Cheesy Chicken Rice Casserole is a family favorite! Fluffy rice, juicy chicken, and the cheesy sauce (made gluten-free with no “cream of” soups!) make this dinner our go-to comfort food.

A large, cheesy serving of chicken rice casserole

 

Having a tried-and-true comfort food staple is the key to getting through life’s struggles, and this cheesy chicken casserole never fails us. I first shared this recipe a decade ago in 2016; I couldn’t NOT share it after I saw the giddy look on my husband’s face. The flavors are admittedly “basic,” but that’s awesome for picky eaters and those nights you want your childhood back! This recipe perfects the rich and creamy texture, all without ever opening of a can of “cream of” anything. You’ll notice both old and new photos of this casserole because it truly is one we repeat all the time!

Why you will love this recipe:

  • Classic Flavors – We stick to the basics in this one, just cheese, rice, chicken, and super basic seasonings. This is great for picky eaters, and it can work as a base for people who want to add their own veggies and extras.
  • Make-Ahead Friendly – We frequently make the cheesy chicken and rice mixture, then store it in the fridge for the next day or two until we’re ready to eat. This is the perfect way to have someone’s favorite dinner even after a busy day.
  • Comforting & Nostalgic – For many of us, this is a classic meal that we remember from our childhoods. It’s the kind of comfort food that makes you feel happier and less weighed down from the day’s stress!
This gluten free Cheesy Chicken & Rice Casserole is a classic comfort food! Super easy and perfect for those picky eaters!
This gluten free Cheesy Chicken & Rice Casserole is a classic comfort food! Super easy and perfect for those picky eaters!

Cheesy Chicken and Rice Casserole Ingredients

Here’s a quick overview of what you will need for this comfort food meal. Scroll to the printable recipe card at the bottom of the page for exact measurements.

  • Protein: Chicken – You want this cooked and shredded. I usually just cook mine in a slow cooker beforehand, but you could use meat from a rotisserie chicken, leftover grilled chicken, etc.
  • Pantry Goods: Chicken Broth and Flour/Bisquick – I used gluten-free Bisquick to keep this Celiac friendly.
  • Dairy: Sour Cream, Butter, and Cheddar Cheese – These help make the sauce creamy and the casserole cheesy. I have never tried dairy-free substitutes.
  • Spices: Garlic powder, Onion powder, Salt, and Pepper

How to Make Cheesy Chicken and Rice

homemade cream of chicken soup added with rice, chicken, and sour cream
shredded cheese mixed into the chicken rice mixture
The cheesy chicken rice mixture pressed gently into a greased casserole dish and topped with cheese
  1. Cook rice. Add rice and broth to a saucepan and cook until done and the liquid is absorbed.
  2. Make chicken-rice mixture. In a large mixing bowl, combine the shredded chicken, rice, and sour cream. set aside.
  3. Make from-scratch cream of chicken soup. In the same small saucepan you used for the rice, melt 2 tablespoons of butter. Add in the flour or Bisquick and cook for 1 minute. Pour in additional broth and seasonings, then let simmer until thickened.
  4. Assemble casserole. Stir in the homemade cream of chicken soup and 1/2 cup of shredded cheese to the chicken-rice mixture, then pour this out onto a greased casserole dish. Sprinkle on the remaining cheese.
  5. Cook. Bake for 25-30 minutes.
a piece of easy chicken and rice casserole topped with cheese and fresh herbs
melty cheese and rice in this easy chicken casserole

Tips for Making Cheesy Rice Casserole

  • I use my small crockpot to cook my chicken. I just put it on low before work and they are done when I get home. Alternatively, you can bake it at 400 degrees F for 25-30 minutes covered. When chicken is cooked, shred and set aside. You could also shred the chicken from a store-bought rotisserie if that works better for you!
  • If you have a stand mixer, shred your chicken with the paddle attachment. It makes life so much easier!
  • As always, I made this chicken and rice casserole from scratch using gluten-free ingredients. I use Glutino Gluten Free Pantry All Purpose Flour or Gluten Free Bisquick in place of regular flour.
  • If you prefer the top to be crispier and browner, simply turn on the broiler for 30-60 seconds. Just be careful because it can burn quickly!

Chicken and Rice Casserole FAQs

Can I prep this in advance?

Yes! Prepare the chicken and rice casserole as the recipe instructs except skip covering it with cheese. Cover the casserole and refrigerate it up to 2-3 days. When you’re ready, sprinkle it with cheese and bake as directed.

Can I add vegetables to this?

Yes! I’ve made this cheesy chicken and rice bake with a frozen bag of mixed veggies as well as a broccoli cheese version, and both were excellent. I think this is a super versatile recipe that will work for just about any veggie/cheese combo you want to try!

More Classic Recipes We Love:

A large, cheesy serving of chicken rice casserole

Get the Recipe: Cheesy Chicken Casserole with Rice

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield: 6 servings
Author: Annie Holmes
You're going to love this easy chicken casserole full of perfectly cooked, fluffy rice and a cheesy sauce that requires no "cream of" soups! This comforting family dinner is a nostalgic favorite.
4.50 from 62 ratings
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Ingredients
 

  • 1 pound cooked chicken breast, shredded (3-4 cups)*
  • 1 cup uncooked rice, long grain
  • 3 cups chicken broth
  • 1 cup sour cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons flour or Bisquick, I use gluten free Bisquick
  • 2 cups shredded cheddar cheese

Equipment

Instructions
 

  • Preheat oven to 400 degrees F.
  • In a small saucepan bring two cups of chicken broth to a boil, pour in rice, simmer on low until all liquid is absorbed.
  • In a large mixing bowl combine shredded chicken, rice, spices and sour cream together, set aside.
  • In the same small saucepan you used for the rice, melt 2 tablespoons of butter over medium heat.
  • When it is completely melted and bubbling, add 2 tablespoons of flour, stir mixture and let it simmer for about 1 minute, stirring occasionally.
  • Slowly pour last cup of chicken broth into the flour mixture, stirring as you go.
  • Let your cream of soup simmer for a couple minutes until the mixture thickens. This usually takes me 3-5 minutes.
  • When mixture is thick pour it into the mixing bowl with the rest of your ingredients.
  • Add in 1/2 cup cheese, stir well and pour into greased baking dish.
  • Top with remaining cheese and bake for 25-30 minutes.

Notes

*I use my small crockpot to cook my chicken. I just put it on low before work and they are done when I get home. Alternatively, you can bake it at 400 degrees F for 25-30 minutes covered. When chicken is cooked, shred and set aside.
Serving: 1 serving (1/6 of recipe), Calories: 502kcal, Carbohydrates: 31.5g, Protein: 33g, Fat: 26.4g, Cholesterol: 124.8mg, Sodium: 833.8mg, Fiber: 0.5g, Sugar: 1.1g
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