This Creamy Cheesy Chicken and Rice casserole is the ULTIMATE comfort food recipe. A from-scratch, rich, cheesy sauce coats rice and tender chicken to create one irresistible, creamy chicken and rice casserole.
Our Favorite Chicken Casserole
The very first recipe I shared on my blog WAY back in 2014 was this Creamy Chicken and Rice Casserole.
It is by far my family's all-time favorite comforting casserole dish, and through the years, it has proven to be one of your favorites as well.
This simple chicken and rice casserole is easy to make, tastes extremely indulgent, and appeals to just about every palate--even picky kids!
Made with leftover chicken, cooked rice, a simple from-scratch creamy sauce, and cheddar cheese, this chicken and rice casserole is a simple dish, yet still delivers incredible flavors.
Truly, what is not to love? Tender chicken and rice are swimming in a rich, cheesy sauce. It is absolute comfort food!
This 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.
Notes on Ingredients
- Chicken: This recipe calls for pre-cooked chicken, making it a great time to use any leftover cooked you have like store-bought or homemade Rotisserie Chicken, Instant Pot Rotisserie Chicken, Roasted Chicken Breasts, or Instant Pot Shredded Chicken.
- Chicken Stock/Broth: Use either low-sodium store-bought or homemade chicken stock to control the level of 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 Chardonnay or Pinot Grigio.
- Herbs: To add depth of flavor and elevate this chicken and rice casserole into something memorable, I love to add fresh thyme and garlic. Both are optional and can be omitted for a more basic chicken and rice casserole.
- Cheese: Use a sharp or mild cheddar or Colby cheese for this casserole. 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: Use cooked white or brown rice. You will need 4 cups of cooked rice, which is equivalent to about 1 cup of uncooked rice.
Recipe Modifications
- Gluten-Free Chicken and Rice Casserole: If you need this casserole 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.
How to Make Creamy Chicken and Rice Casserole
When using leftover chicken and precooked rice, this casserole comes together with minimal hands-on prep, but delivers incredible flavor!
- In a large heavy-bottomed saucepan, melt butter over medium-high heat.
- Whisk in an equal amount of flour, to form a thick paste, known as a roux.
- Cook the roux, whisking constantly, for 1 minute, which will cook off the raw flour taste and make for a really delicious sauce.
- Slowly whisk in the wine and minced garlic and simmer until thickened.
- Add the chicken broth, ¼ cup at a time, whisking to incorporate. By adding the broth slowly, you will avoid a lumpy sauce.
- Season the sauce with fresh thyme, salt, and pepper, and bring to a simmer. Simmer, whisking often, until the sauce has thickened enough to coat the back of a spoon.
- Reduce the heat to medium-low, and stir in half of the cheese.
- Cook until the cheese is melted into the sauce and then turn off the heat.
- Add the diced or shredded chicken and cooked rice directly to the sauce and toss to evenly coat.
- Pour the mixture into a greased casserole dish and then top with additional shredded cheese.
- Bake until the cheese is melted and golden, and the casserole is warmed through.
Serving Suggestions
This Chicken and Rice Casserole is a hearty meal that stands alone. However, I love pairing this casserole with a side salad or steamed or roasted vegetables, like Instant Pot Green Beans or Roasted Broccoli.
Storing Leftovers
Leftover Chicken and Rice can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen after baked for up to 1 month in an airtight freezer-safe container.
To reheat, allow to defrost in the refrigerator overnight if needed, and then place the casserole in a shallow heat-safe dish. Cover with a moistened paper towel and microwave for 1-2 minutes, until warmed through. The paper towel will keep the casserole moist and the microwave clean.
How to Prepare in Advance
This Cheesy Chicken and Rice Bake is a great casserole to prepare in advance and refrigerate or freeze to bake at a later time. This casserole 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 a advance, prepare up to baking. If freezing, be sure to use a disposable or freezer-safe baking dish. Cover the baking dish tightly with 2 layers of foil. Refrigerate for up to 3 days or freeze for up to 3 months.
- To bake from the fridge, remove the casserole from the fridge and remove 1 layer of foil. Preheat the oven to 350 degrees F, 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 the casserole from the freezer and remove 1 layer of foil. Preheat the oven to 350 degrees F, letting the casserole sit on the counter while the oven preheats. Bake for 60 minutes covered, remove the foil, and bake, uncovered, for an additional 15 minutes, or until warmed through.
More Cozy Chicken Recipes
- Buffalo Chicken Casserole
- Homemade Chicken Pot Pie
- Creamy Chicken Casserole
- Instant Pot Chicken and Rice
- Slow Cooker Chicken and Rice
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
If you enjoyed this creamy, cheesy chicken and rice casserole, I would love for you to leave a comment and review below.
Creamy and Cheesy Chicken and Rice
Ingredients
- 4 tablespoons butter
- 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
- ½ tablespoon fresh chopped thyme optional
- 2 cups cooked chicken shredded or diced
- 4 cups cooked rice
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 ½ cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350 ℉. Lightly butter a 2 quart or 9x13 baking pan
- Melt butter into a medium saucepan over medium-high heat. Whisk in flour and cook for 1 minute to cook off the raw flour taste.
- Slowly whisk in the wine and garlic, whisking until thickened. Add in the chicken broth ¼ cup at a time, whisking to incorporate. Add in the salt, pepper, and thyme, and bring the mixture to a simmer. Simmer, whisking often, until the sauce has thickened enough to coat the back of a spoon. Reduce heat to medium-low and then stir in 2 cups of cheese until melted.
- Turn off the heat and stir in the cooked rice and chicken.
- Transfer to a 9×13 inch baking dish. Top with remaining cheddar cheese.
- 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 new photos in 2023.
Carol M.
I added one cup of butternut squash to this. My family loved it, including my toddler who hates veggies. Thanks for the great recipe that will for sure be a regular in my house.
Kristen Chidsey
Carol, this makes me SO happy! I am so glad you loved it. And I am totally going to try adding squash to mine next time as well--great idea 🙂
Kayla colson
Quick question do u cook the rice first then put it in the butter flour chicken broth mixture?
Kristen Chidsey
Yes. It is 4 cups cooked rice.
Ashley
How much uncooked rice do I start with?
Kristen Chidsey
I use 1 cup dry brown rice and cook in 2 cups water or chicken stock. If using white rice, you may need to start with slightly more rice--1 1/3 cups rice to 2 2/3 cups water.
Sara
Hi, this looks great. If I add broccoli, would I cook it first? Or mix it into the chicken and rice raw?
Thanks!
Kristen Chidsey
I would cook it first-if you put it in the casserole frozen, it may water down the sauce. Enjoy!
Brittany
Help!!!! It's not thick enough should ibadd more flour or will it thicken up!?!?
Kristen Chidsey
Brittany, the sauce will thicken more as well when it bakes. Best of luck. If that doesn't work, in the future, you may need to let the sauce simmer a bit longer to thicken up and be sure your rice is not watery when added to sauce. Hope it works out.
Lynda
Oh my lord...I accidently added 1 tbsp of dried thyme instead of fresh! It smells so strong! Hopefully I didn't ruin it too bad!
Kristen Chidsey
Oh dear Lynda--well, dried herbs are MUCH more potent. I hope it turned out okay for you!
Kelley
I accidentally did this as well! I didn’t do a full tbsp however ... I tasted a little beforehand it went in the oven and it was definitely flavorful - not TOO bad , but I plan on adding some veggies at the end to hopefully fill it down a bit ! Haha!
Kristen Chidsey
So sorry Kelley--BUT veggies will tame it down a bit 😉
Randi
Does this freeze well? I want to make one for a family that is going through some rough times but might not be able to get to it rigt away
Kristen Chidsey
You bet it does. In fact I have included it on a post where I share the perfect meals to take to those in need: https://amindfullmom.com/3-easy-and-healthy-freezer-friendly-meals/ It has freezer instructions as well!
Danielle Heckman
Do you think you can use coconut oil instead of butter? Would it mess with the fast too much?
Kristen Chidsey
Danielle, I love cooking with coconut oil. And while it would work with this recipe, you may be left with a bit of a coconut flavor at the end. If you want to avoid butter, you can use olive oil for the same effect and no flavor change.
Stephanie
I tweeked this a little. I used quinoa instead of rice and I added broccoli as well as the chicken and cheese called for, Husband loved it.
Kristen Chidsey
Yea!! So glad you liked it and I think quinoa and broccoli are genius in this dish!
TONI
THANK YOU!!! I was trying to think what I could use instead of rice. And quinoa is something I can eat. Yea and thanks again.
Kristen Chidsey
Oh you bet!! Enjoy!
Julie
Would this taste as good with white rice instead?
Kristen Chidsey
Julie, this would taste just as good with white rice 🙂 Enjoy!!
DANA
I made this tonight! It was amazing, and I used whit rice:) I added a few onions and about 2 TBS of fresh lemon juice and it was so yummy! While family loved it!!
Kristen Chidsey
Thanks for sharing Dana! I love when a meal is enjoyed by the entire family! Have a great day!
tarah
I make this all the time. But I just use cream of chicken soup instead of making cream sauce!
Kristen Chidsey
Tarah, I hope you try it out without the cream of chicken sometime--it really dosen't add that much time and tastes a lot better! Let me know what you think!
Andrea
I agree with the homemade sauce. So much less sodium this way.
Judith
I use the cream of chicken soup too!
Julie
I made this last night. YUMM!!! I served veggies on the side, but my hubby combined them with the dish. Do you think it'd work to mix in veggies with the chicken and rice and bake it?
kchidsey
I had this last night as well 🙂 I had made a large batch awhile ago and pulled a tray from my freezer. After a long day, it was the perfect comforting meal that could just be reheated. LOVE that!!!
Lindsay
We love your recipe and I've made it a few times since finding it on pinterest. It is husband and toddler approved. So its a HUGE win in our house. How much additional time did you add when heating it up from the freezer? I would love to make extra for that!
Kristen Chidsey
YAY!! Lindsay, I am so glad that you enjoy this so much.
I freeze this all the time. If I take directly from the freezer to oven, I bake covered for 1 hour at 350 degrees and then an additional 30 minutes uncovered.
If I defrost it in the fridge overnight, I typically bake it for 45 minutes at 350 degrees, since it is cold.
Dave
Thank you for the directions for the frozen tray! This is absolutely delicious! Do you think adding broccoli would work? Or would it get too mushy when re-heated? We made this for 2 of us and split it in a small 2 qt baking dish and the rest in another dish. I kept it in the freezer and popped it in the oven 2 weeks later and it was still delicous! I used chicken breasts in the pressure cooker when I originally made it. So tasty and cuts down on the prep time.
Kristen Chidsey
Hi Dave! So glad you enjoyed this! So, as long as you cook your brocolli briefly before adding, you should be able to freeze and reheat. If you don't first cook the broccoli, it will give off excess moisture to the dish.
The broccoli will NOT be as crisp tender after being reheated, but it should still be tasty!
Megan
Hey. I am super excited to try this! Can I use cauliflower rice instead/or mix it in with the brown?
Kristen Chidsey
Yay!! Megan, yes absolutely you can use cauliflower rice or half and half
kchidsey
And yes, mixed veggies in it is delicious--that is what I do as well. My kids like it separate, but I like the combined taste. I also do that when I make mac and cheese 🙂
Megan spencer
You should try wrapping this cheese chicken rice mixture un ham slices and baking it with cheese on top soooooo good
Kristen Chidsey
Oh my does that sound so good Megan!
Judith
Yes. I choose green peas & carrots; mixed veggies; classic veggie medley; etc. whatever is your favorite. Serve a salad on the side or not.