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Chicken Rice Casserole

This chicken rice casserole recipe is creamy, hearty, and packed with tender chicken, fluffy rice, and a rich homemade cheese sauce. It's baked until hot and bubbly with a golden cheese topping, making it a comforting dinner that's perfect for busy weeknights or family meals.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cooked and diced
  • 3 cups cooked white rice
  • 2 tablespoons butter
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups shredded cheddar cheese divided
  • ½ cup grated Parmesan cheese
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the chicken broth and milk until smooth. Add the garlic powder, onion powder, dried thyme, salt, and black pepper. Simmer for 3 to 5 minutes until the sauce begins to thicken.
  6. Remove the skillet from the heat and stir in 1 cup of the cheddar cheese and the Parmesan cheese until melted and smooth.
  7. Fold in the cooked chicken, cooked rice, and frozen peas until evenly coated in the sauce.
  8. Transfer the mixture to the prepared baking dish and sprinkle with the remaining cheddar cheese.
  9. Bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the cheese is melted. Broil for 2 to 3 minutes for a golden topping if desired.
  10. Let the casserole rest for 10 minutes before garnishing with fresh parsley and serving.

Notes

  • Day-old cooked rice works best because it's firmer and absorbs the sauce without becoming mushy. If using freshly cooked rice, let it cool slightly before mixing it into the casserole.
  • Simmer the sauce until it coats the back of a spoon before adding the rice and chicken. A properly thickened sauce helps keep the casserole creamy after baking.
  • Freshly shred the cheddar and Parmesan for the smoothest cheese sauce. Pre-shredded cheese can result in a grainy texture.
  • The casserole can be assembled up to 24 hours ahead. Cover and refrigerate, then bake as directed, adding 10 to 15 minutes if baking straight from the refrigerator.
  • Let the casserole rest for 10 minutes after baking. This allows the sauce to set slightly, making it easier to serve while keeping it creamy.