Chicken and rice casserole is creamy and wonderfully filling. It fits in all those warm and cozy places that make you reach for seconds every time. Easy to make on a weeknight, and (big bonus!) kids love it too. 

overhead close up rice broccoli chicken casserole in a skillet. this recipe
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This is one of those dinners I fall back on when I want something warm and filling. You’ve got tender chicken, sticky rice, and a creamy sauce that’s not overly heavy. It’s simple, AND checks all the boxes.

I usually start cooking while the kids are finishing homework or unwinding after school. Everything cooks in one pan, and once it goes in the oven, there’s not much left to do. I’ll often serve it with simple salad recipe on the side when I want something fresh to balance it out.

What keeps me coming back to this casserole is how consistent it is. The chicken stays juicy, the sauce thickens just enough to coat everything, and the broccoli is perfectly tender.

— Katya

You Will Love this Chicken Casserole with Rice

  • Easy to pull together: Everything cooks in one pan, and once it’s in the oven, you’re done.
  • Family-friendly: It’s simple, familiar, and something everyone will eat without picking around it.

Chicken and Rice Casserole Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for rice casserole with chicken and broccoli.
  • Chicken thighs: I like using thighs here because they stay tender and don’t dry out in the oven.
  • Rice: I usually use jasmine or basmati since it stays light and doesn’t clump once mixed in.
  • Broccoli: Fresh broccoli works best here, as it holds its texture better during baking than frozen.
  • Sharp cheddar: Adds a bold, tangy bite that cuts through the richness, and melts into a perfectly golden, cheesy top.

How to Make this Chicken and Rice Bake

Check out the recipe card below for detailed instructions.

chicken pieces in a skillet with salt and pepper.

Step 1: Sear the chicken in a large oven-safe skillet until just cooked through. Transfer to a plate.

broccoli and mushrooms with garlic in skillet.

Step 2: Cook the onion and mushrooms until softened. Add garlic and broccoli and cook until the broccoli is bright green.

flour whisked into butter.

Step 3: Melt butter in the skillet, whisk in flour.

milk whisked into flour mixture.

Step 4: Whisk in chicken broth and then half and half. Simmer until thickened.

spices and cheese whisked into sauce.

Step 5: Stir in Dijon, spices, and cheese.

rice and chicken casserole topped with shredded cheddar cheese.

Step 6: Add the cooked chicken, vegetables, and rice. Top with remaining cheese and bake uncovered until hot and bubbly.

Chicken Rice Bake Variations

  • Skip cooking raw chicken and use shredded rotisserie chicken to cut down on prep time.
  • Swap cheddar for Gruyere for a richer, slightly nutty flavor. 
  • Towards the end of baking, add Panko breadcrumbs for a crunchy topping. 
  • Before serving, add a squeeze of lemon juice to cut the richness.

Baked Chicken and Rice Casserole Recipe Tips

  • Let the sauce thicken: It should coat the back of a spoon. If it looks thin, let it simmer another minute before moving on. This prevents it from separating in the oven.
  • Use thighs over breasts: They’re more flavorful than breasts and don’t dry out when baked. 
  • Let it rest briefly: Letting the casserole rest for 5-10 minutes will let it cool slightly and be easier to serve. 

How to Serve Chicken Casserole with Rice

This casserole is creamy, cheesy, and hearty, so it helps to serve it with something fresh or crisp to balance it out.

My go-to is an antipasto salad platter when I want a little variety. It adds crunch and acidity, which works really well with the soft, cheesy casserole.

If I am keeping it simple, roasted asparagus is an easy option. It cooks quickly while the casserole bakes, and the slightly crisp edges add a nice contrast to the creamy rice.

A few more easy sides that work well:

Storing this Chicken and Rice Bake

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat on the stovetop over medium-low heat with a splash of broth or milk. It will be a little softer than when just baked, but still delicious. 

Can you freeze Chicken and Rice Casserole?

Yes, but the texture can change slightly. If freezing, let it cool completely and store it in a freezer-safe container for up to 2 months.

baked chicken rice casserole in a white saute pan.

Easy Chicken and Rice Casserole FAQs

Can you cook raw chicken and rice at the same time?

You can, but for this recipe, chicken thighs are first seared, which adds flavor and gives them a head start. They then finish cooking in the oven with the rice, allowing everything to cook evenly and absorb flavor.

Should you cover chicken when you bake it?

For this casserole, no. Baking uncovered helps the top get golden and slightly crisp.

How do you keep chicken from drying out in a casserole?

Use chicken thighs instead of breasts, since they stay more tender and juicy. Searing them first adds flavor and helps retain moisture. Avoid overbaking so the chicken doesn’t dry out.

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

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overhead close up rice broccoli chicken casserole in a skillet.

Chicken Rice Bake

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  • Author: Katya
  • Prep Time: 25 min
  • Cook Time: 50 min
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Baked
  • Cuisine: American
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Description

A cozy, one-pan chicken and rice casserole made with tender chicken thighs, fluffy rice, and broccoli, all baked in a creamy, flavorful sauce. It’s an easy, comforting dinner that comes together with simple ingredients.

 
 

Ingredients

Scale
  • 2 cups cooked white long-grain rice, such as basmati or jasmine
  • 3–4 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into 2-inch chunks
  • 1 medium onion, finely chopped
  • 8 ounces white mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 3 cups fresh broccoli florets, bite-sized (about 8 ounces)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup half and half
  • 1 ½ teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups sharp cheddar cheese, shredded, divided
  • ¼ cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare rice according to package directions. Preheat the oven to 375°F.
  2. In a large oven-safe skillet (at least 13 inch – heavy bottom works best), heat 1-2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper, then cook in a single layer until golden and just cooked through, about 6 minutes, flipping halfway. Transfer to a plate.
  3. Reduce the heat to a medium and heat the remaining 2 tablespoons of olive oil. Add onion and mushrooms. Cook until softened and golden, 6-7 minutes. Stir in garlic and broccoli, and cook just until broccoli is bright green, 2-3 minutes. Transfer the vegetables to the plate with the chicken.
  4. In the same skillet, melt the butter. Whisk in the flour and cook for 1-2 minutes, until lightly golden. Slowly whisk in the chicken broth, followed by the half and half. Bring to a gentle simmer and cook for about 5 minutes, until thickened and able to coat the back of a spoon. Do not let it boil. Reduce the heat as needed, and if the sauce still looks thin, let it simmer another minute before moving on to prevent it from separating in the oven.
  5. Stir in Dijon, smoked paprika, Italian seasoning, 1 cup cheddar cheese, and Parmesan. Season with salt and pepper, to taste.
  6. Stir the chicken, vegetables, and cooked rice into the sauce until everything is well coated.
  7. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Transfer the skillet to the oven. Bake for 20-25 minutes, uncovered, until hot and bubbly with a golden cheesy top. Garnish with fresh parsley and serve warm.

Notes

  • Broccoli: It’s best to use fresh broccoli as it holds its texture and doesn’t release excess moisture like frozen.
  • Make Ahead: This casserole is best baked right away, as the rice will continue to absorb liquid as it sits and can become dry. If needed, you can assemble it earlier in the day and refrigerate, but make sure there is enough sauce and add a splash of broth or half and half before baking if it looks dry.

Nutrition

  • Serving Size: 1 – 1 ¼ cups
  • Calories: 610
  • Sugar: 4 g
  • Sodium: 620 mg
  • Fat: 32 g
  • Saturated Fat: 14 g
  • Carbohydrates: 43 g
  • Fiber: 3 g
  • Protein: 39 g
  • Cholesterol: 145 mg

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