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This Creamy Cheesy Chicken and Rice casserole is the ULTIMATE comfort food recipe. Made with tender chicken, fluffy rice, a creamy from-scratch sauce, and plenty of cheddar cheese, this casserole is simple, satisfying, and loved by kids and adults alike!
Cheesy Chicken and Rice Casserole has been a longtime family and reader favorite! In fact, it was the very first recipe I shared here on A Mind Full Mom. It is one of those casseroles you make when you are craving comfort, need to bring a meal to a friend, or just want to make your family smile.
Reasons to Love Cheesy Chicken and Rice
- Picky eater approved. Made with leftover chicken, cooked rice, a simple from-scratch creamy sauce, and cheddar cheese, this chicken and rice casserole is a simple dish, that never fails to please. It is one of my go-to dinners for kids!
- Make-ahead friendly. Perfect for doubling and freezing for a busy night or taking to a friend in need. It bakes beautifully straight from the freezer.
- No canned soup, yet easy prep. Don't let the from-scratch sauce scare you off, it comes together with minimal effort and the flavor is unbeatable. It is creamy, cheesy, and pure comfort--minus the preservatives and excessive sodium!
- Gives leftovers new life. Leftover cooked chicken and cooked rice become something memorable when used to make this cozy casserole.
5-Star Reader Review
I cannot even count how many times I have made this! It is something my whole family loves. Thanks for sharing. --Kelli ⭐⭐⭐⭐⭐
Ingredients Needed
With few simple ingredients and leftover cooked chicken, you are well on your way to enjoying this chicken and rice casserole.
- Chicken: Shredded or diced into bite-sized pieces. This is a great time to use rotisserie chicken, Instant Pot rotisserie chicken, or baked chicken breasts. In fact, leftover turkey also works beautifully in this casserole.
- Chicken Stock/Broth: Use low-sodium store-bought or homemade chicken stock to have better control over the overall sodium.
- 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 sauvignon blanc or pinot grigio.
- Cheese: I recommend using sharp or mild cheddar cheese or Colby cheese and for best results, grate the cheese yourself, as pre-grated cheese is coated in anti-caking agents which can prevent a smooth, creamy sauce.
- Rice: You will need 4 cups of cooked rice (any variety) to make this casserole. You can start with 1 cup of uncooked rice and prepare according to the package directions OR use my recipe for Instant pot brown rice or Instant Pot white rice.
- Butter: I always have unsalted on hand. If you are using salted butter, you will want to adjust the amount of salt added to the sauce.
- Flour: Used to thicken the sauce. Use all-purpose flour or a 1:1 gluten-free all-purpose flour to keep this casserole gluten-free.
- Garlic: Add a little, a lot, or omit. As written, it is heavier on the garlic.
- Thyme Leaves(optional): I love the earthy, sophisticated flavors a bit of fresh or dried thyme leaves add to the casserole, but it will be delicious without. Just don't use ground thyme as it will overpower the dish.
How to Make Cheesy Chicken and Rice Casserole
Now let's break down the step-by-step process and get this cozy casserole on your table. Think of this section as me standing next to you in the kitchen, but I promise, it is incredibly simple.
- Make the Roux. A roux sounds fancy but is incredibly easy to make. Simply melt butter in a large pot. Once melted, whisk in the flour to form a thick paste.
Kristen's Tip
The key to a good roux is to let the mixture cook for a minute or two, to cook off the taste of the raw flour and develop slightly nutty undertones in the sauce.
- Deglaze Pan. Slowly whisk in the wine (or additional stock) and minced garlic and simmer, whisking constantly until thickened. This allows the garlic to gently toast (we don't want to burn the garlic) and the alcohol to cook off.
- Add Chicken Stock and Simmer. For a smooth sauce, it is best to add the chicken stock ¼ cup at a time, whisking to incorporate, rather than simply pouring it into the pan all at once. Once added, season with salt, pepper, and thyme and let simmer until the mixture thickens enough to coat a wooden spoon.
- Add Cheese. Fold in half the grated cheese and simmer over low until just melted.
- Add Chicken and Rice. Fold the chicken and rice into the sauce and mix until evenly coated.
- Assemble. Pour the chicken and rice mixture into a greased baking dish and top with the remaining shredded cheese. This is afterall, a cheesy chicken casserole.
- Bake. Bake, uncovered, until the cheese is melted and golden, and the casserole is warmed through.
- Serve. This creamy cheesy chicken and rice casserole is a meal in and of itself! I typically pair with steamed broccoli, green beans almondine, or a mandarin orange salad to add a side of veggies, but keep it kid-friendly.
Make-Ahead & Storage Tips
If you love a casserole that tastes just as delicious reheated as it does fresh, this dish won't let you down.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave with a damp paper towel.
- Make Ahead: Assemble up to 3 days in advance, cover, and refrigerate. When ready, let sit at room temperature while the oven preheats, then bake at 350°F for 30-40 minutes until heated through.h.
- Freeze the Prepared Casserole: Prep the casserole in a freezer-safe dish. Cover well with two layers of foil and freeze up to 3 months. When ready to enjoy, remove from the freezer and let the oven come to 350°F. Remove one layer of foil and bake from frozen for 60 minutes covered, then uncover, and bake 15-20 minutes longer until warmed through.
Recipe Modifications
While my family and readers love this Cheesy Chicken and Rice as written, feel free to make it your own. Use the following suggestions to help guide you.
- Add Veggies: Add up to 2 cups of chopped steamed broccoli, defrosted frozen mixed veggies, or frozen peas to the sauce along with the chicken and rice. Bake as directed.
- Add Mushrooms: Saute fresh mushrooms in the melted butter for 2-3 minutes before adding flour to form a roux.
- Keep it Simple: Omit the addition of wine, garlic, and thyme to keep the flavors SUPER simple and kid-friendly.
- Spice it Up: Omit the addition of wine and thyme leaves from the sauce and stir in up to ½ cup of buffalo sauce to the chicken and rice mixture before baking.
There you have it, our favorite cozy chicken and rice casserole--and really one of our top cozy recipes of all time. I truly hope you enjoy and for more delicious chicken casseroles, check out the following recipes below. xo-Kristen
More Cozy Chicken Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice is the ultimate comfort food! Tender chicken and rice in a rich, cheesy sauce makes for a creamy, flavorful casserole that's easy to make and a family-favorite.
Video
Ingredients
- 4 tablespoons unsalted butter, plus more for greasing pan
- ¼ cup all-purpose flour
- ¼ cup dry white wine , or additional chicken stock
- ½ tablespoon fresh minced garlic
- 2 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ tablespoon fresh chopped thyme, or ½ teaspoon dried thyme leaves
- 4 cups cooked rice, any variety
- 2 cups cooked chicken, shredded or diced
- 2 cups shredded cheddar cheese , for sauce
- 1½ cups shredded cheddar cheese, for topping casserole
Instructions
- Preheat oven to 350℉ (175℃). Lightly grease a 9x13 baking dish with butter.
- Melt 4 tablespoons unsalted butter into a medium saucepan over medium-high heat. Whisk in ¼ cup all-purpose flour and cook for 1 minute to cook off the raw flour taste.
- Slowly add ¼ cup dry white wine (or additional stock) and ½ tablespoon fresh minced garlic, whisking until thickened. Add 2 cups low-sodium chicken broth, ¼ cup at a time, whisking to incorporate. Add in 1 teaspoon kosher salt, 1 teaspoon black pepper, and ½ tablespoon fresh chopped thyme, and bring the mixture to a light bubble. Simmer, whisking often, until the sauce has thickened enough to coat the back of a spoon.
- Reduce the heat to medium-low and then stir in 2 cups shredded cheddar cheese , and cook 1-2 minute until the cheese has melted.
- Turn off the heat and stir in 4 cups cooked rice and 2 cups cooked chicken (diced or shredded) until everything is nice and incorporated.
- Transfer the chicken and rice mixture the the buttered 9×13 inch baking dish. Top with remaining 1½ cups shredded cheddar cheese.
- Bake, uncovered, for 25-30 minutes or until cheese is melted through.
Equipment
- Medium Saucepan (this one lasts forever and heats evenly)
Notes
Thyme Leaves: If you don't have fresh thyme, substitute it with ½ teaspoon of dried thyme leaves or omit altogether. Do not use ground thyme. The flavor is overwhelming.
Wine: White wine adds a rich depth of flavor to this chicken and rice casserole, but is not necessary, just replace it with an additional ¼ cup of chicken stock. If using wine, use a dry pinot grigio or sauvignon blanc.
Garlic: This recipe is heavy on the garlic, feel free to cut the amount in half or omit.
Storage: Store leftover chicken and rice casserole in a covered container for up to 3 days in the refrigerator. Alternatively, freeze in a freezer-safe container for up to 3 months.
Make-Ahead Instructions: Prepare and assemble the casserole in a freezer-safe/oven-safe baking dish, 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 the foil. Preheat oven to 350℉, 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 freezer and remove 1 layer of foil. Let sit at room temperature as oven preheats then bake at 350℉ for 60 minutes covered. Uncover and bake for an additional 15 minutes.
Nutrition
Calories: 485kcalCarbohydrates: 76gProtein: 21gFat: 24gSaturated Fat: 13gCholesterol: 67mgSodium: 911mgPotassium: 355mgFiber: 3gVitamin A: 650IUVitamin C: 4.1mgCalcium: 382mgIron: 2.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was the very first recipe published on my blog in February 2014. The original photo below. Times have changed! 😉
I love this recipe! I have made it a handful of times, as well as the buffalo chicken variation and it’s been wonderful every single time.
I do have a question- I’m making this recipe today for some friends who just had a baby. I plan to make it in a throw away casserole dish. If I’m making it today, not putting it in the oven to cook yet, and dropping it off tomorrow… should I still spray the bottom of the throw away casserole dish even though it won’t be cooked in the oven for a day after it’s been assembled? Thanks so much!!
I love hearing you enjoy this recipe so much. I know your friends are going to be so appreciative to enjoy the recipe 🙂 I would suggest lightly spraying the disposable pan. It will help ensure they can easily scoop it out.
I have been checking out your website and using some of your recipes for at least the past year. I'm also subscribed to your daily emails and weekly meal plan. It is amazing how your recipes that show up in my email are so often exactly what I was thinking of making and relevant to the foods I already have at home at the time! I recently made your Ham Bean Soup which was so good. I have come to learn that I can depend on your recipes turning out great every time! I very much appreciate the simple and seasonal ingredients/recipes, the very thorough instructions with pictures, and all the helpful tips and substitutions. You have helped make cooking easier for me! When I want to make something easy and delicious, I look to your website!
There has been multiple references to this cheesy chicken casserole in your emails where it has also been said that this recipe is one of the all-time favorites on your site for many years now. I've been wanting to try it for some time and finally made it last night. My husband and I loved it! It is flavorful, filling, and wholesome. If I could, I would have added broccoli. We had a spinach salad on the side.
The way I made it was with whole wheat flour, 1 extra tbsp of butter because whole wheat is more absorbent, turkey stock, and short grain brown rice. I also added drippings from the baked chicken breast (I think this might have contributed to the dish to be a little too salty, because the chicken was brined in salt water and then seasoned with salt and pepper. I say this for anyone else who might get the same idea, that it might be better to not add the drippings unless you are ok with extra salt! I also wasn't paying attention to and I can't remember if I used salted or unsalted butter in the sauce and to grease the dish, oops! AND the rice was seasoned with beef bouillon when it got cooked, hehe. Yes, when thinking more about it, the extra saltiness was probably caused by this combination of factors!)
This recipe is a 5-star winner for:
1) The simplicity of a short ingredient list, requiring basic foods many of which we already have on hand, are commonly available for purchase, inexpensive and can be used for other meals
2) That it is filling and healthy being made with wholesome foods
3) That it can be easily modified to suit our tastes or work with substitutions
Thank you Kristen for this awesome recipe and all the hard work you put in to provide them to us! You are amazing!
You just made my day, Grace! Thank you so much for your kind and thorough review. I am thrilled you are coming to trust my recipes and find them easy to follow. That is exactly my goal!
I am trying to find out how to get on you recipes list and email so I can get the recipes.
Hi Preston! You can sign up here. Can't wait to have you on the list!
Kristen has hundreds of great recipes but this was her first shared recipe in 2014 on her site which now has a million visitors each month. This comfort casserole is easy to make and has a fantastic flavor. I used brown and white rice but wild rice would be equally fantastic. I am blessed with Kristen’s excellent daily recipes just like this one!
You are so kind, thank you David! I love blessing people with my recipes and I am so happy you are enjoying these recipes!
Love this recipe, easy to make and easy to adapt if needed. Delicious!
Thanks for sharing, Cindy! I love hearing you enjoy it.
everybody love it
Thank you! I love hearing you enjoyed!
It is very bland but good for kids.
Hi Nicholette! I am sorry you found this to be bland. I find that the addition of garlic, thyme, and wine should elevate this dish. Did you use any of these ingredients.
Of course to each, her own, but if this recipe was made as written, there's no way it could be "very bland." Lots of garlic, white wine, thyme, chicken broth and cheese would all add significantly to the flavor. I'm wondering if Nicholette followed the recipe. If she did and still found the dish bland, I'd suggest she try it again, increasing some of the ingredients, especially the thyme and garlic.