Here’s a comforting casserole that checks all the boxes for what you want in a homemade dinner. With familiar flavors and a proven tasty combination of chicken and rice, this recipe is delicious and something the whole family will look forward to eating. This chicken and rice casserole recipe is also veggie loaded and features a creamy cheese sauce base. Additionally, you can make it conveniently from easy to find ingredients.
Recipe Highlights
This Chicken and Rice Casserole recipe is one you’ll come back to for your weekly meal plans because it:
- is made from easy-to-find ingredients and frozen pre-chopped veggies to save time
- is comforting with familiar, well-loved flavors in a creamy, cheesy sauce
- includes healthful ingredients, including veggies, chicken, and long-grain rice
A Delicious, healthy chicken and Rice Casserole Recipe
Favorite flavors come together in this Cheesy Chicken and Rice Casserole recipe that is easy, veggie loaded, and family friendly. Plus, you can easily make it gluten free, if needed, by using a gluten-free flour blend. You can’t go wrong when familiar flavors hit the table, and you can rest easy knowing that dinner will include several food groups plus plenty of protein and fiber all in a cozy casserole.
Ingredients to make Chicken and Rice Casserole
Here are the ingredients to gather to make this recipe today:
- boneless skinless chicken breast – you could also use boneless, skinless chicken thighs
- uncooked rice – we recommend basmati, jasmine, or long-grain white rice (we do not recommend brown rice, as it will take much longer to cook)
- frozen California vegetable blend – we call for a bag of “California” blend frozen veggies, which is common at all grocery stores and includes a mix of frozen broccoli, cauliflower, and carrots
- onion – use a small yellow or white onion
- butter
- all-purpose flour – may use regular unbleached all-purpose flour or gluten-free flour. For gluten-free flour, we always reach for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. If you don’t need casserole that is gluten free, you can use an equal amount of unbleached all-purpose flour. We’ve tested this recipe with both, and both flours achieve great results
- broth – use chicken or vegetable broth
- milk – you can use any dairy or non-dairy milk of choice; we used 2% cow’s milk
- pantry spices – you’ll need garlic powder, paprika, fine salt, and black pepper
- Dijon mustard
- Shredded cheddar cheese
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing kcals, protein, carbohydrates, cholesterol, fiber, sugar, sodium, total fat, and more per serving.
how to make chicken and rice casserole Recipe
Here are the basic steps for how to make chicken and rice casserole:
- Make the cheese sauce: Melt the butter in a saucepan over medium-high heat. Sprinkle in the flour and whisk. Reduce the heat and add the milk. Next whisk in the broth and spices. Increase the heat and boil for 1 minute. Remove from the heat and add 2 cups of the cheese; stir until smooth.
- Build the casserole: Pour the cheese sauce into the baking dish. Add the chicken, rice, onion, and frozen vegetables; stir well.
- Cover and bake: Cover with foil and bake 30 minutes. Remove from the oven and stir the casserole. Re-cover and bake another 15 minutes. Remove from the oven and remove the foil. Stir the casserole again, then sprinkle remaining cheese over top.
- Melt the cheese: Return the dish to the oven, uncovered, and bake another 10 minutes. Remove from the oven and allow to stand for 10 minutes before serving.
For the complete directions, ingredient amounts, and nutrition analysis that lists calories, protein, carbohydrates, fiber, sugar, sodium per serving, scroll down to the recipe card below.
Frequently Asked Questions
We call for raw chicken in this casserole, however, you could use pre-cooked chicken instead and stir it in during Step 6 of the recipe card below (after the casserole has been baking for 30 minutes).
Certainly, you can use any mix of raw or frozen vegetables that you would prefer.
Yes, you can fully make this casserole ahead, then allow it to cool at room temperature before covering tightly and freezing for up to 3 months. To reheat, allow the casserole to thaw in the refrigerator for 24-36 hours before baking, then reheat in a 375-degree oven for 25-30 minutes, or until heated through.
Store leftovers in a covered container in the refrigerator for up to 4 days.
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Cheesy Chicken and Rice Casserole (Easy & Veggie Loaded)
A classic and comforting casserole gets a health and flavor boost from the addition of veggies and a homemade cheese sauce. A family-friendly casserole that provides well-rounded nutrition, delicious leftovers, and reheats well.
Ingredients
For the Cheese Sauce:
- ¼ cup unsalted butter (½ stick)
- ⅓ cup flour*
- 3 cups milk of choice (we used 2%)
- 1 ½ cups low-sodium chicken or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon fine salt
- 1 teaspoon Dijon mustard
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 8 ounces shredded cheddar cheese, divided (2 ½ – ¾ cups)
For the Casserole:
- 1 ¼ lbs. raw boneless skinless chicken breasts, cut into bite-sized pieces (~½ inch)
- 1 cup uncooked basmati, jasmine, or long-grain white rice (note: we have not tested this recipe with brown rice or any other type of rice then what is listed. We recommend you use basmati, jasmine, or long-grain white rice)
- ½ medium yellow onion, minced or very finely diced (~ 1 cup)
- 1 (16-ounce) bag frozen California blend vegetables (broccoli, cauliflower, carrots)
Instructions
- Preheat the oven to 375℉.
- Generously mist or grease a 9×13-inch baking dish with nonstick cooking spray or butter; set aside.
- Place a medium saucepan over medium-high heat. Add the butter. When the butter is melted, sprinkle the flour over the butter and whisk for 1 minute.
- Reduce the heat to low and add the milk, 1 cup at a time, whisking slowly and continuously after each addition until all of the milk has been added.
- Next whisk in the broth. Stir in the garlic powder, salt, mustard, paprika, and pepper. Increase the heat to medium-high and allow the mixture to come to a boil for 1 minute, stirring constantly. Remove from the heat.
- Add 2 cups of the shredded cheese to the sauce; stir until smooth. Pour the cheese sauce into the bottom of the prepared baking dish. Add the raw chicken pieces, uncooked rice, onion, and frozen vegetables. Stir very well to combine (this is important for all of the rice to cook through). Cover tightly with aluminum foil and bake for 30 minutes.
- Remove from the oven and stir the casserole very well. Re-cover with the foil and bake for another 15 minutes.
- Remove from the oven and remove the foil. Stir once more very well, then sprinkle the remaining 1/2-3/4 cup cheese over the top.
- Return the dish to the oven, uncovered, and bake another 10 minutes. Remove from the oven (casserole will be slightly soupy) allow to stand for 20 minutes before serving. This standing time is necessary for the casserole to thicken and cool enough to eating temperature.
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Notes
*May use unbleached all-purpose flour or a gluten-free flour blend. For gluten-free flour, we recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Nutrition Information
- Serving Size: 1/8 of the recipe
- Calories: 402
- Fat: 18 g
- (Sat Fat: 11 g)
- Sodium: 650 mg
- Carbohydrate: 32 g
- (Fiber: 2 g
- Sugar: 7 g)
- Protein: 28 g
- Cholesterol: 92. mg
Dietary
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The photos in this blog post were taken by Rachel Cook of Half Acre House.
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Becky says
This was really, really good! For me personally, I would add one more chicken breast (so 4 in total), add more veggies either in the dish itself or on the side, and I wouldn’t use jasmine rice again, I would try basmati instead. But the taste was spot on and I can’t wait to make it again!
Stacie Hassing says
Thank you so much for this feedback Becky! We are glad you could personalize it while still enjoying the taste. We appreciate your 5 star review!
Stevi says
I bought everything to make this! I’m wondering how would you meal prep this for baking off later in the week?
Jessica Beacom says
We have not tried prepping and assembling this up to the point of cooking but several Instagram users have told us that they successfully prepped it and kept it covered in the fridge for 24 hours before baking. They did note that they had to increase the baking time to account for the cold ingredients and dish and that stirring REALLY WELL was key to the rice cooking.
Another option would be to prepare the cheese sauce and cut the chicken up to 2 days in advance, storing them in separate containers in the fridge until ready to use.
Holly Sump says
I made the recipe exactly as directed and it turned out perfect. I am going to use it for meal prep lunches this week! Thanks for the delicious recipe. One question: Can the leftovers be frozen?
Jessica Beacom says
We are thrilled to hear this turned out so well for you and that you loved it. Leftovers and can be frozen for up to 6 months. We recommend thawing it (at least partially) in the fridge before reheating.
Kelley says
Had to cook 25 more minutes to cook the rice, then add back to oven for 30 minutes more after re stirring to make sure rice was truly done. Used basmati. Wonder how to troubleshoot for next time.
Flavors were great though 🙂
Stacie Hassing says
Hi Kelley, we are sorry you are experiencing this. We have tried this recipe many times and had success with it. You could have an oven that runs a little on the cooler side, we recommend an oven thermometer to make sure temps are accurate. We do also know it’s important to allow this to stand for 20 minutes before serving. This standing time is necessary for the casserole to thicken and cool enough to eating temperature. We appreciate your feedback!
Catrina says
We enjoyed this recipe, but the rice was still chewy, which was disappointing. I followed the recipe as written. I am going to make this again, but may try to cook the rice a bit first and then add in halfway through cooking, not sure. We loved the flavor combination and the cheese sauce was amazing!
Stacie Hassing says
We are glad you enjoyed the flavors of this one Catrina. We are thinking the oven temp might be off, or the oven runs a bit cool. Another recommendation could be that it isn’t stirred thoroughly enough halfway through baking, before adding cheese. We hope this helps! Thank you for your feedback!