Cheesy Chicken and Rice Casserole (2024)

Budget Bytes » Recipes » Meat Recipes » Chicken Recipes » Cheesy Chicken and Rice Casserole

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

I’m alllll about the casseroles in winter. They’re warm, filling, and comforting. This week I took my favorite Broccoli Cheddar Casserole and beefed it up a bit. …Er, chickened it up a bit. I added a couple more vegetables, little juicy chicken bits, and turned it into a complete meal. This Cheesy Chicken Vegetable and Rice Casserole is all the creamy comforting goodness you’ll need for winter survival. #thestruggleisreal

Day Old Rice Works Best

Just as with fried rice, day-old or chilled rice works best for this recipe because it’s a little more firm, allowing it to combine easily with the other ingredients without getting mushy. So, this Cheesy Chicken Vegetable and Rice Casserole isexcellent for using up leftover rice, or if you like to cook big batches of rice and freeze it.

One more note. If you want cheesy but just not super-duper cheesy, simply skip the layer of cheese on top and bake as-is (cover with foil), or top it with buttered bread crumbs for a crunchy topping.And yes, you can use brown rice for this.

P.S. I ate this for breakfast this morning and I’m not even sorry about it.

I simply cannot resist cheesy rice! 🤤

How to Make Chicken and Rice Casserole – Step by Step Photos

Begin by taking 1/2 lb. broccoli florets out of the freezer and allowing them to begin to thaw. Once soft enough to cut with a knife, chop them into smaller bite-sized pieces, then set them aside. Cut one boneless, skinless chicken breast into small pieces (about 1/2 inch) and season with salt and pepper. Heat a large skillet over medium, then add 1 Tbsp olive oil and the chicken pieces. Cook the chicken until it is golden brown, then remove it to a large clean bowl.

While the chicken is cooking, dice one onion, and peel and slice two carrots. After removing the chicken, add the onion and carrots to the skillet and sauté for about 5 minutes, or until the onions are soft and transparent. Transfer the carrots and onions to the bowl with the chicken.

Add the partially thawed broccoli and 4 cups cooked rice to the bowl as well, then stir to combine. The cold broccoli and rice will help cool the chicken and vegetables enough so that they don’t melt the cheese in the next step.

Add half of the 8oz. shredded cheddar to the bowl and stir to combine again. Set this mixture aside. Begin to preheat the oven to 350ºF, and coat the inside of a 2 quart casserole dish with non-stick spray.

To the same skillet used for the chicken and vegetables, add 3 Tbsp butter and 3 Tbsp flour. Cook and whisk these two together over medium heat. It will start out looking like a paste, then it will begin to bubble and foam. Once it starts foaming, cook and stir for one minute.

Then whisk in one cup chicken broth and let it come up to a simmer…

At which point it will thicken to a pudding-like consistency.

Then whisk in one cup whole milk and let it come up to a simmer again, at which point it will thicken to a nice sauce. Season the sauce with 1/4 tsp smoked paprika, some freshly cracked pepper, and about 1/2 tsp salt (you want it to be fairly salty so that it doesn’t get too diluted once mixed with the rice and vegetables). The orange-y color above is due to the smoked paprika.

Pour the sauce overthe rice mixture in the bowl and stir to combine. Spread the mixture into the prepared casserole dish.

Cover with the remaining 4oz. shredded cheddar and bake for about 35 minutes at 350ºF, or until it begins to brown around the edges.

And then the cheesy goodness is ready to devour!

Srsly. Yes.