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5 from 2 votes

Cheesy Chicken & Rice Casserole

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Casserole, Dinner, Main Course
Cuisine: American
Servings: 8
Calories: 453.05kcal


  • 2-3 tbsp olive oil
  • 1 yellow onion diced
  • 3-4 stalks celery thinly sliced
  • 3 large carrots peeled & thinly sliced
  • 3 cloves garlic minced
  • 3 cups chopped rotisserie chicken
  • 1 cup steamed white rice optional
  • 3 boxes rice a roni wild rice cooked according to package directions
  • salt & pepper to taste

For The Cheese Sauce

  • 4 tbsp butter
  • 1/4 cup flour
  • salt & black pepper to taste
  • 2 cups chicken broth
  • 3 1/2 cups shredded cheddar cheese divided


  • In a large Dutch oven, or similarly sized soup pot, heat the olive oil over medium high heat.
  • Add the vegetables, and saute them until tender- about 8 minutes. Add in the garlic, stirring to incorporate, and let it cook for 1 minute- just until fragrant.
  • Stir in the chopped chicken & cooked rice until evenly incorporated. Reduce the heat to low, but don't forget to stir the mixture occasionally to prevent sticking while preparing the sauce.

To Make The Cheese Sauce

  • In a large skillet, melt the butter over medium-medium high heat. Add the flour, whisking to evenly combine. Let the mixture bubble for roughly 30 seconds while you're whisking to cook off any flour taste. Season with salt & pepper.
  • Whisk in the broth, a little at a time, until the mixture's thick, bubbly, and smooth.
  • Once the mixture's thick and bubbling, whisk in 2 cups of the shredded cheddar. Whisk until the cheese is melted and the cheese sauce is smooth.
  • Pour the cheese sauce into the chicken & veggie mixture, stirring until evenly incorporated.

To Assemble The Casserole

  • Lightly spray a 9x13 inch casserole dish with non stick cooking spray
  • Transfer the chicken & rice mixture to the dish, and use a spoon or spatula to evenly spread it out into the dish.
  • Sprinkle the remaining 1 1/2 cups of shredded cheddar evenly out over top of the casserole.
  • Bake at 350 degrees for 25-30 minutes, or until the casserole's hot & bubbly and the cheese is evenly melted over top.
  • Remove the casserole from the oven, and let it rest for 5 minutes before scooping and serving.


recipe adapted from Picky Palate


Calories: 453.05kcal | Carbohydrates: 14.2g | Protein: 30.4g | Fat: 30.73g | Saturated Fat: 15.82g | Cholesterol: 123.74mg | Sodium: 808.98mg | Potassium: 423.28mg | Fiber: 1.41g | Sugar: 2.44g | Vitamin A: 5272.51IU | Vitamin C: 7.54mg | Calcium: 392.61mg | Iron: 1.14mg