This Creamy Cheesy Chicken and Rice is the ULTIMATE comfort food recipe. A rich cheesy sauce, coats wholesome brown rice and tender chicken. This chicken and rice casserole is one recipe that everyone loves.
I start this recipe with shredded leftover homemade rotisserie chicken and homemade chicken stock, but feel free to speed this meal up with store-bought stock and rotisserie chicken.
Jump to:
Why this is Our Favorite Chicken Casserole
Do you have a favorite family recipe?
My family's all-time favorite is Creamy Cheesy Chicken and Rice Casserole. It is a simple chicken and rice casserole that is easy to make, tastes extremely indulgent, and appeals to just about every palate--including children!!
Every single time I make this chicken and rice casserole, my family grins ear to ear! In fact, I have NEVER served this casserole to ANYONE who didn't love it. Truly, what is not to love? Tender chicken and rice are swimming in a rich, cheesy sauce. It is absolute comfort food!
Notes and Substitutions on Ingredients
- Chicken: Use pre-cooked chicken. This is a great time to use leftover Rotisserie Chicken, Instant Pot Rotisserie Chicken, or Instant Pot Shredded Chicken.
- Chicken Stock: Use homemade chicken stock or store-bought stock. Low sodium is best to control the sodium content.
- White Wine: I love adding white wine to elevate the sauce, but it is completely optional. Feel free to use additional chicken stock in its place. If using wine, use a dry white wine such as chardonnay or pinot grigio.
- Herbs: I add in fresh thyme and garlic to really season this sauce. Both are optional and can be omitted for a more basic chicken and rice casserole.
- Cheese: I recommend shredded Colby or Cheddar cheese for the most flavor impact in this recipe.
- Rice: Use cooked white or brown rice. Whatever your family likes! You will need 4 cups of cooked rice, which is equivalent to about 1 cup of uncooked rice.
How to Make Chicken and Rice Casserole
This is a super simple chicken and rice casserole to prepare. Especially if you have leftover chicken and rice to start with.
Step One: Prepare the Sauce
This cheesy sauce starts with a roux. A roux is just a fancy term for a mixture of equal parts fat and flour and is used to thicken up sauces. It is as simple as melting the butter in a saucepan and whisking in flour. My tip is to always cook the roux for 1 minute to cook off raw flour taste, before adding in additional liquid.
Once the roux is made, whisk in wine and stock, seasonings and simmer until thickened.
Step Two: Prepare the Casserole
Mix in the cooked rice and chicken into the cheese sauce and then transfer to a buttered casserole dish. Top with additional cheese and bake until the cheese is melted through.
Flavor Variations
- Gluten-Free Chicken and Rice Casserole: If you need this to be gluten-free, use an all-purpose gluten-free flour blend in place of the all-purpose flour.
- Cheesy Chicken and Rice with Broccoli: Add 2 cups of chopped steamed broccoli to the casserole before baking.
- Buffalo Chicken and Rice Casserole: Omit the thyme, white wine, and minced garlic from the recipe. Stir in ½ cup bleu cheese or ranch dressing, ⅓ cup hot sauce, 1 teaspoon paprika, and ½ teaspoon garlic powder into the cheese sauce along with the rice and chicken. Bake as directed.
- Lower Fat: To keep this recipe a bit on the lighter side, reduce the amount of cheese in half.
To Prepare in Advance
This chicken casserole is a great one to stock in your freezer. It bakes up perfectly from frozen, making it perfect to pop on a busy night or to take to a friend in need of a meal.
To prepare this casserole in advance, prepare up to baking. Cover tightly with 2 layers of foil. Refrigerate for up to 3 days or freeze up to 3 months.
- To bake from the fridge, remove casserole from the fridge and remove 1 layer of foil. Preheat the oven to 350 degrees, letting the casserole sit on the counter while the oven preheats. Bake for 30-40 minutes or until warmed through.
- To bake from the freezer, remove casserole from freeze and remove 1 layer of foil. Bake at 350 degrees for 60 minutes covered and then uncovered for 15 additional minutes.
More Chicken and Rice Recipes
- Slow Cooker Lemon Garlic Chicken and Rice
- Mediterranean Chicken and Rice Skillet
- Homemade Orange Chicken
- Instant Pot Sweet and Sour Chicken
If you enjoyed this creamy, cheesy chicken casserole, I would love for you to leave a comment and review below.
Recipe
Creamy and Cheesy Chicken and Rice
Ingredients
- 4 Tbs butter
- 1 tablespoon fresh chopped thyme optional
- ½ tablespoon fresh minced garlic
- ¼ cup all purpose unbleached flour
- ¼ cup white wine or additional chicken stock
- 2 cups chicken broth
- 2 cups shredded cooked chicken breast
- 4 cups cooked brown rice
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 ½ cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350 degrees F. Lightly butter a 2 quart or 9x13 baking sheet.
- Melt butter into a medium saucepan over medium high heat.
- Stir in garlic and cook for 1 minute.
- Whisk in flour, chopped thyme, salt and pepper and cook for 1 minute to cook off raw flour taste.
- Slowly pour in wine and chicken broth whisking continuously. Whisk until thick and nearly boiling.
- Reduce heat to medium low and then stir in 2 cups of cheese until melted. Turn off heat and stir in cooked rice and chicken.
- Transfer to a 9×13 inch baking dish. Top with remaining cheddar cheese and bake for 25-30 minutes or until cheese is melted through.
Equipment Needed
Notes
- To bake from the fridge, remove casserole from the fridge and remove 1 layer of foil. Preheat oven to 350 degrees, letting the casserole sit on the counter while the oven preheats. Bake for 30-40 minutes or until warmed through.
- To bake from the freezer, remove casserole from freeze and remove 1 layer of foil. Bake at 350 degrees for 60 minutes covered and then uncovered for 15 additional minutes.
Nutrition
This recipe was the very first recipe published on my blog in February 2014. The pictures and recipe remain the same, but the post has been updated with tips, variations, and a new video in January of 2020.
Dorithy
Love this recipe & I did add mushrooms & so good I could eat it right out of the pan ❤️
Kristen Chidsey
That's the best kind of compliment! Thanks, Dorithy!
kristen
This has become my go to chicken and rice recipe. I do use white rice and double the chicken. Fairly often I throw in peas. Definitely not haute cuisine, but very much comfort food. Thanks!
Joy
I really enjoyed this
I'm 13 years old and my mom asked me to make a dinner and I wanted chicken so I decided to make this and they loved it.
Kristen Chidsey
Hi Joy! First of all, I am SO proud of you for stepping up and helping your mom with dinner. It is awesome you are learning your way around the kitchen. And secondly, thank you for being so kind to come back and leave a review. I am so happy to hear you enjoyed this meal. Keep cooking 🙂
Kristen
Way to go, Joy!
Tiffany Wirth
Love this recipe! 🙂 Is it crockpot friendly? If so, how would I do that?
Kristen Chidsey
Hi Tiffany! I am so happy to hear you enjoy this recipe. It is not designed for the crockpot and I would need to make significant changes to make it work.
Lesley
DELICIOUS!!!
Lynda
Can this casserole been made a head in the morning and then cooked in the evening
Kristen Chidsey
Hi Lynda! Absolutely! I would assemble and let cool slightly. Cover and refrigerate for up to 3 days. Remove from the refrigerator while the oven is heating to take the chill off. You may need to bake for an extra 10 minutes to fully warm through.
Mary Alessio
We loved this! Thank you! We added tomatoes and green chilies with Mexican cheese.
Kristen Chidsey
What a flavorful addition Mary! So glad you enjoyed!
Bryan
I was looking for a recipe like this. Looking forward to making this for dinner tonight.
Kristen Chidsey
I hope you enjoy!
Kate West
Marvelous recipe! With a roux base it really adds so much real flavour instead of canned ingredients. It’s so good I am adding in my notebook.. Brilliant!
Thank you!
KC
This is delicious. I’ve made it several times and it never disappoints. A good way to use the extra chicken leftover after I make chicken soup.
Michelle
Will make again! Glad to find this recipe that makes the sauce from scratch and not with canned soup products.
Kristen Chidsey
So happy you found it 🙂
April Sexton
Can this be made with white rice instead of brown rice? My family is not a big fan of brown rice. Thanks!
Kristen Chidsey
Hi April! White rice is perfectly fine to use 🙂 Enjoy!
Joey. ( female)
Hi, I haven’t had a chance to try your recipes yet. But.... I love your personality and attitude. You make me want to cook again. I am going to try a number of them. Keep up the good work and attitude. You make me smile.
Kristen Chidsey
Thank you so much Joey! I hope you enjoy many recipes here.