Ever have one of those nights where you’re staring into the fridge, willing a delicious dinner to magically appear? Yeah, me too. That’s why this Baked Cheesy Chicken and Rice Casserole is my absolute go-to. It’s the kind of hearty, comforting meal that feels like a warm hug, but it comes together with hardly any fuss. I’m talking creamy rice, tender chicken, and a blanket of melted cheese that makes everyone come running. Who can resist that?
Top Reasons To Make It
This dish is a weeknight hero for so many reasons. First, it’s a complete meal all in one dish. You’ve got your protein, your carbs, and your veggies all cozying up together. Second, it’s incredibly forgiving. Don’t have a specific veggie? Swap it! Using leftover or rotisserie chicken? Even better. And finally, it’s the epitome of comfort food. It’s the meal you make when you need something reliably delicious and utterly satisfying. So good.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks – The main event!
- 1 tablespoon olive oil – For sautéing.
- 1 medium yellow onion, diced – Adds sweet, savory flavor.
- 2 cloves garlic, minced – For that essential aromatic punch.
- 1 cup long-grain white rice, uncooked – The base of our casserole.
- 2.5 cups chicken broth – Cooks the rice and adds tons of flavor.
- 1 (10.5 oz) can cream of chicken soup – Creates the creamy sauce.
- 1 cup milk – Thins the sauce to the perfect consistency.
- 1 teaspoon paprika – For a little warmth and color.
- 1/2 teaspoon garlic powder – Boosts that garlicky goodness.
- 1/2 teaspoon onion powder – Deepens the savory notes.
- Salt and black pepper to taste – Season every layer.
- 2 cups broccoli florets, fresh or frozen – A pop of green and nutrition.
- 1.5 cups shredded cheddar cheese, divided – Because everything’s better with cheese.
Instructions
- Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. Give it a quick spray with non-stick cooking spray.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken chunks and season with a pinch of salt and pepper. Cook for about 5-7 minutes, just until the outside is no longer pink. It doesn’t need to be cooked through yet! Remove the chicken from the skillet and set it aside.
- In that same skillet, add the diced onion. Sauté for about 3-4 minutes until it starts to soften. Add the garlic and cook for one more minute until it’s fragrant.
- To the skillet, add the uncooked rice, chicken broth, cream of chicken soup, milk, paprika, garlic powder, and onion powder. Give it all a good whisk to combine everything smoothly. Bring the mixture just to a simmer.
- Carefully pour the rice and sauce mixture into your prepared baking dish. Stir in the partially cooked chicken and the broccoli florets. Cover the dish tightly with aluminum foil.
- Bake, covered, for 45 minutes. Carefully remove the foil and give everything a good stir. The rice should be tender and have absorbed most of the liquid.
- Sprinkle 1 cup of the shredded cheese over the top. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, until the cheese is completely melted and bubbly.
- Take the casserole out of the oven and let it rest for about 5-10 minutes before serving. This helps the sauce thicken up perfectly. Sprinkle with the remaining 1/2 cup of cheese right before serving.
Tips For Success
- Don’t skip browning the chicken first! It adds a ton of flavor you just can’t get from boiling it in the sauce.
- If you’re using frozen broccoli, there’s no need to thaw it. Just toss it in straight from the freezer.
- Give the casserole a good stir when you take the foil off. This helps redistribute the liquid so the rice cooks evenly.
- Letting the dish rest after baking is crucial. It allows the saucy rice to set up and won’t be quite as runny.
- Honestly, for the best, best flavor, use a good quality, low-sodium chicken broth. It makes a huge difference.
- Want a super golden-brown cheesy top? Switch your oven to broil for the last minute or two, but watch it like a hawk!
Variations & Substitutions
This recipe is a fantastic canvas for whatever you have on hand. Don’t have broccoli? Try cauliflower florets or a bag of frozen mixed vegetables. You can use cream of mushroom or celery soup if that’s what’s in your pantry. For a different cheese, a Monterey Jack blend would be lovely. If you want to make it a little lighter, you can use low-fat cream soup and reduced-fat cheese, though I find the full-fat version is so, so creamy. And for my friends who love a one-pot shortcut, using pre-cooked shredded rotisserie chicken is a brilliant move—just stir it in with the broccoli instead of browning it first.
Oven Temperatures
This Baked Cheesy Chicken and Rice Casserole is designed for a standard oven temperature of 375°F. If your oven tends to run hot or cold, an oven thermometer is your best friend for getting it just right. Baking at this temperature ensures the rice cooks through perfectly without the outside burning. If you’re in a huge rush, you can try 400°F, but keep a very close eye on it and you may need to add a touch more broth to prevent it from drying out.
Storage & Reheating
Leftovers? They might be even better the next day! Let the casserole cool completely, then store it in an airtight container in the refrigerator. It will keep beautifully for 3-4 days. To reheat, the microwave is easiest—just place a portion in a bowl, splash a tablespoon of water or broth over it to keep it moist, and heat in 60-second intervals, stirring in between, until hot. For a crisper top, reheat it in a 350°F oven in an oven-safe dish for about 15-20 minutes, covered with foil. I don’t recommend freezing this casserole, as the creamy sauce can separate and become grainy when thawed.
Frequently Asked Questions
- Can I use brown rice instead of white rice? You can, but you’ll need to adjust the liquid and cooking time significantly. I’d recommend using a recipe specifically designed for brown rice to ensure it cooks through.
- What are some other healthy dinner ideas I can make with chicken? This casserole is a great start! Other healthy chicken recipes include simple grilled chicken breasts, sheet pan fajitas, or a hearty chicken and vegetable soup.
- My casserole came out a bit runny. What happened? This usually means the rice needed a little more time to absorb the liquid. Next time, let it bake uncovered for a few extra minutes after stirring, and always let it rest before serving.
- Do you have any other quick dinner ideas for busy nights? Absolutely! Using a rotisserie chicken is my number one secret weapon for quick and easy dinner recipes. It’s perfect for everything from tacos to salads to this exact casserole.