If you love warm, cozy dinners that come together in one pan and leave your family asking for seconds, this Cheesy Chicken and Rice Casserole is for you.
It’s creamy, flavorful, and filled with tender chicken, fluffy rice, and melty cheese.
Best of all, it’s easy to make with pantry staples and perfect for feeding a crowd or meal-prepping for the week.
Why You’ll Love This Recipe
One-dish meal – No extra pots or pans required
Ultra-creamy and cheesy – Thanks to cream cheese, butter, and Colby Jack
Meal prep friendly – Can be assembled ahead and baked later
Great use of leftovers – A delicious way to use cooked chicken or rice
Kid and family approved – Comfort food that everyone will love
Freezer-friendly – Bake now or freeze for a future cozy night in
What You’ll Need (Ingredient Highlights)
Let’s break down what makes this casserole so rich and satisfying:
Cooked Chicken – Use rotisserie chicken, leftover baked chicken, or even poached breasts
Cooked Rice – White rice, brown rice, or a blend all work well
Butter & Cream Cheese – The creamy base that gives it indulgent texture
Cream of Chicken Soup – Adds depth and smoothness with zero effort
Garlic – For added aroma and flavor
Italian Dressing Mix – Adds zesty seasoning in a convenient packet
Chicken Stock – Helps keep the casserole moist and flavorful
Colby Jack Cheese – Melts beautifully and adds that gooey top layer
Salt & Pepper – To bring all the ingredients together
Fresh Parsley – Optional, but adds a touch of color and freshness
Pro Tips Before You Start
Use room temp cream cheese and butter for easier mixing
Don’t overbake – Once it’s bubbling and melted, it’s ready
Customize the cheese – Monterey Jack or Cheddar also work great
Try rotisserie chicken to cut down on prep time
Add veggies like broccoli, peas, or spinach for a more complete meal
How to Make Cheesy Chicken and Rice Casserole
Step 1 – Prep the Oven and Dish
Preheat your oven to 350°F.
Grease a 9×13-inch casserole dish generously with cooking spray or a bit of butter.
Step 2 – Soften the Cream Base
In a microwave-safe bowl, place the cubed cream cheese and butter.
Microwave for 20–30 seconds, just until softened but not melted.
Whisk together until smooth and creamy.
Step 3 – Mix the Filling
In a large mixing bowl, combine the cooked chicken, cooked rice, cream cheese-butter mixture,
Cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, and half of the shredded Colby Jack cheese.
Add salt and pepper to taste. Stir until everything is well blended.
Step 4 – Assemble the Casserole
Pour the entire mixture into the prepared casserole dish.
Spread it out evenly with a spatula.
Step 5 – Add the Cheese Topping
Sprinkle the remaining Colby Jack cheese evenly over the top of the casserole.
This will create a beautiful, cheesy crust when baked.
Step 6 – Cover and Bake
Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 20–25 minutes, or until the casserole is hot, bubbly, and the cheese has melted thoroughly.
Step 7 – Rest and Uncover
Remove the dish from the oven and let it sit for about 5 minutes.
This allows everything to set slightly and makes serving easier.
Then, carefully remove the foil.
Step 8 – Garnish and Serve
Sprinkle with freshly chopped parsley for a pop of color and brightness. Serve warm and enjoy!
What to Serve It With
This casserole is hearty enough to be a full meal, but here are a few serving ideas:
Green Salad – A crisp side salad balances the richness
Steamed Broccoli – Adds color and freshness to the plate
Garlic Bread – Perfect for soaking up every creamy bite
Roasted Veggies – Try carrots, brussels sprouts, or cauliflower
Pickled Jalapeños or Hot Sauce – For those who love a spicy kick
Variations / Substitutions
Swap the meat: Try cooked turkey, shredded beef, or even plant-based chicken
Change the cheese: Mozzarella, cheddar, or pepper jack all work well
Add vegetables: Stir in frozen peas, spinach, or roasted mushrooms
Make it spicy: Add red pepper flakes or chopped green chiles to the mix
Go gluten-free: Use a gluten-free cream soup or homemade version
Low-carb twist: Try cauliflower rice in place of regular rice
Storage & Leftovers
Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Wrap the whole casserole (uncooked or cooked) tightly in foil and freeze for up to 2 months
Reheat: Bake at 325°F covered for 20–30 minutes or microwave individual portions
Make ahead: Assemble the night before, cover, and refrigerate.
Bake as directed the next day
FAQs
Can I use canned chicken for this recipe?
Yes, drained canned chicken works in a pinch, but fresh or rotisserie chicken gives better texture and flavor.
Can I make this casserole ahead of time?
Definitely. Assemble it completely, cover with foil, and refrigerate overnight. Bake when ready.
What’s the best rice to use?
White long grain rice is classic, but brown rice or wild rice blends also work great.
Just ensure it’s fully cooked beforehand.
Can I freeze this casserole?
Yes! Freeze before or after baking.
Just thaw overnight in the fridge before reheating.
How do I make it creamier?
For extra creaminess, stir in an additional ¼ cup of sour cream or a splash of heavy cream before baking.
Can I use another type of cheese?
Absolutely. Sharp cheddar, Monterey Jack, or even mozzarella all melt beautifully and pair well with chicken and rice.
Is this dish kid-friendly?
Very! It’s cheesy, mild, and comforting—perfect for picky eaters and family dinners.
Final Thoughts
This Cheesy Chicken and Rice Casserole is the ultimate comfort food.
It’s rich, hearty, and packed with familiar flavors that never get old.
Whether you’re serving it on a busy weeknight, feeding a crowd, or making it ahead for future meals, this recipe is a guaranteed winner.
It’s warm, filling, and made to be shared.
Cheesy Chicken and Rice Casserole
Ingredients
- 3 cups cooked chicken diced or shredded
- 3 cups cooked rice
- ½ cup butter room temperature and cubed
- 8 ounces cream cheese room temperature and cubed
- 10.5 ounces cream of chicken soup
- 3 cloves garlic
- 0.7 ounce Italian dressing mix e.g., Good Seasons
- 1 cup chicken stock
- 2 cups shredded Colby Jack cheese divided
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F and grease a 9×13” baking dish.
- In a microwave-safe bowl, soften cream cheese and butter for 20–30 seconds. Whisk until smooth.
- In a large bowl, combine chicken, rice, cream mixture, cream of chicken soup, garlic, dressing mix, stock, 1 cup cheese, salt, and pepper. Mix well.
- Transfer to prepared dish and top with remaining cheese.
- See full steps with tips & photos → https://mischacrossing.com/cheesy-chicken-and-rice-casserole/
Notes
- Make Ahead: You can assemble the casserole a day in advance, refrigerate it, and bake when ready.
- Add Veggies: Stir in sautéed mushrooms, broccoli, or peas for a complete one-dish meal.
- Freezer Friendly: This casserole freezes well.
- Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
- Cheese Swaps: Try cheddar, Monterey Jack, or a Mexican blend for a twist in flavor.
