Cheesy Chicken and Rice Casserole
This cheesy chicken and rice casserole is the ultimate comfort food—creamy, flavorful, and packed with tender chicken, melty Colby Jack cheese, and a hint of Italian herbs. Perfect for busy weeknights or make-ahead meals.
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.