chicken cheese casserole recipe

Written ByJenny Smyth Posted on
chicken cheese casserole recipe
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The Best chicken cheese casserole recipe

I’ve been making chicken cheese casserole for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and packed with flavor. The combination of tender chicken, melted cheese, and creamy sauce is a winning combination that’s sure to please even the pickiest eaters.

I like to serve it with a side of garlic bread or a simple green salad for a well-rounded meal. This recipe is perfect for a weeknight dinner or a special occasion like holidays or potlucks. It’s also great for meal prep, as it can be made ahead of time and refrigerated or frozen for later use.

I love how versatile this recipe is – you can customize it to your taste by adding different spices or herbs, or using various types of cheese. The original recipe calls for cheddar, but I like to mix it up with mozzarella, parmesan, or feta for a unique twist. My kids are particularly fond of the crispy top layer, which forms when the cheese gets all golden brown in the oven.

One thing I appreciate about this recipe is how easy it is to scale up or down depending on your needs. Whether you’re feeding a crowd or just need a quick weeknight meal, this casserole is adaptable and reliable. As for its origins, I’m not sure where this particular recipe comes from – but I’ve seen similar versions in Southern cookbooks and online communities.

Regardless of its roots, it’s become a staple in our household and one that I’m happy to share with friends and family.

Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole

4.5 from 1969 votes

A comforting baked dish with tender chicken, creamy cheese sauce, and fluffy rice. This easy casserole is perfect for a weeknight family dinner and comes together with simple ingredients.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Casserole

2 cups cooked chicken, shredded
1 cup uncooked long-grain white rice
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley for garnish

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×13 inch baking dish with butter or nonstick spray to prevent sticking.
3In a medium saucepan, cook the rice according to package instructions until tender, about 15 to 18 minutes.
4Drain any excess water and set the rice aside to cool slightly.
5In a large mixing bowl, combine the shredded chicken, cooked rice, cream of chicken soup, sour cream, chicken broth, diced onion, minced garlic, paprika, salt, and black pepper.
6Stir well until all ingredients are evenly mixed.
7Fold in half of the shredded cheddar cheese and all of the mozzarella cheese into the chicken mixture.
8Transfer the mixture to the prepared baking dish and spread it out evenly with a spatula.
9Sprinkle the remaining cheddar cheese over the top of the casserole.
10Cover the dish with aluminum foil and bake for 30 minutes, or until the casserole is bubbly and heated through.
11Remove the foil and continue baking for another 10 to 15 minutes, until the top is golden brown and the cheese is melted and slightly crispy.
12The casserole should be hot in the center, reaching an internal temperature of 165°F.
13Let the casserole rest for 5 minutes before serving.
14Garnish with fresh chopped parsley and serve warm.

🔧Equipment

9×13 inch baking dish
Large mixing bowl
Medium saucepan
Measuring cups and spoons
Fork or whisk
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 26g

📝Notes

For a lower fat version, use reduced fat cream of chicken soup, light sour cream, and reduced fat cheeses. You can also add vegetables like steamed broccoli or peas to the mixture for extra nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Cheesy Chicken and Rice Casserole Works

This chicken cheese casserole is one of those recipes that always works, whether it is a casual Tuesday dinner or a holiday gathering. You can store any leftovers in an airtight container in the fridge for up to four days.

To reheat, just pop a portion in the microwave for a minute or two, or warm it in the oven at 350 degrees until heated through. It also freezes beautifully, so you can make a double batch and save one for later.

When I serve this at family gatherings, I always set out extra cheese on top and let everyone add a sprinkle before it goes in the oven. It pairs wonderfully with a simple green salad and some crusty bread.

My mother in law always requests it for Easter, and my kids ask for it on their birthdays. It is a reliable, comforting dish that brings people together, and I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About Cheesy Chicken and Rice Casserole

Q: What type of cheese should I use in this recipe?

You can use any combination of cheddar, mozzarella, parmesan, or feta – or feel free to experiment with other cheeses like gouda or provolone.

Q: Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance and refrigerate it until you’re ready to bake.

Q: How do I prevent the cheese from getting too brown?

Cover the top with foil during baking if you prefer a less golden crust.

Q: Can I substitute chicken breast for thighs?

Sure thing – just be aware that breasts may cook more quickly than thighs.

Q: Is this recipe suitable for vegetarians?

No – there’s chicken involved!

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