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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Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Made this tonight and it was awesome, cut the recipe in half since it was just the hubby and I. Will definitely make it again…
Thank you Paula!
This this would freeze well?
Hi Kylee, I’m sorry but I haven’t tested it out in the freezer. I think it would work. 🙂
I bet this would be a good way to use leftover turkey after thanksgiving too!!! I made it with a rotisserie chicken and it was so good my husband had me make it again 2 days later!!!
Hi Just printed off your recipe for cheesy chicken and wild rice. But i hope you get back to me real soon because i’m making this for dinner and i don’t know if you cook the wild rice before putting it in the casserole?
Pamela, I’m so sorry I didn’t see your comment in time. But, yes the rice gets cooked before adding it in the casserole. Please forgive me. 🙁
Is all the rice cooked before adding to the pan?
Vickilynne, yes the rice is cooked before going into the pan. Sorry for missing your comment.
We make this recipe all of the time. Sooo delicious! I actually omit the butter from the cheese sauce and it is still awesome. . If my husband had his way, we would eat this every week.
So sad… Trader Joes no longer carries the prepared wild rice.
I know, I noticed the same thing. 🙁
This reminds me of the Marie Calendar’s Savory Chicken & Rice bake…which is the most delicious thing I have ever microwaved! lol…I was hoping one day I would find a REAL recipe that came close to it…so glad I stumbled upon this on pinterest! 🙂
This is one of my all time favorite recipes EVER! As a college student, it’s super cheap to make and stretches out for many meals. My family and roommates always request that I make this because they love it so much too!
I have made a few adjustments that I’ve found make the dish even more fantastic. I add more chicken to the recipe; it makes the casserole heartier and more filling. I also season the uncooked chicken with a seasoned salt or something of the like.
I add a smidge more garlic as I think it enhances the flavor a lot.
Lastly, I double the cheese sauce. It makes the casserole less healthy, but is wonderful when I plan on having leftovers because it prevents it from drying out (the wild rice, when constantly reheated, can get really really dry).
Emily, thanks for sharing. Glad you like it! 🙂
DIVINE! I made this for the first time tonight. I had to substitute a few different kinds of rice, but it was YUMMY anyway. How can you go wrong with that much cheese? Thanks for another winner!
This dish had too many steps and dishes – lacked flavor – I would use bell pepper instead of carrots – to time consuming
I came across this tonight on google searching for something different than the usual meat, starch, veggie dinner. My super picky husband just ate this up! I used mostly bell peppers and onions, but left everything else the same. Goodness!! So delicious!!! I can’t wait to experiment with more veggies!
Thank you!
Priscilla, thank you for your comment.
this looks amazing! Any advice on freezing? im thinking let it cool, wrap it air tight.
Ideally, stick the rice dish in a baking dish that you can store in the freezer but once you remove it you use the same dish to bake. Or, put it in air tight Tupperware then transfer to a baking dish from the freezer. You don’t want to bake it before you freeze. 🙂
I made this tonight! I boiled the chicken with vegetables in some broth, used a boxed wild rice and I reduced the cheese. Tasted great!
Tina, glad you liked it. Thank you for commenting!
Can this be made ahead of time, and then frozen till ready to bake? Going on a girls week end trip and wanted to make it before and take frozen….
Thanks for your help….leaving in a week. 8/30/2013
Rosanne, I’m sorry I missed your comment before 8/30. Yes, freeze in an appropriate container before you bake it.
I’ve been making this for years and my family loves it! I did However, start counting macros and I’m wondering if the nutritional information you posted with the recipe is for the whole recipe or per serving? It’s not adding up quite the same in MyFitnessPal as you have it here.
I made your recipe for my blog today. It was absolutely amazing! I linked my readers to your site, so I hope they get as much pleasure from this recipe as my family did. Thanks!
http://thegoodpins.blogspot.com/2013/07/cheesy-chicken-and-wild-rice-casserole.html
If I’m making my own wild rice, how much dry rice do I measure out to equal 16 oz prepared?
I just made this tonight for dinner and my husband and I LOVED it!!! It is so delicious. Thanks for the recipe. Already shared it on Facebook. 😉
We love this recipe . Thanks for sharing it.
Tastes great, but there is a lot a prep. Totally worth it!
This was really good, I used Monterey Jack since I was out of cheddar. YUM!
This is wonderful! It’s become a family favorite. We use brown rice instead of white and it still tastes great! Thank you!
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If making this as a “make ahead meal”, would it be best to wait and add the cheese the day of cooking?
This was fantastic! I used half the amount of butter and substituted light butter with canola oil. I also used half regular cheddar cheese and half 2% fat cheddar cheese. I doubled the recipe and will definitely make it again! Thank you!
Could this recipe be frozen then re-cooked? Also, can it be prepared ahead of time or is it best cooked right away?
This is my FAV pinterest find! Made it even better with a WISCONSIN twist, substitute in the cheese sauce substitute 1 cup broth with 1 cup beer! YUM! It’s like beer-cheese soup!
How many cups of prepared wild rice is in a 16 oz bag? I couldn’t find any prepared in my store, so I’m wondering how much I need to cook. Thanks!
It’s a good 4 cups of cooked rice 🙂
I love that all your ingredients are from TJ! I cannot wait to try this recipe. Thank you for the step by step and the gorgeous images.
Cheers!
Just made this for dinner & it is PHENOMENAL! This will definitely be a go-to recipe. Thanks for sharing!
Did you cook the entire 16oz. bag of wild rice from Trader Joe’s? Does the recipe call for 160z. of cooked wild rice or 16oz. of uncooked wild rice? Thanks!
It’s 16 ounces of cooked wild rice 🙂
Maybe a dumb question but are both rices. Wild, and steamed prepared (cooked) before adding to pot?
Hi i’ve never cooked with wild rice before, what does it mean to prepare it? does that mean cook it first then add it or put it in uncooked? sorry, thank you 🙂 Looks so yummy and cant wait to make it
Can I substitute salmon for chicken….would that be good?
My sister raved about this recipe she found via pinterest and she made it for me when I was in town…so good! I made it last night for a group dinner and it was a hit. The only thing is, when one does not already have cooked rice and chicken, it quickly becomes a 2-3 pot meal rather than one, but the work was worth it. We don’t have much wild rice here in Australia since its so expensive to import from North America, so I just used black and brown rice instead seasoned with dried parsley, salt and black pepper, and garlic powder. I really loved that the cheese sauce is made with chicken stock rather than heavy cream…thanks for this recipe!
You can buy wild rice in the pre-cooked rice section at Coles. I moved to Australia from Canada and found it the other day…yum! Not pre-cooked but great anyway…
I want to try this recipe with canned salmon instead…could be interesting!
My sister raved about this recipe she found via pinterest and she made it for me when I was in town…so good! I made it last night for a group dinner and it was a hit. The only thing is, when one does not already have cooked rice and chicken, it quickly becomes a 2-3 pot meal rather than one, but the work was worth it. We don’t have much wild rice here in Australia since its so expensive to import from North America, so I just used black and brown rice instead seasoned with dried parsley, salt and black pepper, and garlic powder. I really loved that the cheese sauce is made with chicken stock rather than heavy cream…thanks for this recipe!