If you are craving a comforting meal that feels like a warm hug in every bite, then you have to try the Best Cheesy Chicken And Rice Casserole Recipe. This dish brings together tender chicken, fluffy rice, and layers of melty cheese all baked to perfection, creating a delightful harmony of flavors and textures. Whether it’s a family dinner or a cozy night in, this casserole is the kind of recipe that will have everyone asking for seconds and feeling utterly satisfied.
Ingredients You’ll Need
This recipe combines simple, wholesome ingredients that come together beautifully, each adding its own touch to the texture, flavor, and color of the casserole. From the savory protein to the creamy sauce and vibrant veggies, everything works in harmony to make this dish a true crowd-pleaser.
- 2 lbs boneless, skinless chicken breasts or thighs: The star protein, cubed for easy, bite-sized enjoyment.
- 1 tbsp olive oil: For perfectly browning the chicken and building flavor.
- 1 tsp smoked paprika: Adds a subtle smoky depth that’s irresistible.
- ½ tsp garlic powder: Enhances the savory notes without overpowering.
- ¼ tsp black pepper: Freshly cracked for just the right hint of spice.
- ½ tsp salt: Balances and lifts all the flavors beautifully.
- 1 large yellow onion, finely chopped: Sweet and aromatic, providing a flavorful base.
- 2 celery stalks, finely chopped: Adds a fresh crunch and subtle earthiness.
- 1 red bell pepper, finely chopped: Brings vibrant color and a mild sweetness.
- 3 cloves garlic, minced: Infuses the dish with a fragrant punch.
- 1 cup frozen peas, thawed: Pops of green that add freshness and texture.
- ½ cup fresh parsley, chopped: Brightens flavors and adds a touch of herbal freshness.
- 2 cups uncooked long-grain white rice: The comforting base that soaks up all those delicious flavors.
- 3 ½ cups chicken broth, low sodium: For cooking the rice and adding depth to the dish.
- 4 tbsp unsalted butter: The start of a luscious, creamy roux-based sauce.
- ½ cup all-purpose flour: Helps thicken the sauce to the perfect consistency.
- 2 cups milk (whole milk): Makes the sauce rich and velvety smooth.
- 1 (10.5 ounce) can condensed cream of chicken soup: Adds comforting creaminess and body.
- 1 cup sour cream (full fat): Gives tang and extra indulgence.
- 1 tsp Dijon mustard: Lifts the sauce with a gentle sharpness.
- ¼ tsp black pepper and ¼ tsp salt: Season the sauce perfectly.
- 2 cups shredded sharp cheddar cheese, divided: Bursting with flavor and melty goodness.
- 1 cup shredded Monterey Jack cheese, divided: Creamy and mild, balancing the sharp cheddar.
- ½ cup panko breadcrumbs (optional): For a crunchy, golden topping if you love extra texture.
- 1 tbsp melted butter (for topping, optional): Adds richness and helps the breadcrumbs crisp up beautifully.
How to Make Best Cheesy Chicken And Rice Casserole Recipe
Step 1: Season and Brown the Chicken
Begin by seasoning your chicken cubes with olive oil, smoked paprika, garlic powder, black pepper, and salt. This simple but flavorful rub ensures each bite is well-seasoned. Next, brown the chicken in an oven-safe skillet for about 3 to 4 minutes on each side until beautifully golden. This step not only locks in the juices but builds a depth of flavor that makes the casserole truly special.
Step 2: Sauté the Vegetables
Using the same skillet, sauté your chopped onion, celery, and red bell pepper for 5 to 7 minutes. This melds the vegetables’ sweetness and earthiness. Add the minced garlic at the end and let it cook for just a minute until fragrant to avoid any bitterness, which develops with overcooking garlic.
Step 3: Cook the Rice
In a separate saucepan, combine the rice with chicken broth and bring to a boil. Reduce heat, cover, and let it simmer for 15 to 18 minutes until tender. After cooking, let the rice sit covered for 5 minutes to steam gently, then fluff with a fork for light, fluffy grains that will meld perfectly with the creamy sauce.
Step 4: Prepare the Creamy Cheese Sauce
In your skillet, melt the butter and whisk in the flour to create a smooth roux, cooking for 1-2 minutes. This step is crucial for thickening the sauce without lumps. Gradually whisk in milk to keep it silky and prevent clumps. Let the sauce thicken gently, then stir in the condensed cream of chicken soup, sour cream, and Dijon mustard for richness and tang.
Step 5: Add Cheese and Season the Sauce
Lower the heat and fold in most of the cheddar and Monterey Jack cheese gently until fully melted and smooth. Be careful not to let the sauce boil after adding the cheese to avoid a grainy texture. Season with salt and pepper to taste, allowing the sauce to develop its full creamy, cheesy character.
Step 6: Combine Everything
Now, it’s time to bring all the elements together. Add the browned chicken, sautéed vegetables, cooked rice, peas, and fresh parsley to the cheese sauce. Gently fold everything until it’s evenly coated, making sure each component is enveloped in that luscious cheesy goodness.
Step 7: Bake the Casserole
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish, then transfer your casserole mixture evenly into it. Sprinkle the top with the remaining sharp cheddar and Monterey Jack cheese. If you want a crunchy top, mix panko breadcrumbs with melted butter and sprinkle over the cheese layer. Bake for 25 to 30 minutes until bubbly and golden, and optionally broil for a minute or two for extra crispiness—just watch closely so it doesn’t burn!
Step 8: Rest and Garnish
Allow your casserole to rest for 5 to 10 minutes once out of the oven. This gives it time to set, making it easier to serve and intensifying the flavors. Finish with a sprinkle of fresh parsley for a pop of color and fresh herbaceous brightness.
How to Serve Best Cheesy Chicken And Rice Casserole Recipe
Garnishes
Fresh parsley is an excellent choice for garnishing this casserole, as it adds a lively burst of green and a subtle flavor that balances the richness. You might also consider thinly sliced green onions or a dusting of smoked paprika to echo the flavors in the dish.
Side Dishes
This casserole is hearty enough to be a meal on its own, but if you’d like to round things out, serve it alongside a crisp green salad or steamed veggies like broccoli or green beans. Light, acidic sides like a simple vinaigrette-dressed salad help cut through the richness, keeping the meal balanced.
Creative Ways to Present
For gatherings, try serving the casserole in individual ramekins topped with a sprinkle of fresh herbs and a small dollop of sour cream or a few slices of avocado on the side. If you want to add a fresh crunch, consider a side of pickled vegetables or a quick cucumber salad, giving your meal a fun and contrasting texture.
Make Ahead and Storage
Storing Leftovers
Leftover casserole can be stored covered in the refrigerator for up to 4 days. Make sure it’s cooled to room temperature before refrigerating to keep the texture just right. Portion out leftovers into airtight containers for easy grab-and-go meals.
Freezing
You can freeze the casserole either before or after baking. To freeze before baking, assemble the casserole in a freezer-safe dish, cover tightly, and freeze for up to 3 months. If freezing after baking, allow it to cool completely, then wrap tightly with plastic wrap and aluminum foil. Thaw overnight in the fridge before reheating.
Reheating
Reheat refrigerated or thawed casserole in the oven at 350°F (175°C) for about 20 to 25 minutes until warmed through and bubbly. Cover with foil if it starts browning too quickly. You can also reheat individual servings in the microwave, but the oven method helps preserve that lovely cheesy texture best.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and more fiber, but it will require a longer cooking time and more liquid, so plan accordingly. Pre-cooked brown rice works well if you want to save time.
What if I don’t like spicy food—can I skip the smoked paprika?
Yes, the smoked paprika adds a gentle smoky warmth but is not very spicy. If you prefer, simply omit it or replace it with sweet paprika for color without heat.
Can I make this casserole vegetarian?
Definitely! Swap chicken with hearty vegetables like mushrooms, zucchini, or chickpeas, and use vegetable broth to keep it flavorful. You might want to add extra cheese or a bit of cream to maintain that rich texture.
Is there a way to make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the roux. Also, check the cream of chicken soup ingredient to ensure it’s gluten-free or use a homemade version.
How can I add more veggies into this dish?
Feel free to toss in more veggies like chopped carrots, spinach, or zucchini along with the sautéed vegetables. Just make sure to adjust cooking times slightly if you add harder vegetables to ensure they become tender.
Final Thoughts
The Best Cheesy Chicken And Rice Casserole Recipe is one of those dishes that never fails to bring comfort and smiles to the table. It’s hearty, cheesy, and incredibly satisfying with a perfect balance of flavors and textures. Whether you make it for your family on a busy weeknight or for friends at a casual dinner, this recipe is sure to become a beloved favorite. So grab your skillet and ingredients, and dive into this cheesy, creamy, heartwarming masterpiece—you won’t regret it!
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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: Casserole
- Method: Baking
- Cuisine: American
Description
This Best Cheesy Chicken and Rice Casserole is a comforting, hearty dish featuring tender, seasoned chicken combined with perfectly cooked rice, sautéed vegetables, and a rich, creamy cheese sauce. Baked to golden perfection with a cheesy breadcrumb topping, this casserole is ideal for family dinners or gatherings, delivering layers of savory flavors and satisfying textures.
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 (divided)
Rice and Broth
- 2 cups uncooked long-grain white rice
- 3 ½ cups chicken broth, low sodium
Sauce Ingredients
- 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 full-fat sour cream
- 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 and Brown Chicken: Season the cubed chicken with olive oil, smoked paprika, garlic powder, black pepper, and salt. Brown the chicken in an oven-safe skillet for 3-4 minutes per side until golden brown. Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté the chopped onion, celery, and red bell pepper for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Cook Rice: In a separate saucepan, combine the long-grain white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Make Roux and Sauce: Melt butter in the skillet, then whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk until the mixture is smooth and thickened.
- Add Soup and Cream: Stir in the cream of chicken soup, sour cream, and Dijon mustard. Season with pepper and salt. Reduce heat to low to prevent boiling.
- Melt Cheese: Slowly add 1 ½ cups sharp cheddar and ¾ cup Monterey Jack cheese to the sauce, stirring continuously until the cheese melts completely and the sauce is smooth. Avoid boiling at this stage.
- Combine Ingredients: Fold the cooked chicken, sautéed vegetables, cooked rice, thawed peas, and ¼ cup fresh parsley into the cheese sauce until everything is 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 dish and spread evenly.
- Add Topping: Sprinkle the remaining ½ cup sharp cheddar and ¼ cup Monterey Jack cheese over the casserole. For an optional crispy topping, mix panko breadcrumbs with melted butter and sprinkle over the cheese layer.
- Bake Casserole: Bake uncovered for 25-30 minutes until bubbly and the cheese topping is melted and lightly golden. Optionally broil for 1-2 minutes to achieve extra crispiness, watching carefully to avoid burning.
- Rest and Garnish: Let the casserole rest for 5-10 minutes before serving to allow it to set. Garnish with the remaining fresh chopped parsley for a fresh pop of color and flavor.
Notes
- Using both chicken breasts and thighs can provide a balance of tenderness and flavor.
- Make sure not to let the cheese sauce boil after adding cheese to prevent it from becoming grainy.
- The breadcrumb topping is optional but adds a delicious crunchy texture.
- You can substitute the milk with a lower fat option if preferred, but whole milk provides the best creaminess.
- This casserole can be prepared ahead of time, assembled, and refrigerated before baking.
- Resting the casserole after baking helps the dish firm up and makes it easier to serve.
