I’m alllll about comforting casseroles in winter and this chicken and rice casserole is such a classic! It’s warm, filling, and oh-so cheesy. If you like Broccoli Cheddar Casserole, you’re going to love this cheesy chicken and rice casserole. We’ve taken the classic broccoli cheddar side dish and added a few more vegetables and chunks of juicy chicken breast to make it a full meal. This Cheesy Chicken and Rice Casserole is all the creamy comforting goodness you’ll need to survive the winter. #thestruggleisreal
Ingredients for Chicken and Rice Casserole
Here’s what you’ll need to make this extra cozy, cheesy, broccoli chicken and rice casserole from scratch:
- Broccoli: We use frozen broccoli florets to cut down on the prep work for this dish. If you want to use fresh, make sure to steam them until al dente before adding to the casserole.
- Chicken: We used boneless, skinless chicken breast in this casserole to keep it classic, but you can use diced chicken thighs if that’s a better fit for your budget.
- Onion & Carrots: To make this chicken and rice casserole full of color, flavor, and texture, we added a even more vegetables in the way of onion and carrots.
- Rice: Rice bulks up the casserole making it extra filling without raising the cost too much. Make sure to use day-old long-grain rice for the best texture.
- Butter & Flour: Butter and flour create a “roux” that helps thicken the sauce and make it extra rich.
- Milk: Milk is the base for the sauce that binds this casserole together. It gives the casserole an extra creamy finish.
- Chicken Broth: Chicken broth combines with the milk for the sauce to add even more depth and flavor. If you use a low sodium broth, you may need to add extra salt to the sauce to get the best flavor.
- Cheddar Cheese: Cheese makes the casserole extra rich and comforting!
- Spices: Salt, pepper, and smoked paprika come together to create just the right amount of flavor without becoming too complex.
- Olive Oil: Olive oil is used to sauté the chicken, but you can use your preferred cooking oil.
What Else Can I Add?
If you want to have fun and make this chicken and rice casserole recipe your own, try some of these variations:
- Add peas to the vegetable mix
- Use a buttered breadcrumb and Parmesan topping instead of cheese
- Add hot sauce to the cheese sauce to make it spicy
- Add crumbled bacon
- Add sautéed mushrooms to the vegetable mix
- Take a shortcut and use shredded rotisserie chicken instead of diced chicken breast
Why Use Day Old Rice?
Just as with fried rice, day-old or chilled rice works best for this recipe because it’s a little firmer, allowing it to combine easily with the other ingredients without getting mushy. So, this Cheesy Chicken and Rice Casserole is excellent 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.
Cheesy Chicken and Rice Casserole
Servings 6Ingredients
- 1/2 lb frozen broccoli florets ($0.85)
- 1 boneless, skinless chicken breast (about 2/3 lb.) ($1.26)
- 1 Tbsp olive oil ($0.16)
- 1 pinch salt and pepper ($0.05)
- 1 yellow onion ($0.32)
- 2 carrots ($0.33)
- 4 cups cooked long grain rice ($0.75)
- 3 Tbsp butter ($0.40)
- 3 Tbsp flour ($0.02)
- 1 cup chicken broth* ($0.13)
- 1 cup whole milk ($0.38)
- 1/2 tsp salt ($0.02)
- 1/4 tsp smoked paprika ($0.02)
- Freshly cracked pepper ($0.05)
- 8 oz medium cheddar, shredded ($2.00)
Instructions
- Take the broccoli out of the freezer and allow it to begin to thaw. Once it’s soft enough to cut with a knife, cut the florets into smaller, bite-sized pieces.
- Cut the chicken breast into small 1/2-inch cubes. Season with salt and pepper. Heat a large skillet over medium, then add the olive oil and swirl to coat the surface. Add the chicken pieces and cook until slightly browned on the outside. Remove the chicken pieces to a large clean bowl.
- While the chicken is cooking, finely dice the onion, and peel and slice the carrots. Add the onion and carrots to the skillet after the chicken is removed and sauté until the onions are softened. Transfer the onions and carrots to the bowl with the chicken.
- Add the chopped broccoli florets (even if not fully thawed) and the cooked rice to the bowl with the chicken, onions, and carrots. Stir to combine, then add 1/2 of the shredded cheddar (about 1 cup) and stir to combine again. Set the mixture aside.
- Begin to preheat the oven to 350ºF and coat the inside of a 2 quart casserole dish with non-stick spray. Add the butter and flour to the same skillet used to cook the chicken and vegetables. Cook and whisk the butter and flour over medium heat until it begins to foam, then continue to stir and cook for one minute.
- Slowly whisk the chicken broth into the flour and butter mixture. Allow it to come up to a simmer, at which time it will thicken. Once thickened, whisk in the milk and allow it to come up to a simmer again. When it’s thick enough to coat a spoon, season with smoked paprika, freshly cracked pepper, and salt.
- Pour the sauce over the rice mixture in the bowl and stir until everything is combined and coated in sauce. Transfer the mixture to the casserole dish. Sprinkle the remaining shredded cheese over the casserole.
- Bake the casserole, uncovered, for about 35 minutes or until it becomes golden brown around the edges. Serve hot.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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 of 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 over the 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. This cheesy Chicken and Rice Casserole is EVERYTHING.
If making with fresh broccoli. Would you prepare the broccoli any differently?
This was an awesome recipe. I substituted elbow macaroni for the rice and whipping cream for the milk just because those ingredients were readily available . It came out so good! I’ve tried many of your recipes. Love your website.
do u know paul from tool
I stumbled across this recipe while looking for a way to use up way too much leftover rice. We love it! I subbed a 12 oz bag of frozen french cut green beans for the broccoli (didn’t have any). They cooked perfectly and seemed like just the right amount.
Can’t wait to see what else I’ve been missing on your site!
Thank you for this recipe – so good! And thank you for providing clear directions both written and visually. This is now part of our family’s dinner rotation. :)
This is so good. This makes a lot so it would be good for a family or if you are like me and live alone: lots of leftoves.
Is this meal easy to freeze then reheat for later? I want to make this for husband to take to work thruout the month.
Yes, this should reheat pretty well. :)
Please, how many servings does the recipe make any idea of the number of calories per serving? Looks delish! Thank you.
I never rate or comment on recipes, but I feel like I have to on this one. This is probably the best rice based casserole I’ve ever made/eaten. So freaking tasty!!! I had to put the leftovers away asap because I couldn’t stop going back for more! The only thing I did differently was pop in under the broiler at the end to brown the cheese a bit more, because slightly burnt cheese is my jam.
I haven’t cooked it yet (it will be for dinner), but what a well written recipe! Thank you.
This is so delicious! It’s hard to not go overboard and eat most of it in one sitting… I’ve made it with rice and quinoa. I was also able to make this for a meal-train contribution for a family with a new baby. They thought it was good, too!
I only ever drink almond milk. Not a fan or regular milk. Could I substitute the whole milk in here with almond milk? I just started cooking, so I don’t really have the knowledge to figure this out on my own… Could I also substitute milk with almond milk in other recipes? What are some good guidelines to understanding substitutions?!
I’m not sure there is a general guideline, it will just depend greatly on the recipe. I personally wouldn’t substitute almond milk for dairy in this recipe because I don’t feel like almond milk is nearly creamy enough to give this sauce the consistency and flavor that it needs.
I just made this last night with almond milk (homemade) and it was fantastic!
Other than the rice, can any other part of this be made ahead of time? If I put the casserole together the night before will everything be too mushy when baking the next day?
I think you’d be safe assembling this the night before. Just keep in mind that the cooking time might be a little longer if the whole thing is chilled.
This was amazing!! Made it 2 nights ago and enjoyed leftovers for my lunch yesterday : ). I subbed the rice with TJs frozen cauli rice, the flour for almond flour, and the whole milk for almond milk. Also used fresh broccoli because that’s what I had. I sautéed it with the carrots and rice so it was done to perfection. The whole family LOVED it! Thank you for helping us win with our grocery budget (we’re doing Financial Peace University and trying to cut costs wherever we can) but also for providing delicious recipes the whole family loves!! You are such a blessing!!
Oh! And I sprinkled TJs nutritional yeast on the very top before sticking it in the oven : )
So, you didn’t make it then. You made a completely different dish.
Yeah, but she wouldn’t have had the idea without this post. It’s all good in the ‘hood.
I’ve been sifting through comments to see if someone tried with cauliflower rice! Thank you for sharing <3
So tasty! Big hit with the husband, too. :)
I rarely comment, but I’ve made this recipe MANY times and its just SO good. Its comfort food, delicious, and relatively (ha) healthy for what it is, especially if you load it with veggies and brown rice. Thanks for this!