I’ve been making this Chicken Tikka Masala recipe for years, but recently adapted it for the slow cooker. It is SO GOOD. I may never go back! Tikka Masala is the one dish that I never get tired of ordering at Indian restaurants and this version is super easy and tastes restaurant quality. Originally posted…
I’ve been making this Chicken Tikka Masala recipe for years, but recently adapted it for the slow cooker. It is SO GOOD. I may never go back! Tikka Masala is the one dish that I never get tired of ordering at Indian restaurants and this version is super easy and tastes restaurant quality. Originally posted January 25, 2017.
Do you guys have rules for how late you can text people? I mean of course it depends on who you’re texting. When I was growing up we didn’t make calls after 9pm. Is there texting etiquette these days? I’m always worried I’m going to wake someone up.
Eric and I are night owls and sometimes forget that people go to bed at normal times. One time my brother called me at midnight just to see if I really always stay up like I claim I do. I answered right away of course.
That same brother (who is also named Eric) went to college out of state in the same town that our uncle lives in. Our Uncle Ron had a habit of calling Eric waaaay too early in the morning. This was before cell phones, so when you call your nephew’s apartment at 6am on a Saturday, you definitely wake all the roommates up. Eric asked him not to call so early. So next time he called at 7am and still woke up the entire apartment.
Eric realized that if Uncle Ron was getting up so early, that meant he was getting to bed early. So he calls him up at 11:30pm the next night, wakes up Ron, and says all chipper, “Hey Ron! I was just calling to let you know that I’m planning on sleeping in tomorrow!”
I would worry that someone might call me super early to get me back for texting them too late at night, but it wouldn’t even work because I would sleep right through it.
Why make Slow Cooker Chicken Tikka Masala
I LOVE chicken tikka masala. The tender chicken, the creamy sauce, the delicious spices! I know I could totally branch out when we go out for Indian…but chicken tikka masala has my heart.
The thing about Chicken Tikka is that the chicken is supposed to be grilled, or broiled on high, or something that gives you that roasted-on-the-outside, tender-in-in-the-center flavor. But cooking chicken in liquid all day in a slow cooker isn’t going to give you that.
So I basically just removed the liquid; chicken, spices, and a little butter is all that goes in the crock pot until the end when you add the sauce. The result is golden brown chicken that has that roasted flavor. (I’m really loving this method and want to try it with some other recipes!).
Crockpot Chicken Tikka Masala Ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
Chicken breasts
Cumin
Cinnamon
Cayenne pepper
Butter
Tomato sauce
Heavy cream
Garlic
Jalapeno pepper
Paprika
Lemon juice
Fresh ginger
Plain Greek yogurt
Cilantro
Chicken Tikka Masala Slow Cooker substitutions
Next time I try this I’m replacing the cream with coconut milk, or perhaps coconut cream. It will make the final flavor a lot sweeter but would make this recipe dairy free, (if you used olive oil instead of butter) which is one reason people like the Slow Cooker Basil Chicken in Coconut Curry Sauce. They’re always tagging in #whole30, and and I’m over here like don’t look at me, I’m just here for the carbs.
How to make Chicken Tikka Masala (Crockpot Recipe)
This Chicken Tikka Masala is an old stove top recipe that I’ve been making for years. It’s a killer recipe. One time I made it for my friend Mir, who’s from Hyderabad, and he said it tasted authentic. He was probably just feeding my ego, but I don’t even care. This stuff is delicious.
I decided to see how it would work in the slow cooker and after a few trials I’m loving how it turned out. (I did the same with this stovetop Basil Chicken in Coconut Curry Sauce; here’s a link to the slow cooker version. It’s one of the top recipes on my site now. I actually decided to start working on a slow cooker Chicken Tikka recipe at the suggestion of one of the commenters on that post. Thanks for the idea Bethany!)
Here’s a quick overview of how to make this slow cooker chicken tikka masala. For complete instructions, scroll down to the recipe card below!
Chop the chicken into bite size chunks. Add the chicken to the slow cooker.
In a small bowl combine cumin, cinnamon, cayenne pepper, black pepper, and salt.
Sprinkle the spices over the chicken and use your hands to coat the chicken well. Sprinkle butter chunks over the chicken.
Put the lid on and cook on high for 2-3 hours, or on low for about 5 hours.
When the chicken is cooked, remove the lid and add the tomato sauce and cream (turn the crock pot up to high at this point if it’s not already.)
Add butter to a small frying pan. Add the garlic and jalapeno and sauté until fragrant.
In a small bowl combine ground cumin, paprika, and salt. Add the spices to the frying pan and continue sautéing for one minute.
Add lemon juice to the pan, stir it in and then remove from heat. Add this mixture to the crock pot. Add the minced ginger as well.
Replace the lid and let cook on high for another 20-30 minutes or until thickened and bubbly on the edges. Taste it and stir in some plain yogurt and the fresh cilantro.
This recipe is pretty darn spicy as written. Feel free to reduce the cayenne pepper; there are 2 teaspoons total, which is quite a lot. (I wouldn’t omit the jalapeno though, it adds great flavor. Most of the heat comes from the seeds anyway, and we’re not using those.)
How to serve Slow Cooker Tikka Masala
Chicken tikka masala is great with a side of jasmine rice, or you can fancy it up by adding other sides. Don’t overthink it, slow cooker meals are supposed to be easy! Here are some of my favorite Indian-inspired recipes.
Indian-Spiced Cauliflower Rice << no, it’s not rice. Yes, it is delicious, and the perfect veggie side when you’re low-carbing it.
How to store Slow Cooker Chicken Tikka Masala
Chicken tikka masala will keep in the fridge for about 5 days. If you don’t eat it all before then, you can freeze it. I like to put it into a labeled gallon (or quart) ziplock, then lay it flat so it’s easier to defrost. It will keep for 2-3 months and makes a great last minute meal, since all you have to do is defrost it and make some rice.
Crock Pot Chicken Tikka Masala FAQs
What is the difference between chicken tikka masala and butter masala?
Chicken tikka masala has its origins in Great Britain (surprise!). The sauce is tomato based, and is tangy and spicy. Some cream is added, but the focus is on the tomato. In butter masala (also known as butter chicken), the sauce includes tomato but is creamier and richer. Its origins are in India. Both dishes usually involve marinating the chicken in yogurt and spices (we’re skipping the marinade here since the chicken will be soaking up amazing flavor in the slow cooker all day long).
Is chicken tikka masala white or dark meat?
It depends on where you’re eating it. Chicken tikka masala is usually made with white meat–boneless, skinless chicken breasts. This is how you’ll often have it at Indian restaurants in the United States. You can absolutely substitute boneless, skinless chicken thigh meat, and yes, it will be absolutely delicious. Dark meat is often more tender and is less prone to dry out. You should use what you and your family usually prefer in this recipe.
Slow Cooker Chicken Tikka Masala from The Food Charlatan. I've been making this Chicken Tikka Masala recipe for years, but recently adapted it for the slow cooker. It is SO GOOD. I may never go back! Tikka Masala is the one dish that I never get tired of ordering at Indian restaurants and this version is super easy and tastes restaurant quality.
Chop the chicken into bite size chunks. Add the chicken to the slow cooker.
In a small bowl combine 2 teaspoons cumin, 1 teaspoon cinnamon, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon kosher salt.
Sprinkle the spices over the chicken and use your hands to coat the chicken well. Sprinkle 1 and 1/2 tablespoons butter chunks over the chicken.
Put the lid on and cook on high for 2-3 hours, or on low for about 5 hours.
When the chicken is cooked, remove the lid and add the tomato sauce and cream (turn the crock pot up to high at this point if it’s not already.)
Add 1/2 tablespoon butter to a small frying pan. Add the garlic and jalapeno and sauté for 1 minute, or until fragrant.
In a small bowl combine 2 teaspoons ground cumin, 2 teaspoons paprika, and 1 teaspoon kosher salt.
Add the spices to the frying pan and continue sautéing for one minute.
Add 1 tablespoon lemon juice to the pan, stir it in and then remove from heat. Add this mixture to the crock pot. Add the minced ginger as well.
Replace the lid and let cook on high for another 20-30 minutes or until thickened and bubbly on the edges.
Taste it and stir in some plain yogurt. The amount is up to you. This makes it a little more creamy and also tempers the heat. Sometimes I don’t add any, if I’m feeding kids I add more.
Did your grandma make you Chicken and Rice Casserole? It was my Grandma Georgia’s signature dish, pure comfort food. She called it “Chicken Continental.” She used Minute Rice and canned soup. I’ve updated the recipe to be completely from scratch, with a homemade sauce and white rice (which is more nutritious.) It’s still really easy,…
Did your grandma make you Chicken and Rice Casserole? It was my Grandma Georgia’s signature dish, pure comfort food. She called it “Chicken Continental.” She used Minute Rice and canned soup. I’ve updated the recipe to be completely from scratch, with a homemade sauce and white rice (which is more nutritious.) It’s still really easy, and a great old-fashioned recipe for when you feel like you need a warm hug from your dinner!
This post is sponsored by Zoup! Good, Really Good®, but all opinions are my own of course! Thanks for supporting the amazing brands that keep The Food Charlatan chugging along.
My Grandma Georgia was an amazing lady who grew up poor, helping her family on their farm from a young age. She remembers hearing the wind whistle between the wooden slats of their house growing up in the 1920s. Once when I was like 13, she saw me wearing overalls and she gave me a funny look. “Why are you wearing those? When I was a girl, that’s what I wore when I went outside to WORK.” My 2001 fashion statement was strange to her. (To be fair, if you saw pictures of me when I was 13, you would think I looked strange no matter what I wore. Puberty hit me HARD, y’all 😂)
Grandma would bring us roses cut from her garden every time she visited in the spring. She had porcelain figurines (dogs, cats, dancing ladies) all over her house that I adored. She made me a homemade dress every Christmas, and quilts too. She grew her own grapes and blackberries in the backyard and made the most amazing juice and pies.
One time when I was very young, grandma had to cancel dinner plans because she got a stomach bug. We decided to make her get well cards. I drew an extremely detailed picture of her bathroom, down to the bath toys she had for us, and the potpourri on the back of the toilet. I was very proud of my picture, and devastated when my sister told me we probably shouldn’t give it to her…because it also showed grandma on her knees violently throwing up in the toilet. (Still wish someone had saved that picture, ha!)
My grandma passed away when I was 20 years old, about a month after my wedding. We had just spent time together, and Eric and I were poor. (Not overalls-poor, not wind-in-the-slats-poor…but just starting out, and we felt poor). I lived out of state and decided not to attend the funeral, since I had been able to say my goodbyes at the wedding. I don’t have a lot of intense regrets in my life, but this is one of them. Funerals are much more about closure for the living, something I didn’t realize at the time.
I’ve come to terms with it, but there is still a hint of yearning, a little bittersweetness, whenever I think deeply about her, that I don’t think I will ever lose.
When I make her recipes, I feel a little connection to my past, a connection to HER, that I treasure so much. She was the most quintessential of grandmothers so of COURSE she was a phenomenal cook. My siblings and I often reminisce about the good ol days when she would serve up Chicken and Dumplings with a glass of fresh grape juice and Blackberry Torte for dessert (recipe coming this summer!)
Her signature dish was this “Chicken Continental,” or chicken and rice casserole. I can’t even describe the dreamy look in my dad’s eye when he talks about his mom making this dish. There is something about food from your childhood, right? His and mine both. It’s like a hug from your dinner…the next best thing to an actual hug from your Grandma.
Old-fashioned chicken and rice casserole
The recipe sounds so basic. Chicken and rice, what’s the big deal? Sounds kinda dry right. But I’m telling you, get ready for some MAGIC. When I finally nailed the recipe, I sent it to my best friend Sarah and she made it for her family. She texted me:
The depth of flavor is legit. The chicken gets cooked alongside the rice, and absorbs all the amazing flavor. We are using skin-on, bone-in chicken, and that’s not an apology. I told you, this recipe is old school. After breading and browning it, the skin magically stays super crispy throughout the bake, even with the moisture of the rice.
Using bone-in dark meat, like drumsticks and thighs, ensures that the chicken doesn’t get dry, even with the long bake time. Grandma Georgia’s original recipe calls for searing a whole fryer chicken, but I’m not mature enough for that. 😂 Using bone-in dark meat gives you the same result.
After searing the chicken, Grandma mixed together a couple cans of cream of mushroom soup with some Minute rice and tossed it all in the oven. Today we are making our own sauce instead of canned soup. I promise it’s not hard, and the flavor is so good.
We are also using regular white rice. Minute Rice is basically half cooked white rice, and it turns out pretty gummy. It also doesn’t have a lot of nutrients (we need that fiber!), and it’s not an ingredient I usually have in my pantry (but I always have rice). The total time for baking ends up being longer using white rice, but I think it’s worth it.
This recipe is NOT the same as a Chicken Broccoli Casserole. That recipe starts out similar, with some cream of chicken soup and chicken, but ends with a panko topping and lots of gooey cheddar cheese. Cheese is always a good idea right?
No no no. I LOVE me some cheese my friends, but it has no place in this dish. Cheese would overpower the deep chicken flavor we are going for in this recipe.
My absolute favorite part of this dish is the crispy bits of rice on the edges and bottom of the pan that Sarah mentioned. Almost every culture that uses rice as the staff of its diet has a name for the crispy, golden rice. Persians call it Tahdig. In the Dominican Republic they call it “concon.” In Indonesia it’s called “intip.”
You can see it in the photo above, the golden crisp rice on the top and left side that still has the shape of the pan it was scraped from. It’s SO good.
Zoup! Culinary Concentrate™
Today’s post is brought to you by Grandma Georgia, of course, but also by Zoup! Good, Really Good®. I’ve worked with Zoup! in the past using their chicken broth (Creamy Turkey Rice Soup) and beef broth (Beef Bourguignon). Let me tell you, this company knows what’s up when it comes to flavorful broths! That’s actually how they got started, they were the team behind an actual soup restaurant (Zoup! Eatery) before they started expanding into products. So they really know how to bring in that flavor!
This time they asked me to try out their new product, Zoup! Culinary Concentrate™. I was SO excited. I’ll tell you a secret, I almost never have regular broth on hand in my kitchen. I rely on broth bases that are concentrated, so that I can just add water to them to make broth when I need it. It’s not only my favorite way to have instant shelf-stable broth on hand at all times, but it’s also my secret ingredient in SO many recipes, even those that don’t call for broth. A spoonful-here or a stir-in there takes your ho-hum soup or stir fry up about 10 notches in 10 seconds.
There are not a lot of brands that offer this product and I’m SO glad that Zoup! has branched into this market! Just look at the gorgeous color of this base. You will not believe how amazing it smells. It’s so good, and you can even turn it into a sipping broth. It’s good enough to drink, just mix with hot water. There are no artificial flavors, no preservatives, no inexpensive fillers, and no added sugars.
I love Zoup! because they make their products in small batches, meaning the nuances of the recipe don’t get lost. So far, they are offering beef, chicken, and vegan broth bases. The depth from this concentrate seeps into the rice in today’s casserole and makes every single bite so, so flavorful. They are not cutting corners and it shows!
I found Zoup! Culinary Concentrate™ at my local grocery store, but you can also get it at Zoupbroth.com or on Amazon. In addition to these broth bases, Zoup! also offers traditional broths and bone broths, including chicken, beef, and veggie, plus super-premium, shelf-stable soups available in nine, flavor-forward recipes, like Chicken Potpie and Butternut Squash with Brown Butter and Sage.
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Chicken and rice casserole recipe ingredients
Back to the recipe! Here’s everything you need to make Grandma Georgia’s rice and chicken casserole! You probably already have a lot of these spices in your cupboard. Take a look, and be sure to check out the recipe card for exact amounts and instructions.
This recipe is so easy! My grandma used an entire fryer chicken to make this recipe, that she would break down herself, but umm…I’m not grown up enough for that 😂 So instead we are cheating by using some thighs and drumsticks.
Dark meat all the way! (You could certainly make this with chicken breasts, but your chicken might get a little dry in the oven since it has to cook so long.) Coat your chicken in the flour mixture, and DON’T throw away the leftover flour!
Now it’s time to sear the heck out of your breaded chicken! Crank up the heat and brown the chicken in some oil. My grandma did this in butter (that’s what the recipe says!), but I have no idea how she didn’t burn the butter in the process. Vegetable oil has a higher smoke point, so it can handle a hot sear without smoking or scorching. To add in the flavor of the butter though, we are flipping the chicken and adding it to the pan for the sear on the second side. It does the job great! Gimme all that buttery flavor.
Now if you haven’t already, take a minute to chop up your veggies: onions, celery and garlic. I used fresh garlic this time, but I often cheat and just use the jarred stuff.
You want to chop your veggies on the small side. We are looking for flavor, but the onion and celery should kind of melt into the sauce and rice. My grandma actually grated her onion, and didn’t use a ton, just a few tablespoons. I wanted bigger onion flavor (and I’m way too lazy to grate…are you noticing a theme here?? 😂) It’s workin for me guys!
Okay now we are going to turn this into a white sauce. Mine is usually not white at all, because I tend to be an onion browner, not to mention a chicken-searer-gone-rogue. I love blackened edges too much, okay??
Your onions will start to stick together like this once you add the flour to the mixture.
Now it’s time to add in our Zoup Culinary Concentrate™! This stuff is liquid GOLD you guys. Give it a sniff, it will knock you out, it smells so good. Stir it into your onions and let the aroma transport you to your childhood.
Next we’re going to add in some milk and water to turn it into a creamy sauce. You have to stir constantly as you add the liquid, so the sauce doesn’t get clumpy.
Do you cook rice before putting it in a casserole?
We are not cooking the rice before it goes in the oven! Add the remaining water and rinsed rice straight to the casserole dish.
Add the white sauce to the casserole dish with the rice and water, then top with the seared chicken. Doesn’t it look so good already??
Don’t forget to tightly cover the dish with aluminum foil before putting it in the oven. This is really important! You must cover a pot of rice when you cook it on the stove, to lock in the steam, and the same thing applies here.
Then, cook in the oven for a good long while. Usually we wouldn’t bake chicken this long, but this is a special case. With all the moisture and steam, plus using only dark meat, the chicken comes out tender and flavorful, not dry at all.
The casserole does take a while to bake, so plan ahead. But from this point on you can just sit back and relax, the work is done!
Make some broccoli as a side dish, sprinkle on some parsley garnish, and bon appetit! I wish you could see my dad’s face when I make this for him. Grandma Georgia was his mom. There is NOTHING that brings you back like the smells and tastes of your mama’s kitchen!
What to serve with chicken rice casserole
There is usually a lot going on in a casserole, so I tend to prefer simpler sides. My favorite sides are usually some kind of salad or a cooked vegetable I know my kids will eat. Here are some great options!
Easy Roasted Broccoli Recipe >> definitely one of my family’s favorite veggie sides (and you can use frozen, huge win)
This is a really easy meal to store. Spoon the casserole into an airtight container and place it in the refrigerator. Easy peasy! It’ll last in the fridge for 4-5 days. If you wanted, you could use individual meal prep containers and add a portion of rice and a piece of chicken to each to make easy lunches throughout the week. To reheat, warm it covered in the microwave at 50% heat for 2-3 minutes until hot.
Can you freeze chicken and rice casserole?
Freezing leftover casserole is a great idea when you have a lot leftover or want to store individual portions for another time. It works great! Wait for the chicken and rice to cool, then add to freezer ziplock bags or freezer safe containers with airtight lids.
If you really want to get ahead in life, you can prepare this meal in disposable foil casserole trays and freeze directly in the tray after cooking. Put the cooled pan in the freezer for about 30 minutes to flash freeze. Take out, wrap well in plastic wrap, then wrap in aluminum foil. Label the top in sharpie so you don’t forget what it is! It will last in the freezer for 3-4 months. Thaw in the refrigerator overnight and place individual portions in the microwave, cover, and heat at 50% power for 2-3 minutes.
To reheat an entire frozen pan, first be sure to remove the plastic wrap. Put the foil back on and put the pan into a cold oven. Set the temperature to 350 degrees. The casserole should be ready in about 2 hours. You can remove the foil the last 10-15 minutes if you’d like to get it browned. You can also thaw the casserole in the fridge overnight and bake at 350 degrees for 45-60 minutes.
Rice and chicken casserole frequently asked questions
what are the four components to a casserole?
There are obviously huge variations among casseroles, and some may not have every single component. But generally, what you’ll find in casseroles are a starch, a protein, a vegetable, and a binding agent or sauce. For this chicken and rice casserole, we’re doing three of the four , leaving veggies out to ride solo on the plate next to the casserole.
how do you make chicken and rice casserole?
It’s a pretty simple concept! We’re going to lightly bread and sear some chicken pieces, then make a delicious white sauce to douse the chicken and rice in a casserole dish. For a step-by-step guide, you can look through the “How to” section above or check out the recipe card below!
Can you reheat chicken and rice casserole?
Absolutely! It can be warmed up in the microwave or in the oven. Over cooked chicken tends to get dried out, so if you use the microwave use 50% power and be sure to keep a cover over the food to keep moisture in and block splatter.
To reheat the entire casserole dish in the oven, add a couple tablespoons water to the bottom of the pan, if there are some servings missing. This will help keep it from scorching. Learned that trick from my mother-in-law! Then make sure it’s covered tightly in foil to keep moisture in, and put the dish into a cold oven. This is mostly to prevent a cold glass dish from breaking by going into a hot oven, so you can preheat if you’re not using glass. Then set a timer for 45 minutes. Check after the timer goes off, it may need another 15-30 minutes to get hot depending on your baking dish, and how much is in it. Because it makes so much, you can even split into two pans and bake that way. This works great for busy weeknights!
More comfort food meals you’ll love
I don’t know about you, but anything my Grandma made growing up counts as comfort food, so this casserole is on my list for sure! Check out these other recipes I love to make when I need a big hug from my dinner.
Did your grandma make you Chicken and Rice Casserole? It was one of my Grandma Georgia's signature dishes. She called it "Chicken Continental." It called for Minute Rice and canned soup. I've updated the recipe to be completely from scratch, with a homemade sauce and regular white rice (which is more nutritious.) It's still really easy, and a great old fashioned recipe for when you feel like you need a warm hug from your dinner!
1 and 3/4cupwhite long grain ricerinsed until the water runs clear
parsleychopped, to garnish
Instructions
Preheat your oven to 375 degrees F. Grease the edges of a large 9×13 inch casserole dish and set aside.
Chop the veggies: Finely dice 1 medium onion, in smaller pieces than you normally do. Dice 3/4 cup celery, don't be afraid to chop up some celery leaves too, they have great flavor. (I chop from the end of the full head of celery, I don't bother with individual stalks.) Smash and mince 1 tablespoon garlic (or, use the garlic from a jar if you are feeling lazy). Set aside.
Make the flour mixture: In a medium bowl, add 1/2 cup flour, 1 tablespoon dried parsley, 1 and 1/2 teaspoons kosher salt, 1 teaspoon seasoning salt, 1 teaspoon poultry seasoning, 3/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/4 teaspoon cayenne pepper. Stir together.
Trim any excess skin off of the edges of the chicken thighs, if there is a lot hanging off. Dredge each piece of chicken in the flour mixture, being sure to coat each piece top and bottom and all over. DO NOT discard the remaining seasoned flour!
Sear the chicken: Heat a high-sided 12-inch skillet over medium high heat. Add 2 tablespoons oil and swirl to coat. Add the chicken in a single layer; do not crowd the pan. Leave 1-2 inches of space in between pieces. Do it in two batches if your pan is small. Let the chicken sear over medium high heat for about 2 minutes, until well-browned. We are not cooking it all the way, just browning the edges.
Use tongs to flip each piece of chicken. Once the chicken is flipped, add 2 tablespoon butter and swirl around the edges of the chicken, lowering the heat a little if necessary to avoid burning the butter. After 1-2 minutes of searing the second side, when it is nice and browned, remove the chicken to the same plate from before.
Make the white sauce: Leave any drippings in the pan. Lower the heat to medium. Add 6 tablespoons butter. Add the diced onion and celery and saute for about 4 minutes until soft. Add 1 tablespoon minced garlic and cook for another 1 minute.
Measure the remaining seasoned flour mixture (that you have leftover from dredging the chicken). Add more flour as necessary to make sure it comes to about 1/2 cup. Slowly sprinkle the flour over the onions, stirring as you go.
Stirring constantly, gradually add 1 cup milk, whisking constantly to break up the flour. Do not add more liquid until the last bit has been incorporated.
Slowly pour 1 cup water into the onions, stirring constantly to make sure it combines with the sauce; you don't want lumps. Once it is incorporated, cook the mixture over medium heat for about 2 minutes, then turn off the heat.
Rinse 1 and 3/4 cup white rice in a strainer under running water. Rinse until the water runs clear, at least 30-60 seconds (this makes your rice less gummy.) Add the rice to the greased 9×13 inch casserole dish. Add 1 and 3/4 cup water to the rice in the dish.
Add the white sauce mixture to the rice and water in the pan, and stir.
Place the chicken on top of the rice mixture. It will sink down a bit, that's okay. Cover the pan tightly with aluminum foil, this is very important! Sometimes I even wrap the foil around the bottom of the dish just to make sure I have a good seal.
Bake at 375 for 45 minutes. Remove the foil and bake for another 30 minutes. At this point, turn the oven up to 400 degrees and bake for another 20-30 minutes. When the chicken is nice and brown, and the rice looks bubbly and thick on top, it's done. The edges of the pan should be very brown. The liquid will not look completely absorbed. To be 100% sure the rice is cooked, you can nab a spoonful from the center and taste it to see if it's nice and soft. If not, leave it in another 10 minutes. The chicken should be above 165 degrees. The top of the casserole will still look a little liquidy. The casserole will settle as it rests and continue absorbing some of the sauce, but it is meant to be a little saucy, it won't look as dry as rice you've cooked with water. The rice should be soft and the pan should be jiggly but not sloshy when you shake it.
Remove from the oven and let stand 10 minutes. Serve right away, sprinkled with chopped parsley as a garnish. I love this Easy Roasted Broccoli Recipe as a side dish with this meal!
