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.
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.
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.
Paula
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.
Kristen Chidsey
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.
Kim
Hello. Do you think I could use fresh shredded mozzarella cheese instead of the cheddar?
Kristen Chidsey
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 🙂
Melaney
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.
Kristen Chidsey
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!
Linda Carlson
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.
Kristen Chidsey
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.
Deann Neal
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!
Kristen Chidsey
That makes my day Deann! Thanks for sharing how much your grandson enjoyed this casserole.
Jennifer
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.
Kristen Chidsey
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.
Gregory & Victoria Lundy
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.
cara elliott
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 !!!
Kristen Chidsey
So glad you found this recipe Cara and your family enjoyed.
deirdre
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
Kristen Chidsey
It does add a lot of flavor Deidre! Enjoy!
Helen
Enjoyed making this meal might even try the recipe for chicken pot pie.minus the cheese
Kristen Chidsey
So glad you enjoyed Helen!