A creamy baked chicken and rice casserole made with shredded chicken, long-grain rice, chicken broth, and melted cheddar cheese for an easy one-dish dinner.
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Round out the meal with steamed green beans, a simple side salad, or warm dinner rolls, and finish each serving with a sprinkle of fresh parsley or extra shredded cheese. If you enjoy this style of baked dinner, browse our full collection of chicken casserole recipes for more comforting, oven-baked ideas.
Helpful answers
Instant rice cooks faster and can turn mushy with this liquid ratio; if you use it, reduce the covered baking time by about 10 minutes and check doneness early.
This recipe is built for pre-cooked shredded chicken; raw chicken needs a different liquid ratio and a longer covered bake time to cook through safely.
Store cooled casserole in an airtight container in the refrigerator for up to 3 days, and reheat it covered in the oven or microwave until heated through.
Yes, assemble the unbaked casserole, cover, and refrigerate for up to 24 hours before baking, adding about 10 extra minutes to the covered bake time since it starts cold.
Baked casserole can be frozen in an airtight container for up to 2 months; thaw it overnight in the refrigerator before reheating for the best rice texture.
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