Chicken and Rice Casserole

Creamy, cheesy, and packed with tender chicken and hearty vegetables, this Chicken and Rice Casserole is one of my go-to comfort meals. Everything bakes together in one dish, making it ideal for busy weeknights or when I need something warm and satisfying to feed the whole family.

Why You’ll Love This Recipe

I love that this casserole is a complete meal in one pan—protein, veggies, and rice all baked together in a rich, creamy sauce. The lemon brightens everything up while the cheese makes it irresistibly melty. It’s easy to prep, endlessly comforting, and makes delicious leftovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 tablespoons unsalted butter, cut into pieces
1 cup diced yellow onion
5 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup half and half
Zest and juice of one lemon
1 cup shredded Colby Jack cheese, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup freshly grated Parmesan cheese
3 cups broccoli florets
1 cup matchstick-cut carrots
1 cup uncooked Instant white rice
3 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 tablespoon paprika

directions

I start by preheating the oven to 350°F (175°C). Then, in a medium saucepan over medium heat, I melt the butter and cook the diced onion for about 3 to 4 minutes until it softens.

Next, I stir in the flour and keep whisking until it turns a deep golden color, creating a rich roux. I slowly whisk in the chicken broth and cook until the sauce thickens up.

Then I stir in the half and half, lemon zest, and lemon juice, remove the pan from heat, and mix in 1/4 cup of the Colby Jack cheese. I season the sauce with half of the salt and pepper.

In a 9×13-inch baking dish, I combine the broccoli, carrots, and uncooked rice. I pour the sauce over the top and stir everything together to make sure the rice and vegetables are coated.

I pat the chicken breasts dry, drizzle them with olive oil, and rub with a mixture of garlic powder, onion powder, paprika, and the remaining salt and pepper.

I lay the seasoned chicken on top of the rice mixture, cover the dish with foil, and bake it for 20 minutes. After that, I uncover it, sprinkle on the remaining Colby Jack and all the Parmesan, then bake for another 10 to 15 minutes until the chicken is cooked through and the rice is tender.

I serve it warm, straight from the oven.

Servings and timing

This recipe makes 6 servings.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: Approximately 510 kcal per serving

Variations

Sometimes I swap the broccoli for green beans or use a mix of frozen vegetables when I’m short on time. I also like using cheddar or mozzarella if I don’t have Colby Jack. For a creamier version, I stir in a bit of cream cheese into the sauce. And when I want to save time, I use pre-cooked shredded chicken and just mix it into the casserole.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions or bake in the oven at 350°F until warmed through. If it seems dry, I add a splash of broth or milk before reheating.

FAQs

Can I use brown rice instead of white rice?

I prefer instant white rice for quick cooking, but if I use brown rice, I par-cook it first or extend the baking time significantly.

Can I make this ahead of time?

Yes, I assemble everything except the cheese topping, cover, and refrigerate. I bake it when I’m ready, adding a few extra minutes to the cook time.

Can I freeze this casserole?

Absolutely. I let it cool completely, wrap it well, and freeze for up to 3 months. I thaw overnight in the fridge before reheating.

What if I don’t have half and half?

I use a mix of milk and cream or just whole milk as a substitute. It still turns out creamy and delicious.

How do I know the chicken is done?

I check that the internal temperature of the chicken is 165°F. It should also be opaque and easy to slice.

Can I use rotisserie chicken?

Yes, I shred rotisserie chicken and mix it into the rice mixture. Then I skip the chicken breast step and reduce the initial baking time by 10 minutes.

Is it okay to use frozen vegetables?

Definitely. I just thaw and drain them first so they don’t add too much moisture to the casserole.

Can I double this recipe?

Yes, I use a larger baking dish or two pans and increase the baking time slightly. It’s perfect for a crowd.

What other cheeses can I use?

Cheddar, mozzarella, Monterey Jack, or a mix all work well. I pick what I have on hand.

What should I serve with this casserole?

It’s a complete meal on its own, but I sometimes add a simple green salad or garlic bread on the side.

Conclusion

This Chicken and Rice Casserole is my cozy dinner solution for any night of the week. It’s comforting, flavorful, and feeds the whole family with minimal fuss. Whether I prep it ahead or make it on the fly, it always earns a spot in my dinner rotation.

Print