Cheesy Chicken And Rice Casserole

Cheesy Chicken And Rice Casserole

The ultimate comfort meal dish is this Creamy Cheesy Chicken and Rice Casserole. A thick, cheesy sauce made from scratch coating rice and tender chicken to make an enticing creamy chicken and rice dish.

You will find in this article advice on making the best Cheesy Chicken And Rice Casserole you have ever tasted. Alternatively, you can use the form below to send us a message if you have any questions or comments.

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Why You’ll Love This Recipe:

  • One-pan: In a casserole dish, combine all of the ingredients and bake. This results in minimal preparation and quick cleanup! I enjoy dishes in which the oven does all of the cooking.
  • Kid-friendly: The finished result is another wonderful and savory kid-friendly cuisine. The ideal comfort food for a quick weekday supper or Sunday dinner with minimal preparation.
  • Adaptable: This recipe, like other casseroles, lends itself to several adaptations. See the post for additional ideas.
Cheesy Chicken And Rice Casserole
Cheesy Chicken And Rice Casserole

What Is Cheesy Chicken And Rice Casserole?

This easy Chicken and Rice Casserole require only a few ingredients and bakes in 15 minutes or less. It’s creamy and cheesy, and you’re going to adore it. This is a terrific meal to cook and serve to a big gathering of people or at your next potluck! This dish is quite simple. Simply make sure you have cooked rice and prepared chicken on hand. If you like, you may use my All-Purpose Slow Cooker Chicken recipe for the chicken.

All you have to do is combine all of your ingredients and then top with cheese. Bake until well hot and the cheese has melted. Serve and have fun!

Ingredients That You’ll Need:

See the recipe card at the bottom of this page for ingredient amounts and complete written directions.

  • Chicken: This dish will require cooked chicken that has been finely chopped. You may use pre-cooked strips of chicken (such as those from Perdue Shortcuts), leftovers from another dinner, or even canned chicken in addition to the rotisserie chicken from the grocery. Alternatively, you can boil a chicken breast until thoroughly done (about 15 minutes).
  • Instant Rice: I use instant rice a product that is partially cooked, dehydrated, and packed in a dry state that resembles conventional white rice. This procedure allows the product to be cooked later as if it were regular rice, but with an average cooking time of 5 minutes.
  • Cream of Chicken Soup: Condensed Cream of Chicken Soup You may either create your own or buy a couple of cans from the grocery store.
  • Seasoning: onion powder, garlic powder, salt, and pepper
  • Cheese: Mozzarella or Shredded Feel free to substitute your preferred cheese, such as Parmesan, Emmental, or Monterey Jack. My only recommendation, Jack, is to shred your cheese.

Do You Cook Instant Rice?

Because the rice is precooked, you only need to heat it for a few minutes to achieve the desired taste and texture. Instant rice is available in both white and brown kids, and you can prepare it on the stovetop or in the microwave to produce a nice, warm bowl.

How Long To Cook A Cheesy Chicken And Rice Casserole?

It depends on the thickness of the meat and how long to bake Cheesy Chicken And Rice Casserole. Cooking begins with slicing the chicken breasts in half and assembling them.

As soon as the chicken reaches an internal temperature of 165°F, it is considered to be fully cooked. Depending on the thickness of the chicken breast fillet, baking it at 500°F can take from 10 to 20 minutes. The chicken breast was sliced in half crosswise and cooked fully for about 20 minutes in my case.

How To Make Chicken And Dressing Casserole?

  1. Preheat the oven to 350°F. Begin by cooking the rice according to the package recommendations.
  2. Combine cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese in a large mixing dish. Place in a casserole dish.
  3. Bake for 15-20 minutes, then top with the remaining 1/2 cup of cheese. Serve immediately and enjoy.
  4. Garnish with fresh diced parsley, if desired.

Recipe Tips

  • I cook my chicken in my little crockpot. I just set it to low before work and they’re done by the time I come home. Alternatively, bake it covered at 400 degrees F for 25-30 minutes. When the chicken is done, shred it and set it aside.
  • Shred your chicken in a stand mixer using the paddle attachment. It makes everything so much easy!
  • As always, I cooked this gluten-free chicken and rice casserole from scratch. In place of conventional flour, I use Glutino Gluten-Free Pantry All-Purpose Flour or Gluten-Free Bisquick.
Cheesy Chicken And Rice Casserole
Cheesy Chicken And Rice Casserole

Recipe Variations

  • Cheese: Leave out the cheese or replace it with a Colby jack, mozzarella, or Swiss.
  • Rice: This recipe does not work with quick rice. Brown rice would require more liquid (at least 1/2 cup) and a longer cooking time, thus I recommend using chicken thighs instead of breasts to avoid overcooking/drying out the chicken.
  • Herbs: If you want to add more flavor, use fresh thyme, parsley, freshly minced garlic, or garnish with fresh basil.
  • Broccoli Chicken and Rice: Before baking, add 2 cups of chopped broccoli florets to the dish.
  • Veggies: Feel free to use chopped mushrooms, onions, green peppers, green beans, broccoli, and other vegetables.
  • Cream of soup: My homemade version is simple and tasty, but you may use any cream of soup for this dish, such as chicken, mushroom, or celery.
  • Instant Pot Chicken and Rice: Reduce the water to 1/2 cup and the milk to 1 cup for the Instant Pot Chicken and Rice. Use only one can of cream of soup. Cook for 8-10 minutes on high pressure/manual (depending on the thickness of the chicken breasts). Allow for a 10-minute natural release.

Can You Make This Cheesy Chicken And Rice Casserole Ahead?

This Cheesy Chicken And Rice Casserole is a great make-ahead dish. This makes it ideal for a hectic weeknight.

  • Follow the directions until the mixture is placed in the casserole dish, then stop. Refrigerate it after covering it.
  • When you return home from work the following night, take it out, top it with the remaining cheese and fried onions, and bake it. A superb  Cheesy Chicken And Rice Casserole is only five minutes longer in the oven.

What To Serve With Cheesy Chicken And Rice Casserole?

The Cheesy Chicken And Rice Casserole are delicious on their own, but why not elevate your dinner with these delectable sides:

How To Store Cheesy Chicken And Rice Casserole?

If stored in an airtight container, the Cheesy Chicken And Rice Casserole may be kept in the refrigerator for 3 to 4 days. To reheat, place the dish in a 350°F oven for 15 to 20 minutes, or until thoroughly heated.

How To Freeze Cooked Cheesy Chicken And Rice Casserole?

Leftovers from your Cooked Cheesy Chicken And Rice Casserole may be saved in an airtight container or a Ziploc freezer bag for up to 3 months. You may defrost it in the refrigerator and then reheat it entirely in a 350-degree oven for 15 to 20 minutes, or you can cook it from frozen at 350 degrees for 40 to 45 minutes until it is totally heated (if frozen in an oven-safe dish).

How To Reheat Cheesy Chicken And Rice Casserole In the oven?

To start reheating your Cheesy Chicken And Rice Casserole, either defrost it in the refrigerator and then thoroughly reheat it in a 350-degree oven for 15 to 20 minutes, or cook it from frozen (if frozen in a freezer-safe dish) at 350 degrees for 40 to 45 minutes until it is totally hot.

Cheesy Chicken And Rice Casserole
Cheesy Chicken And Rice Casserole

How To Reheat Cheesy Chicken And Rice Casserole In the Microwave?

If your Cheesy Chicken And Rice Casserole is frozen, defrost it first and then microwave it for 60 seconds at a time until it is hot.

What Can Be Substituted For Rice?

  • Quinoa: Quinoa is a seed with a grain-like flavor and texture after cooking. This popular rice alternative is gluten-free and has much more protein than rice. A 1/2-cup (92-gram) portion of cooked quinoa has 4 grams of protein, which is double the amount found in the same quantity of white rice.
  • Riced cauliflower: Riced cauliflower is a great low-carb and low-calorie substitute for rice. It has a moderate flavor and the texture and looks of cooked rice, but with a fraction of the calories and carbohydrates. This makes it a popular rice substitute for persons following low-carb diets such as keto.
  • Riced broccoli: Riced broccoli, like riced cauliflower, is an excellent rice substitute for those following a low-carb or low-calorie diet. It has a similar nutritious profile as riced cauliflower, with 1/2 cup (57 grams) containing around 15 calories and 2 grams of fiber.
  • Shirataki rice: Shirataki rice is another popular low-carb and low-calorie rice option. It’s manufactured from konjac root, which is native to Asia and high in glucomannan, a unique fiber. A 3-ounce (85-gram) portion of shirataki rice contains 0 calories, according to the product package (8Trusted Source).
  • Barley: Barley is a cereal grain related to wheat and rye. It looks like oats and has a chewy texture and earthy flavor. A 1/2-cup (81-gram) amount of cooked barley has around 100 calories, which is roughly the same as an equivalent serving of white rice. However, it has somewhat more protein and fiber (2Trusted Source, 11Trusted Source).

Do You Cook Rice Before Putting It In A Casserole?

The short answer is no! Long answer: Your rice will cook wonderfully in the oven if you add boiling hot liquid and seal your ovenproof casserole dish well. There is no need to pre-boil the rice.

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FAQ Section

Can I use another “Cream of Soups” other than Cream of Chicken?

If you’re pressed for time and don’t have a can of cream of chicken soup on hand, sour cream can suffice! It won’t taste like chicken, but one cup of sour cream provides the same texture and body as a can of cream of chicken soup.

Can you put uncooked rice in a casserole?

It is not only conceivable but also desirable, to begin a casserole using uncooked rice. Unless you’re following a well-planned recipe, returning cooked rice to the oven will just make it soft and mushy.

How do you fix uncooked rice in a casserole?

If your rice seems dry, or the texture is still hard or gritty after all of the liquid has been absorbed, add up to 1/2 cup of water and return to a simmer with the cover on. Please be patient. Don’t boost the temperature to hasten the rice—you’ll only end up back where you started.

Why isn’t my rice cooking in the oven?

If the rice isn’t fully cooked, it’s possible that it wasn’t cooked long enough. Another option is that you did not give the rice enough time to steam properly. Covering the saucepan with a lid as it cooks allows the rice to absorb more water and cook through evenly.

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Cheesy Chicken And Rice Casserole Nutrition Facts

  • Calories 303
  • Total Fat 13g
  • Cholesterol 57mg
  • Sodium 223mg
  • Potassium 318mg
  • Dietary Fiber 1g
  • Sugars 1.3g
  • Protein 7.3g
  • Vitamin A 13%
  • Vitamin C 41%
  • Calcium 17%
  • Iron 6%

Nutrition Facts Source: Source

Cheesy Chicken And Rice Casserole

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:303 kcal Best Season:Available

Description

The ultimate comfort meal dish is this Creamy Cheesy Chicken and Rice Casserole. A thick, cheesy sauce made from scratch coating rice and tender chicken to make an enticing creamy chicken and rice dish.

Ingredients

Instructions

  1. Preheat the oven to 350°F. Begin by cooking the rice according to the package recommendations.
  2. Combine cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese in a large mixing dish. Place in a casserole dish.
  3. Bake for 15-20 minutes, then top with the remaining 1/2 cup of cheese. Serve immediately and enjoy.
  4. Garnish with fresh diced parsley, if desired.

Notes

  • I cook my chicken in my little crockpot. I just set it to low before work and they’re done by the time I come home. Alternatively, bake it covered at 400 degrees F for 25-30 minutes. When the chicken is done, shred it and set it aside.
  • Shred your chicken in a stand mixer using the paddle attachment. It makes everything so much easy!
  • As always, I cooked this gluten-free chicken and rice casserole from scratch. In place of conventional flour, I use Glutino Gluten-Free Pantry All-Purpose Flour or Gluten-Free Bisquick.
  • Recipe Variations:
  • Cheese: Leave out the cheese or replace it with a Colby jack, mozzarella, or Swiss.
  • Rice: This recipe does not work with quick rice. Brown rice would require more liquid (at least 1/2 cup) and a longer cooking time, thus I recommend using chicken thighs instead of breasts to avoid overcooking/drying out the chicken.
  • Herbs: If you want to add more flavor, use fresh thyme, parsley, freshly minced garlic, or garnish with fresh basil.
  • Broccoli Chicken and Rice: Before baking, add 2 cups of chopped broccoli florets to the dish.
  • Veggies: Feel free to use chopped mushrooms, onions, green peppers, green beans, broccoli, and other vegetables.
  • Cream of soup: My homemade version is simple and tasty, but you may use any cream of soup for this dish, such as chicken, mushroom, or celery.
  • Instant Pot Chicken and Rice: Reduce the water to 1/2 cup and the milk to 1 cup for the Instant Pot Chicken and Rice. Use only one can of cream of soup. Cook for 8-10 minutes on high pressure/manual (depending on the thickness of the chicken breasts). Allow for a 10-minute natural release.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 306
Calories from Fat 117
% Daily Value *
Total Fat 13g20%
Saturated Fat 6.9g35%
Trans Fat 0.1g
Cholesterol 57mg19%
Sodium 223mg10%
Potassium 318mg10%
Total Carbohydrate 28g10%
Dietary Fiber 1g4%
Sugars 1.3g
Protein 18g36%

Vitamin A 13%
Vitamin C 41%
Calcium 17%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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