Chicken Casserole with Rice

Chicken Casserole with Rice
  • PREP TIME
    30 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    10 People
  • VIEWS
    10

A comforting and creamy chicken casserole, elevated with a rich cheese sauce and a golden, buttery breadcrumb topping. This dish is a guaranteed crowd-pleaser, perfect for family dinners or potlucks.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Cholesterol
    96 mg
  • Fiber
    2 g
  • Protein
    26 g
  • Saturated Fat
    15 g
  • Sodium
    968 mg
  • Sugar
    6 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

In a large saucepan, whisk together flour, salt, and pepper. Gradually whisk in milk until smooth. (Prep time: 2 minutes)

02

Step
5 mins

Cook over medium heat, stirring constantly, until the sauce thickens and bubbles, approximately 5-10 minutes. Continue cooking for 2 minutes more. (Cook time: 12 minutes)

03

Step
5 mins

Remove from heat and add Muenster and Cheddar cheeses. Let stand for a few minutes to soften, then stir until the cheeses are fully melted and the sauce is smooth. (Cheese melting time: 5 minutes)

04

Step
10 mins

Preheat the oven to 350 degrees F (175 degrees C). (Preheat time: 10 minutes)

05

Step
0 mins

Stir the cooked rice and chopped chicken into the cheese sauce. Pour the mixture into a 9x13-inch casserole dish. (Assembly time: 5 minutes)

06

Step
2 mins

In a separate small bowl, combine bread crumbs and melted butter. Mix well until the bread crumbs are evenly coated. (Breadcrumb prep: 3 minutes)

07

Step
30 mins

Spoon the breadcrumb mixture evenly over the top of the casserole. (Topping time: 2 minutes)

08

Step

Bake in the preheated oven until the casserole is bubbling and the topping is golden brown, about 30 minutes. (Bake time: 30 minutes)

For a richer flavor, use whole milk or add a splash of cream to the cheese sauce.
Feel free to experiment with different cheeses, such as Gruyere or Monterey Jack.
To save time, use rotisserie chicken instead of cooking chicken breasts.
If the breadcrumb topping browns too quickly, cover the casserole with foil during the last 10 minutes of baking.
This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.

Emmy Kreiger

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 3 Ratings)
Total Reviews: (5)
  • Howell Murazik

    The breadcrumb topping is the perfect finishing touch.

  • Lucinda Hackett

    My kids are picky eaters, but they devoured this casserole!

  • Paolo Walter

    I substituted Gruyere for the Muenster and it was amazing!

  • Eve Will

    This recipe is fantastic! So easy to make and everyone loved it.

  • Nigel Rutherford

    I added some chopped vegetables (broccoli and carrots) for extra nutrients.

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