Why You’ll Love This Recipe
This casserole is everything you want in a cozy meal: rich, cheesy, filling, and incredibly easy to make. Whether you’re using leftover chicken or cooking fresh, it’s a one-dish dinner that requires minimal prep and delivers maximum comfort. Plus, it’s great for meal prep and makes delicious leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or diced)
- White rice (uncooked or pre-cooked, depending on method)
- Chicken broth
- Cream of chicken soup (or cream of mushroom)
- Sour cream (optional for creaminess)
- Cheddar cheese (shredded)
- Onion (diced)
- Garlic (minced)
- Butter or olive oil
- Salt
- Black pepper
- Paprika (optional)
- Frozen peas or broccoli (optional for added veggies)
- Fresh parsley (optional, for garnish)
Directions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté diced onions and garlic in butter or olive oil until soft and fragrant.
- In a large bowl, combine cooked chicken, uncooked rice, sautéed onions and garlic, cream of chicken soup, chicken broth, sour cream (if using), 1 cup of shredded cheese, and seasonings. Add vegetables if desired.
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover with aluminum foil and bake for 45–50 minutes, or until the rice is tender.
- Remove foil, sprinkle with remaining cheese, and bake uncovered for another 10 minutes until bubbly and golden.
- Let it rest for a few minutes before serving. Garnish with chopped parsley if desired.
Servings and timing
This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes
Variations
- Use brown rice (adjust liquid and cooking time accordingly).
- Swap chicken for turkey, ham, or ground beef.
- Use different cheeses like Monterey Jack, mozzarella, or a blend.
- Add sautéed mushrooms, bell peppers, or zucchini.
- Make it spicy with jalapeños or hot sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F for 20 minutes or microwave individual servings for 1–2 minutes until heated through.
To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use pre-cooked rice?
Yes, reduce the baking time to 25–30 minutes and slightly decrease the amount of liquid.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a convenient and flavorful option.
Is it possible to make this casserole ahead?
Yes, assemble it ahead and refrigerate for up to 24 hours. Bake when ready.
Can I freeze this casserole?
Yes, it freezes well both before and after baking. Wrap tightly and label with the date.
What veggies can I add?
Peas, broccoli, carrots, spinach, or any sautéed vegetable you like can be added.
Can I make this without canned soup?
Yes, use a homemade roux-based sauce with butter, flour, and broth for a from-scratch version.
What kind of cheese is best?
Sharp cheddar gives great flavor, but you can use any melting cheese or a blend.
How do I prevent dry rice?
Make sure there’s enough liquid and keep the dish covered for most of the baking time.
Can I make this dairy-free?
Use a dairy-free cream soup substitute, plant-based cheese, and non-dairy milk or broth.
Is this dish gluten-free?
It can be made gluten-free by using a gluten-free soup and verifying all packaged ingredients.
Conclusion
Cheesy Chicken and Rice Casserole is the ultimate comfort food that’s simple, filling, and family-approved. With minimal prep and maximum flavor, it’s a go-to recipe for busy weeknights, potlucks, or make-ahead meals. Once you try it, it’s sure to become a regular part of your dinner rotation.
PrintCheesy Chicken and Rice Casserole
Cheesy Chicken and Rice Casserole is a hearty, comforting one-dish meal made with tender chicken, creamy rice, and melted cheese. It’s simple to prepare and perfect for busy weeknights or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup uncooked white rice
- 1 3/4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream (optional)
- 1 1/2 cups shredded cheddar cheese, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp butter or olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika (optional)
- 1 cup frozen peas or broccoli (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, sauté diced onions and garlic in butter or olive oil over medium heat until soft and fragrant.
- In a large bowl, combine cooked chicken, uncooked rice, sautéed onions and garlic, cream of chicken soup, chicken broth, sour cream (if using), 1 cup of shredded cheddar, salt, pepper, paprika, and optional vegetables.
- Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
- Cover with aluminum foil and bake for 45–50 minutes, or until the rice is fully cooked and tender.
- Remove the foil, sprinkle the remaining 1/2 cup cheese on top, and bake uncovered for an additional 10 minutes until bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Use pre-cooked rice to reduce baking time to 25–30 minutes and adjust liquid accordingly.
- Rotisserie chicken is a great time-saver for this recipe.
- Customize with vegetables like mushrooms, zucchini, or spinach.
- Use a mix of cheeses for extra flavor.
- This casserole freezes well—cool completely before freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
