Even picky eaters love this Cheesy Chicken and Rice Bake. Shredded chicken and rice tossed in a creamy homemade cheese sauce, then topped with more melted cheese. The perfect make ahead comfort food dinner!
I love a good hearty casserole, especially one that is loaded with cheese. With cheese inside and sprinkled on top, this cheesy chicken rice dish is perfect for busy weeknights. You can make it ahead and just pop it in the oven!
KID FRIENDLY CHICKEN CASSEROLE
It can be quite a challenge coming up with a dinner recipe that makes everyone happy. Nothing’s worse than making dinner and having the kids turn up their noses. This creamy chicken rice casserole is so mild flavored that even the pickiest of eaters gobble it right up!
When you need to take dinner to a friend in need, this is a great option, especially if they have small children. Just add a green salad or some veggies, and you have a complete meal that is not only filling, it’s totally comforting.
As a bonus, it can be made ahead of time. You can assemble it and store it covered in the fridge for up to two days. Just note that it will take longer to bake when it is cold; so give yourself at least an hour baking time in case you need it.
HOW TO MAKE CHEESY CHICKEN CASSEROLE
Instead of using a can of cream of chicken soup, you are going to whip up a homemade creamy sauce. It’s much healthier because you control the ingredients, and it tastes amazing!
- SAUCE – Melt the butter in a large soup pot over medium heat, then whisk in the flour and cook for about a minute. Whisk in the broth and milk, continue whisking till thick and creamy, about 5 minutes. Add the seasonings.
- COMBINE – Slowly whisk in 1 1/2 cups of the cheese, about a half cup at a time until melted. Stir in the cooked chicken and rice. Stir till completely coated.
- BAKE – Pour the rice mixture into a greased 2 1/2 quart casserole dish that has been sprayed with non stick cooking spray. Cover with aluminum foil and bake in an oven preheated to 350 degrees for 25-30 minutes or until edges are hot and bubbly.
- TOPPING – Sprinkle the remaining cheese over the top and bake for about 5 minutes, or until the cheese is melted.
STORING LEFTOVERS
You can store any leftover chicken rice casserole in the refrigerator for up to 3-4 days. Either cover it tightly with plastic wrap, or transfer it to an airtight container.
The rice will absorb moisture, so you may want to sprinkle it with a little water before reheating it in the microwave.
CHEESY CHICKEN RICE RECIPE VARIATIONS:
- Instead of using cheddar, you can use your favorite cheese. Colby jack, swiss, and mozzarella, and even pepper jack would all be tasty.
- Add 2 cups of broccoli, mixed vegetables, or any veggie of your choice. You could even use 1/2 cup of celery just for a bit of crunch.
- Really in a hurry? Instead of making a sauce from scratch, you can use a can of cream of chicken soup or cream of mushroom soup with a cup of milk or water.
- I used white rice, but you can use brown rice, or really any type of rice. Just make sure it’s cooked first.
- For a bit of tang, stir in 1/2 cup of sour cream, yogurt, or buttermilk.
WHAT TO SERVE WITH CHEESY CHICKEN RICE
I love that this casserole is so basic it can pretty much be served with any vegetable, salad, or fruit. Here are a few of our favorites:
- Spinach Salad with Bacon
- Parmesan Roasted Asparagus
- Sauteed Green Beans with Bacon
- Best Broccoli Salad Recipe
MORE TASTY CHICKEN CASSEROLE RECIPES:
- Chicken Mashed Potato Casserole
- Poppy Seed Chicken Casserole
- Chicken and Potatoes
- Cheesy Chicken Broccoli Rice Casserole (made in one skillet)
Cheesy Chicken and Rice Bake
Shredded chicken and tender rice in a cheesy homemade cream of chicken soup, topped with more cheese. The whole family will love this easy dinner recipe!
Ingredients
- 3 Tbsp salted butter
- 1/4 cup all purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 tsp garlic powder
- 2 Tbsp dry minced onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dry thyme
- 3 cups cooked chicken breast (I like to use rotisserie chicken.)
- 4 cups cooked white rice
- 3 cups shredded cheddar cheese, divided
Instructions
- Spray a 2 1/2-3 quart casserole dish with cooking spray. Shred the chicken and the cheese. Preheat your oven to 350°.
- In a large pot or dutch oven, melt the butter over medium heat. Whisk in the flour; cook and stir for about a minute. Slowly whisk in the broth and milk. Continue cooking and whisking until thick and creamy, about 5 minutes.
- Stir in the garlic powder, minced onion, salt, pepper, and thyme. Slowly add 1 1/2 cups of the the grated cheese, 1/2 cup at a time, stirring until melted before each addition.
- Fold in the cooked chicken and rice. Pour the mixture into the prepared baking dish. Cover with aluminum foil.
- Bake at 350 degrees f. for 25-30 minutes, or until hot and bubbly around the edges.
- Sprinkle the last 1 1/2 cups of cheese over the top. Bake for another 5 minutes or so until the cheese melts.
Notes
-If you don't have leftover chicken, you can cook 2 large boneless skinless chicken breasts.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 578Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 135mgSodium: 1106mgCarbohydrates: 38gFiber: 1gSugar: 3gProtein: 40g
This simple cheesy chicken and rice bake is a great recipe for family gatherings and potlucks. Everyone loves it!
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