The first time I made a chicken and rice casserole, it was a little… safe. Tasted fine, but leaned bland and beige. You know the kind—pale chicken, soggy broccoli, not a hint of lift. I wanted more than nostalgia—I wanted a casserole I’d actually crave again.
Here’s how I made it Ina-level: sharp dill Havarti, bright scallions, a gentle broil to finish. All in one skillet.
What Surprised Me
The sour cream and Havarti aren’t just creamy—they actually balance each other. The tang cuts through the richness. And roasting it all in the same skillet builds real flavor: you don’t lose anything to a separate pot or baking dish. It’s one of those quiet details that makes the whole thing taste more intentional.
Ingredients That Pulled Weight
- Unsalted butter – For control. Salt comes in later from the broth and cheese.
- Garlic – Not overwhelming, just softened in butter to perfume the whole base.
- Scallions – They lighten everything up. I save some raw for garnish—crunchy, grassy, perfect.
- Broccoli florets – Blanching is unnecessary here. They steam just right in the oven.
- Rotisserie chicken – Skin removed. It melts into the rice but still holds structure.
- Medium-grain white rice – Not long-grain. This one clumps gently, which is exactly what you want here.
- Plum tomato – Just enough acidity to offset the cream.
- Low-sodium chicken broth – Essential. Full-salt versions overpower the cheese.
- Sour cream – Adds body and tang. I tried yogurt once—too thin, too tart.
- Dill Havarti cheese – Ina’s touch. It melts beautifully and the dill gives it a quiet sophistication.
- Parmesan – For the top. Salty, golden, just a little crisp.
Safe Substitutions
- No dill Havarti? Plain Havarti works. Monterey Jack’s okay, but skip cheddar—it overtakes the dish.
- Vegetarian? I’ve swapped the chicken for roasted mushrooms and used vegetable broth. Not quite as rich, but still satisfying.
- Gluten-free? The recipe already is—just double-check your broth.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Rice turned mushy | Used short-grain rice by mistake | Stick to medium-grain for that ideal tender chew |
| Sauce broke | Added cold sour cream straight to pan | Whisk it into warm broth first, off heat |
| Cheese burned on top | Broiled too long | Just 2 minutes under the broiler—watch it closely |
How to Make Ina Garten’s Chicken and Rice Casserole
- Prep your oven. Heat it to 425°F.
- Sauté base. Melt butter in an oven-safe skillet. Add garlic and most of the scallions—just until soft, not browned.
- Build the casserole. Stir in rice, broccoli, chopped tomato, chicken, salt, and pepper. Let it all warm through.
- Mix your liquid. In a bowl, whisk sour cream into warm broth. Then pour over everything in the skillet.
- Add cheese. Stir in half of each cheese—Havarti melts through, Parmesan adds depth.
- Bake. Cover (foil or lid) and bake 20 minutes until rice is tender.
- Broil. Sprinkle remaining cheese on top and broil 2 minutes until bubbling and golden.
- Finish. Top with fresh scallions. Let sit 5 minutes before serving—worth the wait.
Notes From My Kitchen
- I grate the Parmesan fresh—it melts and browns better than pre-shredded.
- If your skillet’s packed, loosely tent it with foil while baking to avoid drying the top layer.
- I’ve also added a few red pepper flakes just before the broil step. Just a little heat.
Leftover Notes
- Fridge: Good for 3 days. I reheat in the oven, covered, at 350°F.
- Freezer: It holds up well—just freeze before broiling. Reheat, then add the final cheese layer and broil fresh.
- Pairs Well With: A crisp arugula salad with lemon vinaigrette. Or garlicky green beans, if you want to stay cozy.
Reader Qs Answered
Q: Can I use brown rice instead?
A: You can, but it takes longer and needs more liquid. I haven’t tested it fully, so I’d stick with medium-grain white unless you’re ready to adjust.
Q: What if I don’t have an oven-safe skillet?
A: Use any pan for the stovetop part, then transfer everything into a 9×13 baking dish before baking.
Q: Can I prep this ahead?
A: Yes. Assemble everything (up to the broiling step), cover, and refrigerate up to a day. Bake and broil just before serving.
Q: Does it work without tomato?
A: It does. I missed the acidity when I skipped it, so I added a splash of white wine vinegar to the broth. It helped.
Try More Recipes:
Ina Garten Chicken And Rice Casserole
Description
Creamy, cheesy, and full of comfort—this one-skillet chicken and rice casserole is pure weeknight ease with Ina’s touch.
Ingredients
Instructions
- Preheat oven to 425°F.
- In an oven-safe skillet, melt butter over medium-low heat. Add garlic and most of the scallions. Sauté 2 minutes.
- Stir in rice, broccoli, tomato, chicken, 1 tsp salt, and pepper.
- In a bowl, whisk together chicken broth and sour cream. Pour into skillet.
- Stir in half the Havarti and Parmesan. Bring to a simmer.
- Cover and bake 20 minutes until rice is tender.
- Uncover, top with remaining cheese. Broil 2 minutes until golden.
- Garnish with remaining scallions. Let rest 5 minutes before serving.