A comforting, hearty casserole loaded with tender chicken, creamy rice, and gooey cheese—perfect for a cozy family dinner or meal prep.

Why You’ll Love This Recipe

I adore how effortlessly this casserole brings together classic comfort flavors in a single dish. Tender chicken mingles with creamy rice and melty cheese, creating that cozy, home-cooked feeling. Plus, it’s easy to customize and just as satisfying reheated the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
long-grain white rice (or brown rice)
chicken broth (or stock)
onion, finely chopped
garlic, minced
shredded cheddar cheese
cream of chicken or mushroom soup (or homemade creamy sauce)
milk or heavy cream
olive oil or butter
dried oregano or thyme
salt and freshly ground black pepper
optional: frozen peas, broccoli florets, diced bell pepper

directions

I preheat my oven to 375 °F (190 °C) and lightly grease a 9×13-inch baking dish.
I season the chicken with salt, pepper, and a pinch of oregano, then sear lightly in a skillet with a bit of olive oil until browned on both sides (about 2–3 minutes per side). It doesn’t need to be fully cooked—it will finish in the oven.
In the same skillet, I sauté the onion and garlic until fragrant and translucent. If I’m adding veggies like peas or bell peppers, I toss them in now to soften.
I stir in the uncooked rice, chicken broth, cream soup, milk, and a handful of cheddar cheese. I mix until everything is well combined and creamy.
I transfer the rice mixture to the baking dish and nestle the seared chicken pieces into it, pouring any juices from the pan on top.
I sprinkle the remaining cheddar cheese evenly over the top.
I cover the dish with foil and bake for about 35 minutes. Then I remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden, and the rice is tender.
I let it rest for about 5 minutes before serving to let the sauce thicken.

Servings and timing

Serves 6–8 generously.
Prep time: 15 minutes
Cook time: 45–50 minutes (including covered and uncovered baking)
Total time: approximately 1 hour

Variations

Creamier option: I stir in a dollop of cream cheese or sour cream before baking for extra richness.
Mexican twist: I swap cheddar for pepper jack, stir in taco seasoning, and top with salsa and cilantro after baking.
Broccoli-cheddar: I fold in steamed broccoli florets right before the final bake for a veggie boost.
Italian style: I use Italian seasoning and sprinkle mozzarella and Parmesan on top, serving it with marinara.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spoon servings into an oven-safe dish, cover with foil, and warm at 350 °F (175 °C) for about 15–20 minutes until heated through and bubbly. An air fryer at 350 °F works too—about 8–10 minutes does the trick.

FAQs

Do I have to sear the chicken before baking?

I recommend it—it locks in flavor and gives the chicken a nice texture. But if I’m short on time, I skip it and bake it directly in the casserole.

Can I use brown rice instead of white rice?

Yes—brown rice works, but I increase the broth by ½ cup and bake covered for about 45 minutes before uncovering to finish.

Can I make this gluten-free?

Absolutely—I use gluten-free cream soup or substitute with a homemade roux-based sauce, and ensure the broth is gluten-free.

Can I prep this ahead?

I assemble everything (except the cheese topping), cover, and refrigerate overnight. I add the cheese and bake it fresh the next day—increase cooking time by about 5–10 minutes if cold from the fridge.

Can I freeze it?

Yes—I cool it completely, then freeze in a sealed dish for up to 3 months. I thaw overnight in the fridge before reheating in the oven.

Conclusion

This Cheesy Chicken and Rice Casserole is one of my favorite go-to meals—comforting, cheesy, and effortlessly filling. It’s straightforward, flexible, and perfect for feeding a crowd or enjoying as comforting leftovers.