1. Can I use cooked chicken instead of raw chicken in this casserole?

Yes, you can substitute cooked chicken such as rotisserie, shredded, or leftover baked chicken. Just reduce the baking time by 10–15 minutes to avoid overcooking.

2. What type of rice works best for this recipe?

Long grain white rice is ideal because it cooks evenly in the oven. Avoid instant rice, which may become mushy, or brown rice unless you adjust the liquid and cook time.

3. Can I make this casserole dairy-free?

Absolutely. Replace the cream with additional broth and omit the cheese. You can also use dairy-free alternatives like coconut cream or plant-based cheese if desired.

4. Why is my casserole too runny or too dry?

If it’s too runny, it likely needs more baking time uncovered. If it’s too dry, you may need to cover it more tightly or add a bit more broth next time. Letting it rest after baking also helps the texture settle.

Cheesy Chicken and Rice Casserole

Name: Cheesy Chicken and Rice Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2½ cups low sodium chicken broth; 1 lb boneless, skinless chicken breasts (cut into ½-¾” cubes); 2 cups frozen vegetables (your choice); 1½ cups long grain white rice (rinsed well); 1 cup heavy whipping cream; 2 teaspoons seasoning salt; 1 teaspoon Italian seasoning; ½ teaspoon onion powder; ¼ teaspoon black pepper; 2 tablespoons butter (cut into small pieces); 2 cups shredded cheddar or marble cheese

Description

This cheesy chicken and rice casserole is a creamy, comforting one-dish meal packed with veggies, tender chicken, and melted cheese. Perfect for busy weeknights.

Ingredients

Scale

2½ cups low sodium chicken broth
1 lb boneless, skinless chicken breasts (cut into ½-¾” cubes)
2 cups frozen vegetables (your choice)
1½ cups long grain white rice (rinsed well)
1 cup heavy whipping cream
2 teaspoons seasoning salt
1 teaspoon Italian seasoning
½ teaspoon onion powder
¼ teaspoon black pepper
2 tablespoons butter (cut into small pieces)
2 cups shredded cheddar or marble cheese

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Instructions

Preheat oven to 400°F and lightly grease a 9×13 inch baking dish.
Rinse the rice thoroughly using a fine mesh strainer under cold water to remove excess starch.
In the prepared baking dish, combine uncooked chicken, rinsed rice, frozen vegetables, chicken broth, cream, seasoning salt, Italian seasoning, onion powder, and black pepper. Stir until well combined.
Dot the mixture with small pieces of butter across the surface.
Cover tightly with aluminum foil and bake for 40–50 minutes, or until the rice is tender and the chicken is cooked through.
Remove the foil and sprinkle the cheese evenly over the top.
Return the dish to the oven uncovered and bake for another 5–10 minutes, or until the cheese is melted and bubbly.
Let it rest for 5–10 minutes before serving to allow the flavors and texture to settle.

Notes

Use freshly shredded cheese for better melting and taste.
To make dairy-free, replace cream with broth and omit the cheese.
Letting the casserole rest helps thicken the consistency.
If using cooked chicken, reduce bake time by 10–15 minutes.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 295 grams
Calories: 592
Sugar: 2g
Sodium: 1198mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0.2g
Carbohydrates: 49g
Fiber: 3g
Protein: 33g
Cholesterol: 133mg