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    Creamy and Cheesy Chicken and Rice

    Allergy Friendly Recipes Budget Cooking Easy Chicken Recipes Gluten Free Kid Friendly Main Courses Popular Posts Real Food February 9, 2022 | By Kristen Chidsey | 335 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    A from-scratch, rich, cheesy sauce coats rice and tender chicken to create an irresistible, creamy chicken and rice casserole.

    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.

    A spoonful of brown rice with cheese and chicken

    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

    Ingredients for Chicken and Rice labeled on counter.
    • 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 in 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.

    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.
    Roux for creamy cheesy chicken and rice in stock pan.
    • 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.
    Side by side photo of cheese sauce before and after adding cheese.
    • Add the diced or shredded chicken and cooked rice directly to the sauce and toss to evenly coat.
    Side by side photo of cheese sauce with rice and chicken before and after mixing.
    • Pour the mixture into a greased casserole dish and then top with additional shredded cheese.
    Chicken and rice casserole in blue casserole dish topped with shredded cheese.
    • Bake until the cheese is melted, golden, and the casserole is warmed through.
    Baked Chicken and Rice Casserole next to gray plates and fresh thyme.

    Serving Suggestions

    This Chicken and Rice Casserole is 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.

    Chicken and Rice Casserole dished out on gray plate with steamed broccoli.

    Storing Leftovers

    Leftover Creamy, Cheesy 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

    Creamy, Cheesy Chicken and Rice 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 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 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.

    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, â…“ 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.

    More Chicken Casserole Recipes

    • Buffalo Chicken Casserole
    • Homemade Chicken Pot Pie
    • Creamy Chicken Casserole
    • Instant Pot 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 casserole, I would love for you to leave a comment and review below.

    Creamy and Cheesy Chicken and Rice in yellow casserole dish

    Creamy and Cheesy Chicken and Rice

    A from-scratch, rich, cheesy sauce coats rice and tender chicken to create one irresistible, creamy chicken and rice casserole.
    4.71 from 247 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 8
    Calories: 485kcal
    Author: Kristen Chidsey

    Ingredients

    • 4 Tbs butter
    • ¼ cup all purpose unbleached flour
    • ¼ cup 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 shredded cooked chicken breast
    • 4 cups cooked rice
    • 1 tsp kosher salt
    • 1 tsp black pepper
    • 3 ½ cups shredded cheddar cheese divided
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat oven to 350 degrees F. 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 heat and stir in the 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

    • 2 Quart Casserole Dish

    Notes

    Thyme Leaves: If you don't have fresh thyme--do not worry!! It adds an extra layer of flavor that I enjoy but is completely not necessary. You can substitute ½ teaspoon of dried thyme leaves works as well. 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 chardonnay or pinot grigio.
    Garlic: This recipe has a lot of added garlic, feel free to cut the amount in half, if you are sensitive to high amounts of garlic. 
    Storage: Store leftover chicken and rice casserole in a covered container for up to 3 days. Freeze for up to 3 months. 
    Make-Ahead Instructions: 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 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

    Calories: 485kcal | Carbohydrates: 76g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 911mg | Potassium: 355mg | Fiber: 3g | Vitamin A: 650IU | Vitamin C: 4.1mg | Calcium: 382mg | Iron: 2.3mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    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 both January 2020 and February 2022.

    « Baked Split Chicken Breasts
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Paula

      November 18, 2020 at 12:01 pm

      Can this made in the instant pot?
      I’m new to using it and wasn’t sure how it would turn out. And if the ingredients would remain the same amounts.

      Reply
      • Kristen Chidsey

        November 18, 2020 at 1:42 pm

        Hi Paula, due to the dairy in this recipe, I don't recommend making it in the instant pot. There would need to be a lot of modifications made to make this work.

        Reply
    2. Kim

      November 03, 2020 at 11:41 am

      Hello. Do you think I could use fresh shredded mozzarella cheese instead of the cheddar?

      Reply
      • Kristen Chidsey

        November 03, 2020 at 1:29 pm

        Hi Kim! Mozzarella will work in a pinch, but it will not be quite as flavorful. If you have some parmesan, I would add about a few tablespoons of parmesan to help add some flavor 🙂

        Reply
    3. Melaney

      November 02, 2020 at 3:49 pm

      Am very new to your site and so glad, so far, to not see any cans of soup for sauces!! Love the homemade recipes. I think this is the best site I have subscribed to and I have subscribed to over 50! You are so thorough and informative. You answer most all my questions in your narratives and you respond quickly to questions, which is rare! Thanks so much, Melaney from SoCal.

      Reply
      • Kristen Chidsey

        November 02, 2020 at 4:23 pm

        Thank you so much for your kind words Melaney! I do believe homemade is best when possible (and don't use canned soups in any recipe!) I hope you find many more recipes here to enjoy!

        Reply
    4. Linda Carlson

      November 02, 2020 at 3:06 pm

      5 stars
      I stumbled upon this recipe a few months ago and loved it! It is a bit time consuming to make and produces a lot of dishes to wash, so as long as I'm at it I triple the recipe and divide it into foil pans and freeze to share later. In the past few months I have taken this dinner to 5 families who were going through tough times. Everyone raves about this lovely comfort food.

      Reply
      • Kristen Chidsey

        November 02, 2020 at 4:24 pm

        It is one of my longer recipes to make--but so glad you enjoy and so many families have enjoyed as well! That is extremely generous of you and I know has to be greatly appreciated.

        Reply
    5. Deann Neal

      October 26, 2020 at 3:02 pm

      5 stars
      I have a very picky grandson. He ate this for supper one night and then asked for leftovers for breakfast next morning (he doesn't do leftovers!) Tonight (couple weeks later) he asked me to make it again!!! Definitely a keeper!

      Reply
      • Kristen Chidsey

        October 27, 2020 at 6:35 am

        That makes my day Deann! Thanks for sharing how much your grandson enjoyed this casserole.

        Reply
    6. Jennifer

      October 19, 2020 at 7:36 pm

      I'm sad to say the thyme RUINED this recipe. Hubby had one bite and couldn't finish it. My son couldn't eat it either. I ate it because I had spent over an hour on my fused ankle in the kitchen cooking it but it was TOO strong. I read the notes and added the recommended 1 teaspoon of dried thyme per the recipe but afterwards Googled it and it should be 1/2-3/4 teaspoon for dried. I even drove the dish to a friend's house and they said they couldn't eat it. Such a shame. I wish I would have read through the reviews beforehand (I usually do), as someone mentioned the Thyme being way too strong. Live and learn.

      Reply
      • Kristen Chidsey

        October 20, 2020 at 6:46 am

        Hi Jennifer. It breaks my heart to hear that you felt this was a waste of time and food. If you used ground thyme and not dried thyme leaves that would be the reason. The recipe notes state not to use ground thyme as the flavor is overwhelming.

        Reply
    7. Gregory & Victoria Lundy

      October 14, 2020 at 7:52 pm

      5 stars
      We have almost 4 cups of cooked rice mixed with chunks of chicken breast. By itself or used as soup stock it tastes really good. But Using it as soup stock wil take a while and I want to try a casserole recipe. Your cheesy chicken rice casserole recipe seems easy enough for me to tackle so I'll give it a try. Looking forward to the taste test.

      Reply
    8. cara elliott

      October 12, 2020 at 8:29 pm

      5 stars
      I chose this recipe because it didn't have a can of soup dumped it and it was Wonderful! the thyme was a great addition and everyone LOVED it ! Thank You very much !!!

      Reply
      • Kristen Chidsey

        October 13, 2020 at 6:38 am

        So glad you found this recipe Cara and your family enjoyed.

        Reply
    9. deirdre

      September 18, 2020 at 2:26 pm

      5 stars
      I LOVE that you used wine and chicken broth instead of milk.
      I'm going to saute the onion and garlic with mushrooms, and crisp cook some brocolli.
      Thank you!
      Deirdre

      Reply
      • Kristen Chidsey

        September 19, 2020 at 7:08 am

        It does add a lot of flavor Deidre! Enjoy!

        Reply
    10. Helen

      September 17, 2020 at 7:50 pm

      5 stars
      Enjoyed making this meal might even try the recipe for chicken pot pie.minus the cheese

      Reply
      • Kristen Chidsey

        September 17, 2020 at 8:25 pm

        So glad you enjoyed Helen!

        Reply
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