Cheesy Chicken and Rice Casserole

This cheesy chicken and rice casserole has become my go-to weeknight comfort food meal. With chicken, rice, plenty of veggies, and a creamy cheese sauce, it’s a meal that pleases both me and my kids. I’ve made this recipe for years, but recently updated it to make the process even faster, calling for pre-cooked rice and chicken. This way, it turns out perfectly every time.

Main Ingredients Worth Spotlighting

Here are a few notes about the key ingredients for this easy recipe: 

• Chicken – I use leftover cooked chicken, whether I cook it in the Instant Pot or the slow cooker. If I don’t have any cooked chicken on hand, I quickly bake boneless skinless chicken breasts or chicken thighs and shred them up before I begin, or I use store-bought rotisserie chicken in a pinch.
• Rice – Any type of cooked rice will work, such as long-grain white rice, cooked jasmine rice, or cooked brown rice. If preparing uncooked rice, I cook it in low-sodium chicken broth for extra flavor. Or, to save time, I often buy packets of Minute Rice and pop them in the microwave while I prepare the sauce.
• Vegetables – I use a bag of frozen California blend vegetables, which is a combination of broccoli florets, cauliflower pieces, and sliced carrots. However, any frozen vegetables will work. There’s no need to thaw them first. I just add them frozen so they don’t get mushy and come out perfectly tender.
• Cheese – I use shredded cheddar cheese for a classic cheesy flavor and a boost of calcium. Mozzarella or Parmesan cheeses also taste great. For the best taste and texture, I buy a block of cheese and shred it myself. Though they are fine to use, pre-shredded options contain anti-caking agents and additives that affect their flavor and prevent them from melting as easily.

Find the ingredient list with exact measurements in the recipe card below.

Make It Gluten Free

I use all-purpose flour when making this creamy chicken casserole. However, I’ve also tested it with gluten-free flour (I use Bob’s Red Mill Gluten-Free 1:1 Flour) to make the dish gluten-free for a friend with celiac, and there was no difference in the taste or texture.

Whisk Up The Perfect Cheese Sauce

The only cooking required for this chicken and rice casserole is to prepare the sauce, making it almost a one-pan or one-pot dinner idea. I skip pre-made options like cream of chicken soup, cream of mushroom soup, cream of celery soup, or even onion soup mix. Instead, I combine a few simple ingredients to create a smooth, savory, cheesy sauce. Here’s an overview of the process: 

1. Create a roux. Melt butter in a saucepan, then whisk in flour.
2. Simmer and thicken. Reduce the heat, and add the milk one cup at a time, whisking to combine. Then, stir in the seasonings, bring the liquid to a simmer, and cook until it thickens, stirring consistently.
3. Add the cheese. Stir in the cheese, allowing it to melt completely. Then, assemble the recipe, pouring the sauce into a prepared casserole dish and layering it with the chicken and rice mixture.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Dinner Is Served

With protein, carbs, and veggies, this cheesy chicken and rice casserole is a satisfying main dish on its own. However, I sometimes add sides like roasted carrots, air fryer green beans, or sautéed broccolini for a well-rounded weeknight meal. For a heartier side, I might serve it with homemade cornbread muffins or biscuits. 

Storage and Reheating Directions

To make ahead for busy weeknight, I assemble all the ingredients for this chicken dinner in a baking dish a day ahead of time and store the casserole, covered, in the fridge for up to 2 days. Then, I bake the casserole in a preheated oven.

When meal prepping for lunches for the week, I transfer individual portions of the cooled casserole to airtight containers and store it in the fridge for up to 4 days. I reheat a serving in the microwave or covered in a 350°F oven until it’s warmed through, 15-20 minutes.This chicken and rice casserole also freezes nicely. Simply portion the cooled casserole into freezer-safe containers and freeze for up to 3 months. To serve, thaw in the fridge overnight, and reheat in an oven or microwave.

Recipe Changelog

• November 2025: We previously published a version of this casserole that called for uncooked chicken and uncooked rice. Download the previous version here.

---

The photos in this blog post were taken by Rachel Cook of Half Acre House.

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!