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
Scale
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.
