cracker topping will lose its crispness over time.
Freezer: 1 month — Freeze without the cracker topping for best results. Add fresh topping when reheating.
Reheating: Reheat individual portions in the microwave, or cover with foil and bake at 175 C (350 F) until hot.
