Cheesy Chicken and Rice Casserole (Easy & Veggie Loaded)

This Chicken and Rice Casserole recipe is one you’ll come back to for your weekly meal plans because it:

• is made from easy-to-find ingredients and frozen pre-chopped veggies to save time
• is comforting with familiar, well-loved flavors in a creamy, cheesy sauce
• includes healthful ingredients, including veggies, chicken, and brown rice

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These are our whole team’s go-to dishes for all things casserole! The two-piece set gives you plenty of options to create a filling meal that comes together and cleans up with ease. 

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Should I use raw chicken or pre-cooked chicken in this casserole?

We call for raw chicken in this casserole, however, you could use pre-cooked chicken instead and stir it in during Step 6 of the recipe card below (after the casserole has been baking for 30 minutes).

Can I use different vegetables?

Certainly, you can use any mix of raw or frozen vegetables that you would prefer.

Is it possible to freeze this casserole?

Yes, you can fully make this casserole ahead, then allow it to cool at room temperature before covering tightly and freezing for up to 3 months. To reheat, allow the casserole to thaw in the refrigerator for 24-36 hours before baking, then reheat in a 375-degree oven for 25-30 minutes, or until heated through.

How should I store leftovers?

Store leftovers in a covered container in the refrigerator for up to 4 days.

Ingredients

For the Cheese Sauce:

• ¼ cup unsalted butter (½ stick)
• ⅓ cup flour*
• 3 cups milk of choice (we used 2%)
• 1 ½ cups low-sodium chicken or vegetable broth 
• 1 teaspoon garlic powder
• 1 teaspoon fine salt
• 1 teaspoon Dijon mustard
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 8 ounces shredded cheddar cheese, divided (2 ½ – ¾ cups)

For the Casserole:

• 1 ¼ lbs. boneless skinless chicken breasts, cut into bite-sized pieces (~½ inch)
• 1 cup uncooked basmati, jasmine, or long-grain white rice
• ½ medium yellow onion, finely chopped (~ 1 cup)
• 1 (16-ounce) bag frozen California blend vegetables (broccoli, cauliflower, carrots)

1. Preheat the oven to 375℉. 
2. Generously mist or grease a 9×13-inch baking dish with nonstick cooking spray or butter; set aside.
3. Place a medium saucepan over medium-high heat. Add the butter. When the butter is melted, sprinkle the flour over the butter and whisk for 1 minute.
4. Reduce the heat to low and add the milk, 1 cup at a time, whisking slowly and continuously after each addition until all of the milk has been added. Next whisk in the broth. Stir in the garlic powder, salt, mustard, paprika, and pepper. Increase the heat to medium-high and allow the mixture to come to a boil for 1 minute, stirring constantly. Remove from the heat.
5. Add 2 cups of the shredded cheese to the sauce; stir until smooth. Pour the cheese sauce into the bottom of the prepared baking dish. Add the raw chicken pieces, uncooked rice, onion, and frozen vegetables. Stir well to combine. Cover tightly with aluminum foil and bake for 30 minutes.
6. Remove from the oven and stir the casserole. Re-cover with the foil and bake for another 15 minutes. 
7. Remove from the oven and remove the foil. Stir the casserole once more, then sprinkle the remaining 1/2-3/4 cup cheese over the top. 
8. Return the dish to the oven, uncovered, and bake another 10 minutes. Remove from the oven and allow to stand for 10 minutes before serving.

Nutrition Information

• Serving Size: 1/8 of the recipe
• Calories: 402
• Fat: 18 g
• (Sat Fat: 11 g)
• Sodium: 650 mg
• Carbohydrate: 32 g
• (Fiber: 2 g
• Sugar: 7 g)
• Protein: 28 g
• Cholesterol: 92. mg

© The Real Food Dietitians