This chicken and rice casserole features tender chicken chunks, fluffy rice, and cheesy goodness baked to perfection. It’s the kind of dish that warms your heart and fills your home with delightful smells.
This casserole addresses challenges of dryness and lack of flavor, offering a comforting dish filled with cheese and wholesome ingredients.
Sometimes, I find myself in a pinch, needing dinner fast after a busy day. I’ve had my fair share of struggling to find a meal that pleases everyone. This casserole solves that problem effortlessly, as it’s easy to whip up and customize with whatever’s in your fridge.
With just 15 minutes of prep and about an hour in the oven, you can have a hearty meal on the table in no time. The comforting, creamy texture combined with a cheesy crust is just what you need to satisfy a hungry family, making it a weekly staple for many.
If you enjoy casseroles, don’t miss my recipe for Ground Beef Hash Brown Casserole. It’s another easy dish that brings smiles around the dinner table.
Table of contents
Why You Will Love This Recipe
- Comfort in Every Bite The warm, creamy texture of this chicken and rice casserole makes it an ideal dish for chilly nights. It’s designed to be cozy and satisfying, bringing a sense of home to your table.
- Flavorful Layering The mix of cheddar cheese and savory spices creates a deeply satisfying flavor. Each spoonful offers not just the richness of cheese, but also a hint of smoked paprika that adds complexity.
- Convenience for Busy Days This casserole comes together quickly, needing just about 15 minutes for prep. You can pop it in the oven, tackle other tasks, and enjoy a home-cooked meal without the fuss.
- Easily Adaptable This dish invites creativity. Swap out vegetables or try different cheese varieties to make it suit your taste. It’s a flexible option that you can adjust based on what you have on hand.
Chicken and Rice Casserole with Cheese
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
A creamy, cheesy chicken and rice casserole with broccoli and melted cheddar.
Ingredients
Scale
-
- 1½ cups (270g) long grain white rice, uncooked
- 3 cups (710ml) water
- 1 boneless, skinless chicken breast (about 2/3 lb./300g), cut into ½-inch cubes
- 1 tsp (5ml) olive oil
- 1 yellow onion, small diced
- 3 carrots, peeled and small diced
- ½ lb. (225g) frozen broccoli florets, thawed and cut into bite-sized pieces
- 8 oz. (225g) medium cheddar cheese, shredded and divided
- 1½ tsp (9g) salt, divided
- 1 tsp (2g) freshly cracked black pepper, divided
- 3 Tbsp (42g) butter
- 3 Tbsp (24g) all-purpose flour
- 1 cup (240ml) chicken broth
- 1 cup (240ml) whole milk
- ½ tsp (1g) smoked paprika
- ½ tsp (1g) garlic powder
- ½ tsp (1g) onion powder
- Nonstick cooking spray, for greasing casserole dish
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (175°C) and spray an 8×10 casserole dish with nonstick cooking spray. Set aside to keep ready for baking.
- Step 2: Cook the Rice: Prepare the long grain white rice according to package directions using 3 cups (710 ml) of water. Cook until the rice is fluffy and tender, yielding about 4 cups cooked rice.
- Step 3: Sear the Chicken: While the rice cooks, season the cubed chicken breast with 1 tsp salt and ½ tsp black pepper. Heat 1 tsp olive oil in a large skillet over medium-high heat. Sear the chicken cubes for approximately 2 minutes on each side until lightly browned. Transfer cooked chicken into a mixing bowl.
- Step 4: Sauté Vegetables: In the same skillet, add the diced yellow onion and carrots. Sauté until softened, about 5 minutes. Season with ½ tsp salt and ¼ tsp black pepper. Transfer the vegetables to the bowl with the chicken.
- Step 5: Whisk the Roux: Melt 3 Tbsp butter in the skillet over medium heat. Whisk in 3 Tbsp all-purpose flour and cook until the roux is foamy and slightly golden, about 1-2 minutes.
- Step 6: Add Liquids and Seasoning: Slowly whisk in 1 cup chicken broth, continuing to stir until sauce thickens. Add 1 cup whole milk and whisk in ½ tsp smoked paprika, ½ tsp garlic powder, and ½ tsp onion powder. Allow the sauce to thicken to a velvety consistency, about 3-5 minutes. If sauce is too thin, simmer on low 5 minutes longer.
- Step 7: Combine Ingredients: Add the cooked rice, sautéed chicken and vegetables, thawed broccoli florets, and 6 oz. shredded cheddar cheese (half of the cheese) into the bowl with the sauce. Mix thoroughly to combine each ingredient evenly.
- Step 8: Transfer to Casserole Dish: Pour the mixture into the prepared casserole dish, spreading it evenly to ensure uniform cooking.
- Step 9: Bake and Finish: Bake the casserole uncovered at 350°F (175°C) for 50-55 minutes, until the top is golden brown and bubbling. About 10 minutes before baking finishes, sprinkle the remaining 2 oz. shredded cheddar cheese evenly on top. If the top is not browning to your liking, broil on high for 3-5 minutes at the end.
Notes
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- Room Temperature: Store in an airtight container at room temperature for up to 2 days, avoiding direct sunlight and moisture.
- Refrigeration: Keep in an airtight container in the refrigerator at or below 40°F (4°C) for up to 5 days. Cover tightly to prevent drying.
- Freezing: Wrap tightly in plastic wrap, then place in a freezer-safe container at 0°F (-18°C) for up to 3 months. Thaw overnight in refrigerator before reheating.
- If casserole appears too dry during baking, add ½ cup chicken broth about 20 minutes in to maintain moisture.
- If cheese is not melting evenly, gently stir the casserole about 10 minutes before baking completes.
- Monitor rice cooking time closely to avoid overcooking and mushiness by checking 5 minutes prior to package instructions end.
- To thicken sauce, simmer an additional 5 minutes after milk is added.
- Ensure seared chicken is cooked through for best texture and flavor.
- Reheat leftovers in a 350°F (175°C) oven for 20-25 minutes until warmed through. Cover with foil to prevent excessive browning if needed.
- Serve alongside steamed green beans or a fresh garden salad for a balanced meal.
- Add roasted carrots or sautéed spinach for extra color and nutrients.
- Top with fresh parsley or a dollop of sour cream. Consider hot sauce or tangy salsa as accompaniments for added depth.
- Swap out vegetables with what you have on hand, such as peas, corn, or green beans.
- Try different cheese varieties like mozzarella or Monterey Jack for varied flavor and melt quality.
- Adjust smoked paprika amount for more or less smokiness according to preference.
- Use boneless, skinless chicken breasts for tender, uniform cooking.
- Choose good-quality long grain white rice such as basmati for fluffy results. Avoid quick-cooking rice as it does not absorb flavors well.
- Select low-sodium chicken broth to control saltiness. Homemade or quality store-bought brands are recommended.
- Grate your own cheese for better melting and flavor compared to pre-shredded options.
- Thawed frozen broccoli florets add nutrition and color conveniently without extra prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Use boneless, skinless chicken breasts for easier slicing and uniform cooking. They’re crucial here for that tender, juicy texture everyone loves.
- Long-grain rice: Opt for a high-quality long-grain rice, like basmati, for fluffy grains. Avoid quick-cooking rice since it won’t absorb the flavors like regular rice does.
- Chicken broth: Use low-sodium chicken broth to control salt levels while infusing amazing flavor. Homemade broth or good-quality store brands work best!
- Cream of mushroom soup: A can of this soup adds creaminess and helps bind everything together. Look for a brand that has no artificial additives for the best taste.
- Shredded cheese: A good melting cheese, like mozzarella, works well for that gooey finish. Grate your own for better flavor and texture compared to pre-shredded options.
- Onion: Use a yellow onion for its sweet flavor when cooked. Sautéing it until soft enhances the overall dish and adds depth to the casserole.
- Garlic: Fresh garlic cloves bring a punch of flavor. Mince them right before adding to release all those tasty oils. Dried garlic won’t provide the same impact.
- Frozen vegetables: Mixed frozen veggies add color and nutrition. They’re convenient, just toss them in as they cook with the casserole for an easy veggie boost!
- Chicken breasts: Use boneless, skinless chicken breasts for easier slicing and uniform cooking. They’re crucial here for that tender, juicy texture everyone loves.
- Long-grain rice: Opt for a high-quality long-grain rice, like basmati, for fluffy grains. Avoid quick-cooking rice since it won’t absorb the flavors like regular rice does.
- Chicken broth: Use low-sodium chicken broth to control salt levels while infusing amazing flavor. Homemade broth or good-quality store brands work best!
- Cream of mushroom soup: A can of this soup adds creaminess and helps bind everything together. Look for a brand that has no artificial additives for the best taste.
- Shredded cheese: A good melting cheese, like mozzarella, works well for that gooey finish. Grate your own for better flavor and texture compared to pre-shredded options.
- Onion: Use a yellow onion for its sweet flavor when cooked. Sautéing it until soft enhances the overall dish and adds depth to the casserole.
- Garlic: Fresh garlic cloves bring a punch of flavor. Mince them right before adding to release all those tasty oils. Dried garlic won’t provide the same impact.
- Frozen vegetables: Mixed frozen veggies add color and nutrition. They’re convenient, just toss them in as they cook with the casserole for an easy veggie boost!
Recipe Tips
- If the casserole is too dry, add 1/2 cup of chicken broth 20 minutes into baking for added moisture.
- When the cheese isn’t melting evenly, give it a gentle stir about 10 minutes before the casserole is finished baking.
- If your sauce is too thin, let it simmer for 5 additional minutes on low heat after adding the milk.
- For overcooked rice, check your rice 5 minutes before the package instructions are up to avoid mushiness.
- When the top isn’t browning, broil the casserole on high for 3-5 minutes at the end of baking for a golden finish.
Serving Suggestions
Serve chicken and rice casserole with a side of steamed green beans or a fresh garden salad. Add roasted carrots or sautéed spinach for extra color and nutrients.
Use to make a hearty chicken and rice soup or chicken and rice stuffed peppers. Add to savory muffins or mix into a creamy chicken pasta dish.
Top with a sprinkle of fresh parsley or a dollop of sour cream. Consider drizzling hot sauce or serving alongside a tangy salsa to add depth.
Recipe variations
- You can use diced boneless skinless chicken thighs instead of breast for a juicier texture when making chicken and rice casserole with cheese.
- Add 1 teaspoon dried thyme and ½ teaspoon smoked paprika with the existing seasonings to deepen the warmth and flavor of the casserole sauce.
- Either fresh or frozen broccoli florets can be added; be sure to thaw frozen ones before mixing to avoid excess moisture in the casserole.
- If you need more servings, double all ingredients and bake in a 9×13-inch casserole dish, increasing baking time to about 75 minutes for thorough heat.
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How to Store?
To keep your chicken and rice casserole fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature for up to 2 days. Avoid direct sunlight and moisture to maintain freshness.
Refrigeration: Transfer to an airtight container and refrigerate at or below 40°F for up to 5 days. Cover tightly to prevent drying out.
Freezing: Wrap tightly in plastic wrap, then place in a freezer container at 0°F for up to 3 months. Thaw overnight in the refrigerator before reheating.
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