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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 just made this and it is delicious! I boiled and shredding my own chicken and added chopped broccoli. I love that this doesn't involve a can of soup! I have control over what I put into it down to the seasonings, which is why I love making things from scratch. A little extra effort is totally worth it.
I couldn't agree more Kelsey. The extra effort is totally worth it! So glad you enjoyed.
This is a great recipe. I did make a few changes. I softened 3/4 cup of finely chopped onion in the butter before adding the flour. I also added 1 cup of uncooked broccoli florets to the chicken and rice before mixing in the cream mixture. For the liquid I used 1/4 cup wine, 1-1/2 cups chicken broth and 1/2 cup heavy cream.
I'm sure the recipe would be great as written but I had the additions on-hand so I used them.
The wine made a big improvement to other recipes for chicken and rice and the brown rice was better than recipes calling for white rice.
Thanks for sharing!
I am so glad you enjoyed Patricia! I love the addition of the wine myself---really adds dimension!
Everyone loved it!! I added some steamed broccoli to it too. I will def keep this as a favorite for leftover chicken
I am so glad your family enjoyed Margaret!
Great recipe!! My 3 and 5 year old gobbled it down and asked for more! I also loved that I had all the ingredients already, didn’t have to go buy a thing! Will definitely make again!
YAY! I love when a recipe pleases everyone in your family!
I first found this recipe 4+ years ago when I was dairy-free. I left out the cheese, and it was still the most amazing, flavorful rice casserole! I still make it to this day (with cheese) because it's so much better than any of the "cream of" recipes!
Oh Kaitlin! I am so glad you found this recipe when you needed it and that you still enjoy today! Thank you for taking the time to leave a review 🙂
I would love for this to be a freeze ahead meal! Do you have any suggestions for freezing/thawing/reheating ?
Hi Josey! This makes a great freeze ahead meal. I would prep as directed up until baking. Place in freezer and oven safe container (like disposable foil tin) and Cover well with foil. Freeze for up to 3 months. To reheat Creamy Cheesy Chicken and Rice: From freezer, bake at 350 degrees for 60 minutes covered, and then uncovered for 15 additional minutes. I have found some ovens need more time, but this is a pretty good average. If you thaw in fridge over night, I would bake for 30 minutes covered and 10 minutes uncovered.
I love the ingredients and the fact that I can make this without “cream of...” soup. I was disappointed because the garlic taste was a bit overpowering. I love garlic and it was almost too much for me. I checked and re-checked to be sure that I was correct in adding 2 Tablespoons, which turned out to be 4 pressed garlic cloves. I stopped at that point even though I could have added more to complete the 2 tablespoons. I plan to try again and reduce the amount of garlic and maybe substitute some mild cheddar, since my kids really prefer more bland food 🤷🏻♀️. Thank you for a great base recipe!
I think you will REALLY love this if you cut back the garlic (we love garlic in this house, but I can see if you don't it would be overpowering!)