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Cheesy Chicken and Rice Casserole

This creamy and comforting casserole combines chicken, rice, and veggies, making it a perfect family meal that even picky eaters will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Or 8 oz short pasta like shells.
  • 2 cups shredded cooked chicken Rotisserie works great.
  • 1 cup frozen peas Or mixed veg, thawed.
  • 1 small onion, finely chopped
  • 1 carrot grated Optional, sneaks in sweetness and color.
Sauce Ingredients
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk Whole or 2%.
  • 1.5 cups shredded cheddar cheese, divided
  • 1 tsp Dijon mustard Optional, for depth.
  • Salt and pepper to taste
Topping
  • ½ cup panko or breadcrumbs Mixed with 1 tbsp butter for topping.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and butter your baking dish.
  2. Melt butter in a saucepan over medium heat. Add the onion and cook until soft and fragrant, about 3–4 minutes.
  3. Stir in the flour and cook 1 minute, stirring constantly.
  4. Slowly whisk in the milk until smooth and thickened, about 3–5 minutes.
  5. Remove from heat and stir in 1 cup cheddar, Dijon mustard, salt, and pepper until creamy.
Mixing and Baking
  1. In a large bowl, combine cooked rice, chicken, peas, grated carrot, and the cheese sauce. Stir until everything is evenly coated.
  2. Pour into the prepared baking dish, top with the remaining cheddar and the panko-butter crumb mixture.
  3. Bake for 20–25 minutes until bubbly and golden. Let rest 5–10 minutes before serving.

Notes

For a looser bake, add ¼ cup more milk. Leftovers can be stored in an airtight container for 3–4 days. This casserole also freezes well.