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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
    Instant Pot Stuffed Pepper Soup »

    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.

    Reader Interactions

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    1. Gena

      May 11, 2023 at 1:57 pm

      5 stars
      Went with what was on hand, including pinot, a can of quartered artichoke hearts and habanjero jack cheese. The only thing I missed during preparation was garlic which I found sitting off to the side as I was pulling the casserole dish out of the oven. It would've made a difference for me personally as I'm big on garlic flavor, subbed Lawry's garlic salt. Loved I could pull this off in any number of ways without leaving the house and my partner ate half the pan, so I'm pretty sure this will be a "go to" second dinner when we bring home a deli chicken.

      Reply
    2. Maryka Florence

      April 16, 2023 at 4:50 pm

      5 stars
      Just preped your cheesy chicken and rice recipe even without baking it yet I tasted it it's fabulous.

      Reply
      • Kristen Chidsey

        April 16, 2023 at 5:19 pm

        I am thrilled to hear you enjoyed!

        Reply
    3. West Coast Casey’s

      March 31, 2023 at 10:39 am

      5 stars
      I have made this several times. My family loves it. I did add buttered crushed ritz crackers to the top just for the crunch. I am also actually making this tonight!

      Reply
      • Kristen Chidsey

        March 31, 2023 at 11:45 am

        Wonderful! Thank you for sharing and enjoy tonight!

        Reply
    4. Darlene Johnson

      March 22, 2023 at 10:55 am

      Hi Kristen,
      Can I throw cooked broccoli in there??

      Reply
      • Kristen Chidsey

        March 22, 2023 at 11:01 am

        Hi Darlene! Yes, feel free to add up to 2 cups of lightly steamed or frozen, defrosted broccoli florets. Enjoy!

        Reply
    5. Jamie

      March 14, 2023 at 11:43 am

      I want to try making this but wonder if it can be done in the crockpot?

      Reply
      • Kristen Chidsey

        March 15, 2023 at 3:53 pm

        Hi Jamie! I haven't tried this particular recipe in a crockpot. The sauce would still need to be prepared on the stove, so it can thicken properly. Then you would essentially just be heating the dish through in the crockpot, which I feel would take about 2 hours on low.

        Reply
    6. Kelly

      March 11, 2023 at 6:59 pm

      5 stars
      I cannot even count how many times I have made this! It is something my whole family loves. Thanks for sharing.

      Reply
      • Kristen Chidsey

        March 12, 2023 at 8:09 am

        I absolutely love hearing this Kelly, Thank you!

        Reply
    7. Lydia

      March 02, 2023 at 9:42 pm

      5 stars
      Very simple to make and my husband loved it!

      Reply
      • Kristen Chidsey

        March 03, 2023 at 6:40 am

        Wonderful! I love hearing that you enjoyed!

        Reply
    8. Angie

      December 14, 2022 at 7:33 pm

      5 stars
      Fantastic! I added some broccoli to mine (vegetable sneak 😊). Thank you for posting this.

      Reply
      • Kristen Chidsey

        December 15, 2022 at 7:19 am

        LOVE IT--vegetables for the win!

        Reply
    9. Bridget

      October 29, 2022 at 5:53 pm

      Do you bake this uncovered or covered with foil? Thank you.

      Reply
      • Kristen Chidsey

        October 29, 2022 at 8:07 pm

        Hi Bridget! If baking directly after assembling, bake uncovered. If you are baking after refrigeration or freezing, bake covered with foil for part of time and finish baking uncovered for the last 10-15 mintues.

        Reply
        • Bridget

          October 29, 2022 at 8:43 pm

          Wow! That was a super fast answer - thank you! I was leaning towards baking uncovered, but wasn't sure. Anyways, I baked right after making - and did so uncovered. This dish was a hit with my 2 children, they really loved it. Thank you for the recipe. Will add to my rotation - very kid friendly. Thank you again.

          Reply
          • Kristen Chidsey

            October 30, 2022 at 8:14 am

            I am so happy to hear you all enjoyed it--especially the kids! I hope you enjoy it again many times!

            Reply
    10. Ashley

      September 14, 2022 at 7:48 pm

      5 stars
      I have never done a review on one of these ever by boy did I ask you on this recipe!! I accidentally put The Mexican blend cheese, I also used rotisserie chicken, and I didn’t have white wine so I use more chicken broth, I also put extra rice. But OMG this came out amazing!!! I saved the recipe to my phone and I definitely will be making this again. So thank you 🙂

      Reply
      • Kristen Chidsey

        September 15, 2022 at 6:58 am

        I am honored you loved this recipe enough to leave a review! Thank you so much, Ashley!

        Reply
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