Oh, the Tuesday night dinner scramble! I know that feeling—you’re tired, the kids are hungry, and you just need something warm, filling, and guaranteed to taste good. That’s why I lean so hard on my reliable classics. This Cheesy Chicken and Rice Bake isn’t fancy, but trust me, it is pure, spoonable comfort in a dish. This casserole is my secret weapon for those nights where ‘easy supper recipes’ is the only prayer I have left! Growing up, meals like this were the heartbeat of family gatherings; they just meant we were all together and well-fed. That’s the kind of dependable goodness I want to bring to your kitchen today.
Why This Cheesy Chicken and Rice Bake is Your New Weeknight Hero
When you’re staring down a long evening, you need a recipe that works *for* you, not one that demands your constant attention. This bake is wonderful because it takes simple staples and wraps them up in a warm, cheesy hug. It’s hearty, satisfying, and uses ingredients I always keep stocked. You can find more dependable meals like this over in my easy family dinner recipes section!
Here’s why I think you’re going to love making this one again and again:
Perfect for Lazy Dinners and Quick Prep
Yes, it bakes, but your active time is minimal! Once that sauce is whisked—which takes maybe ten minutes tops—you just pour, stir, and cover it with foil. This means you can toss this in the oven and go help with homework or just put your feet up. It’s one of my favorite go-to lazy dinners because the clean-up is mostly just one baking dish!
Kid Friendly Dinners That Always Get Eaten
You know how kids can be about new vegetables or trying new things. Not with this! Chicken, rice, and cheese are the holy triumvirate of guaranteed success. It’s mild, super flavorful from the simple spices, and those little bits of frozen veggie blend in without causing a fuss. It truly earns its spot among the best kid friendly dinners because I rarely have leftovers!
Gathering Ingredients for Your Cheesy Chicken and Rice Bake
Sophia Reed is a Family Cooking Specialist at Sena Recipes. She creates comforting, family-friendly meals that keep traditions alive while making everyday cooking simple and joyful. Now, let’s talk about what you need for this wonderful bake! Seriously, you likely have most of this sitting in your pantry right now. This recipe is why it ends up on my list of cheap dinners for a family—it relies on budget-friendly staples. Just make sure you have everything ready before you start whisking; timing the sauce is everything!
Essential Components for the Cheesy Chicken and Rice Bake
You’ll need about a quarter cup of butter to start things off, which we melt down for the roux. For the liquid magic, grab 2 ½ cups of your favorite milk. For the flavor backbone, keep your spices handy: 1 teaspoon each of garlic powder and fine salt, plus onion powder, paprika, and pepper, and that little secret weapon, 1 teaspoon of Dijon mustard. Then, for the star power, you’ll need 3 cups of cooked chicken—shredded or cubed, your choice—and 3 to 3 ½ cups of cooked brown or white rice. And don’t forget the veggies! A 12 to 16-ounce bag of frozen California blend tossed right in there adds color and nutrients. Finally, grab that 8 ounces of cheddar cheese, but remember, always keep it divided because we use it in two different stages!
Expert Tips for the Best Cheesy Chicken and Rice Bake Sauce
Listen, the difference between a watery, disappointing casserole and a rich, creamy Cheesy Chicken and Rice Bake lies entirely in that creamy sauce. If you nail this step, you’ve won half the battle. Don’t rush it; this is where the comfort comes from! If you’re looking for other creamy, baked wonders, you must check out my recipe for rice dish with French onion soup—it uses similar sauce magic!
Achieving the Perfect Roux for Your Cheesy Chicken and Rice Bake
We start by melting that butter and then adding the flour right on top. This mixture is called a roux, and it’s the thickener. You absolutely must whisk that flour into the butter and cook it for about a minute—you’ll see it bubble gently. If you skip this step, your sauce will taste just a little bit like raw flour, and we certainly don’t want that! We’re cooking out that raw flavor so the final sauce is smooth and deeply savory.
Building Creaminess Without Burning
Once your roux is ready, this is crucial: reduce the heat. I mean low and slow for the milk. Pour in just a little bit of the milk and whisk like crazy until it’s completely smooth before adding the next splash. If you dump it all in at once, you get lumps, and nobody likes finding a lump of dry flour paste in their dinner! Keep whisking constantly until you bring it to a light simmer. It only needs 1 to 2 minutes on the heat once it starts simmering to thicken up beautifully. It should coat the back of a spoon nicely before you stir in that first batch of cheese.
Step-by-Step Instructions for Your Cheesy Chicken and Rice Bake
Okay, now that we’ve got that gorgeous, thick cheese sauce simmering happily on the stove, let’s get this Cheesy Chicken and Rice Bake into the oven! Remember, timing is everything, but this is still so forgiving. If you need help with a great baked chicken base, check out my other recipe for oven-baked chicken and rice which might give you a head start!
Preparing the Base and Sauce for the Cheesy Chicken and Rice Bake
First things first: get your oven preheated to 375℉. While that warms up, quickly spray your 9×13-inch baking dish—don’t skip the spray or you’ll be scrubbing later! Now, back to the sauce simmering on low heat. Once it’s thickened nicely after adding the milk and spices, take it right off the heat. Stir in 1 ½ cups of that shredded cheddar until it’s perfectly smooth and glossy. That’s your base layer! Pour that cheesy sauce right into that prepared dish. Next, gently fold in your cooked rice, your cooked shredded chicken, and those frozen vegetables. You want to mix it all until everything is evenly coated in that creamy deliciousness.
Baking the Cheesy Chicken and Rice Bake to Perfection
Once everything is combined in the dish, cover it up tight with aluminum foil. We need to trap that steam to cook the veggies and heat everything through properly. Pop it in the oven for 20 minutes. When that timer goes off, carefully pull the dish out—be careful of the steam escaping! Remove the foil, give the whole thing one good stir around the middle, and then sprinkle that remaining 1 cup of cheese right over the top. Back it goes, uncovered, just for another 5 minutes until that top layer is bubbly and melted. And this last step is non-negotiable: let the Cheesy Chicken and Rice Bake rest on the counter for 5 minutes before you even think about scooping it out. It lets those liquids settle so you get a perfect, hearty slice every time!
Making This Cheesy Chicken and Rice Bake a Healthy Dinner Idea
I always hear people say casseroles can’t be healthy, but I have to disagree! This Cheesy Chicken and Rice Bake is one of those versatile recipes that easily fits into your goals for an easy healthy dinner without tasting like cardboard, promise. We’ve already got a big boost because we have a full bag of vegetables in there—that California blend is a great starting point! It’s all about small tweaks to make it fit your family’s needs.
Ingredient Swaps for an Easy Healthy Dinner
If you want to bump up the nutritional fiber, swapping the white rice for brown rice is a no-brainer! It adds a wonderful nuttiness and keeps you full longer. Also, think about your chicken preparation. If you’re cooking it fresh, make sure you’re using good, lean chicken breast. Speaking of cheese, if you’re watching saturated fat, you can definitely use half the recommended cheddar and boost the flavor with a stronger cheese, like sharp white cheddar, so you don’t miss out on that savory taste!
Storage and Reheating Instructions for Cheesy Chicken and Rice Bake
One of the best things about this amazing casserole is how wonderfully it stores! When we have leftovers—which we always do because it makes plenty—I just pop the remainder into an airtight container. It keeps beautifully in the fridge for about three or four days, which is a lifesaver for planning out future easy lunch ideas!
To reheat, I love using the oven first. Cover it loosely with foil and pop it back into a 350℉ oven until it’s piping hot all the way through. If you’re in a real hurry, the microwave works too, but you have to stir it halfway through reheating to make sure that cheese melts evenly and you don’t end up with hot spots!
Frequently Asked Questions About the Cheesy Chicken and Rice Bake
I always get the same good questions about this recipe, especially when people are planning their big family meals for the week. It’s great that you’re thinking ahead! If you’re looking for more dependable options, feel free to browse my easy supper recipes here.
Can I make this Cheesy Chicken and Rice Bake ahead of time?
Oh yes, you absolutely can! This is one of my favorite things about this dish. You can mix the entire casserole—sauce poured, chicken, veggies, and rice stirred in—assemble everything in the dish, but skip the final cheese topping. Cover it tightly with plastic wrap and refrigerate it for up to 24 hours. When you’re ready to bake, just pull it out while the oven heats up, add that top layer of cheese, and add about 5 to 10 extra minutes to the covered baking time since it’s starting out cold.
What if I only have raw chicken? How do I use it in this recipe?
That’s a common pantry situation! You can’t just throw raw chicken into the mix with the rice and sauce—it won’t cook evenly. You need to pre-cook it first. The best way is what I suggest in the notes: cube or shred your raw chicken breast, toss it lightly with a little salt and pepper, and bake it on a sheet pan at 375℉ for about 15 to 20 minutes until it’s cooked all the way through. Then, you can proceed with the recipe as written, adding the already cooked chicken to the baking dish.
Is this considered one of the best Cheap Dinners For A Family?
In my book, absolutely! This recipe is designed around pantry staples that stretch beautifully. The main bulk comes from rice, which is always inexpensive, and cheese, which is a great way to get flavor without needing expensive cuts of meat. As long as you buy chicken when it’s on sale, this Cheesy Chicken and Rice Bake easily becomes one of the top Cheap Dinners For A Family you can rely on week after week!
Estimated Nutritional Data for Cheesy Chicken and Rice Bake
When we’re talking about comfort food, sometimes we just need to know the basics, right? While these numbers are always estimates—because I know every brand of milk and cheese brings a little something different to the mix—it gives you a solid idea of what you’re serving up. This recipe yields about 6 generous servings, which is perfect for covering our **Easy Lunch Ideas** the next day!
The breakdown below is based on the ingredients provided and is calculated per serving. If you’re looking for other ways to balance out your weeknights, maybe check out my favorite chicken cheese balls recipe for another fun take on comfort food!
- Calories: Approximately 450 per serving
- Total Fat: About 22 grams
- Protein: A solid 30 grams
- Carbohydrates: Around 35 grams
See? That’s a really balanced, hearty plate for a satisfying family dinner. It’s filling enough that you really don’t need much more than maybe a side salad to round it out. Knowing the nutritional facts helps me plan my week, ensuring we get enough protein while balancing out the richness of that glorious melted cheese!
Now that your kitchen probably smells amazing and you’ve got a bubbling, cheesy masterpiece on your hands, I’d love to hear about it! This Cheesy Chicken and Rice Bake is truly about sharing comfort around the table. Did it take you back to your own childhood dinners? Knowing these simple, traditional meals resonate with you all is what keeps me excited to share recipes here at Sena Recipes. I hope this bake made your weeknight just a little bit easier and a lot more delicious!
Don’t be shy! If you made this, please pop down to the comments below and give it a rating—even five stars for pure comfort value! If you snapped a picture of your family digging in, tag me over on social media. I absolutely live for those moments when I see my recipes sitting on your tables. You can learn more about my philosophy for family cooking over on my author page here: Sophia Reed’s cooking philosophy.
Thank you for trusting me with your dinner rotation. Let me know how this dependable casserole worked for YOUR family this week!
Print
Cheesy Chicken and Rice Bake
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting, oven-baked casserole featuring tender chicken, creamy rice, and plenty of melted cheese, perfect for a dependable weeknight family dinner.
Ingredients
- ¼ cup butter
- ⅓ cup all-purpose flour
- 2 ½ cups milk of choice
- 1 teaspoon garlic powder
- 1 teaspoon fine salt
- 1 teaspoon Dijon mustard or dry mustard
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 8 ounces shredded cheddar cheese, divided
- 3 cups cooked shredded or cubed chicken breast
- 3 to 3 ½ cups cooked brown or white rice
- 1 (12-16-ounce) bag frozen California blend vegetables
Instructions
- Preheat the oven to 375℉.
- Mist a 9×13-inch baking dish with cooking spray and set aside.
- Melt the butter in a medium saucepan over medium-high heat.
- Sprinkle the flour over the melted butter while whisking until combined, about 1 minute.
- Reduce the heat to low and add the milk, 1 cup at a time, whisking slowly and continuously after each addition until all milk is added.
- Stir in the garlic powder, salt, mustard, onion powder, paprika, and pepper.
- Increase the heat to medium-high and bring the mixture to a simmer.
- Simmer until thickened, stirring constantly, for 1 to 2 minutes. Remove from heat.
- Add 1 ½ cups of the cheese to the sauce and stir until melted and smooth.
- Pour the cheese sauce into the bottom of the prepared baking dish.
- Add the cooked rice, cooked chicken, and frozen vegetables. Stir until well combined.
- Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil. Stir the mixture.
- Sprinkle the remaining 1 cup cheese over the top.
- Return the dish to the oven and bake for another 5 minutes.
- Remove from the oven and let stand for 5 minutes before serving.
Notes
- For raw chicken, cook it first. If using raw chicken breast, cube or shred it, then bake it at 375F for 15-20 minutes until cooked through before adding it to the casserole mixture.
- Adjust the amount of cooked rice based on your preferred consistency; use 3 cups for a thicker bake or 3 ½ cups for a looser bake.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 90
Keywords: Cheesy Chicken and Rice Bake,Dump And Go Crockpot Dinners,Cheap Dinners For A Family,Easy Supper Recipes,Kid Friendly Dinners,casserole,chicken and rice,comfort food,baked dinner