There's nothing quite like the comforting aroma of a Cheesy Chicken and Rice Casserole fresh out of the oven. This one-pan wonder is packed with tender chicken, creamy rice, and gooey melted cheese, making it a hit for family dinners. Whether you're looking for an easy weeknight meal or a dish that doubles as leftovers, this recipe fits the bill.
I first tried this casserole when my mom whipped it up during a busy school week. One bite, and I was hooked—it’s been a staple in my recipe collection ever since. Let me show you how to make this irresistible dish!
Why You'll Love This Cheesy Chicken and Rice Casserole
Get ready to fall in love with your new go-to comfort food. This Cheesy Chicken and Rice Casserole is everything you want in a dinner—delicious, satisfying, and oh-so-easy to make.
First, it’s a true time-saver. With just 15 minutes of prep, you can have dinner in the oven while you tackle other tasks. It’s perfect for those hectic evenings when every minute counts.
Second, the flavors are incredible. Creamy rice infused with savory chicken and smothered in melted cheese? It’s a combination that pleases even the pickiest eaters.
Another reason to love this recipe? It’s made with simple pantry staples. You probably already have most of the ingredients on hand, saving you an extra trip to the grocery store.
Finally, it’s freezer-friendly! Make a double batch, freeze one, and have a ready-to-bake meal for those nights when cooking feels impossible.
Ingredients Notes

The beauty of this casserole lies in its simple, wholesome ingredients. Each one contributes to the rich flavor and hearty texture that makes this dish so special.
Chicken: Boneless, skinless chicken breasts work best here. Dice them into bite-sized pieces for even cooking. If you prefer, shredded rotisserie chicken is a convenient alternative.
Rice: Use uncooked long-grain white rice for the best results. It cooks right in the casserole, soaking up all the delicious flavors. Avoid instant rice, as it can become mushy.
Cheese: Shredded cheddar cheese is the star of this recipe. Its sharp, tangy flavor complements the creamy rice and savory chicken perfectly. You can also experiment with a mix of cheeses, like Monterey Jack or mozzarella, for extra flavor.
Cream of Chicken Soup: This adds creaminess and a boost of chicken flavor. If you’re looking for a homemade option, you can make your own condensed soup with flour, butter, and chicken broth.
Broth: Chicken broth keeps the rice tender and flavorful. Opt for low-sodium broth if you want more control over the saltiness.
No special equipment is needed for this recipe—just a trusty 9x13-inch baking dish and some foil to cover it while it bakes.
How To Make This Cheesy Chicken and Rice Casserole

Creating this casserole is as simple as mixing, layering, and baking. Let me walk you through it step by step.
Start by preheating your oven to 375°F. Lightly grease a 9x13-inch baking dish to prevent sticking.
In a large mixing bowl, combine the uncooked rice, cream of chicken soup, and chicken broth. Stir until well mixed, ensuring there are no lumps. Season with salt, pepper, and a pinch of garlic powder if you like.
Spread the rice mixture evenly across the prepared baking dish. Arrange the chicken pieces on top in a single layer. Don’t worry if they sink slightly into the rice; they’ll cook beautifully as the casserole bakes.
Cover the dish tightly with foil to trap in moisture. Bake for 45 minutes, then remove the foil, sprinkle the shredded cheese generously over the top, and return it to the oven for another 10-15 minutes. The cheese should melt into a golden, bubbly layer of perfection.
Once done, let the casserole rest for 5 minutes before serving. This allows the rice to set and makes slicing easier.
Storage Options
If you have leftovers (and trust me, you’ll want them), store them properly to keep them fresh and tasty.
Refrigerate any leftovers in an airtight container for up to 3 days. To reheat, place a portion in a microwave-safe dish and warm in the microwave for 1-2 minutes.
For longer storage, freeze the casserole. Cut it into individual portions, wrap tightly in plastic wrap, and place in a freezer-safe bag or container. It will keep well for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through.
Variations and Substitutions
This recipe is wonderfully versatile, so don’t be afraid to make it your own.
Swap the chicken for turkey, especially during the holidays when you have leftovers to use up.
Add vegetables like broccoli, peas, or carrots for a pop of color and added nutrients. Stir them into the rice mixture before baking.
Try a different cheese blend. Pepper Jack adds a hint of spice, while Parmesan lends a nutty depth.
For a richer flavor, substitute some of the chicken broth with milk or heavy cream. This creates an extra creamy casserole that’s sure to impress.
Finally, spice it up with seasonings like paprika, thyme, or cayenne pepper. Just a pinch can elevate the dish to the next level.
With its creamy texture, cheesy goodness, and endless customization options, this Cheesy Chicken and Rice Casserole is sure to become a family favorite. Give it a try—you won’t be disappointed!
PrintCheesy Chicken And Rice Casserole Recipe
This Cheesy Chicken and Rice Casserole recipe is the ultimate comfort food featuring tender chicken, gooey cheese, and perfectly cooked rice. An easy and flavorful one-dish meal your whole family will love!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine shredded chicken, cooked rice, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Stir in 1 cup of shredded cheddar cheese.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle extra shredded cheddar cheese over the top.
- Bake for 25-30 minutes or until the casserole is bubbly and the cheese is melted.
- Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired. Serve warm.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Add vegetables like peas, carrots, or broccoli for extra nutrition.
- For a spicy kick, mix in a pinch of cayenne or red pepper flakes.
Nutrition
- Serving Size: ⅙th of the casserole
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
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