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Creamy Chicken and Rice Casserole Recipe with Crispy Cheese Crust Easy and Perfect

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A comforting and easy-to-make creamy chicken and rice casserole topped with a golden, crispy cheese crust. Perfect for family dinners, potlucks, or cozy nights in.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 1 ½ cups long-grain white rice, uncooked (brown rice can be substituted with longer cook time)
  • 2 cups shredded sharp cheddar cheese (recommend Cabot for best melt and flavor)
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter, melted
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour (gluten-free option: cornstarch)
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • Optional: ½ cup frozen peas or chopped mushrooms

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Rinse 1 ½ cups long-grain white rice under cold water. Combine rice with 3 cups water in a medium saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed and rice is tender. Fluff with a fork and set aside.
  3. In a large skillet over medium heat, melt 4 tablespoons butter. Add finely chopped onion and cook until translucent, about 4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle 3 tablespoons flour over the butter and onion mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste. Slowly whisk in 2 cups chicken broth, 1 cup whole milk, and ½ cup heavy cream. Continue whisking until the sauce thickens and bubbles gently, about 3-4 minutes. Season with 1 teaspoon dried thyme, ½ teaspoon paprika, salt, and pepper to taste.
  5. In a large mixing bowl, combine cooked rice, shredded cooked chicken, and the creamy sauce. Fold in ½ cup frozen peas or mushrooms if desired. Stir in 1 ½ cups shredded sharp cheddar cheese, reserving the rest for topping.
  6. Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining ½ cup shredded cheddar cheese over the top to form the crispy cheese crust.
  7. Bake uncovered in the preheated oven for 25-30 minutes, or until the cheese on top is golden brown and bubbling. Tent loosely with foil for the last 10 minutes if the top browns too quickly.
  8. Let the casserole rest for 5-10 minutes after baking to thicken and make it easier to serve.

Notes

Rinse rice to avoid clumping. Cook flour with butter to remove raw taste. Use freshly shredded sharp cheddar for best crispy crust. Let casserole rest after baking to thicken. Can substitute brown rice (longer cook time), use dairy-free or gluten-free alternatives as needed.

Nutrition

Keywords: creamy chicken casserole, chicken and rice casserole, crispy cheese crust, comfort food, easy casserole recipe

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