Best Cheesy Chicken Rice Casserole Recipes

CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE

Steps:

• Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
• In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
• Add rice to bowl. Stir to combine. Stir in chicken.
• In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
• Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
• Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
• Transfer rice to a casserole dish and mix with chicken and broccoli.
• Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.

CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE

Steps:

• Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
• Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
• In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
• Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
• Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.

CAMPBELL'S® CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
• Top with chicken. Season chicken as desired. Cover.
• Bake at 375 degrees F for 45 minutes or until done. Top with cheese.

CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
• In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

TOO EASY CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE

Steps:

• Preheat oven to 425 degrees and boil water.
• In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
• Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
• Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.

CHEESY BROCCOLI, CHICKEN AND RICE CASSEROLE

Steps:

• Heat the oven to 350 degrees F. Combine the panko and half of the cheese. Set aside.
• Heat the stock, milk, bay leaf and thyme in a medium saucepan over medium-low heat until steaming. Keep warm while you prepare the vegetables. (You can skip infusing the liquid with the herbs if you like, but it does need to be warmed so it doesn't make lumpy gravy when you add it to the flour.)
• Heat the butter in a large ovenproof and flame-proof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.)
• Remove the bay leaf and thyme from the stock mixture. Whisk the stock into the flour and vegetables. Add the remaining cup of cheese and stir until smooth. Add the rice and stir to combine. Add the sour cream, cayenne and nutmeg; stir until smooth. Place the 6 pieces of chicken in the casserole and snuggle them into the rice. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 40 minutes.
• Meanwhile, place the broccoli in a microwave-safe bowl with 1/4 cup of water. Cover and microwave until the broccoli is just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.
• Once the rice is tender and the liquid has been absorbed, remove the casserole from the oven and stir in the broccoli. (It's easiest if you transfer the chicken to a plate first, then stir in the broccoli, then pop the chicken back on top.) Smooth the top and sprinkle with the reserved panko-cheese mixture. Return to the oven and bake until the topping is golden brown, about 15 minutes longer. Place the casserole on a rack to cool slightly before serving.

LOW-CARB CHEESY CHICKEN BROCCOLI AND "RICE" CASSEROLE

Steps:

• Cook the chicken breasts (we prefer to grill or saute ours, but we often boil or microwave them if we're running late), seasoned to taste (we like salt, garlic powder, onion powder, and pepper), and dice.
• Steam broccoli florets.
• Cook riced cauliflower.
• Melt neufchatel cheese in a pot on medium heat with half of the chicken broth, chicken bouillon, onion powder, and garlic powder.
• Boil the mushrooms in a saute pan in the rest of the chicken broth until cooked and strain the mushrooms, saving the liquid.
• Whisk the Greek yogurt into the cream cheese mixture and warm.
• Pour the mushroom flavored chicken broth into the cheese mixture and whisk until smooth (you may include the mushrooms in the casserole, but if your kids are picky like ours, you may opt to leave them out).
• Layer the casserole in a 9x13 baking dish in the following order (from bottom to top): cauliflower rice, diced chicken, steamed broccoli, cheese sauce (poured evenly over the top), shredded cheese.
• Bake at 400 degrees for about 20 minutes or until bubbly and the cheese is melted.

CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
• While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
• While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
• Grease a 9x13-inch baking dish.
• Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.

ONE-POT CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, thyme, and 1/2 teaspoon salt, and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Add rice and garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add broth, milk, and remaining 1 1/2 teaspoons of salt. Season with pepper.
• Bring to a boil, stirring occasionally so that rice doesn't stick to the pot. Add chicken, stir to combine, and bring back to a boil. Reduce heat to medium-low, cover, and simmer until all liquid is absorbed and rice is tender, about 15 minutes. Add more water if the rice absorbs it all before becoming tender.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove pot from heat. Stir in peas and 1 cup Cheddar cheese. Taste and season with more salt to taste. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Place under the broiler and cook until cheese turns golden brown in spots, 3 to 5 minutes. Serve immediately.

ONE POT CHEESY CHICKEN BROCCOLI AND RICE CASSEROLE

Steps:

• Heat olive oil in a large skillet. Add chopped onion, garlic and cubed chicken. Cook on medium heat for a few minutes until chicken start to brown a bit. Season with salt and pepper to taste.
• Add rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed until rice is fully cooked, add more. Cook over medium heat until rice is fully cooked, should take about 10 minutes or so. Taste for seasoning and adjust as necessary.
• Add half the cheese and the broccoli florets and continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place skillet under broiler for a couple minutes, just until it melts and starts to brown a bit.

CHEESY CHICKEN ENCHILADA CASSEROLE WITH SPANISH RICE

Steps:

• --Spanish Rice--
• In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
• -- Casserole --
• Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
• In a large casserole dish, layer the ingredients in the following manner:
• Enchilada sauce (1/3 of large can)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Enchilada sauce (1/3 of can)
• Spanish Rice (see above)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Top with last third of enchilada sauce
• Top with broken Corn Chips
• Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.

CHEESY CHICKEN AND WILD RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using 2 tablespoons of the butter and 1/4 teaspoon of the salt.
• Meanwhile, in 12-inch skillet, melt remaining 1/4 cup butter over medium-high heat. Cook mushrooms, leek and garlic in butter 3 minutes, stirring occasionally, until tender. Reduce heat to medium. Stir in flour. Gradually add milk; heat to boiling. Cook 5 minutes, stirring constantly, until thickened. Remove from heat; stir in 1/2 cup of the cheese.
• In large bowl, mix cooked rice, milk mixture, chicken, broth, pepper and remaining 1/2 teaspoon salt until blended. Spoon into baking dish. Sprinkle with almonds and remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.

CAMPBELLS CHEESY CHICKEN & RICE CASSEROLE

Steps:

• Stir the soup, water, rice, vegetables and onion powder in a 12" x 8" shallow baking dish.
• Top with chicken. Season chicken as desired. Cover.
• Bake at 375 degrees for 45 minute or until done. Top with cheese.
• Serve with a green salad and bread of your choice.

CHEESY CHICKEN BROCCOLI RICE CASSEROLE RECIPE - (3.9/5)

Steps:

• Preheat oven to 400° F. Lightly spray an 11x8" baking pan with cooking spray. Place chicken, rice, and broccoli in a large mixing bowl. In a small saucepan over medium heat, whisk together the soup, milk, sour cream, garlic salt, and salt and pepper; heat just until somewhat hot but not boiling. Remove from heat and stir in 1 cup of shredded cheese until melted. Combine soup mixture with the ingredients in the mixing bowl. Spoon mixture into the baking dish. Cover with aluminum foil and bake for 20-25 minutes. Reduce oven heat to 350°. Remove foil then continue to bake until for another 10-15 minutes. Turn off the oven. Sprinkle remaining cheese over the top of casserole and return to oven to melt the cheese. Let stand about 5 minutes before serving.

CHEESY CHICKEN, BROCCOLI & RICE CASSEROLE - NO CANNED SOUPS!

Steps:

• Boil water, adding bouillon cubes.
• Add rice and broccoli and cook covered on low heat for 12-15 minutes.
• While rice is cooking, heat butter over medium heat in medium pan. Add onions and cook until softened and just starting to carmelize, about 8 minutes.
• Add garlic and cook an additional 2 minutes.
• Turn off heat, add thyme, chicken, mayonnaise and milk, stirring to combine.
• Once rice mixture is ready, remove from heat and dump in 9x11" glass pyrex pan.
• Add chicken and sauce mixture, 1 1/2 cups of cheese and mix well.
• Add salt and pepper to taste.
• Sprinkle remaining cheese on top.
• Cook at 350 degrees approx 25 minutes or until cheese is melted.

CHEESY CHICKEN/TURKEY AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Prepare rice mix according to directions, set aside.
• Melt butter in large skillet over medium heat, add onions and celery. Saute 10 minutes.
• Stir in rice, chicken, 1 1/2 cups cheese, soup and next 4 ingredients.
• Spoon mixture into lightly greased 11x7 dish or 2 quart casserole dish.
• Top casserole evenly with breadcrumbs/panko crumbs.
• Bake at 350 for 25 minutes. Sprinkle with remaining cheese and bake for 5 minutes.

CHEESY CHICKEN SPANISH RICE CASSEROLE

Steps:

• 1. Cook Chicken and shred. (leftover Rotisserie Chicken works well for this dish too!)
• 2. Saute chicken, green pepper, and onion in a skillet until onions are translucent.
• 3. In an extra large bowl mix rice, tomatoes, tomato sauce, chili powder, velveeta, salt and pepper.
• 4. Stir in chicken and veggies.
• 5. Transfer to a large casserole dish.
• 6. Sprinkle top with cheese shreds.
• 7. Bake at 350 for 30 - 40 minutes........ until hot and bubbly.

CHEESY POPPY SEED CHICKEN AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Grease 9 x 13-inch pan.
• 2. Spread dry uncooked rice evenly over bottom of prepared pan. Sprinkle with a little salt and pepper if desired. NOTE 1: There is a lot of salt in both the cream of chicken soup and cheese so not much salt if any is needed. NOTE 2: White rice does not take as long to cook. You should reduce cooking time by 15 to 20 minutes if using white rice.
• 3. Sprinkle 1/2 of the shredded cheese over rice; place chicken pieces on top of rice & cheese.
• 4. Combine soup and sour cream; spread evenly over chicken.
• 5. Pour chicken broth/stock or water over top. There will be a lot of liquid. Don't worry, the rice will soak up the liquid as it cooks.
• 6. Bake in oven uncovered for 1 hour and 45 minutes. Remove from oven. Check to see if rice is tender; add more liquid IF needed. At this point the liqiud shoud be almost (but not completely) soaked up by rice with the top looking almost like a pudding or like the cream of chicken soup when you 1st spooned it over the chicken. NOTE: Remember if using white rice you will need to reduce cooking time by 15 to 20 minutes. Brown rice takes longer to cook than white rice.
• 7. Sprinkle remaining cheese on top. Combine the crushed crackers and poppy seed. I do this in a large ziploc bag. Sprinkle mixture evenly over top. Drizzle melted butter over crumbs.
• 8. Return to oven (uncovered) and bake for 25 minutes longer. Remove from oven, cool for about 10 minutes and serve.

CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Heat the oven to 375°F. In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn. Top with chicken.
• Cover; bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and rice is tender. Stir rice around chicken. Top with cheese. Bake uncovered 5 to 10 minutes or until cheese is melted.