From the roundup: 24 Fall Casserole Recipes for Cozy Comfort Dinners
My four-year-old looked at the farro in this chicken farro casserole and told me it was “weird rice,” then ate two full servings without another word of complaint. Farro does take longer to cook than white rice, so I build that into my afternoon and get the casserole into the oven by 4:30, which means it comes out right as everyone is settling in from the pickup run. The carrots caramelize along the edges of the dish in a way that even the skeptical kids pick out first, so I started cutting them a little thicker to slow that down and give the whole pan a more even texture. Seven people, one dish, and the leftovers actually reheat well the next day with a splash of broth stirred in so the farro does not dry out.
How this casserole became a regular
I first made this on a Sunday in October when I had a pound and a half of chicken breast I needed to use up and a pot of brown rice left over from the night before. I wasn’t planning a recipe, just trying to clear the fridge before the week started. I made the sauce, threw everything in a dish, and honestly forgot about it until the timer went off. My pickiest eater, who normally picks around anything green, ate two servings and asked what was in it. I told him mushrooms after the fact. He was not thrilled, but he did ask for it again the following week.
I’ve made it probably a dozen times since then. It’s the kind of casserole that doesn’t ask much of you on a busy night.
Why you will love this
- No canned soup: the from-scratch sauce takes 7 minutes and uses pantry staples you already have
- Brown rice and chicken make it a complete meal with no side dish required
- Divides cleanly into 5 portions, which makes weekday lunch packing straightforward
- Cutting broccoli into 1-inch pieces means it cooks through without turning mushy
- Leftovers reheat well with just a splash of broth to loosen the sauce
Tips for success
- Whisk the broth in slowly: pouring it all at once into the roux almost always causes lumps. Add it in a steady stream while whisking and you’ll get a smooth sauce every time.
- Don’t skip the foil for the first 25 minutes. Uncovering too early dries out the chicken before the center cooks through. Pull the foil only for the last 15 to 20 minutes to get the golden top.
- Season the chicken directly before mixing it into the bowl. If you skip that step and rely only on the sauce for seasoning, the chicken itself can taste flat.
- Check doneness by cutting into one of the larger chicken cubes near the center of the dish, not the edge. The edges always finish first and will mislead you.
If your casserole turns out dry
- Dry casserole usually means the rice absorbed too much liquid before baking. Make sure your rice is fully cooked and cooled before mixing it in, not hot and still steaming.
- If it looks dry coming out of the oven, stir a few tablespoons of warm chicken broth into individual portions before serving.
- Covering tightly with foil for the first bake is important. A loose tent lets steam escape and dries things out faster than you’d expect.
- Leftovers will firm up in the fridge. Always add a small splash of broth or water when reheating, whether in the microwave or a covered pan.
Substitutions
Rotisserie chicken works well here if you want to cut prep time. Shred it and skip the step where you season and mix the raw cubes, just fold it in with the broccoli and rice. Cauliflower florets can replace broccoli if you have a kid who objects to the color green on principle. For the milk, 2 percent works fine. Whole milk gives a slightly richer sauce, but the difference is small. Chicken thighs can replace chicken breast if you prefer a little more fat and moisture in the finished dish.
If someone in your house has a dairy sensitivity, you can use an unsweetened plain oat milk in place of the whole milk and a dairy-free shredded cheese on top. The sauce texture will be a touch thinner but still coats everything well.
Make-ahead and storage
The brown rice can be cooked up to three days ahead and kept in the fridge. The sauce can also be made a day in advance and stored in a sealed container. When you’re ready to bake, combine everything cold from the fridge, the bake time may run about 5 minutes longer to account for the lower starting temperature. The assembled, unbaked casserole can sit covered in the fridge overnight if you want to prep it the evening before.
Refrigerate leftovers covered for up to four days. Reheat individual portions in the microwave with a tablespoon of chicken broth stirred in to keep the rice from drying out. This casserole does freeze, but the texture of the rice softens after thawing. If you plan to freeze it, slightly underbake it by about 5 minutes so it holds up better when reheated. Freeze in airtight portions for up to two months and thaw overnight in the fridge before reheating covered in a 350 degree oven.
Chicken Farro Casserole with Roasted Carrots and Thyme
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. Grease a 9×13 inch baking dish and set it aside.
- Make the sauce. Melt the butter in a medium saucepan over medium heat. Add the diced onion and chopped mushrooms and cook, stirring occasionally, for about 4 minutes until the mushrooms release their liquid and the onion softens. Add the garlic and cook for 30 seconds more until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk, dried thyme, half the salt, and the pepper. Whisk and cook for 2 to 3 more minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
- Season the cubed chicken pieces directly with the remaining salt, the garlic powder, and a pinch of black pepper. Toss to coat.
- In a large mixing bowl, combine the seasoned chicken, broccoli florets, and cooked brown rice. Pour the warm sauce over the top and stir until everything is evenly coated. Fold in half of the shredded cheddar.
- Pour the mixture into the prepared baking dish and spread it into an even layer. Scatter the remaining cheddar cheese across the top.
- Cover the dish tightly with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 to 20 minutes until the top is golden and the chicken is cooked through. To check, cut into one of the larger chicken pieces. It should be completely white with no pink, and the juices should run clear.
- Let the casserole rest for 5 minutes before serving. This helps the sauce set up slightly so servings hold together when you scoop them out.
Notes
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