Okay, so… you know those days when you’re just done and need something warm and cozy? This creamy chicken and rice casserole is like a big food hug. It’s my go-to when I want comfort in a bowl.
The rice gets all soft and fluffy, and the chicken? So juicy. And that creamy sauce? Oh wow—it’s magic with every bite.
It’s easy, cheesy, and kid-approved (trust me, I’ve tested it plenty). If you’re into simple meals that feel fancy but aren’t, this one totally hits the spot.
So yeah, let’s make this creamy dream together. You bring the casserole dish—I’ll walk you through the rest.
Why You’ll Love This Recipe
- One-Dish Wonder: No need for separate pans or side dishes—it’s all here.
- Comfort Food Classic: Creamy, cheesy, and full of flavor without being too heavy.
- Kid-Friendly & Freezer-Friendly: My family loves it, and it reheats beautifully.
What You Need to Know Before You Start
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 5 minutes
Servings: Serves 6 hungry people, or up to 8 if served with salad or bread.
Difficulty: Very easy. No fancy steps or tools.
Required Kitchen Tools
- 9×13-inch baking dish
- Medium saucepan
- Large skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil
Ingredients for Creamy Chicken and Rice Casserole
Here’s what you’ll need to bring this dish to life (exact amounts are in the recipe card at the end):
- Cooking spray: Helps prevent sticking in your baking dish.
- Unsalted butter: Adds richness and helps cook the onion.
- Yellow onion: For sweetness and depth of flavor.
- Kosher salt: To bring out all the savory goodness.
- All-purpose flour: Helps thicken the creamy sauce.
- Low-sodium chicken broth: Adds flavor and moisture.
- Whole or 2% milk: Makes the sauce creamy.
- Freshly ground black pepper: Adds a gentle bite.
- Long-grain white rice (uncooked): Absorbs all the delicious flavors as it bakes.
- Frozen mixed vegetables: A colorful mix of carrots, peas, corn, and beans.
- Boneless, skinless chicken thighs: Juicy, tender, and perfect in casseroles.
- Shredded cheddar cheese: Melts into the sauce for creamy, cheesy comfort.
- Hot sauce (optional): A few drops give it a little kick.
Variations for Creamy Chicken and Rice Casserole
- Use Brown Rice: Increase the liquid slightly and bake longer.
- Swap Cheese: Try Monterey Jack or Gruyère for a different flavor.
- Add Garlic: A clove or two minced into the onion works great.
- Make it Spicy: Use pepper jack cheese and more hot sauce.
- Try Rotisserie Chicken: For a shortcut, shred store-bought chicken and skip raw chicken cooking.
How to Make Creamy Chicken and Rice Casserole (Step-by-Step Instructions)
1. Preheat and Prep
Spray your baking dish with cooking spray and preheat the oven to 375°F (190°C). This step ensures the casserole doesn’t stick and gives it a golden finish.
2. Cook the Onion
Melt butter in a large skillet over medium heat. Add diced yellow onion and 1/2 teaspoon salt. Cook, stirring often, until the onion is soft and translucent—about 5 minutes.
3. Make the Creamy Sauce
Sprinkle flour over the onion and stir until it’s fully coated. Cook for about 1 minute, just to take the raw taste out of the flour. Slowly whisk in the chicken broth, then the milk. Keep stirring until the sauce is smooth and just starts to bubble and thicken. Season with 1/4 teaspoon black pepper.
4. Mix the Casserole Base
In a large mixing bowl, combine the creamy sauce with uncooked rice, frozen mixed vegetables, and the remaining 1½ teaspoons salt and 1/2 teaspoon pepper. Stir it all together.
5. Layer in the Chicken
Place the raw chicken thighs evenly on top of the rice mixture in the baking dish. Press them in just slightly so they’re nestled in.
6. Cover and Bake
Cover the dish tightly with aluminum foil. Bake for 40–45 minutes. The rice should be tender, and the chicken fully cooked (internal temp should be 165°F).
7. Add Cheese and Broil
Remove foil, sprinkle shredded cheddar cheese all over the top, and broil uncovered for 3–5 minutes until the cheese is melted and bubbly. Keep an eye on it so it doesn’t burn.
8. Rest and Serve
Let the casserole rest for 5–10 minutes before serving. This helps the sauce thicken up and makes it easier to slice and scoop.
How to Serve Creamy Chicken and Rice Casserole
This casserole is a full meal on its own, but here are some cozy pairings:
- Fresh Green Salad: Something crisp and tangy helps balance the creaminess.
- Buttery Rolls or Biscuits: Perfect for soaking up that sauce.
- Steamed Broccoli or Roasted Carrots: Add extra veggies to the plate.
Storing Creamy Chicken and Rice Casserole
Refrigerator:
Let leftovers cool completely. Store in an airtight container in the fridge for up to 4 days.
Freezer:
Wrap tightly in foil or use a freezer-safe container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake covered at 350°F until warmed through.
Reheating Tips:
Add a splash of milk or broth before reheating to keep it creamy. Microwave individual portions for 1–2 minutes, or warm in the oven at 300°F for 15–20 minutes.
Tips and Tricks for Success
- Don’t Overcook the Chicken: Chicken thighs stay moist, but still aim for 165°F internal temp.
- Even Rice Cooking: Stir the sauce, rice, and veggies well so everything bakes evenly.
- Let it Rest: Giving it 5–10 minutes after baking helps it set up perfectly.
- Customize It: Add mushrooms, spinach, or fresh herbs if you like extra flavor layers.
- Cheese Tip: Shred your own cheese—it melts better than the pre-shredded kind.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 28g |
| Carbohydrates | 34g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Fat | 19g |
| Saturated Fat | 9g |
| Cholesterol | 95mg |
| Sodium | 670mg |
| Calcium | 160mg |
| Iron | 2mg |
Creamy Chicken And Rice Casserole
Course: Dinners20
minutes45
minutes410
kcalIngredients
Cooking spray
3 tablespoons unsalted butter
1 cup diced yellow onion (from 1 medium onion)
2 teaspoons kosher salt, divided
3 tablespoons all-purpose flour
1¾ cups low-sodium chicken broth
½ cup whole or 2% milk
¾ teaspoon freshly ground black pepper, divided
¾ cup uncooked long-grain white rice
3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1½ pounds boneless, skinless chicken thighs, trimmed
½ cup shredded cheddar cheese (4 ounces)
Hot sauce, for serving (optional)
Directions
- Preheat Oven: Set oven to 375°F. Coat a 9×13-inch baking dish with cooking spray.
- Cook Onion: In a skillet, melt butter over medium heat. Add onion and ½ tsp salt. Cook until soft, about 5 minutes.
- Make Sauce: Sprinkle in flour. Stir and cook for 1 minute. Slowly whisk in broth and milk. Simmer, stirring, until slightly thickened. Season with ¼ tsp black pepper.
- Combine Base: In a large bowl, stir together sauce, uncooked rice, mixed vegetables, remaining salt and pepper.
- Add Chicken: Spread rice mixture in baking dish. Nestle chicken thighs on top.
- Bake Covered: Cover tightly with foil. Bake for 40–45 minutes, until rice is tender and chicken is cooked through (165°F).
- Add Cheese: Uncover and sprinkle cheddar cheese over top. Broil for 3–5 minutes until cheese melts and browns lightly.
- Rest & Serve: Let rest 5–10 minutes before serving. Add hot sauce if desired.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but they may dry out faster. Cover well and avoid overbaking.
Can I use cooked chicken?
Yes. Add shredded cooked chicken after the rice has baked. Stir it in, then add cheese and broil.
Can I swap the rice?
You can use brown rice, but increase the broth and bake time by 15–20 minutes.
How do I make it vegetarian?
Skip the chicken and use vegetable broth. Add mushrooms or white beans for extra texture.
Conclusion
This Creamy Chicken and Rice Casserole is a recipe I come back to again and again. It’s hearty, simple, and hits all the comfort food notes—without needing anything fancy. Whether it’s a weeknight dinner or a freezer meal for later, it never disappoints.