Cheesy Chicken and Rice Casserole

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This casserole is basically a hug in baking dish form. I have been making some version of cheesy chicken and rice casserole my whole life and it is one of those recipes that just never gets old. It is the dinner I make when I want everyone at the table to be happy, no complaints, no substitutions, just pure cheesy comfort.

The trick is using uncooked rice in the casserole. It absorbs all that creamy flavorful liquid while it bakes and comes out perfectly fluffy and infused with flavor. No mushy pre-cooked rice vibes here.

Use Rotisserie Chicken

This is my biggest time-saving tip. Grab a rotisserie chicken from the grocery store, shred it while the oven preheats, and you have cut your active time down to about 10 minutes. I am a big fan of working smarter in the kitchen, especially on busy weeknights.

Customize It

This base recipe is endlessly adaptable. I sometimes stir in a bag of frozen broccoli florets before baking. Green chiles are excellent in here. Swap the cheddar for pepper jack if you want a little heat. Add a can of drained diced tomatoes for brightness. You really cannot mess it up.

Make It Ahead

Assemble the casserole the night before, cover tightly with foil, and refrigerate. When ready to bake, pull it out 30 minutes early to take the chill off, then bake as directed. This is my go-to for when I am hosting or need to bring food to someone.

Cheesy Chicken and Rice Casserole

The ultimate cozy weeknight casserole. Tender chicken, fluffy rice, and a creamy cheesy sauce all baked together in one dish. Pure comfort food.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups long grain white rice uncooked
• 3 cups chicken broth
• 2 cups cooked chicken shredded or diced (rotisserie works great)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup milk
• 2 cups shredded cheddar cheese divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter cut into small pieces for topping

Method

 

1. Preheat oven to 350F. Grease a 9×13 inch baking dish.
2. In a large bowl, whisk together chicken broth, cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper.
3. Stir in the uncooked rice, shredded chicken, and 1 cup of the cheddar cheese.
4. Pour mixture into the prepared baking dish. Dot the top with butter pieces.
5. Cover tightly with foil and bake for 45 minutes.
6. Remove foil, sprinkle remaining 1 cup of cheese over the top, and bake uncovered for another 10-15 minutes until cheese is bubbly and golden.
7. Let rest for 5 minutes before serving.

Notes

Use rotisserie chicken to save time. Add broccoli florets for extra veggies.

Drop a comment if you try this one! It is a true crowd-pleaser and I love knowing it is feeding happy families.

Tools for This Recipe

• Pyrex Deep 9×13 Glass Baking Dish with Lid: The deep sides keep the bubbly rice and cheese from spilling over, and the lid is handy for leftovers.
• FineDine Stainless Steel Mixing Bowls: A large bowl gives you room to whisk the sauce and stir in the rice and chicken in one go.
• OXO Good Grips Box Grater: Freshly shredded cheddar melts smoother and gooier on top.

So glad you are here. Pam