Comfort food is always welcome at my table, but in the last year, I’ve really been relying more on some of the classics. They are tried and true recipes, they are something my whole family will eat and love, and they are easy to make. Plus, they really do bring me a sense of calm and coziness. (And who couldn’t use some more of that amid these crazy times??) Some of our favorites are my mom’s chicken divan, chicken noodle soup and these baked cheesy chicken breasts. Oh, and chicken a la king, which is creamy and delicious and ready in just 20 minutes. And if you love easy chicken dinners like I do, check out that collection for all my recipes. Tons of inspiration for you to browse through! Today though, I’m excited to share this baked chicken and rice casserole.
It’s creamy, hearty and oh so satisfying. We’ve got tender chunks of chicken, fluffy brown (or white) rice all coated in a savory cheesy sauce and topped with extra cheese. It’s baked until bubbly and then ready to serve. I mean, what’s not to love? So let’s get cooking! Now, I’ve got some notes and tips coming up below on how to make chicken and rice casserole. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making chicken and rice casserole:
The chicken and rice need to be cooked for this recipe, so please plan accordingly. You can use a rotisserie chicken from the store, Instant Pot shredded chicken or crockpot shredded chicken, or some boiled or baked chicken breasts you chop up. You’ll need 2 full cups. We use brown rice, but you could substitute an equal amount of white rice if you prefer. Love mushrooms? Chop or slice some white button mushrooms and add them with the onion to sauté and get tender. Fresh thyme is great, but you can substitute dried thyme if you don’t have any on hand. Be sure to let the casserole rest for 5-10 minutes after you pull it out of the oven. This helps it finish setting up.
As for serving, I usually heat up some frozen peas and carrots and call it a day. You could also serve this with a big green salad or your favorite steamed veggie. This casserole really doesn’t require anything else, but if you like, you could add some fresh chopped parsley to the final dish. Or some chopped chives. And sometimes, I add a little hot sauce to mine for a kick.
Need to prep this ahead? Totally do-able.
Make ahead tips for chicken and rice casserole:
- You can definitely get the chicken and rice cooked and ready to go ahead of time, cause you’ll need them ready for this recipe.
- You can also make the sauce and assemble the entire casserole ahead of time. Cover with plastic wrap and refrigerate for up to a day.
- Pull the casserole out of the fridge as you preheat your oven.
- Bake at 350 for 35 minutes (add 5-10 minutes to the regular cook time), until warmed through and bubbly. Gotta love being able to knock out some dinner duty earlier in the day.
Finally, let’s talk leftovers.
How to store leftover chicken and rice:
- The leftovers of this casserole will keep, covered, in the refrigerator for up to 4-5 days. Reheat in individual servings in the microwave.
- You can also freeze extras for up to 5-6 months. It helps to store it in individual servings. (I like to put mine in freezer-safe ziptop bags, lay them flat in the freezer, and then once they are frozen, stand them up like books to store them compactly in the freezer.) Be sure to label and date your freezer bags, too.
- Thaw overnight in the refrigerator. Reheat in the microwave. And there you have it. Another warm, hearty and delicious family dinner in the books. Enjoy! XO, Kathryn P.S. Stay tuned because I’m working on a slow cooker version of this recipe. You can sign up for free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!
Chicken and rice: The chicken and rice need to be cooked for this recipe, so please plan accordingly. You can use a rotisserie chicken from the store, Instant Pot shredded chicken, or some boiled or baked chicken breasts you chop up. You’ll need 2 full cups. We use brown rice, but you could substitute an equal amount of white rice if you prefer. Love mushrooms? Chop or slice some white button mushrooms and add them with the onion to sauté and get tender. Make-ahead tips:
You can definitely get the chicken and rice cooked and ready to go ahead of time, cause you’ll need them ready for this recipe.You can also make the sauce and assemble the entire casserole ahead of time. Cover with plastic wrap and refrigerate for up to a day.Pull the casserole out of the fridge as you preheat your oven.Bake at 350 for 35 minutes (add 5-10 minutes to the regular cook time), until warmed through and bubbly.
How to store leftovers:
The leftovers of this casserole will keep, covered, in the refrigerator for up to 4-5 days. Reheat in individual servings in the microwave.You can also freeze extras for up to 5-6 months. It helps to store it in individual servings. (I like to put mine in freezer-safe ziptop bags, lay them flat in the freezer, and then once they are frozen, stand them up like books to store them compactly in the freezer.)Thaw overnight in the refrigerator. Reheat in the microwave.
