Honey Mustard Chicken & Rice Casserole

Ever have one of those nights where you’re staring into the fridge, willing dinner to magically appear? You want something that feels like a hug but doesn’t require a ton of work. Well, honey, let me introduce you to your new best friend: this Honey Mustard Chicken & Rice Casserole. It’s the kind of meal that solves everything. It’s cozy, it’s flavorful, and it all bakes up in one dish. Honestly, what’s not to love?

Top Reasons To Make It

This casserole is a weeknight superstar for so many reasons. First, it’s a complete meal all in one pan. You’ve got your protein, your grains, and your veggies all cozying up together. That means fewer dishes to wash. Second, it’s incredibly forgiving. Use chicken breasts or thighs, whatever you have. Third, that honey mustard sauce? It’s a beautiful balance of sweet and tangy that the whole family will go for. And finally, it’s the perfect way to use up leftover or rotisserie chicken for a seriously quick dinner.

Ingredients

• 2 cups cooked white rice: The hearty base of our casserole.
• 3 cups shredded cooked chicken (from rotisserie or boiled chicken breast): The main event!
• 1 cup frozen peas: For a pop of color and veggie goodness.
• 1/2 cup diced yellow onion: Adds a sweet, savory foundation.
• 1/2 cup plain Greek yogurt: Makes the sauce creamy and tangy.
• 1/3 cup Dijon mustard: Brings that classic sharp, tangy flavor.
• 1/4 cup honey: For the perfect touch of sweetness.
• 2 cloves garlic, minced: Because everything’s better with garlic.
• 1 cup chicken broth: Keeps everything moist and helps the rice cook.
• 1 tsp smoked paprika: Adds a subtle, smoky depth.
• 1/2 tsp salt, plus more to taste: To season everything perfectly.
• 1/2 tsp black pepper: For a little bit of spice.
• 1 cup shredded cheddar cheese: Because cheese makes everything better.

Instructions

1. Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. A little non-stick spray never hurts.
2. In a large bowl, combine the cooked rice, shredded chicken, frozen peas, and diced onion. Give it a gentle stir.
3. In a separate medium bowl, whisk together the Greek yogurt, Dijon mustard, honey, minced garlic, chicken broth, smoked paprika, salt, and pepper until it’s smooth and well-combined.
4. Pour the honey mustard sauce over the rice and chicken mixture. Stir until everything is evenly coated.
5. Transfer the mixture to your prepared baking dish and spread it out into an even layer.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
8. Let it sit for about 5 minutes before serving. It’s hot! Dig in.

Variations & Substitutions

This recipe is wonderfully flexible. Don’t have peas? Toss in some chopped broccoli florets or corn instead. For a dairy-free version, swap the Greek yogurt for a plain, unsweetened non-dairy yogurt and use a dairy-free cheese. If you’re out of Dijon, a good whole-grain mustard will work in a pinch, though the flavor will be a bit different. And if you want to use uncooked chicken, just dice up two raw chicken breasts and mix them right in—you might just need to add 5-10 minutes to the bake time.

Tips For Success

• Use day-old rice if you can. It absorbs the sauce better without getting mushy.
• No time to cook chicken? A store-bought rotisserie chicken is your ultimate shortcut for quick and easy dinner recipes.
• Taste the sauce before you mix it in! Want it tangier? Add more mustard. Sweeter? A drizzle more honey.
• Let the casserole rest after baking. This helps it set up so you get perfect slices.
• For a extra golden, crispy cheese top, pop it under the broiler for a minute at the very end. Just watch it closely!

Oven Temperatures

We baked this casserole at 375°F. It’s the sweet spot for heating everything through without drying out the chicken or burning the cheese. If your oven runs hot, maybe knock it down to 350°F and add a few extra minutes. The goal is a bubbly center and a beautifully browned top.

Storage & Reheating

Let the casserole cool completely, then store it in an airtight container in the fridge. It’ll keep for 3-4 days. You can also freeze it for up to 3 months. To reheat, the microwave is fine for a single portion, but for the best results, pop it in the oven at 350°F until it’s heated through. If it seems dry, add a tiny splash of chicken broth before reheating.

Frequently Asked Questions

• Can I use uncooked rice in this casserole? I don’t recommend it. The liquid ratio and cook time are designed for already-cooked rice. Using uncooked rice would likely result in it being undercooked and crunchy.
• Is this a healthy chicken recipe? It can be! Using Greek yogurt instead of mayo cuts down on fat, and it’s packed with lean protein and veggies. It’s a balanced, healthy dinner idea the whole family can feel good about.
• What can I serve with this? It’s a complete meal on its own! But a simple green salad or some steamed green beans on the side are always a nice touch.
• Can I make this Honey Mustard Chicken & Rice Casserole ahead of time? Absolutely. Assemble the whole thing, cover it tightly, and keep it in the fridge for up to a day before baking. You might need to add a few extra minutes to the bake time since it’s going in cold.