Cheesy Chicken and Rice Casserole Recipe

If you’re craving pure comfort in a casserole dish, you’re about to meet your new favorite: Cheesy Chicken and Rice Casserole. This golden, bubbling bake is exactly what cozy evenings were made for. Every forkful delivers tender chicken, perfectly cooked rice, pops of sweet veggies, and a gloriously creamy, cheesy base. It’s the kind of recipe that makes the house smell amazing, gathers the family around the table, and guarantees zero leftovers. Whether it’s a chilly weeknight or you just want some extra comfort, this dish promises plenty of smiles with minimal effort.

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Ingredients You’ll Need

The beauty of this Cheesy Chicken and Rice Casserole is its lineup of simple, wholesome ingredients that each add something special. You’ll find that every item in this list is essential — from the fluffy rice that soaks up all the flavor, to the cheese that gives that craveable meltiness. Here’s what you need, along with handy tips for each.

• Cooked chicken (2 cups, shredded or cubed): A great way to use up leftovers or grab a rotisserie chicken for max flavor and minimal fuss.
• Long grain white rice (1 cup, uncooked): The ideal rice for soaking up all those incredible juices while cooking up fluffy and distinct.
• Cream of chicken soup (1 can, 10.5 oz): This creates a velvety, flavorful base that amps up the creaminess and richness throughout the casserole.
• Cream of mushroom soup (1 can, 10.5 oz): Adds an earthy undertone and elevates the savory depth of the entire dish.
• Chicken broth (2 ½ cups): Infuses the rice and all ingredients with moisture and an extra boost of chicken flavor.
• Shredded cheddar cheese (1 ½ cups): Grab sharp cheddar for the boldest cheesy punch, but any cheddar will get you that irresistible gooey pull.
• Frozen peas and carrots (1 cup, or mixed vegetables): No chopping needed — these give fresh color, pops of sweetness, and make the dish extra hearty.
• Garlic powder (½ teaspoon): A sprinkle brings a subtle depth you’ll notice in every bite.
• Onion powder (½ teaspoon): Rounds out the flavor and blends seamlessly into the sauce.
• Salt (½ teaspoon): Perfectly seasons each layer, but feel free to adjust if your broth is salty.
• Black pepper (¼ teaspoon): Just enough to add a hint of gentle spice and warmth.
• Additional cheddar cheese for topping (½ cup, optional): For those who can’t resist a bubbling, golden cheese crust (and honestly, who can?).
• Chopped parsley for garnish (optional): Freshens up the look and taste, making it extra inviting right before serving.

How to Make Cheesy Chicken and Rice Casserole

Step 1: Prep the Oven and Dish

Start by preheating your oven to 375°F (190°C), so it’s good and hot by the time your casserole is ready. Lightly grease a 9×13-inch baking dish — this step makes cleanup easy and helps set you up for perfectly golden edges later.

Step 2: Mix All the Main Ingredients

In a large mixing bowl, combine the uncooked long grain rice, both cans of soup, chicken broth, 1 ½ cups of shredded cheddar cheese, your choice of frozen vegetables, garlic powder, onion powder, salt, and pepper. Give everything a good stir until the mixture looks well blended and irresistibly creamy.

Step 3: Stir in the Chicken

Add in your cooked chicken (shredded or cubed) and mix well so every single bite gets a bit of tender chicken. At this stage, everything should look rich and inviting — no dry patches or pools of broth.

Step 4: Assemble and Cover

Pour the cheesy, chicken-packed rice mixture evenly into your prepared baking dish. Spread it out with a spoon or spatula so it’s level and set to cook evenly. Cover the dish tightly with foil to trap in steam and help the rice cook to fluffy perfection.

Step 5: Bake, Then Add More Cheese

Slide your casserole into the preheated oven and bake for 45–50 minutes. This allows the rice to soak up all that creamy goodness and lets the flavors meld. After that, uncover the casserole, sprinkle the remaining ½ cup of cheddar cheese on top, and bake uncovered for another 5–10 minutes, until the cheese melts and turns irresistibly golden and bubbly.

Step 6: Rest and Garnish

Once baked, let the Cheesy Chicken and Rice Casserole sit for about five minutes. This helps it set and makes serving neater. Garnish with chopped parsley if you want a fresh, vibrant finish.

How to Serve Cheesy Chicken and Rice Casserole

Garnishes

A flourish of chopped parsley does wonders for color and freshness, but don’t stop there — a little sprinkle of paprika or thinly sliced green onions will also make your Cheesy Chicken and Rice Casserole pop visually. Set out some extra cracked pepper or even a drizzle of hot sauce for those who love an extra kick.

Side Dishes

This casserole is hearty enough to shine solo, but serving it with a leafy green salad, crisp roasted broccoli, or a slice of garlic bread turns it into a complete meal. For something lighter, try a simple cucumber and tomato salad to contrast all that creamy goodness.

Creative Ways to Present

Don’t be afraid to get playful! Serve individual portions in ramekins for dinner parties or layer the Cheesy Chicken and Rice Casserole in scooped bell pepper halves before baking for a colorful twist. You can also top with buttered breadcrumbs before the final cheese for an extra satisfying crunch.

Make Ahead and Storage

Storing Leftovers

Your leftover Cheesy Chicken and Rice Casserole will keep wonderfully in an airtight container in the fridge for up to four days. The flavors deepen overnight, making those next-day lunches something to look forward to. Just be sure it’s completely cool before storing to preserve its texture.

Freezing

This casserole is a dream for meal prep! Assemble the casserole as instructed but don’t bake; simply cover it well and freeze for up to three months. When ready, thaw overnight in the fridge or bake straight from frozen, just extending the baking time to ensure it’s warmed through. You can also freeze individual portions for a quick, cozy meal anytime.

Reheating

To reheat, simply pop portions in the microwave with a splash of chicken broth to keep things creamy, or rewarm in the oven at 350°F covered with foil until bubbling. If the top needs perking up, a quick sprinkle of extra cheese during the last few minutes of reheating will restore its cheesy magic.

FAQs

Can I use cooked brown rice instead of white?

Absolutely! If you’d like a nuttier flavor and extra fiber, swap in equal parts cooked brown rice. Just keep in mind the texture will be a bit heartier, and if you’re starting with uncooked brown rice, you’ll need a bit more broth and an extra 15–20 minutes of baking.

How can I make this recipe gluten-free?

It’s easy to make Cheesy Chicken and Rice Casserole gluten-free by choosing gluten-free versions of the condensed soups. Many brands offer these options, and the rest of the ingredients are naturally gluten-free.

Can I add other vegetables to the casserole?

Definitely! This recipe is incredibly forgiving. Feel free to toss in chopped bell peppers, broccoli florets, corn, or steamed spinach for added color and nutrition. Just try not to overload it so the rice cooks evenly.

Is it okay to prepare Cheesy Chicken and Rice Casserole ahead of time?

Yes! You can mix everything together and keep it covered in the fridge for up to 24 hours before baking. Just allow it a few extra minutes in the oven since it’s starting out cold.

What’s the best way to get that extra-cheesy top?

For an unbeatable cheesy crust, sprinkle the remaining cheddar cheese evenly on top after baking covered and set the oven to broil for 2–3 minutes. Watch closely until the cheese is golden and bubbly — it’s so rewarding!

Final Thoughts

If you’re after a guaranteed crowd-pleaser, it’s time to gather your ingredients and bake up a Cheesy Chicken and Rice Casserole. This recipe is a classic for good reason: it packs all the creamy, cheesy comfort we crave into one delicious, easy dish. Give it a try and you just might find yourself making it on repeat!

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