If you are searching for a comforting dinner that feels like a warm hug, look no further because this Best Cheesy Chicken and Rice Casserole Recipe is exactly what your weeknight needs. Imagine tender chunks of chicken, fluffy white rice, and a luscious, creamy cheese sauce all baked together to perfection. It’s a cozy, crowd-pleasing dish that boasts layers of flavor and texture, delivering cheesy goodness in every bite that will soon become a beloved staple in your kitchen.
Ingredients You’ll Need
Nothing complicated here—this recipe relies on everyday ingredients that come together to create a symphony of flavors and textures. Each item plays a crucial role, from the tender chicken that provides heartiness to the cheese that brings that gooey, irresistible finish, and the fresh veggies which add color and freshness.
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes: Use thighs for extra juiciness or breasts for a leaner option.
- 1 tbsp olive oil: Perfect for getting the chicken nicely browned with great flavor.
- 1 tsp smoked paprika: Adds a subtle smoky depth to the chicken.
- ½ tsp garlic powder: A gentle hint of garlicky warmth in the seasoning mix.
- ¼ tsp black pepper: Just enough to balance the flavors.
- ½ tsp salt: Enhances the natural taste of the chicken and vegetables.
- 1 large yellow onion, finely chopped: Sweet and aromatic, essential for the sautéed veggies.
- 2 celery stalks, finely chopped: Adds a subtle crunch and fresh flavor.
- 1 red bell pepper, finely chopped: For a pop of sweetness and vibrant color.
- 3 cloves garlic, minced: Critical for that punch of fragrant savoriness.
- 1 cup frozen peas, thawed: Brings a bright burst of freshness and a tender bite.
- ½ cup fresh parsley, chopped: Freshens the final dish with a lovely herbal note.
- 2 cups uncooked long-grain white rice: The fluffy base that absorbs all the creamy, cheesy flavors.
- 3 ½ cups chicken broth, low sodium: Cooks the rice to perfection while infusing it with savory goodness.
- 4 tbsp unsalted butter: Forms the rich base for the creamy cheese sauce.
- ½ cup all-purpose flour: Creates the roux that thickens the sauce perfectly.
- 2 cups milk (whole milk): For rich, creamy texture in the sauce.
- 1 (10.5 ounce) can condensed cream of chicken soup: Adds depth and extra creaminess.
- 1 cup sour cream (full fat): Adds tang and velvety smoothness to the sauce.
- 1 tsp Dijon mustard: A subtle zing that balances the flavors.
- ¼ tsp black pepper: To season the sauce gently.
- ¼ tsp salt: Essential for seasoning the sauce.
- 2 cups shredded sharp cheddar cheese, divided: The star cheese for tangy, melty flavor.
- 1 cup shredded Monterey Jack cheese, divided: Adds a creamy, mild counterpart to the cheddar.
- ½ cup panko breadcrumbs (optional): For a crunchy, golden topping to contrast the smooth interior.
- 1 tbsp melted butter (for topping, optional): Helps panko crisp up beautifully in the oven.
How to Make Best Cheesy Chicken and Rice Casserole Recipe
Step 1: Season and Brown the Chicken
Start by tossing your cubed chicken in olive oil and a flavorful blend of smoked paprika, garlic powder, black pepper, and salt. Brown the chicken in a hot oven-safe skillet until golden on all sides. This not only seals in juices but also adds a beautiful caramelized flavor that forms the foundation of your casserole.
Step 2: Sauté the Vegetables
In the same skillet, add your finely chopped onion, celery, and red bell pepper. Cook them gently until tender and sweet, then add garlic and cook just until fragrant. This vegetable base creates a fantastic depth of flavor and a lively medley of textures inside the casserole.
Step 3: Cook the Rice
While the veggies are cooking, turn your attention to the rice. Combine the long-grain white rice and chicken broth in a saucepan, bring it to a boil, then cover and reduce the heat to simmer until tender. Let it rest a few minutes before fluffing with a fork. This perfectly cooked rice is the chewy, soft component that soaks up all the saucy goodness.
Step 4: Make the Creamy Cheese Sauce
Back in your skillet, melt butter and whisk in flour to make a smooth roux. Gradually add milk and cook until thickened, then stir in the cream of chicken soup, sour cream, and Dijon mustard. Season with salt and pepper, then add most of the shredded sharp cheddar and Monterey Jack cheeses, melting them gently into a silky, cheesy sauce that binds the whole dish together.
Step 5: Combine and Transfer
Fold the browned chicken, sautéed vegetables, cooked rice, peas, and fresh parsley into the warm cheese sauce. Make sure everything is evenly coated with creamy goodness. Then transfer this mixture into a greased 9×13-inch baking dish, spreading it out for even cooking and serving.
Step 6: Add Toppings and Bake
Sprinkle the remaining cheddar and Monterey Jack cheeses over the casserole, then if you’d like an irresistible crunch, mix panko breadcrumbs with melted butter and sprinkle on top. Bake in a preheated 375°F oven until bubbly and golden. For an extra crisp top, a brief broil at the very end is the perfect touch—just keep an eye on it so it doesn’t burn!
Step 7: Rest and Garnish
Let the casserole rest after baking for 5 to 10 minutes, allowing it to set and the flavors to meld beautifully. Finish it with a sprinkle of fresh parsley for a lively pop of green and a hint of herbal brightness.
How to Serve Best Cheesy Chicken and Rice Casserole Recipe
Garnishes
A simple sprinkle of fresh parsley on top adds a fresh, vibrant contrast to the rich, cheesy casserole. For a little extra zing, a light dusting of paprika or a handful of chopped green onions can elevate the dish’s presentation and flavor in a flash.
Side Dishes
This casserole shines as a hearty meal on its own, but pairing it with crisp, refreshing sides can be a delightful balance. Think a colorful garden salad with a zesty vinaigrette, steamed green beans, or roasted Brussels sprouts to complement the cheesy richness and add texture variety to your plate.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins or mini cast iron skillets—perfect for dinner parties or family meals. You could also garnish with a few crushed crispy bacon bits or a drizzle of hot sauce for guests who like a bit of heat. Presentation is all about making this already delicious casserole feel special and inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your homemade casserole, store any leftovers in airtight containers in the refrigerator. It will stay fresh and delicious for up to 3 days—making it ideal for quick lunches or a second dinner with minimal effort.
Freezing
This Best Cheesy Chicken and Rice Casserole Recipe freezes beautifully. Cool the casserole completely before wrapping it tightly with foil or plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for an easy and comforting meal anytime you need it.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through, usually about 20-25 minutes. Cover with foil to prevent the top from drying out. You can also microwave portions, but reheating slowly in the oven keeps the creamy texture just right.
FAQs
Can I use brown rice instead of white rice?
Yes! Brown rice can be a healthier option, but it will require a longer cooking time and more liquid, so adjust accordingly. Using brown rice might change the texture slightly but will still create a hearty casserole.
What other cheeses can I use in this casserole?
While sharp cheddar and Monterey Jack make a perfect pairing here, you can experiment with mozzarella for gooeyness or gouda for a smoky flavor. Just make sure to use cheeses that melt well to keep that luscious texture.
Is it okay to use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicier and more tender, especially after baking in the casserole. They also add a bit more depth of flavor, making your dish even more satisfying.
Can I make this casserole gluten-free?
Yes, swap the all-purpose flour with a gluten-free flour blend for the roux and double-check that your broth and soup are labeled gluten-free. Also, choose gluten-free breadcrumbs or omit them to keep it safe.
Can I prepare this casserole in advance?
You sure can! Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready, bake it fresh for that lovely golden topping and hot, bubbly filling.
Final Thoughts
This Best Cheesy Chicken and Rice Casserole Recipe is one of those magical dishes that brings comfort, flavor, and ease together in every forkful. It’s perfect for busy weeknights, feeding a crowd, or making ahead for satisfying leftovers. I hope you give this recipe a try and find it as delightfully indulgent and heartwarming as I do!
Print
Best Cheesy Chicken and Rice Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Best Cheesy Chicken and Rice Casserole is a comforting and hearty one-dish meal featuring tender chicken, fluffy rice, sautéed vegetables, and a rich, creamy cheese sauce topped with bubbly melted cheese and optional crunchy breadcrumbs. Perfect for family dinners, this dish combines savory flavors with a delightful texture contrast, baked to golden perfection in the oven.
Ingredients
Chicken and Seasonings
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp salt
Vegetables
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
- ½ cup fresh parsley, chopped (plus extra for garnish)
Rice
- 2 cups uncooked long-grain white rice
- 3 ½ cups chicken broth, low sodium
Sauce
- 4 tbsp unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream (full fat)
- 1 tsp Dijon mustard
- ¼ tsp black pepper
- ¼ tsp salt
Cheese and Topping
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- ½ cup panko breadcrumbs (optional)
- 1 tbsp melted butter (for topping, optional)
Instructions
- Season Chicken: Season 2 lbs cubed chicken with 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp black pepper, and ½ tsp salt. Brown chicken in an oven-safe skillet for 3-4 minutes per side until golden; then set aside.
- Sauté Vegetables: In the same skillet, sauté 1 chopped onion, 2 celery stalks, and 1 red bell pepper for 5-7 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Cook Rice: Combine 2 cups rice with 3 ½ cups chicken broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Make Roux and Sauce: Melt 4 tbsp unsalted butter in the skillet. Whisk in ½ cup all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in 2 cups whole milk until smooth and thickened.
- Add Cream and Seasonings: Stir in the 10.5 oz cream of chicken soup, 1 cup full-fat sour cream, and 1 tsp Dijon mustard. Season the sauce with ¼ tsp black pepper and ¼ tsp salt. Reduce heat to low.
- Melt Cheese: Gradually add 1 ½ cups sharp cheddar and ¾ cup Monterey Jack cheese to the sauce, stirring constantly until completely melted and smooth. Avoid boiling once cheese is added.
- Combine Ingredients: Add the cooked chicken, sautéed vegetables, cooked rice, 1 cup frozen peas, and ¼ cup chopped fresh parsley to the creamy cheese sauce. Gently fold everything until evenly coated.
- Prepare for Baking: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Transfer the casserole mixture into the baking dish, spreading it evenly.
- Add Toppings: Sprinkle the remaining ½ cup sharp cheddar and ¼ cup Monterey Jack cheeses on top. For extra crunch, mix ½ cup panko breadcrumbs with 1 tbsp melted butter and sprinkle over the cheese layer (optional).
- Bake: Bake the casserole for 25-30 minutes or until bubbly and the cheese topping is melted and lightly golden. Optional: Broil for 1-2 minutes to get a crispy crust, watching carefully to avoid burning.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with remaining fresh chopped parsley.
Notes
- Using chicken thighs offers more moisture and tenderness, but chicken breasts also work great.
- Make sure not to boil the cheese sauce after adding cheese to prevent curdling.
- Adding peas adds a pop of color and sweetness, feel free to substitute or omit based on preference.
- Panko breadcrumbs and melted butter topping are optional but provide a nice crunchy texture.
- Leftovers keep well in the fridge for up to 4 days and reheat nicely in the oven or microwave.
