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This Cheesy Chicken and Rice Casserole is an easy comfort food dinner the whole family will love. Tender chicken, fluffy rice, and plenty of melted cheddar cheese come together in one creamy casserole that’s perfect for busy weeknights, with no canned soup required.
this recipe!
Try my chicken cobbler, and crockpot chicken & stuffing casserole next!
Why You’ll Love This Recipe
- A perfect weeknight dinner. This easy casserole comes together quickly with simple ingredients, making it ideal for busy family nights.
- Creamy, cheesy comfort food. Tender chicken, fluffy rice, and plenty of melted cheddar cheese make every bite warm, hearty, and satisfying.
- Made without canned soup. You’ll get all the rich, creamy flavor using simple pantry ingredients for a homemade casserole everyone will love.
Ingredients You’ll Need
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups cooked rice
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cups shredded cheddar cheese, divided
- Chopped fresh parsley for garnish, optional
Step By Step Instructions
STEP ONE- Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.
STEP TWO – In a small bowl, mix garlic powder, Italian seasoning, salt, and black pepper.
STEP THREE – Toss the chicken pieces with half of the seasoning mix. Reserve the remaining half for later use.
STEP FOUR – Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook unIl browned and nearly cooked through, about 5-6 minutes.
STEP FIVE – Add the diced onion and red bell pepper to the skillet; cook unIl the vegetables are just tender, about 4-5 minutes. Add the minced garlic to the skillet and cook for an addiIonal minute unIl the garlic is fragrant.
STEP SIX – Lower the heat to medium. Add chicken broth and heavy cream to the skillet. SIr in the remaining half of the seasoning blend. Bring to a simmer, allowing the sauce to thicken slightly.
STEP SEVEN – Add the cooked rice and the cooked chicken back into the skillet. SIr to combine well, ensuring the rice is evenly coated with the creamy sauce.
STEP EIGHT – Transfer the rice and chicken mixture to a greased 9×13-inch baking dish. Sprinkle 2 cups of shredded cheddar cheese evenly over the top.
STEP NINE- Bake at 375°F for about 15-20 minutes, or unIl the cheese is golden and bubbly.
STEP TEN – Let the casserole stand for about 5 minutes after removing it from the oven.
STEP ELEVEN – Garnish with chopped fresh parsley before serving, if desired.
Yes you can, make the casserole up to the point of baking it and keep it covered in the fridge for up to 24 hours. Bake the next day when ready but add a few extra minutes of baking time if you are starting from a cold dish from the fridge.
Storage and reheating instructions
Store any leftover casserole using an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F covered with foil until heated through. Reheat using a microwave-safe dish with 30 second intervals in the microwave until heated through.
You can freeze the dish once it is cooled completely by covering tightly with multiple layers of foil for up to 3 months.
Thaw overnight in the fridge and reheat in the oven at 375°F covered with foil until heated through.
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Description
This Cheesy Chicken and Rice Casserole is an easy comfort food dinner the whole family will love. Tender chicken, fluffy rice, and plenty of melted cheddar cheese come together in one creamy casserole that’s perfect for busy weeknights, with no canned soup required.
Ingredients
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 red bell pepper, diced
1 medium onion, diced
2 cloves garlic, minced
3 cups cooked rice
1 cup heavy cream
1/2 cup chicken broth
2 cups shredded cheddar cheese, divided
Chopped fresh parsley for garnish, optional
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Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.
- In a small bowl, mix garlic powder, Italian seasoning, salt, and black pepper.
- Toss the chicken pieces with half of the seasoning mix. Reserve the remaining half for later use.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and nearly cooked through, about 5-6 minutes.
- Add the diced onion and red bell pepper to the skillet; cook unIl the vegetables are just tender, about 4-5 minutes. Add the minced garlic to the skillet and cook for an addiIonal minute unIl the garlic is fragrant.
- Lower the heat to medium. Add chicken broth and heavy cream to the skillet. SIr in the remaining half of the seasoning blend. Bring to a simmer, allowing the sauce to thicken slightly.
- Add the cooked rice and the cooked chicken back into the skillet. SIr to combine well, ensuring the rice is evenly coated with the creamy sauce.
- Transfer the rice and chicken mixture to a greased 9×13-inch baking dish. Sprinkle 2 cups of shredded cheddar cheese evenly over the top.
- Bake at 375°F for about 15-20 minutes, or unIl the cheese is golden and bubbly.
- Let the casserole stand for about 5 minutes after removing it from the oven.
- Garnish with chopped fresh parsley before serving, if desired.
Notes
Storage and reheating instructions:
Store any leftover casserole using an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F covered with foil until heated through. Reheat using a microwave-safe dish with 30 second intervals in the microwave until heated through.
You can freeze the dish once it is cooled completely by covering tightly with multiple layers of foil for up to 3 months.
Thaw overnight in the fridge and reheat in the oven at 375°F covered with foil until heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
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