This chicken and rice casserole is packed with rice, cheese, chicken and lots of vegetables. It is comfort food at it’s best and the kids LOVE it. We make this dinner on repeat with some roasted vegetables and our favorite cookies for dessert!
Chicken and Rice Casserole
This chicken and rice casserole has been a family favorite recipe for years! I am having a blast sharing some of my favorite Picky Palate recipes this summer. This one is from September 2010 and is a reader favorite. It is one of my most pinned Picky Palate recipes and works great as a freezer meal! Note, you can used steamed white rice in place of the wild rice. Works just fine!
Why You’ll Love This Recipe
- This is comfort food in a casserole!
- Hearty meal for the whole family.
- Makes great leftovers and freezes great for another meal later.
Try my Cheesy Beef Enchilada Casserole too! Follow Picky Palate on Instagram for daily recipe inspiration.
What’s Needed For Chicken and Rice Casserole
Here are the ingredients you’ll need to make the casserole. See the recipe card at the bottom of the post for full instructions.
- extra virgin olive oil– The olive oil is used to saute the vegetables.
- onion– White onion works great. Make sure it’s finely chopped.
- celery– Wash, dry and finely chop the celery.
- carrots– Peel and dice carrots the same size as celery and onion so they cook the same time.
- garlic– Mince the garlic before adding to pan.
- pre-cooked chicken– Rotisserie chicken works great.
- cooked white rice– Use any of your favorite rice for the recipe. I usually use Basmati or Jasmine.
- cooked wild rice blend– If you can’t fine wild rice, substitute for more white rice or you could use a brown rice.
- kosher salt- Kosher salt is a coarse salt.
- freshly cracked black pepper– For best tasting results use freshly cracked black pepper.
- garlic salt– Lawry’s is my favorite brand of garlic salt.
- salted butter– I use salted butter for most of my recipes, unsalted is just fine as well.
- all-purpose flour– Flour is used to make the homemade cheese sauce.
- chicken broth– Look for reduced sodium chicken broth.
- shredded cheese– Mild cheddar cheese works great.
How To Make Chicken Rice Casserole
Preheat oven to 350 degrees F.
Saute Vegetables. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute.
Add Broth and Seasonings. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
Prepare Cheese Sauce. Melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.
Add Cheese and Transfer To Rice. Whisk until thick and nearly boiling then stir in 2 cups cheese until melted. Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish.
Add Cheese. Top evenly with additional 1 1/2 cups cheddar cheese.
Bake. Bake for 25-30 minutes or until cheese is melted through.
One of our favorite casserole recipes to make. Cheesy delicious comfort food!
Recipe Tips For Success
- Use shredded rotisserie chicken for quick recipe prep.
- Pre-chop the vegetables needed for the recipe in advance.
- Double the recipe and freeze one to use for another dinner.
- Double the recipe and give a dinner to a neighbor in need.
How To Serve Chicken and Rice
We love serving this recipe any day of the week. It’s great for Sunday dinner, weekend entertaining and makes the best leftovers. Serve this chicken and rice with some roasted vegetables and a side salad.
Can I Freeze This Recipe?
Yes, prepare the recipe up until the step where you add the cheese. Don’t bake it yet. Cool completely and cover the dish tightly with tin foil and freeze for up to 2 months. Thaw completely before baking. You’ll add the shredded cheese before baking as well.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Re-heat in microwave as needed. Place rice in a heat proof bowl or plate, lightly covered in the microwave for 60-75 seconds or until hot.
You Might Also Like
Cheesy Chicken and Wild Rice Casserole
Equipment
- 9 x 13 inch baking dish
- Oven
- cutting board
- chef knife
- large mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
- Large Skillet/Fry Pan
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium onion finely diced
- 3 stalks celery finely chopped
- 3 carrots peeled and diced
- 2 tablespoons fresh minced garlic
- 2 cups shredded cooked chicken breast
- 2 cups steamed white rice
- 16 ounces cooked wild rice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups reduced sodium chicken broth
- 2 cups shredded cheddar cheese
- 1 1/2 cups shredded cheddar cheese to top over rice
Instructions
- Preheat oven to 350 degrees Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
- To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in 2 cups cheese until melted. Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional 1 1/2 cups cheddar cheese and bake for 25-30 minutes or until cheese is melted through.
Nutrition
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Hi, I made this tonight and realized that I made have made too much wild rice? Is it supposed to be 16 oz. dry wild rice, or 16 oz. wild rice that has been cooked? It was a little confusing. It’s in the oven right now. I hope I didn’t mess it up!
I had a question about the prepared wild rice amount. How much rice would I have to prepare to get the 16 oz of TJ prepared wild rice? I don’t know if the 16 oz is by weight or volumn, I’m assuming weight, but I don’t know if dry rice weight is similar to cooked rice weight. Thanks for the great recipe.
Also, on the 2 cups of white rice, is the 2 cups before it’s steamed or after? If after, how much dry would I prepare? Thanks again.
I had a question about the prepared wild rice amount. How much rice would I have to prepare to get the 16 oz of TJ prepared wild rice? I don’t know if the 16 oz is by weight or volumn, I’m assuming weight, but I don’t know if dry rice weight is similar to cooked rice weight. Thanks for the great recipe.
This is delicious! My changes were to use all Jasmine rice b/c I could not find wild rice at our grocery store and add in a little chopped fresh parsley + orange rind zest. I made it for a friend who is gluten-free, so I omitted the flour & subbed with 1 T gelatin. I cooked the chicken breasts in the crockpot with some water, sliced onion, himalayan sea salt, pepper & Jane’s Crazy Mixed Up Salt & then shredded. It is seriously yummy; thank you so much!! 🙂
This was very good…even my picky 3 year old liked it! This is a new fav!
I’m cooking this recipe right now for dinner. I went to Trader Joe’s today and the clerk there said the pre-cooked wild rice has been discontinued!! BUMMER!! I’m trying it with a long grain/wild rice blend that I’m making. I’m sure it will be delish!!
I made thisrecipt tonight for dinner, it turned out great. thanks
I had a stroke and i look for easy recipes. this was easy and delicious.
So glad to hear it! Thanks for sharing 🙂
I made thisrecipt tonight for dinner, it turned out great. thanks
I had a stroke and i look for easy recipes. this was easy and delicious.
Looks delicious, but I’m terrible at making sauces. Any suggestions for an alternate way to incorporate the cheese, besides just sprinkling it on (which is what I’ll probably do). Also, any idea how this could be converted to a crockpot recipe? Thanks for sharing!
I have a bunch of food allergies gluten included, I can use everything but the flour. Any suggestions there. I am also allergic to corn, soy, wheat and a few others.
This was great! We cut back on the rice a little since there were just two of us but we will definitely make this again. I cut the butter down to 2 Tbsps for the sauce and it was still delicious. I have already shared this with friends!
I was thinking of trying to make this with a package of frozen mixed veggies (peas, green beans, corn). Have you ever tried doing something like that? Just to cut down prep time a little?
Have uncooked wild rice. Is there any difference if I pre-cook this up … to the pre-cooked rice at Trader Joes? We don’t have Trader Joes here.
Looks like a very nice casserole.
Made this tonight for dinner, thank you so much! It was awesome!!!!
Yum yum. That’s what for our dinner tonight. However I am replacing wild rice to jasmine rice. As for veggies I’m replacing onions, celery and carrot with broccoli. I’m sure kids will love it! We are cutting down on high salt in food. This one look perfect! Dish!
This was yum yum yummy! I must say though, I was a little unsure if I would like it since I’m not a rice person. This dish totally surprised me! The wild rice has a very interesting texture-almost like a little pop when you bite it, but I like it. Will definitely make again!
I also want to add that if using dry wild rice-it cooks up more than regular rice!! I cooked 2 cups dry and it cooked up to be around 8 cups cooked give or take! So you only need to cook 1 cup dry for this recipe(4ish cups cooked?). I froze the extra rice.
And I also used brown rice instead of white.
Just spotted your reply on the casserole. Did you notice if there was any difference in the Trader Joe’s pre-cooked and using your own wild rice … other than the measurements you mentioned.
I’ve never used Trader Joe’s pre-cooked wild rice before, so I can’t say. But I’m sure there is not much difference other than convenience!
This was yum yum yummy! I must say though, I was a little unsure if I would like it since I’m not a rice person. This dish totally surprised me! The wild rice has a very interesting texture-almost like a little pop when you bite it, but I like it. Will definitely make again!
If you don’t have a Trader Joes or can’t find it, wild rice is super easy to make and freezes wonderfully. I saute onion and celery then add chicken broth. Bring it to a boil then add rinsed, raw, wild rice. Cover and simmer for 45 to 50 min. I always make a lot and freeze some in usable portions, just thaw and warm it up and use it however you want. Delish!
I really appreciate your directions re: sautéing the onion and celery. I have Gourmet House all natural Minnesota cultivated wild rice and between their cooking chart and your suggestions I think my pre-cooked rice issue is solved.
Made this for dinner tonight and it was delicious! I just baked a couple chicken breasts with olive oil, salt, and pepper while the rice was cooking. We loved the texture of the wild rice, and I was pleasantly surprised that, despite the sauce, it wasn’t too cheesy (it was just right). Kudos on a great recipe!
I made this last night for dinner and my husband is OBSESSED with it! He’s talked about it non stop and just made himself a “snack” of it…at 11:30pm! Even my little one who won’t eat anything love this. Thanks for the recipe! It’s a keeper!
Made this tonite and it was a big hit! I used less cheese in the sauce and I used a pre cut mix of onion and celery with thanksgiving herbs which made it smell and taste like thanksgiving! Deliscious. Thanks for posting!
I make a casserole like this from Paula Deen but, of course, that one had creamed soups and mayo in it. I like that it’s absent here so I may substitute a box of Uncle Ben’s long grain and wild rice and see how it turns out. I already have it on hand.
I subbed the Uncle Ben’s long grain and wild rice as well. It was yummy, but be warned, it is already seasoned. We liked the way it tasted, but definitely gives it a different flavor.
I make a casserole like this from Paula Deen but, of course, that one had creamed soups and mayo in it. I like that it’s absent here so I may substitute a box of Uncle Ben’s long grain and wild rice and see how it turns out. I already have it on hand.
Just tried this gluten-free!! I used brown rice flour instead of regular flour and it was great! I have picky eaters, and they did notice the veggies, but they ate some anyway. My husband and I thought it was great!
My son is a picky eater AND newly diagnosed celiac! Going to try making this recipe gluten-free and I’ll post the results.
I made this last week and am making it again tonight to have for the week. My husband and I both LOVED it!
A few changes: 1) I used a combo of dry wild rice and brown rice in a rice cooker in order to make it a bit healthier than using white rice– about a cup and a quarter of wild rice and a cup of brown rice (with roughly 4 cups of water to cook). 2) I did not use onion (and we didn’t even miss it) 3) added a bag of frozen broccoli- chopped it first 4) did not add the cheese to the top of the casserole, as the 16 oz in the cheese sauce was plenty of cheese for the casserole. Turned out PERFECTLY DELICIOUS!
Is there a way to make this without flour? I can’t have gluten but this sounds amazing!
Looks and sounds so good. Will be trying this out this week. going to store tomorrow to pk up some groceries to make. Looks Yummy! Thanks for Recipe.
Gonna make also for our next church function. I am sure they will all enjoy it.
Was your measurement of wild rice cooked, or dry? I bought 4 oz boxes of dry, but it says it makes 2 1/2 cups once cooked. Is the ratio of cooked white rice to cooked wild rice about 50/50?
Sounds wonderful BUT 3 1/2 cups of cheddar cheese sounds like a lot of cheese!
My wife and I cooked this meal last night and it was GREAT!! We actually had it again today for lunch!
This is wonderful…a go to comfort food. Could this be made ahead of time…say in the morning…cooked later for dinner?
When you say ‘prepared wild rice,’ what do you mean? Do you just add the rice uncooked to the casserole since it’s a five minute type rice or do you cook the rice a roni skillet dinner and then add it to the casserole with all the cooked rice?
This is probably a dumb question…I just don’t know what prepared wild rice is.
Thanks!
Kelli
Prepared Wild Rice means it is already cooked and probably in a pouch. Wal Mart sells prepared pouches of rice and things, but don’t know about wild rice. Hope this helps.
I’m a little confused. You only list 2 cups chicken broth under the cheese sauce, but it also says in the directions to add broth to the veggies when you add the rice and chicken.
I found this recipe on pinterest and just loved it. I loved it so much I blogged about it. Come by and check it out when you have time. http://questfordelish.blogspot.com/2012/10/cheesy-chicken-wild-rice-casserole.html
Husbands gone, Mom and Sisters coming for sleep over. Serving this, salad and breadsticks after a day of shopping.. can’t wait!