Cheesy Chicken Rice Casserole

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.

 

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 Cheesy Chicken and Rice Casserole

• 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!

Chicken 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

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.

Cheesy Chicken and Rice Variations

1. Add veggies. This is easiest with frozen, small veggies (peas and carrots, broccoli florets, simple mixes, etc.) because they are partially cooked already. Thaw, drain of excess water, and stir them right into the mixture and bake as directed. If it’s a veggie with high water content (like frozen spinach), you’d need to thaw it and squeeze moisture out before mixing it in.
2. Try different cheeses. I used cheddar, but smoked gouda, colby jack, pepper jack, havarti, or a fun blend would all work! Make sure to use a melty cheese, not a crumbly one (like cotija or parmesan).
3. Use already-seasoned meat. Instead of using a rotisserie or plain cooked chicken, you could go bold with flavors! Taco meat, barbecue chicken, marinated steak, or Italian pork would all make delicious casseroles.

Tips for This Cheesy Chicken and 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!

What to Serve With Cheesy Chicken and Rice

1. Glazed Carrots
2. Roasted Zucchini
3. Spinach Salad
4. Bacon Wrapped Green Beans

How to Store Chicken Rice Casserole

1. Fridge: cool and store in an airtight container in the refrigerator up to 3-4 days.
2. Frozen: it can be frozen after baking, but it dries out a lot when you reheat it. Instead, I recommend freezing the casserole BEFORE baking when you want to meal prep.
3. How to Make Ahead of Time: Mix up your creamy rice and chicken mixture, then store in a freezer bag up to 2-3 months. When ready to cook, thaw bag (overnight in fridge or under hot water), dump into lightly greased casserole dish, top with cheese, and cook as directed.
4. Reheating: Microwave individual portions at 50% for 1-minute increments until warmed through. To reheat an entire casserole, I recommend placing a pan of water in the oven (on a different rack from the casserole dish) to create steam, then baking 15-30 minutes. Cover casserole dish if cheese is getting too dark.

Frequently Asked Questions

More Classic Recipes We Love:

• Fig Bars
• Tennessee Onions Recipe
• Blueberry Lemonade
• Cheesy Chicken Soup
• Marry Me Chicken Soup
• Crockpot Cheesy Potatoes