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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! 😉
Fantastic! I added some broccoli to mine (vegetable sneak 😊). Thank you for posting this.
LOVE IT--vegetables for the win!
Do you bake this uncovered or covered with foil? Thank you.
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.
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.
I am so happy to hear you all enjoyed it--especially the kids! I hope you enjoy it again many times!
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 🙂
I am honored you loved this recipe enough to leave a review! Thank you so much, Ashley!
Does anyone know if you could substitute rigatoni noodles for the rice?
Hi Angel! I haven't tried rigatoni noodles in this dish, but I have a recipe that is similar using noodles Creamy Chicken Casserole. You could swap out the parmesan cheese for sharp cheddar for a more "cheesy" taste.
It was okay but all just mushed together. Need more texture
Hi Amber, this is certainly a softer casserole, especially if your rice was not perfectly chewy before making the casserole. In the future, you can add a cracker topping for texture, as I do in my recipe for Chicken Poppy Seed Casserole.
I added cut up broccoli and it adds nice texture
Still a beginner in cooking but this is probably one of my favorite recipes with very easy to understand directions
I love hearing you enjoyed (and found the directions easy to follow) Thanks for sharing Jonathan!
Hi Kristen. I am making this tonight and was checking the nutrition content. My great nephew is diabetic so carbs are important. The serving size is listed as 8g and the carbs as 76 per serving. Are these values accurate?
Hi Cathy! This recipe serves 8. Each serving size is about 1 3/4 cups, not 8 grams. The 76 carbs per serving is pretty accurate.