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.
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
- 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 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.
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, 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.
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.
- 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.
- Add the diced or shredded chicken and cooked rice directly to the sauce and toss to evenly coat.
- Pour the mixture into a greased casserole dish and then top with additional shredded cheese.
- Bake until the cheese is melted and golden, and the casserole is warmed through.
Serving Suggestions
This Chicken and Rice Casserole is a 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.
Storing Leftovers
Leftover 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
This Cheesy Chicken and Rice Bake 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 for 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 the 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.
More Cozy Chicken Recipes
- Buffalo Chicken Casserole
- Homemade Chicken Pot Pie
- Creamy Chicken Casserole
- Instant Pot Chicken and Rice
- Slow Cooker 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 and rice casserole, I would love for you to leave a comment and review below.
Creamy and Cheesy Chicken and Rice
Ingredients
- 4 tablespoons butter
- 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
- ½ tablespoon fresh chopped thyme optional
- 2 cups cooked chicken shredded or diced
- 4 cups cooked rice
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 ½ cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350 ℉. 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 the heat and stir in the cooked rice and chicken.
- Transfer to a 9×13 inch baking dish. Top with remaining cheddar cheese.
- 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 new photos in 2023.
Kristin
Loved this!! I believe I added a bit too much garlic (even for us..extreme garlic lovers :p )
Is the first measurement supposed to read 4 tablespoons? Just want to make sure I did read it correctly. Delicious meal and will definitely be making it again.
Kristen Chidsey
I am glad you enjoyed Kristin! But I think you read the ingredients wrong--it is only 1 tablespoon 😉 4 would overwhelm me as well.
Paul
Made recipe as is and both my wife and I loved it. Love that there is no processed junk and that it is so easy. Next time I'm going to try it with broccoli.
Kristen Chidsey
I am so glad you and your wife enjoyed Paul! Broccoli is delicious added to this as well.
Lori
My children and husband all gobbled this one up and said yes, make this one again! A true comfort food! Thank you!
Kristen Chidsey
I am so glad this was a family favorite Lori! I love when everyone loves dinner 🙂
Kelsey
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.
Kristen Chidsey
I couldn't agree more Kelsey. The extra effort is totally worth it! So glad you enjoyed.
Patricia Holmes
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!
Kristen Chidsey
I am so glad you enjoyed Patricia! I love the addition of the wine myself---really adds dimension!
Margaret
Everyone loved it!! I added some steamed broccoli to it too. I will def keep this as a favorite for leftover chicken
Kristen Chidsey
I am so glad your family enjoyed Margaret!
Kelli
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!
Kristen Chidsey
YAY! I love when a recipe pleases everyone in your family!
Kaitlin
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!
Kristen Chidsey
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 🙂
Josey
I would love for this to be a freeze ahead meal! Do you have any suggestions for freezing/thawing/reheating ?
Kristen Chidsey
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.
Beth
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!
Kristen Chidsey
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!)
Corrie
Loved it! I cook a lot and my family said this is the best chicken and rice dish I've ever made. Super easy too!
Kristen Chidsey
That makes me so happy Corrie! Thank you for sharing that.
Mary Nyahay
Wow!!!!! Full of flavor! I first questioned the workload, but it ended up being super easy and the reward was worth it! A simple childhood recipe made in to something even BETTER! Eating last night’s leftovers as I type this... will absolutely make again- a huge hit, and very budget friendly!
Kristen Chidsey
It isn't my quickest recipe...that is for sure.😉 Glad you found the effort and time worth the end result
Katie
Very tasty. I used a store bought rotisserie chicken, and it added some extra flavor. Looking forward to the leftovers tomorrow or later on tonight. (:
Kristen Chidsey
I am so glad you enjoyed Katie! I use my homemade rotisserie chicken often for that added flavor as well.
Tammy
Hi I just found your blog and this recipe and I am so excited to give it a try. I do have one question - I've never frozen a meal before but I love the idea of making a double batch and freezing one. Do you bake it first and then freeze or just assemble and freeze?
many thanks!
Kristen Chidsey
Hi Tammy! So glad you found me and this recipe. For this chicken and rice casserole, you can freeze before baking since everything is precooked. Enjoy!!
Jackie
I’m making this tonight! Looks so good and I love the homemade sauce!
Kristen Chidsey
I hope you enjoy!
Amber
Just wondering if i could use chicken thighs instead of chicken breast?
Kristen Chidsey
Absolutely! Cooked chicken thighs can be substituted with no issues.