Cheesy Chicken and Rice Casserole

Our Favorite Casserole Ever

The very first recipe I shared on my blog WAY back in 2014 was this Creamy, Cheesy Chicken and Rice Casserole.

10+ years later, it is is STILL my my family's all-time favorite casserole, and through the years, it has proven to be a fan-favorite as well.

Why do we all love it so much?

• Easy to make.
• Creamy, cheesy, and did I say cheesy?
• No canned soup but still super easy to make.
• Picky-eater approved.

Cheesy Chicken and Rice is one of those casseroles you make when you are craving comfort, need to bring a meal to a friend, or just want to make your family smile.

Ingredients for Cheesy Chicken and Rice

• Cooked Chicken: Use any leftover cooked chicken you have on hand (like rotisserie chicken, baked chicken breasts, Instant Pot whole chicken, or Instant Pot Chicken Breast).
• Rice: Use cooked white rice, brown rice, or wild rice. Four cups of cooked rice is equivalent to about 1 cup of uncooked rice.
• Cheese: Use cheddar or Colby cheese and for a smooth and creamy melt, grate the cheese yourself.
• Butter + All-Purpose Flour: Combine together to form a roux which will thicken the sauce.
• White Wine: A splash of dry white wine will elevate the simple sauce, but feel free to use additional chicken stock in its place.
• Chicken Stock: Use low sodium chicken stock to control the sodium.
• Seasonings: Fresh thyme for an earthy flavor, salt, pepper, and lots of minced garlic.

How to Make Cheesy Chicken and Rice Casserole

The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.

1. Form a Roux. In a large heavy-bottomed saucepan, melt butter over medium-high heat and then whisk in flour to form a thick paste, known as a roux. Cook the roux, whisking constantly, for 1 minute, which will cook off the raw flour taste and make for a really delicious sauce.

2. Add Wine and Garlic. Slowly whisk in the wine (or additional stock) and minced garlic and simmer, whisking constantly until thickened. This allows the garlic to deepen in flavor and the alcohol to cook off.
3. Simmer Sauce. Slowly whisk in the wine (or additional stock) and minced garlic and simmer, whisking constantly until thickened. This allows the garlic to deepen in flavor and the alcohol to cook off. Once the wine has reduced, slowly whisk in the chicken stock and season with fresh thyme leaves, salt, and pepper. Simmer, whisking often, until the sauce has thickened enough to coat the back of a spoon.
4. Add Cheese. Stir half of the grated cheese into the sauce and cook over low heat until just melted. This won't take long.

5. Add Chicken and Rice. Add the diced or shredded chicken and cooked rice directly to the sauce and toss to evenly coat.

6. Assemble Casserole. Pour the cheesy chicken and rice mixture into a greased casserole dish and then top with additional shredded cheese.

7. Bake. Bake until the cheese is melted and golden, and the casserole is warmed through.

Serving Suggestions

This creamy, cheesy chicken and rice casserole is a meal in and of itself! But I love pairing it with a side salad or veggies, like Instant Pot Green Beans or Roasted Broccoli.

Storage Instructions

• Refrigerate: Allow the leftover casserole to cool slightly, transfer to an airtight container, and store in the refrigerator for up to 3 days.
• Freeze: Transfer the cooled casserole to a freezer-safe bag or container and freeze for up to 1 month.
• Reheat: If needed, allow the casserole to defrost in the refrigerator overnight. Place the chicken and rice in a shallow heat-safe dish, cover with a moistened paper towel, and microwave for 1-2 minutes, until warmed through. Alternatively, place the leftover casserole into an oven-safe baking dish, cover with foil, and bake at 350 degree F oven for 20-25 minutes, or until warmed through.

Make-Ahead Instructions

• Up to Three Days in Advance: Prepare the chicken and rice casserole up to baking. Cover with aluminum foil and refrigerate for up to 3 days before baking. To bake from the fridge, remove the casserole from the fridge, preheat the oven to 350 degrees F, letting the casserole sit on the counter while the oven preheats. Bake for 30-40 minutes or until warmed through.
• Up to 3 months in Advance: Prepare the chicken and rice as directed and assemble in a freezer-safe/oven-safe casserole dish. Cover tightly with two layers of heavy-duty aluminum foil. Freeze for up to 3 months. To bake from the freezer, remove the casserole from the freezer and remove 1 layer of foil. Preheat the oven to 350 degrees F, letting the casserole sit on the counter while the oven preheats. Bake for 60 minutes covered, remove the foil, and bake, uncovered, for an additional 15 minutes, or until warmed through.