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Creamy Zucchini and Sweet Corn Chicken Rice Casserole

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A comforting and satisfying casserole featuring tender chicken, sweet corn, zucchini, and rice in a luscious creamy sauce topped with melted cheddar cheese. Perfect for quick weeknight dinners or cozy meals.

Ingredients

Scale
  • 2 cups cooked, shredded or diced chicken breast (rotisserie chicken works great)
  • 1 ½ cups uncooked long-grain white rice (about 300g)
  • 2 medium zucchinis, diced (about 3 cups)
  • 1 cup fresh or frozen sweet corn kernels
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 oz (113g) cream cheese, softened
  • 2 ½ cups (600ml) low-sodium chicken broth
  • ½ cup (120ml) whole milk or dairy-free alternative
  • 2 tablespoons olive oil
  • 1 cup shredded sharp cheddar cheese (or mozzarella)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or Italian seasoning
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons olive oil over medium heat in a large oven-safe skillet or Dutch oven. Add the chopped onion and cook for about 3 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in diced zucchini and sweet corn kernels. Cook for 5 minutes, stirring occasionally, until zucchini is tender but still slightly crunchy.
  4. In a mixing bowl, whisk together softened cream cheese and milk until smooth and creamy.
  5. Add uncooked rice, shredded chicken, salt, pepper, thyme, and smoked paprika (if using) to the skillet. Stir to coat the rice with the cream cheese mixture.
  6. Slowly pour in chicken broth, stirring lightly. The liquid should just cover the rice and chicken mixture.
  7. Increase heat slightly and bring the mixture to a gentle simmer for about 2 minutes.
  8. If using a skillet, place it carefully in the preheated oven. Otherwise, transfer the mixture to a prepared 9×13 inch casserole dish. Bake uncovered for 35-40 minutes, or until rice is tender and most liquid is absorbed.
  9. About 5 minutes before baking ends, sprinkle shredded cheddar cheese evenly over the top. Return to oven until cheese is melted and bubbly.
  10. Remove from oven and let the casserole rest for 5 minutes before serving.

Notes

Sauté zucchini and corn before baking to keep texture fresh and prevent sogginess. Soften cream cheese before mixing to avoid lumps. Watch liquid level during baking and add extra broth if needed. Rest casserole 5 minutes before serving for best texture. Brown rice can be used but requires longer cooking time and more liquid. For dairy-free, substitute milk and cream cheese with dairy-free alternatives.

Nutrition

Keywords: casserole, chicken casserole, zucchini, sweet corn, rice casserole, creamy casserole, easy dinner, weeknight meal

Find it online: https://lumalunch.com/creamy-zucchini-and-sweet-corn-chicken-rice-casserole-recipe-easy-and-delicious/