Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole is the kind of dinner I make when I want something warm, filling, and easy to get on the table. Everything comes together in one baking dish, so there is not a pile of pans waiting for me afterward.

The chicken stays tender as it bakes with the creamy rice mixture, and the cheese melts over the top into a golden layer. I like cutting the chicken into smaller pieces because you get a little bit of chicken, rice, and cheese in almost every bite.

This is also a useful recipe when I have cooked chicken sitting in the fridge. You can use freshly cooked chicken or leftover chicken, depending on what you have on hand.

For me, the best part is how comforting this tastes without needing a long list of ingredients. Add a simple vegetable on the side, and dinner is done.

Why You Will Love This Recipe

You only need a handful of everyday ingredients to make this casserole. The rice cooks in a creamy mixture while the chicken adds plenty of savory flavor, and the cheddar on top gives you that cheesy finish everyone looks forward to.

It is also easy to adjust. You can add broccoli, peas, or another vegetable if you want to make the casserole a little more complete, but it works just as well with the simple chicken-and-rice combination.

Ingredients for Cheesy Chicken and Rice Casserole

For the Chicken

2 boneless, skinless chicken breasts: Two breasts are enough for a hearty casserole without making it overly chicken-heavy. Cut them into small bite-sized pieces so they cook evenly and are easy to mix with the rice.
1/2 teaspoon salt: Seasons the chicken and helps bring out its natural flavor.
1/4 teaspoon black pepper: Adds a little sharpness and balances the creamy sauce.
1/2 teaspoon paprika: Gives the chicken a mild smoky-sweet flavor and a little color.
1 tablespoon olive oil: Used to quickly brown the chicken before it goes into the casserole, adding extra flavor.

For the Rice Mixture

1 cup long-grain white rice: This forms the base of the casserole. Use regular uncooked long-grain rice rather than instant rice so it cooks properly in the creamy liquid.
1 can cream of chicken soup: Creates the creamy base and gives the rice a rich, savory flavor without needing to make a separate sauce.
1 1/2 cups chicken broth: Provides the liquid the rice needs to cook while adding more chicken flavor to the casserole.
1/2 cup milk: Loosens the soup and makes the finished rice creamy rather than overly thick.
1/2 teaspoon garlic powder: Adds gentle garlic flavor throughout the rice mixture.
1/2 teaspoon onion powder: Gives the casserole a savory onion flavor without needing to chop an onion.
1/2 cup frozen peas: Adds a little color, sweetness, and texture. You can leave them out if you prefer a plain chicken and rice casserole.

For the Cheesy Topping

1 1/2 cups shredded cheddar cheese: Melts over the casserole and creates the gooey, golden topping. Sharp cheddar gives you more flavor, while mild cheddar keeps the taste softer.
2 tablespoons chopped fresh parsley: Adds a fresh finish and a little color after baking. This is optional.

How to Make Cheesy Chicken and Rice Casserole

Preheat the oven: Heat your oven to 375°F and lightly grease a 9×13-inch baking dish. Greasing the dish helps prevent the creamy rice mixture from sticking around the edges and makes serving easier later.
Season the chicken: Place the bite-sized chicken pieces in a bowl and season them with salt, black pepper, and paprika. Toss well so the seasoning coats the chicken evenly instead of leaving some pieces plain.
Brown the chicken: Heat the olive oil in a large skillet over medium-high heat, then add the seasoned chicken in a single layer. Cook for about 4 to 5 minutes, stirring occasionally, until the outside is lightly browned. The chicken does not need to be completely cooked at this point because it will continue cooking in the oven.
Make the rice mixture: In a large bowl, stir together the uncooked rice, cream of chicken soup, chicken broth, milk, garlic powder, and onion powder. Mix thoroughly until the soup is evenly incorporated and there are no large pockets of undiluted soup.
Add the peas: Stir the frozen peas into the rice mixture while they are still frozen. There is no need to thaw them first, and they will warm through as the casserole bakes.
Combine everything: Transfer the rice mixture into the prepared baking dish and spread it into an even layer. Arrange the browned chicken pieces throughout the mixture so they are distributed across the casserole instead of sitting in one area.
Cover the casserole: Cover the baking dish tightly with aluminum foil. Keeping it covered during the first part of baking is important because the trapped steam helps the rice cook properly and prevents the surface from drying out.
Bake until the rice is tender: Place the covered casserole in the oven and bake for about 40 minutes. Check the rice toward the end of this time; it should be tender and most of the liquid should be absorbed. If the rice still feels firm, cover it again and continue baking for another 5 to 10 minutes.
Add the cheese: Once the rice is tender and the chicken is cooked through, remove the foil and sprinkle the shredded cheddar evenly over the top. Try to cover most of the surface so every serving gets a good amount of melted cheese.
Finish baking uncovered: Return the casserole to the oven uncovered and bake for another 8 to 10 minutes, or until the cheese has completely melted and started to turn lightly golden around the edges.
Check the chicken: Before serving, make sure the thickest pieces of chicken have reached 165°F. This is especially important when the chicken pieces vary slightly in size.
Let it rest: Take the casserole out of the oven and let it sit for about 5 to 10 minutes before serving. This gives the creamy rice mixture a chance to settle and makes it easier to scoop without the casserole spreading too much.
Finish and serve: Sprinkle fresh parsley over the top if you are using it, then scoop the casserole into bowls or onto plates while it is still warm. Make sure to get some of the cheesy top into each serving.

What to Serve Cheesy Chicken and Rice Casserole With

I like serving this casserole with something fresh or green because the chicken, rice, and cheese are already rich and filling. Steamed broccoli, green beans, or roasted vegetables all work well and require very little extra preparation.

A simple green salad is another good choice, especially if you want to keep dinner light around the casserole. The crisp vegetables and fresh dressing balance the creamy rice nicely.

You can also serve it with warm dinner rolls if you want a more comforting meal. The rolls are especially handy for scooping up any creamy sauce left on the plate.

How to Store and Reheat Cheesy Chicken and Rice Casserole

Store leftover casserole in an airtight container or cover the baking dish tightly and refrigerate it for up to 3 to 4 days. Let the casserole cool slightly before refrigerating, but do not leave it sitting at room temperature for a long time.

For reheating, place an individual portion in the microwave and cover it loosely. Heat in short intervals, stirring or checking between each interval, until the chicken and rice are hot throughout. If the rice has become dry in the refrigerator, add a small splash of chicken broth or milk before reheating to bring some of the creaminess back.

For a larger amount, place the casserole in an oven-safe dish, cover it with foil, and warm it at 350°F until heated through. Adding a little extra cheese before reheating can also give the top a fresh, melty finish.