Cheesy Chicken and Rice Bake Recipe

Name: Cheesy Chicken and Rice Bake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 cups cooked, shredded chicken breast (rotisserie works well); 3 cups long-grain white rice, cooked; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup low-sodium chicken broth; 2 cups shredded sharp cheddar cheese, divided; 2 cups frozen mixed vegetables (peas, carrots, corn); 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup panko breadcrumbs

A quick homemade cheese sauce coats every grain of rice and shred of chicken so the whole thing tastes rich and mild instead of one-note, and stirring frozen vegetables straight into the sauce means picky eaters get used to seeing them without a separate side to refuse.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6

Ingredients

Servings6

Using a different pan?

3 cups cooked, shredded chicken breast (rotisserie works well)
3 cups long-grain white rice, cooked
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup low-sodium chicken broth
2 cups shredded sharp cheddar cheese, divided
2 cups frozen mixed vegetables (peas, carrots, corn)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup panko breadcrumbs

Nutrition per serving

Calories: 576
Protein: 39g
Carbs: 44g
Fat: 26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2Cook the rice according to package directions, or use about 3 cups leftover cooked rice; set aside.
3In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, to cook off the raw flour taste.
4Gradually whisk in the milk and chicken broth, then simmer, whisking often, until the sauce thickens enough to coat the back of a spoon, 4-5 minutes.
5Remove the pan from the heat and stir in 1.5 cups of the cheddar, garlic powder, onion powder, salt, and pepper until smooth.
6In the prepared baking dish, combine the shredded chicken, cooked rice, frozen vegetables, and cheese sauce; stir until everything is evenly coated.
7Sprinkle the remaining 0.5 cup cheddar and the panko breadcrumbs evenly over the top.
8Bake uncovered for 30-35 minutes, until bubbling at the edges and the top is golden.
9Let the casserole rest for 5-10 minutes before serving.

Tips & variations

Stir the frozen vegetables in while they're still frozen, no need to thaw, they'll cook through fully during the bake.
Swap the mixed vegetables for finely diced broccoli or grated zucchini if a child objects to visible peas or corn; the cheese sauce hides both well.
Ground turkey or leftover diced ham can replace the chicken in equal amounts.
For a spicier adult portion, stir a spoonful of hot sauce or a pinch of cayenne into individual servings after baking rather than into the whole dish.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F (175°C) oven for about 20 minutes. To freeze, assemble the casserole through step 7 but don't bake; wrap tightly and freeze for up to 3 months, then thaw overnight in the fridge before baking as directed, adding 10-15 extra minutes if it's still cold in the center.

Tips from the Tulo kitchen

Rotisserie chicken skin adds unwanted grease to the sauce, so pull only the meat and discard the skin before shredding.
A box grater makes quick work of turning raw zucchini into a texture the sauce can fully hide.

FAQ

Can I use instant rice instead of regular long-grain rice?

Yes. Cook it according to the package directions and measure out 3 cups cooked; the texture will be slightly softer but the casserole holds together the same way.

Is this recipe gluten-free?

Not as written, but it can be made gluten-free by swapping the all-purpose flour for a 1:1 gluten-free flour blend and using gluten-free panko or crushed gluten-free crackers for the topping.

Can I make this ahead of time?

Yes. Assemble the full casserole up to a day ahead, cover, and refrigerate; add about 10 minutes to the bake time since it will go into the oven cold.

Why is my sauce grainy instead of smooth?

This usually happens when the cheese is added while the sauce is still at a hard simmer; pull the pan off the heat first, then stir the cheese in gradually so it melts gently instead of separating.