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
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.
This was great. I didn’t measure my rice, just eyeballed the leftover that I had in the fridge and thought that it looked about right. I ended up using twice the amount of carrots (the remainder of a bag) and threw in four cloves of minced garlic too. I am also pretty sure that the package of chicken thighs that was purchased was about twice what the recipe called for, and I just mindlessly chopped it all up, so overall I ended up with enough to fill a 9×13 and an 8×8 pan which was wonderful because everyone went back for seconds! I eyeballed an increase in sauce once I saw how much was in the mixing bowl (increased it by maybe a cup) so it all worked out. Very yummy, and it is definitely being added to the favourites list.
This was such a good recipe!! I used chicken thighs instead of breast. I also used frozen carrots and peas. In addition to replacing half the rice amount with cauliflower rice. With every recipe I try, I measure the spices with my heart. I will definitely be making this again!
I made this with almond milk and it turned out great. Separated into two aluminum 8×8 pans with lid and froze one after assembly. I live alone so it worked out great. Thank you. Delish!
Absolutely delicious and comforting! In addition to the S&P, I seasoned my chicken with some thyme and oregano. Added in some minced garlic with the carrots and onions. Also followed the suggestion of another reviewer and added thawed frozen spinach along with the broccoli.
Used what I had on hand and it is delicious. Instead of broccoli.I had fresh asparagus. Added celery, fresh sliced mushrooms and a zucchini I had. Left over rotisserie chicken. Steamed the carrots, sautéed all the other veggies. Added the half shredded cheese to the cream mix and blended it together before mixing in the rice and veggie mix.
This was delicious. I thought we had everything in the house, but then it turned out the frozen broccoli was severely freezer-burned, so we needed a fresh bag. 3 adults loved it and enough for tomorrow night is a bonus too. I particularly liked the bits with cheese topping!
One of my favorite winter comfort food recipes! I’ve made this countless times and have found that using leftover rice or even rice cooked a few hours prior to assembling the casserole makes a huge difference in overall texture. I typically add extra vegetables- a full lb of broccoli plus frozen peas or sometimes frozen green beans- to stretch it even further. As others have mentioned, this can be more time consuming than you would think of for a casserole- not a weeknight after work meal in my opinion! But always worth the effort and perfect for leftover lunches for days after making!
I don’t make casseroles often, but I have had this favorited on a cooking app for awhile as I always have these ingredients on hand. I did tweak it just a bit, but it turned out so good! I seasoned my rice with butter, oregano and garlic powder. I also used whipping cream instead of milk. Served with green beans (bc you can’t have too many veggies) and some Hawaiian rolls!
I had been eyeing a recipe for chicken & rice casserole on The Kitchn for a couple of weeks, and the other day I wondered if you had a similar one on here because I always trust your recipes. Sure enough, I found this one which looked WAY better than the Kitchn one, haha! I am just digging into it now and it is SO good!!!! I ended up using whole chicken thighs that I deboned and crisped in a cast iron skillet, just because, and just nestled them on top of the rice & veggie mixture in the casserole. I also used frozen peas & carrots as that’s what I had on hand, but dang this is deLICious. Leftovers for days, too; HUZZAH!!! Thanks Beth!!!
I don’t have chicken broth…could I use cream of chicken in place of the broth, flour etc…
I think that should work, the broth/butter/flour combo is made to replace condensed soup. I would just make sure you have about two cups worth. :)
A few times a year, I cook a whole turkey and freeze the leftover meat in 2-cup portions. I also use the bones and veggie scraps I’ve collected (carrot and onion peels, celery leaves and ends) and frozen to make broth. I then freeze the broth in 2-cup portions. It’s another great way to save money on things like casseroles, and I will use both in this. I’m going to make this with beans instead of broccoli tonight because that’s what I need to use up from the freezer.
could you use frozen carrots and peas along with the broccoli? I don’t have any fresh carrots on hand and do not want to go the grocery store due to current covid outbreak.
Yes they would be just fine!
Not really much of a casserole lover. My family didn’t make them at all when I was growing up. But this recipe intrigued me because I had all the ingredients on hand and I was looking to clean out my refrigerator. I’m glad I did. This was a hit! My family devoured it, especially my son and nephew.. I also had some for breakfast. It lasted a good while which meant I didn’t have to cook for a few days. I’ll try other casserole recipes on this website.
This was DELISH! My 18 month old and I enjoyed this for supper, and I can’t remember the last time I saw him eat dinner with such gusto! Kid was literally licking the bowl. I added peas and spinach as well, and it made an absolutely perfect dinner. Flavorful, filling, and healthy. Thanks for the recipe!
Did you use frozen peas and spinach? Did you add with the frozen broccoli?
Absolutely delicious!! I could eat my weight in this casserole. Only drawback is that both times I’ve made it, the veggies have been crunchy, even when cut very small. I may enlist the help of a small saucepan next time and simmer the veggies in the chicken broth for a few minutes after sauteeing, then drain into the skillet and continue making the sauce per the recipe.
Seriously though. Soooo good!
That could be a great extra step!