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Best Cheesy Chicken and Rice Casserole: Easy Kid-Approved Dinner

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This cheesy chicken and rice casserole is a quick, easy, and kid-approved dinner that comes together in about 45 minutes. Made with simple ingredients like rotisserie chicken, cheddar cheese, and sour cream, it’s the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup long-grain white rice (uncooked; basmati or jasmine preferred)
  • 2 cups low-sodium chicken broth
  • 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor)
  • 1/2 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk (whole milk recommended)
  • 1 small onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas and carrots (optional)
  • 1/4 cup breadcrumbs (optional; panko recommended)
  • 2 tablespoons butter, melted (for breadcrumb topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Cook the rice: In a medium saucepan, bring 2 cups of chicken broth to a boil. Add 1 cup of uncooked rice, reduce heat to low, cover, and simmer for about 15 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork and set aside. Slightly undercook the rice by a minute or two.
  3. Prepare the chicken: If using a rotisserie chicken, shred the meat from the bones, discarding the skin. You should have about 2 cups.
  4. Sauté the aromatics: In a small skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Mix the casserole base: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, onion powder, salt, and pepper. Stir until smooth.
  6. Combine everything: Add the cooked rice, shredded chicken, sautéed onion and garlic, and frozen peas and carrots (if using) to the bowl with the soup mixture. Stir gently until everything is evenly coated.
  7. Assemble the casserole: Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
  8. Add the topping (optional): In a small bowl, mix the breadcrumbs with the melted butter until evenly moistened. Sprinkle over the cheese layer.
  9. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until bubbly around the edges and golden brown on top.
  10. Rest and serve: Remove from the oven and let rest for 5-10 minutes before serving.

Notes

For best results, use full-fat sour cream and a good quality cheddar. Slightly undercook the rice to prevent mushiness. Let the casserole rest for 5-10 minutes before serving to allow it to set. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.

Nutrition

Keywords: cheesy chicken and rice casserole, easy chicken casserole, kid-friendly dinner, weeknight dinner, comfort food

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