Cheesy Chicken and Rice Casserole With Vegetables
For a complete dinner in a single baking dish, whip up this Cheesy Chicken and Rice Casserole tonight! It’s got rice, vegetables, and chicken, along with a creamy sauce and lots of cheese to make it DELICIOUS.
If your idea of comfort food involves carbs, creamy sauces, and cheese, this cheesy chicken and rice casserole is here to help you get your cozy on. But don’t be mistaken—this isn’t the kind of cheesy casserole that tastes like cheese and nothing else, and there aren’t even any cans of soup involved either. It’s got nuance! Layers of flavor!
Dry white wine and lemon add a little sophistication to the cheesy-creamy equation, and that from-scratch cream sauce is chef’s kiss perfection. I also love that this recipe is a complete meal, with rice, vegetables (broccoli, carrots, and onions!), and tender chicken breast.
Whether you’re cooking for a weeknight dinner, a potluck, or just yourself (because never forget, leftovers are a gift to your future self), this cheesy chicken and rice casserole delivers every single time. If you like this Easy Chicken Divan Casserole you’re going to love this one, too!
Ingredients for Cheesy Chicken and Rice Casserole
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Unsalted Butter – Using unsalted butter gives you more control over the flavor.
- Vegetables – Yellow onion, which goes in the sauce, along with carrots and broccoli.
- All-Purpose Flour – This helps thicken the sauce.
- Chicken Broth – Be sure to use a high quality broth for the best flavor!
- Half and Half – The happy medium between milk and heavy cream for a sauce that’s rich and creamy without overdoing it.
- Dry White Wine – Like Sauvignon Blanc or Pinot Grigio.
- Lemon – Both the zest and the juice.
- Cheese – Colby jack cheese and grated Parmesan.
- Kosher Salt and Ground Pepper – Freshly ground is best!
- Uncooked Instant White Rice – A little shortcut to get dinner on the table more quickly.
- Boneless, Skinless Chicken Breast – Or boneless, skinless thighs if you prefer them.
- Olive Oil – For browning the chicken.
- Seasonings – Garlic powder, onion powder, and paprika.
How to Make Cheesy Chicken and Rice Casserole
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Start the roux. Melt the butter in a pan over medium heat, then add the onions. Cook until they soften, then sprinkle in the flour. Stir and cook until the mixture turns golden brown.
- Finish the sauce. Slowly whisk in the broth and let the mixture thicken a bit, then whisk in the half and half, wine, lemon zest and juice. Remove from the heat and stir in 1/4 cup cheese, salt and pepper.
- Assemble. Add the carrots, broccoli, and rice to a baking dish and pour the sauce over the top, then stir to combine.
- Cook the chicken. Pat the chicken dry and mix the seasonings. Drizzle the chicken with the oil, then season it. Add the chicken to the casserole.
- Bake. Bake the casserole at 350ºF, covered, for 20 minutes. Uncover, top with the remaining cheese and bake 10-15 minutes more, or until the chicken is cooked and the rice is tender.
Tips for Making Cheesy Chicken and Rice Casserole With Vegetables
Here are some tips to make sure this casserole turns out perfect!
- Shred your own cheese. It’s not an absolute must if you’re in a time-crunch, but if you have time, do it! Pre-shredded cheese can save time but it contains anti-clumping agents that can impact how smoothly the cheese melts. For creamier results, shred your Colby jack and Parmesan fresh from the block.
- Add the half-and-half slowly. If you pour it all in at once, your sauce will have little lumps of flour in it.
- Rest before serving. Once you pull the casserole from the oven, give it a few minutes to rest before serving. This helps the sauce thicken and keeps the chicken moist and tender.
Variations and Substitutions
If you want to switch things up a bit, here are some ideas:
- Go vegetarian. You can simply skip the chicken and swap the chicken broth for vegetable broth for a vegetarian version of this casserole.
- Try different cheeses. While Colby jack and Parmesan are fab, feel free to experiment with other cheeses like cheddar or gouda.
- Give it a kick. A very small pinch of cayenne will add a little oomph to the chicken.
How to Store and Reheat Leftovers
Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. For longer storage, you can freeze the casserole for up to 3 months. Thaw it overnight in the refrigerator before reheating it.
You can reheat the casserole covered in a 325ºF oven or in the microwave.
What to Serve With Chicken and Rice Casserole
- Our Best House Salad
- Parker House Rolls
- Strawberry Spinach Salad with Bacon Vinaigrette
- No Knead Sourdough Bread
- Brussels Sprout Salad
- Cucumber Tomato Salad
More Satisfying Casserole Recipes
- Easy Chicken Cordon Bleu Casserole
- Poppy Seed Chicken Casserole
- Best Green Bean Casserole Recipe
- Tater Tot Breakfast Casserole
- Taco Casserole
- Easy Homemade Chicken Noodle Casserole
For more easy casserole ideas, follow us on Instagram and Facebook!
Get the Recipe: Easy Chicken and Rice Casserole Recipe
Ingredients
- 4 tablespoons unsalted butter cut into pieces
- 1 cup diced yellow onion
- 5 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half and half
- ¼ cup dry white wine
- zest and juice of one lemon
- 1 cup shredded Colby jack cheese, divided
- ½ teaspoon kosher salt, divided
- ½ teaspoon fresh ground pepper, divided
- ¾ cup freshly grated Parmesan
- 3 cups broccoli florets
- 1 cup matchstick cut carrots
- 1 cup uncooked Instant white rice
- 3 boneless, skinless chicken breast
- 1 tablespoon olive oil
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ¼ tablespoon paprika
Equipment
- 1 casserole dish
Instructions
- Preheat the oven to 350 degrees.
- In a medium saucepan, melt the butter over medium heat and stir in the onions. Cook for 3-4 minutes until the onions begin to soften. Stir in the flour. Cook the flour mixture until it becomes a deep golden brown.
- Slowly whisk in the chicken broth cooking until the mixture begins to thicken. Whisk in the half and half, wine, lemon zest and juice. Remove from the heat and stir in 1/4 cup cheese until the mixture is smooth. Stir in the salt and pepper.
- Place broccoli, carrots and rice in an ungreased 13-in. x 9-in. baking dish.
- Pour the sauce over the vegetables and rice stirring to combine.
- Pat the chicken dry with paper towels. Whisk together the garlic powder, onion powder, paprika and remaining salt/pepper. Drizzle the olive oil over the chicken and season both sides of the chicken with the seasoning mixture.
- Top the casserole with chicken.
- Bake, covered, at 350° for 20 minutes. Uncover, top with the remaining cheese and bake for an additional 10-15 minutes or until the chicken is cooked through, the rice is tender and the casserole is bubbling.
- Serve immediately.