There’s something irresistibly cozy about a bubbling casserole on a weeknight, and this Creamy Chicken and Rice Casserole delivers every time. It’s a family-friendly bake with tender chicken, fluffy rice, and a velvety sauce that brings everything together under a golden, lightly crisp top. Whether you’re feeding picky eaters, prepping for a potluck, or craving a low-stress dinner, this dish checks all the boxes.
What makes this casserole special is its balance of comfort and convenience: it uses everyday ingredients, comes together with minimal prep, and bakes into a creamy, cohesive meal you can scoop straight from the dish. The flavors are savory and gentle—think chicken pot pie meets cozy risotto—so it plays well with a simple side salad or steamed green beans.
If you love make-ahead meals, this casserole is a dream. You can assemble it in the morning, refrigerate, and bake at dinnertime. Leftovers also reheat beautifully, making it a reliable option for busy weeks and next-day lunches.
Key Ingredients & Substitutions
This casserole is designed to be flexible. Here are the essentials and smart swaps to help you customize based on what you have on hand.
Chicken: Diced boneless, skinless chicken breasts keep things lean and tender. Swap with chicken thighs for richer flavor, or use 3 cups cooked, shredded rotisserie chicken and skip the initial sauté.
Long-grain white rice: Bakes up fluffy and distinct. Avoid instant rice (it can get mushy). For a nutty bite, use basmati; for extra starch and creaminess, try medium-grain. Brown rice works but requires extra liquid and a longer bake (see FAQs).
Chicken broth: The base of the casserole’s moisture and flavor. Low-sodium is best so you can season to taste. Vegetable broth works in a pinch.
Milk + cream (or half-and-half): Create the creamy texture. For lighter results, use all milk; for extra richness, use all half-and-half. Unsweetened evaporated milk also works well.
Butter + all-purpose flour: Form a quick roux that thickens the sauce. For gluten-free, substitute a 1:1 gluten-free flour blend.
Aromatics (onion, garlic, celery): Build savory depth. Shallots can replace onion; a pinch of garlic powder can stand in for fresh cloves.
Frozen peas and carrots: Add color and sweetness with no chopping. Use a mixed vegetable blend, or stir in fresh sautéed mushrooms or spinach.
Cheese: Sharp cheddar melts into the sauce, adding tang and body. Monterey Jack, Gruyère, or a cheddar–Parmesan combo are great alternatives.
Equipment You’ll Need
- 12-inch skillet or sauté pan
- 4-quart baking dish (9×13-inch)
- Medium saucepan (for roux and sauce)
- Cutting board and chef’s knife
- Whisk and wooden spoon
- Measuring cups and spoons
- Aluminum foil for covering during bake
Flavor Variations & Add-Ins
- Broccoli cheddar: Fold in 2 cups small broccoli florets (blanched 2 minutes) and finish with extra cheddar on top.
- Mushroom thyme: Sauté 8 ounces sliced cremini with the onions; add 1 teaspoon fresh thyme leaves.
- Southwest: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, a drained can of diced green chiles, and pepper jack cheese.
- Lemon herb: Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest with chopped parsley and dill before baking.
- Spinach artichoke: Fold in 2 cups chopped fresh spinach and 1 cup chopped marinated artichokes; use mozzarella + Parmesan.
- Bacon ranch: Add 4 slices cooked, crumbled bacon and 1–2 teaspoons dry ranch seasoning.
- French onion: Caramelize the onions deeply and top the casserole with shredded Gruyère.
- Gluten-free crunchy top: Finish with crushed gluten-free crackers mixed with melted butter.
How to Make Creamy Chicken and Rice Casserole
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon black pepper, divided
- 1 small yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 3 garlic cloves, minced
- 1 cup long-grain white rice (uncooked), rinsed
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream or half-and-half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard (optional, for depth)
- 1 teaspoon dried parsley or 2 tablespoons fresh chopped
- 1/2 teaspoon paprika
- 1 cup frozen peas and carrots
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons chopped fresh parsley (for garnish)
How Much Time Will You Need?
Budget about 20–25 minutes for stovetop prep and 35–40 minutes to bake, plus a 10-minute rest. Total time is approximately 70–80 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the chicken and aromatics
Preheat the oven to 375°F. Grease a 9×13-inch baking dish. In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper, then cook in a single layer until lightly browned and just cooked through, 4–6 minutes. Transfer to a plate. Add onion and celery to the skillet; cook until softened, 3–4 minutes. Stir in garlic for 30 seconds, just until fragrant.
2. Make the creamy sauce
In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a pale roux. Gradually whisk in the chicken broth, then the milk and cream until smooth. Simmer 2–3 minutes to thicken slightly. Whisk in Dijon (if using), parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Off heat, stir in 1 cup shredded cheddar until melted.
3. Assemble the casserole
In the prepared baking dish, spread the rinsed, uncooked rice in an even layer. Scatter the cooked chicken and sautéed aromatics over the rice. Pour the hot creamy sauce evenly over everything, ensuring the rice is submerged. Gently tap the dish on the counter to settle.
4. Add vegetables and bake
Sprinkle the frozen peas and carrots across the top. Cover tightly with foil and bake for 25 minutes. Remove the foil, sprinkle with the remaining 1/2 cup cheddar, and bake uncovered 10–15 minutes more, until the rice is tender and most of the liquid is absorbed.
5. Rest and serve
Let the casserole rest 10 minutes to set and finish absorbing liquid. Fluff gently with a fork, taste, and adjust seasoning. Garnish with fresh parsley and serve warm.
Pro Tips for Best Texture & Taste
A few small details make the difference between a good casserole and a great one. These tips keep the rice tender, the sauce silky, and the flavor well-seasoned from edge to center.
- Rinse the rice: Washing off excess surface starch helps the grains bake up fluffy rather than gummy.
- Hot sauce on hot rice: Pour the creamy sauce over the rice while it’s hot to jump-start even cooking.
- Cover to steam: Tightly covering for the first part of baking traps steam so the rice cooks through.
- Season in layers: Lightly season the chicken, the sauce, and the final dish; using low-sodium broth helps maintain control.
- Rest before serving: The 10-minute rest is crucial for the rice to finish hydrating and the sauce to set.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but it needs more liquid and time. Use 1 cup brown rice and increase broth by 1/2–3/4 cup. Bake covered for 45–50 minutes before uncovering and finishing with cheese. Check for doneness and add a splash more broth if needed.
How do I make this gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend, and verify that your broth and Dijon are certified gluten-free. The rest of the ingredients are naturally gluten-free.
Can I assemble it ahead of time?
Yes. Assemble through Step 3, cool, cover tightly, and refrigerate up to 24 hours. Add 5–10 extra minutes to the covered bake time since it will start cold. For best texture, wait to add the cheese topping until the last 10–15 minutes of baking.
How should I store and reheat leftovers?
Refrigerate in airtight containers for up to 4 days or freeze up to 2 months. Reheat individual portions in the microwave with a splash of broth or milk to loosen, or warm the whole dish covered in a 325°F oven until heated through.
