Creamy Chicken Casserole
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender chicken, rice, and vegetables baked in a creamy, cheesy sauce. A cozy, comforting one-dish dinner made from scratch that's pure family-favorite territory.
By Mia HartwellUpdated September 20, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A creamy from-scratch chicken-and-rice bake
- 34g of protein per serving
- Cozy comfort food with built-in vegetables
- A hands-off one-dish dinner
Creamy Chicken Casserole
1 hr 5 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 480kcal
- Protein
- 34g
- Carbs
- 38g
- Fat
- 20g
- Fiber
- 3g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Melt the butter in a saucepan, cook the onion 4 minutes, whisk in the flour, and cook 1 minute. Gradually whisk in the warm broth and milk, simmering until thickened. Stir in 1 cup cheddar, garlic powder, salt, and pepper.
- 2
In a baking dish, combine the uncooked rice, raw cubed chicken, frozen vegetables, and cheese sauce. Stir well.
- 3
Cover tightly with foil and bake 35 minutes.
- 4
Uncover, stir, and check that the rice is tender and the chicken reaches 165°F (74°C); top with the remaining cheese.
- 5
Bake 8-10 minutes more until the cheese is melted and bubbly.
- 6
Rest 5 minutes and serve.
Pro Tips for the Best Results
- Use warm broth and a tight foil seal so the rice and chicken cook through.
- Cut the chicken into even pieces so it cooks at the same rate as the rice.
- Make the sauce a little loose since the rice absorbs liquid.
- Always confirm the chicken reaches 165°F (74°C).
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How to Cook Creamy Chicken Casserole
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Make a creamy sauce
Build a quick cheese sauce from a roux loosened with warm broth and milk, then melt in cheddar. This from-scratch base replaces canned soup and tastes far fresher.
Combine raw rice and chicken
Stir the uncooked rice and raw chicken into the sauce so both cook in the oven while soaking up flavor. Even chicken pieces and a slightly loose sauce ensure everything cooks evenly.
Bake sealed, then finish
Bake tightly covered so the trapped steam cooks the rice and chicken, checking that the chicken reaches a safe 165°F (74°C). Uncover to melt a final layer of cheese, then rest before serving.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat with a splash of broth or milk. Freezes well for up to 2 months.
Serving Suggestions
This creamy chicken casserole pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use cooked chicken?+
Yes — stir in about 3 cups cooked chicken and reduce the covered bake to about 25 minutes (just to cook the rice).
Why is my rice undercooked?+
Seal the foil tightly and make sure the rice is submerged in the sauce; the trapped steam cooks it.
Can I make it ahead?+
It's best baked fresh since it has raw rice and chicken, but leftovers reheat well for up to 4 days.
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