Cheesy Chicken and Rice Casserole is the definition of comfort food! White rice and chicken breasts are baked in a casserole dish to creamy and cheesy perfection. There’s also a good amount of veggies in there for those picky eaters at your table!
If you love the classic combo of chicken and rice as much as I do, be sure to check out more recipes like One Pan Chicken and Rice, Chicken Broccoli Rice Casserole, Creamy Chicken and Rice Soup and Instant Pot Chicken and Rice.
Table of Contents
- Why we love this Cheesy Chicken and Rice Casserole Recipe:
- Cheesy Chicken and Rice Casserole Ingredients:
- How to make Cheesy Chicken and Rice Casserole
- Variations and Substitutions
- How to store Cheesy Chicken and Rice Casserole
- Can I freeze Cheesy Chicken and Rice Casserole?
- Serving suggestions:
- More casserole recipes you’ll love!
- Cheesy Chicken and Rice Casserole Recipe
To say that we’re obsessed with this Chicken and Rice Casserole recipe is an understatement. It’s so easy, cheesy, and perfect for the whole family – even my selective eaters!
This is one of those recipes that I like to refer to as a “clean out the fridge” kind of dinner. Grab those chicken breasts, rice, cheese and the bag of veggies that’s in your freezer. Toss it all together and voila – dinner is served!
It’s also worth mentioning that this easy chicken casserole recipe takes just about 10 minutes to toss together. After that, the oven does all of the work for you! It’s one of my go-to dinners for crazy busy weeknights.
Why we love this Cheesy Chicken and Rice Casserole Recipe:
- So easy: 10 minutes of no fuss prep work? Yes, please! This is a laid back recipe that’s ideal for those weeknights when you need something nice and easy.
- Budget friendly: All of the ingredients listed here are on the affordable side and probably in your kitchen right now.
- Hidden veggies: You can add 2 cups of whatever your favorite frozen veggies are to this easy recipe. They’ll nestle into the cheesy chicken and rice so perfectly and all the flavors meld together.
Cheesy Chicken and Rice Casserole Ingredients:
- Rice: Any long grain white rice will work well in this recipe. I haven’t tested it with brown rice, but if you do I’d love to hear how it goes.
- Chicken: It may seem strange to add uncooked chicken to a casserole, but it works perfectly! If you have pre-cooked Shredded Chicken or leftover Baked Chicken Breasts, you can add those in instead if preferred.
- Broth: I recommend using low-sodium broth. That way, you can add more salt as needed and better control the amount of salt in the recipe.
- Cream: Any kind of cream will work in here! A lighter cream will just have a less rich flavor than something like heavy whipping cream.
- Seasonings: A simple medley of seasoning salt, Italian seasoning, black pepper and onion powder is what I use to create the very best flavor.
- Shredded Cheese: If possible, try to use freshly shredded cheese right off the block for the very best flavor and consistency.
- Butter: Unsalted butter is preferred.
How to make Cheesy Chicken and Rice Casserole
One look at these pictures and you’ll see just how simple this recipe really is! For more details on the step by step process, keep on scrolling until you reach the recipe card.
- Rinse the rice. Then, add the broth, chicken, veggies, rice, cream and seasonings to a baking dish.
- Stir to combine and dot with butter.
- Cover the dish with aluminum foil.
- Bake, then uncover and sprinkle with cheese. Return to the oven for just long enough that the cheese melts.
Variations and Substitutions
- Make it dairy free: You can replace the cream with more broth and omit the cheese if desired.
- Swap the salt: I like Lawry’s seasoning salt, but you can also use 1-1.5 tsp of regular salt and add other seasonings as desired.
- Change up the veggies: Any frozen veggies you like best will work well here.
- Use chicken thighs: While breasts are my preferred cut for this recipe, you can certainly feel free to use boneless, skinless thighs instead.
- Make it meatless: omit the chicken and add in extra veg!
How to store Cheesy Chicken and Rice Casserole
Store your leftovers in an airtight container in the refrigerator for up to 4 days.
I recommend reheating individual servings in the microwave for 30 seconds at a time until warmed through (adding a splash of broth or water to keep it saucy!) so the rice doesn’t become mushy.
Of course, you can also pop the whole casserole back into the oven for a little bit if desired.
Can I freeze Cheesy Chicken and Rice Casserole?
Yes! Just let it fully cool to room temperature prior to freezing for up to 3 months in an airtight container. Let it defrost in the fridge for a few hours prior to reheating.
Keep in mind that the rice will not be al dente after freezing and thawing, so if this is a deal breaker for you then I recommend refrigerating leftovers.
Serving suggestions:
What I really love about this Chicken and Rice Casserole is that it’s an entire meal in one! It’s got protein, veggies, and carbs, so it checks all of the right boxes.
With that being said, you can absolutely go the extra mile and plate it with a starchy side like Homemade Dinner Rolls or No Knead Artisan Bread. Or, double down on the veggies with a side like Roasted Green Beans, Air Fryer Broccoli or Roasted Vegetables.
More casserole recipes you’ll love!
- Taco Casserole — always a favorite!
- Stuffed Pepper Casserole — another family-friendly casserole that’s loaded with veggies.
- Chicken Enchilada Casserole — perfect for taco night!
- Chicken Noodle Casserole — if you’ve got extra frozen veggies in the freezer!
Cheesy Chicken and Rice Casserole
written by Ashley Fehr
Ingredients
- 2½ cups low sodium chicken broth
- 1 lb boneless, skinless chicken breasts, (about 2) cut in ½-¾" cubes
- 2 cups frozen vegetables, (whichever you prefer!)
- 1½ cups long grain white rice, (rinsed well)
- 1 cup heavy whipping cream
- 2 teaspoons seasoning salt*
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons butter, (cut into small pieces)
- 2 cups shredded cheddar or marble cheese
Instructions
- Preheat oven to 400 degrees F and lightly grease a 9×13" baking dish.
- Place rice in a fine mesh strainer and rinse thoroughly.
- Add broth, uncooked chicken breasts, vegetables, rice, cream, seasoning salt, Italian seasoning, onion powder and black pepper to the baking dish. Stir to combine and dot with butter.
- Cover tightly with foil and bake for 40-50 minutes, until rice is tender.
- Remove foil and sprinkle with cheese. Return to oven to melt and serve.
Video
Notes
- Rice: any long grain white rice will work well in this recipe. Unfortunately I have not tested with brown rice so I can’t say how the recipe would change.
- Chicken: it might seem strange to add uncooked chicken to a casserole, but it works just great! If you have pre-cooked Shredded Chicken or leftover Baked Chicken Breasts, you can add those in instead!
- *Broth: I always start with low sodium broth and season as needed. If you are starting with salted broth you will want to reduce the added salt and adjust as needed.
- Cream: any kind of cream will work in here, a lighter cream will just have a less rich flavor.
- *Seasoning salt: adjust as needed according to the broth you are using. I like Lawry’s seasoning salt, but you can also use 1-1.5 teaspoons of regular salt and add other seasonings as desired.
- Make it dairy free: you can swap the cream with additional broth and leave out the cheese for a dairy-free meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Melody says
It was super tasty, but it took way longer than 40-50 min for the rice to get tender. Heads up for anyone waiting with starving toddlers. 😂
Ashley Fehr says
Thanks for your feedback Melody! I haven’t had that issue — did you use another kind of rice by any chance?
JudyP says
Looks delicious! Can it be made in the slow cooker? Thanks for letting me know!
Ashley Fehr says
I do have a similar slow cooker recipe here: https://www.thereciperebel.com/slow-cooker-chicken-and-rice/