Tulo

Cheesy Chicken and Rice Casserole Recipe

A baking dish of cheesy chicken and rice casserole with melted cheese and golden edges, a serving spoon lifting out a portion showing shredded chicken and rice.
Photo by Arti.tic on Pexels

Cooking the rice separately and folding it into a from-scratch cream sauce (instead of dumping everything in raw with canned soup) keeps the grains distinct and the texture creamy rather than gluey, while a broiled cheese topping at the end gives it a browned, bubbly crust.

Prep
20 min
Cook
40 min
Total
1 hr
Servings
8

Ingredients

Servings8
  • 3 cups cooked white rice
  • 3 cups cooked shredded chicken breast
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 1/2 cup onion, finely diced
  • 1 cup frozen peas and carrots
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Nutrition per serving

Calories
334
Protein
22g
Carbs
24g
Fat
16g

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

  1. 1Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. 2Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
  3. 3Sprinkle the flour over the onion and garlic and whisk constantly for 1 minute to cook out the raw flour taste, this forms the base of the sauce.
  4. 4Slowly whisk in the chicken broth and milk, a little at a time, whisking out any lumps. Bring to a gentle simmer and cook for 4-5 minutes, stirring often, until thickened enough to coat the back of a spoon.
  5. 5Remove from heat and stir in 1 cup of the shredded cheddar, the garlic powder, salt, and pepper until the cheese melts smoothly into the sauce.
  6. 6In a large bowl, combine the cooked rice, shredded chicken, and frozen peas and carrots. Pour the cheese sauce over and stir until everything is evenly coated.
  7. 7Spread the mixture into the prepared baking dish and top with the remaining 1 cup of cheddar.
  8. 8Bake, uncovered, for 25-30 minutes, until bubbling around the edges and the cheese on top is fully melted.
  9. 9For a browned, blistered top, switch the oven to broil for the last 2-3 minutes, watching closely so the cheese doesn't burn.
  10. 10Let the casserole rest for 5-10 minutes before serving so the sauce can set slightly.

Tips & variations

  • Use rotisserie chicken to skip cooking the chicken entirely, about 3 cups shredded from one rotisserie bird is roughly right for this amount of sauce.
  • Swap the cheddar for a mix of Monterey Jack and cheddar for a milder, meltier finish.
  • Leftover cooked rice from the fridge works well here and actually holds its texture better than freshly cooked rice, which can go mushy once baked again.
  • Stir in a tablespoon of Dijon mustard with the cheese for a sharper, more savory sauce without adding heat.
  • For extra crunch, top with 1/2 cup of crushed buttery crackers or panko tossed with melted butter before the final broil.

Storage & reheating

Cool completely and store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of milk or broth stirred in to loosen the sauce, or reheat the whole dish covered in a 350°F (175°C) oven for 20-25 minutes. To freeze, portion into airtight containers and freeze for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Slightly undercooking the rice by a minute or two before mixing it in keeps it from turning mushy after 30 minutes in the oven.
  • If the sauce looks too thick before baking, stir in an extra splash of milk, it will continue to thicken as it bakes.

FAQ

Can I use instant rice instead of regular white rice?

Yes, but use it slightly undercooked since it will continue absorbing liquid from the sauce in the oven and can turn mushy if fully cooked beforehand.

Can I make this casserole ahead of time?

Yes. Assemble it completely, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered bake time since it will start cold.

Why did my sauce turn out lumpy?

Lumps usually form when broth or milk is added too quickly to the flour and butter mixture. Add the liquid gradually while whisking constantly, especially for the first cup.

Can I use brown rice instead of white rice?

Yes, cooked brown rice works fine; it has a slightly chewier texture and a nuttier flavor but holds up well through baking.