1. Can I use brown rice instead of white rice in this recipe?

While the recipe calls for long-grain white rice, you can substitute it with brown rice. Keep in mind that brown rice may require a longer cooking time, so be sure to check the texture and add extra broth or water if needed.

2. Can I make Cheesy Chicken and Rice Casserole ahead of time?

Yes! This casserole is perfect for meal prep. You can assemble it the night before and refrigerate it. When you’re ready to bake, simply preheat your oven and follow the baking instructions. Alternatively, you can freeze the casserole for up to 3 months and reheat it when needed.

3. What kind of cheese should I use for the casserole?

For the best melt and flavor, freshly shredded cheddar or marble cheese works best. However, you can experiment with other types of cheese like Monterey Jack or mozzarella for a different twist.

Cheesy Chicken and Rice Casserole: A Comforting Family Favorite

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 (e.g., peas, carrots, corn); 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 unsalted butter (cut into small pieces); 2 cups shredded cheddar or marble cheese

Description

Cheesy Chicken and Rice Casserole is a comforting and easy dish that combines chicken, rice, cheese, and hidden vegetables, making it perfect for a family dinner or meal prep. With just 10 minutes of prep time and minimal effort, it delivers a creamy, cheesy, and flavorful meal that will satisfy everyone at the table.

Ingredients

Scale

2½ cups low-sodium chicken broth
1 lb boneless, skinless chicken breasts (cut into ½-¾” cubes)
2 cups frozen vegetables (e.g., peas, carrots, corn)
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 unsalted butter (cut into small pieces)
2 cups shredded cheddar or marble cheese

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Instructions

Preheat the oven to 400°F and lightly grease a 9×13″ baking dish.
Rinse the rice thoroughly in a fine mesh strainer.
In the baking dish, add the rice, chicken, vegetables, cream, chicken broth, seasoning salt, Italian seasoning, onion powder, and black pepper. Stir to combine.
Dot the mixture with pieces of butter.
Cover the dish with aluminum foil and bake for 40-50 minutes, or until the rice is tender and the chicken is fully cooked.
Remove the foil and sprinkle shredded cheese on top.
Return the casserole to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Allow the casserole to rest for a few minutes before serving.

Notes

Different rice varieties may require slight adjustments in cooking time.
If using salted broth, reduce the amount of seasoning salt.
For a lighter version, you can substitute the heavy cream with Greek yogurt or a lower-fat cream alternative.
Feel free to swap the frozen vegetables for any veggies you prefer.
Leftover chicken works great in this casserole as well.

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

Nutrition

Serving Size: 1 serving
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