This is the kind of dinner that makes everyone sigh with relief when it hits the table. It’s warm, creamy, and loaded with melty cheese—exactly what a long day calls for. Everything bakes together in one pan, so there’s no juggling pots on the stove.
It reheats beautifully, packs well for lunches, and even picky eaters usually ask for seconds. If you need a reliable, low-stress meal, this Cheesy Chicken & Rice Casserole is it.
What Makes This Recipe So Good
- One-pan simplicity: Everything cooks together, which means fewer dishes and less cleanup.
- Creamy, cheesy comfort: The sauce soaks into the rice and chicken, creating a rich, satisfying texture.
- Foolproof for busy nights: Minimal prep, easy steps, and pantry-friendly ingredients.
- Kid-friendly flavor: Mild seasoning, familiar ingredients, and a golden cheesy top win over even selective eaters.
- Flexible and forgiving: Swap veggies, use rotisserie chicken, or adjust cheeses to match what you have.
What You’ll Need
- 2 cups cooked chicken (shredded or cubed; rotisserie works great)
- 1 cup long-grain white rice (uncooked)
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 1/2 cups shredded cheddar cheese (divided; sharp cheddar adds great flavor)
- 1/2 cup sour cream (for extra creaminess)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (no need to thaw)
- 2 tablespoons butter (melted, optional for topping)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme (or Italian seasoning)
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt (adjust to taste, especially if using regular broth)
- 1/3 cup grated Parmesan (optional, for extra savory flavor)
- 1/2 cup crushed buttery crackers or panko (optional crunchy topping)
- Cooking spray or a little oil for the baking dish
How to Make It
- Preheat the oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a touch of oil.
- Mix the sauce: In a large bowl, whisk together the cream of chicken soup, chicken broth, milk, sour cream, paprika, thyme, black pepper, and salt until smooth.
- Add the base: Stir in the uncooked rice, onion, garlic, frozen peas and carrots, and 1 cup of the cheddar.
If using, add Parmesan for extra flavor.
- Layer in the chicken: Spread the rice mixture evenly in the baking dish. Scatter the cooked chicken over the top and gently press it in so it’s nestled into the mixture.
- Cover and bake: Tightly cover with foil and bake for 40–45 minutes, until the rice is tender and most of the liquid is absorbed.
- Add the cheesy top: Remove the foil, sprinkle on the remaining 1/2 cup cheddar. If you want a crunchy finish, mix crushed crackers or panko with the melted butter and sprinkle over the cheese.
- Finish baking: Return to the oven uncovered for 10–15 minutes, until the cheese is melted and bubbly and the topping is golden.
- Rest and serve: Let the casserole sit for 5–10 minutes so it sets and slices cleanly.
Taste and adjust seasoning if needed. Serve warm.
Keeping It Fresh
- Storage: Cool completely, then cover tightly and refrigerate for up to 4 days.
- Reheating: Microwave individual portions with a splash of broth or milk to keep it moist. For larger portions, reheat covered in a 325°F oven until warmed through.
- Freezing: Freeze baked casserole in airtight containers for up to 2 months.
Thaw overnight in the fridge and reheat as above. Add a fresh sprinkle of cheese before reheating for best texture.
- Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 extra minutes to the covered bake time if going from cold.
Benefits of This Recipe
- Balanced comfort: You get protein, carbs, and veggies in one dish.
- Budget-friendly: Uses pantry staples and stretches a little chicken into multiple servings.
- Time-saving: Minimal chopping, hands-off baking, and easy cleanup.
- Family-approved flavors: Creamy, cheesy, and familiar—great for kids and adults alike.
- Scalable: Easy to halve for a smaller household or double for a crowd.
Common Mistakes to Avoid
- Using instant rice: It can overcook and turn mushy.
Stick with long-grain white rice for consistent results.
- Skipping the foil: Not covering the casserole at first leads to dry rice and uneven cooking. Foil traps steam so the rice cooks through.
- Adding too much salt: Cream soup and cheese already add sodium. Taste the sauce before salting and use low-sodium broth if possible.
- Overbaking: If you cook it too long, the rice gets mushy and the sauce dries out.
Check at the 40-minute mark.
- Large chicken chunks: Big pieces don’t distribute well and can dry out. Shred or cut into small, bite-size pieces.
Variations You Can Try
- Broccoli cheddar: Swap peas and carrots for 2 cups small broccoli florets (fresh or frozen). Add a pinch of garlic powder.
- Fiesta style: Add a can of drained corn and a can of mild diced green chiles.
Use pepper jack and cheddar, and finish with cilantro and a squeeze of lime.
- Mushroom and thyme: Stir in sautéed mushrooms and use cream of mushroom soup. Add extra thyme and Parmesan.
- Buffalo ranch: Mix 2–3 tablespoons buffalo sauce and 1 tablespoon ranch seasoning into the sauce. Top with Monterey Jack.
- Healthier swap: Use brown rice and Greek yogurt instead of sour cream.
Note: brown rice needs more liquid and time (see FAQ).
- No-canned-soup version: Make a quick sauce with 3 tablespoons butter, 3 tablespoons flour, 1 3/4 cups chicken broth, and 1/2 cup milk. Cook until thick, then season and continue with the recipe.
FAQ
Can I Use Brown Rice?
Yes, but it needs more time and liquid. Use 1 cup brown rice and increase the broth by about 1/2 cup.
Bake covered for 60–70 minutes before adding cheese, then uncover and finish as directed. Check for tenderness and add a splash more broth if needed.
Can I Use Raw Chicken Instead of Cooked?
You can, but keep pieces small so they cook through. Nestle 1 1/2 to 2 cups of small, raw chicken cubes into the rice mixture.
Increase covered bake time by 10–15 minutes and ensure the internal temperature reaches 165°F.
What Cheeses Work Best?
Sharp cheddar delivers classic flavor. For extra meltiness, combine cheddar with Monterey Jack or mozzarella. A little Parmesan boosts savoriness.
Avoid pre-shredded cheese if possible—it can be coated with anti-caking agents and melt less smoothly.
How Do I Prevent the Rice From Being Crunchy?
Cover tightly with foil during the first bake, measure liquids accurately, and avoid opening the oven too often. If the rice is still firm at the 45-minute mark, add 1/4 cup hot broth, re-cover, and bake 10 more minutes.
Can I Make This Dairy-Free?
Yes. Use a dairy-free cream soup or make a roux-based sauce with plant milk, swap in dairy-free cheese shreds, and use dairy-free sour cream or leave it out.
Taste and adjust seasoning since flavor can vary with alternatives.
What Sides Go Well With It?
Keep it simple: a green salad with a zesty vinaigrette, roasted green beans, or steamed broccoli. Garlic bread or warm dinner rolls are great if you want extra comfort.
Can I Assemble and Freeze It Before Baking?
It’s better to bake first, then freeze. Uncooked rice can absorb liquid unevenly after freezing.
If you do freeze unbaked, thaw completely in the fridge, then bake covered, adding extra broth if it looks dry.
In Conclusion
This Cheesy Chicken & Rice Casserole is a no-fuss, all-in-one dinner that checks every box: easy, cozy, and reliably delicious. With pantry staples and simple steps, it turns weeknights into something you can look forward to. Keep the base recipe as your go-to, then mix it up with the variations when you want a twist.
Make it once, and it’ll quickly earn a permanent spot in your dinner rotation.