Last week, I wrote these 10 frugal recipes that you can make for kids who are fussy eaters.
I wanted to delve deep into 1 of them specifically – the cheesy chicken and rice casserole.
There’s something incredibly comforting about a warm, bubbly casserole fresh out of the oven. This Cheesy Baked Chicken and Rice Casserole is the ultimate one-pan meal—tender chicken, fluffy rice, and a rich, creamy cheese sauce all baked together for a dish that’s hearty, satisfying, and incredibly easy to make.
Whether you’re looking for a family-friendly dinner or a meal-prep favorite, this casserole has it all.
The chicken stays juicy, the rice soaks up all the delicious flavors, and the golden, cheesy topping makes every bite irresistibly creamy and delicious.
The best part? Everything bakes in one dish, so there’s minimal cleanup!
This is perfect if you’re feeding a big family.
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A few tips to Make the Best Cheesy Chicken Casserole
Use long-grain rice for the best texture—short-grain rice can turn mushy. Basmati or jasmine rice works beautifully in this dish.
For even more flavor, use homemade chicken broth or add a bouillon cube to the broth before mixing. A good quality chicken broth will make a noticeable difference.
Want to make it extra creamy? Stir in ½ cup sour cream or cream cheese before adding the cheese topping for a richer, silkier texture. A good hand mixer makes blending easier.
Don’t overcook the chicken—it will continue cooking as the casserole bakes. Cutting it into bite-sized pieces helps it cook evenly with the rice.
For a crispy topping, use panko breadcrumbs instead of regular breadcrumbs. They stay crunchier and add a great contrast to the creamy rice.
A nonstick baking sheet can be helpful if you toast the breadcrumbs before adding them to the casserole.
Cheese Baked Chicken and Rice Casserole
Course: Lunch, DinnerDifficulty: Easy6
servings10
minutes50
minutes1
hourIngredients
1 ½ lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
1 ½ cups long-grain white rice (uncooked)
3 cups chicken broth
1 cup heavy cream (or whole milk for a lighter version)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp dried thyme
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp butter, melted
½ cup breadcrumbs (for crispy topping, optional)
2 tbsp fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This will prevent sticking and ensure even cooking.
- In a large bowl, whisk together chicken broth, heavy cream, salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme. Stir in the uncooked rice, making sure it’s evenly distributed in the mixture. Pour the rice mixture into the prepared baking dish, creating an even layer.
- Arrange the chicken pieces on top of the rice, pressing them in slightly so they absorb the flavors while baking. Sprinkle ½ cup of the cheddar cheese over the chicken to enhance the creamy texture.
- Cover the baking dish tightly with aluminum foil and bake for 35 minutes. The foil traps in steam, helping the rice cook evenly and keeping the chicken moist.
- After 35 minutes, remove the foil and check if the rice is tender. Sprinkle the remaining cheddar, mozzarella, and Parmesan cheese evenly over the top. If using breadcrumbs, toss them with melted butter and sprinkle over the cheese for a crispy topping.
- Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown. For an extra crispy top, broil for the last 2-3 minutes, keeping a close eye on it.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley for a pop of color and freshness. Serve warm and enjoy!
- This pairs well with some steamed veggies.
Variations & Substitutions
Low-Carb Option: Swap the rice for cauliflower rice and reduce the broth by ½ cup since cauliflower rice doesn’t absorb as much liquid.
Veggie-Packed Version: Stir in chopped broccoli, peas, or bell peppers before baking for added nutrition.
Spicy Kick: Add ½ teaspoon cayenne pepper or red pepper flakes for a little heat.
Dairy-Free Alternative: Use coconut milk or cashew cream instead of heavy cream, and substitute nutritional yeast for the cheese.
Gluten-Free: Skip the breadcrumbs or use gluten-free panko for the crispy topping.
This Cheesy Baked Chicken and Rice Casserole is the perfect comfort food—rich, creamy, and packed with flavor, all in one pan. Whether you’re making it for a family dinner or prepping meals for the week, it’s a guaranteed crowd-pleaser. Enjoy!
