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This Cheesy Chicken and Rice Casserole turns cooked chicken and leftover rice into an easy, cozy dinner made entirely from scratch. Instead of canned soup, a simple cheddar cheese sauce keeps the casserole rich and creamy, while the 30-minute bake makes it practical for busy nights.
This was the very first recipe I shared on A Mind "Full" Mom, and it is still one I turn to when my family needs comfort or when I want to bring dinner to another family.
Cheesy Chicken and Rice at a Glance
- Time Involved: About 10 minutes to prep + 25-30 minutes to bake
- Make-Ahead: Assemble up to 3 days ahead
- Freezer-Friendly: Freeze up to 3 months and bake from frozen
- Best For: Leftover chicken and rice, kid-friendly dinners, or sharing with a family in need
- What Makes This Recipe Stand Out: Instead of condensed soup, a quick homemade sauce made with butter, flour, chicken broth, and cheddar keeps the casserole creamy and flavorful.
Kristen's Keys for Cheesy Chicken and Rice
I've made this casserole more times than I can count, and these are the few things that make the biggest difference.
- Start with cooked chicken and rice. This isn't a casserole where raw chicken and uncooked rice bake together. Using cooked ingredients is what keeps the bake time to about 25-30 minutes and makes this recipe ideal for leftovers.
- Let leftovers do some of the work. If you're making rotisserie-style chicken, roast chicken, or rice earlier in the week, make a little extra with this casserole in mind. Set aside 2 cups of cooked chicken and 4 cups of cooked rice in the refrigerator or freezer, and dinner later in the week is already halfway done.
- Grate the cheese yourself if possible. Pre-shredded cheese contains anti-caking ingredients that can keep it from melting as smoothly, which can make the sauce a tiny bit grainy.
- Don't rush the roux. Let the butter and flour cook together for about 1 minute before adding liquid. This removes the raw flour taste and gives you a better-tasting sauce.
Happy Cooking! xo Kristen
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 ⭐⭐⭐⭐⭐
Notes on Ingredients
- Chicken: Use any cooked chicken you have on hand, white or dark meat. You'll need 2 cups of diced or shredded cooked chicken, or about 12 ounces of meat, which is roughly half of an average rotisserie chicken.
- Rice: You will need 4 cups cooked white or brown rice for this casserole. If you're not starting with leftovers, start with 1⅓ cups uncooked rice and prepare it according to the package directions, or use my recipe for Instant Pot brown rice or Instant Pot white rice.
- Chicken Stock/Broth: You can use stock or broth, but opt for low-sodium when possible so you can better control the sodium level. This is a great recipe for using homemade chicken stock.
- White Wine (Optional): A splash of dry white wine, such as Sauvignon Blanc or Pinot Grigio, cuts through the richness of the cheese sauce and adds a bit more flavor. Feel free to use additional chicken stock instead.
- Cheese: Choose a sharp cheddar for a really rich, prominent cheese flavor, or mild cheddar or Colby Jack for a mild, yet cheesy finish.
- Thyme Leaves (Optional): Fresh or dried thyme adds a subtle savory flavor, but it is completely optional. Avoid ground thyme, which is much more concentrated and can overwhelm the mild cheese sauce.
- Garlic: Adjust to taste or omit entirely. As written, the casserole leans fairly garlicky.
- Butter: The seasonings are based on using unsalted butter. If you use salted butter, adjust the amount of salt added to the sauce.
How to Make Cheesy Chicken and Rice Casserole
- 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, then cook for 1 minute, whisking, to cook off the raw flour taste.
- Add wine and garlic. Slowly whisk in the wine (or additional stock) and garlic, and cook briefly until thickened and fragrant.
- Add chicken stock and simmer. Slowly stream in the broth, whisking to combine. Season with salt, pepper, and thyme, then let simmer, whisking often, until the mixture thickens enough to coat a wooden spoon. This should only take 3-4 minutes.
- Add cheese. Reduce the heat to low and stir in about half of the grated cheese until just melted and smooth.
- Add chicken and rice. Fold in the chicken and rice 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, after all, a cheesy chicken casserole.
- Bake. Bake uncovered until the cheese is melted and golden and the casserole is warmed through.
- Serve. This casserole is filling enough to be a meal on its own, but I typically pair it with steamed broccoli, green beans almondine, or a mandarin orange salad to add a side of veggies while keeping it kid-friendly.
Make-Ahead & Storage Tips
This casserole is especially handy for meal prep because you can refrigerate it, freeze it, or bake it straight from frozen.
- 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.
- 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 as a guide.
- Use Turkey: Swap cooked chicken for cooked turkey (like leftover Instant Pot turkey breast or roasted whole turkey). It's an easy way to use Thanksgiving leftovers.
- Add Broccoli: Fold in up to 2 cups cooked broccoli florets with the rice and chicken, then bake as directed.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free all-purpose flour to thicken the sauce and double-check your broth.
- Add Mushrooms: Sauté 6-8 ounces of fresh, sliced mushrooms in the melted butter for 2-3 minutes before adding flour to form a roux.
- Simplify for Picky Eaters: Omit wine, garlic, and thyme.
More Recipes to Use Cooked Chicken
If you are looking for more recipes to use leftover cooked chicken, don't miss the following. Like this Creamy, Cheesy Chicken and Rice, these are family favorites!
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!
Summarize and Save This Recipe On:
Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice Casserole combines cooked chicken and rice with a creamy homemade cheddar sauce for an easy, family-friendly dinner made without canned soup.
Video
Ingredients
- 4 tablespoons unsalted butter, plus more for greasing pan
- ¼ cup all-purpose flour
- ¼ cup dry white wine, or additional chicken broth
- ½ tablespoon minced garlic, about 3 cloves
- 2 cups low-sodium chicken broth, or stock
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ tablespoon fresh chopped thyme, or ½ teaspoon dried thyme leaves
- 4 cups cooked rice, white or brown
- 2 cups cooked chicken, shredded or diced
- 2 cups shredded cheddar cheese , for sauce
- 1½ cups shredded cheddar cheese, for topping casserole
Instructions
- Arrange a rack in the center of the oven and preheat to 350℉ (175℃). Lightly grease a 9x13-inch baking dish with butter.
- In a large saucepan, melt 4 tablespoons unsalted butter over medium-high heat. Whisk in ¼ cup all-purpose flour and cook for 1 minute, whisking constantly, to cook off the raw flour taste.
- Slowly whisk in ¼ cup dry white wine (or additional broth). Add ½ tablespoon minced garlic and cook briefly until thickened and fragrant.
- Slowly stream in 2 cups low-sodium chicken broth, whisking to incorporate. Season with 1 teaspoon kosher salt, 1 teaspoon black pepper, and ½ tablespoon fresh chopped thyme (if using), and bring the mixture to a light bubble. Simmer, whisking often, until the sauce has thickened enough to coat the back of a spoon, about 3-4 minutes.
- Reduce the heat to low and stir in 2 cups shredded cheddar cheese until melted and smooth.
- Turn off the heat and stir in 4 cups cooked rice and 2 cups cooked chicken (diced or shredded) until the chicken and rice are evenly coated with the sauce.
- Transfer the chicken and rice mixture to the buttered 9×13-inch baking dish. Top with the remaining 1½ cups shredded cheddar cheese.
- Bake uncovered for 25-30 minutes, until the casserole is heated through and the cheese is melted.
Equipment
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: Replace it with an additional ¼ cup chicken broth if desired. If using wine, choose a dry Sauvignon Blanc or Pinot Grigio.
Garlic: This casserole leans fairly garlicky as written. Feel free to cut the amount in half or omit it entirely.
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: Assemble in an oven-safe, freezer-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 the 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 frozen: Remove one layer of foil and let the casserole sit at room temperature while the oven preheats to 350°F. Bake covered for 60 minutes. Uncover and bake for another 15-20 minutes, or until heated through.
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 literarily just made this for dinner for my mom and I and had some sweet corn on the side and it's so good! Thanks for the recipe! I've been wanting to trying this out for a while now and finally did and turned out so well! Will definitely make it again in the future! Best part is the left overs 🙂
YEA!!! I am so happy you loved it and will be making it again. (And great left-over!!)
Hi I'd like to try this but how much cheese (weight) do you use before it's shredded ☺️ Here in the Netherlands cheddar is not that common. What kind of cheddar do you use e.g. Mature or some other type?
Petra, I use 16 ounces, which would be about 450 grams of mature, sharp cheddar. Enjoy!
I'm in NL as well and use grated or shredded oudkaas. It has a similar strong flavor. If you have access to MACRO market, they do have block cheddar cheese. Only place I've found it 🙂
Thanks so much Kate for helping Petra out!
Cheesy chicken is so tasty, yum yum.
Thanks Sophia.
For the rice, is it 4 cups after cooking it or 4 cups before cooking?
Kelti--it is 4 cups after cooking! Enjoy!
I accidentally cooked it with four cups of uncooked rice. It was a lot of rice... 🙁 You should include that in your tutorial...be sure it's four cups after cooking, not before!
Lindsey, I am sorry you misunderstood the directions. The recipe calls for "4 cups cooked rice" but I will state it clearly in the directions as well.
I added one cup of butternut squash to this. My family loved it, including my toddler who hates veggies. Thanks for the great recipe that will for sure be a regular in my house.
Carol, this makes me SO happy! I am so glad you loved it. And I am totally going to try adding squash to mine next time as well--great idea 🙂
Quick question do u cook the rice first then put it in the butter flour chicken broth mixture?
Yes. It is 4 cups cooked rice.
How much uncooked rice do I start with?
I use 1 cup dry brown rice and cook in 2 cups water or chicken stock. If using white rice, you may need to start with slightly more rice--1 1/3 cups rice to 2 2/3 cups water.
Hi, this looks great. If I add broccoli, would I cook it first? Or mix it into the chicken and rice raw?
Thanks!
I would cook it first-if you put it in the casserole frozen, it may water down the sauce. Enjoy!
Help!!!! It's not thick enough should ibadd more flour or will it thicken up!?!?
Brittany, the sauce will thicken more as well when it bakes. Best of luck. If that doesn't work, in the future, you may need to let the sauce simmer a bit longer to thicken up and be sure your rice is not watery when added to sauce. Hope it works out.