This homemade version of Stouffer’s Grandma’s Chicken and Rice Bake delivers creamy comfort food in just 30 minutes. By combining tender chicken, flavorful rice, and a rich sauce, we create a satisfying dish that’s perfect for busy weeknights.
The result is a comforting casserole with a golden-brown crust and a velvety sauce that coats every bite. With simple ingredients and straightforward instructions, you’ll have a delicious homemade version of this classic comfort food favorite on the table in no time.
Ingredients for Stouffers Grandma Chicken and Rice Bake
Simple ingredients come together to create this creamy, comforting chicken and rice casserole.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| White Rice 🍚 | 1 ½ cups | Uncooked, long-grain preferred |
| Chicken Broth 🍜 | 2 ½ cups | Low-sodium, for better control |
| Heavy Cream 🥛 | 1 cup | For creaminess |
| Butter 🧈 | 4 tbsp | Unsalted, melted |
| Onion 🧅 | 1 whole | Finely chopped |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Paprika 🌶️ | ½ tsp | Smoked or sweet |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Frozen Peas 🌽 | 1 cup | Thawed, optional |
For the best flavor, use high-quality chicken broth—homemade or store-bought. I prefer Swanson’s or College Inn for their rich flavor. If using frozen peas, thaw them first by leaving them in room temperature water for about 10 minutes. Fresh thyme is great if you have it, but dried works fine at one-third the amount.
No heavy cream? Half-and-half is a good substitute, or mix equal parts milk and Greek yogurt for a similar effect. For a different twist, try adding diced carrots or bell peppers along with the onion. If you prefer a crisper top, sprinkle some grated cheddar on before baking.
This dish reheats beautifully—keeps for 3-4 days in the fridge. Freeze individual portions for up to 3 months. When reheating, add a splash of chicken broth if it seems dry. The rice absorbs the sauce as it sits, so it’s normal for it to thicken when cooled.
Step-by-Step Instructions for Creamy Chicken and Rice Bake
Here’s the method that delivers comforting, creamy results in just 30 minutes.
Step 1: Prepare the Chicken and Aromatics
Start by cutting the 1.5 lb Boneless, Skinless Chicken Breasts into 1-inch pieces. I like to make sure they’re relatively uniform so they cook evenly. Next, finely chop the 1 whole Onion and mince the 3 cloves Garlic Cloves. The aroma of sautéed onion and garlic is what makes this dish truly comforting.
Heat 2 tbsp of the 4 tbsp Butter in a large skillet over medium-high heat. Once melted, add the chicken pieces and cook until they’re browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Step 2: Sauté the Aromatics and Combine with Rice
In the same skillet, add the remaining 2 tbsp of Butter. Once melted, add the chopped 1 whole Onion and cook until it’s softened and translucent, about 3-4 minutes. Add the minced 3 cloves Garlic Cloves and cook for another 1 minute, until fragrant.
Stir in the 1.5 cups White Rice and cook for 1-2 minutes, until the rice is coated in the butter and slightly toasted. This step enhances the flavor of the rice and gives it a nice texture.
Step 3: Assemble and Bake the Casserole
In a large mixing bowl, combine the cooked rice mixture, 2.5 cups Chicken Broth, 1 cup Heavy Cream, 1 tsp Dried Thyme, 0.5 tsp Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir until everything is well combined. Then, add the cooked chicken and 1 cup Frozen Peas (if using) to the bowl and stir until they’re evenly distributed.
Transfer the mixture to a 9×13 inch baking dish and cover it with aluminum foil. Bake in a preheated oven at 375°F for 20-25 minutes, until the rice is tender and the liquid has been absorbed. Remove the foil and bake for an additional 5 minutes, until the top is lightly golden brown.
Step 4: Serve and Enjoy
Remove the casserole from the oven and let it rest for a few minutes before serving. The result is a creamy, comforting dish that’s sure to become a family favorite. You can customize it to your taste by adding other vegetables or adjusting the seasoning.
Make-Ahead Tips for This stouffers grandma chicken and rice bake
Advance Preparation Tips
This chicken and rice bake is perfect for meal prep as you can prepare it entirely ahead of time. Assemble the casserole up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate until ready to bake. If you’re preparing it further in advance, you can freeze it for up to 3 months. 🔥
Refrigeration Strategy
When refrigerating the assembled casserole, keep it covered with plastic wrap or aluminum foil to prevent drying out. Let it sit at room temperature for 15-20 minutes before baking to help it cook more evenly. You may need to add 5-10 minutes to the baking time if baking straight from the refrigerator.
Freezing Instructions
To freeze, assemble the casserole in a freezer-safe 9×13 inch baking dish. Cover tightly with plastic wrap and then add a layer of aluminum foil. When you’re ready to bake, thaw it overnight in the refrigerator or bake directly from frozen at 375°F for about 45-50 minutes, covered, then 10-15 minutes uncovered.
Make-Ahead Ingredient Prep
You can also prep individual components ahead of time. Cook and chop the chicken, dice the onion, and measure out the rice and spices a day in advance. Store these components separately in airtight containers in the refrigerator until you’re ready to assemble the casserole. This can save you 10-15 minutes on the day you plan to bake it.
Storage After Baking
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. The rice will continue to absorb some of the sauce as it sits, so it’s normal for it to thicken. When reheating, add a splash of chicken broth to loosen it up if needed. You can also freeze individual portions for up to 3 months and reheat in the microwave or oven.
Nutrition Facts
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but you’ll need to adjust the liquid and cooking time. Brown rice typically requires 2-3 times more liquid and cooks in about 40-45 minutes.
How do I prevent the rice from becoming mushy? To avoid mushy rice, use the right ratio of rice to liquid and don’t overcook it. The recipe uses 2.5 cups chicken broth for 1.5 cups rice, which should yield perfectly cooked rice. Also, check the casserole at the 20-minute mark and stir if needed.
Can I make this recipe without heavy cream?
Yes, you can substitute heavy cream with lighter alternatives like half-and-half or a mixture of milk and Greek yogurt. Keep in mind that the sauce might be slightly less rich, but it will still be delicious. For a dairy-free version, try using a non-dairy creamer or coconut cream.
How long does this casserole keep in the fridge?
This chicken and rice bake stores well in the refrigerator for 3-4 days when kept in an airtight container. When reheating, you may need to add a splash of chicken broth to loosen the sauce as the rice continues to absorb it.
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