The Ultimate Creamy Chicken and Rice Casserole (From Scratch!)

There are some nights when all you crave is a hug in a bowl. You know the ones—long workdays, endless errands, or just that chilly evening when you need something warm and satisfying. For me, the answer is always this creamy chicken and rice casserole. This isn’t the gloppy, bland casserole you might remember from childhood. This is a rich, flavorful, and incredibly comforting dish made completely from scratch. No canned soups here! The result is a bubbling, golden-topped masterpiece where tender chicken and fluffy rice are suspended in a velvety, savory sauce. It’s the kind of meal that quiets the table because everyone is too busy enjoying it. So, let’s get you into the kitchen and make a dinner you’ll be proud to serve.

Quick Recipe

• Preparation Time: 20M (20 minutes)
• Cooking Time: 1H10M (1 hour, 10 minutes)
• Total Time: 1H30M (1 hour, 30 minutes)
• Type of dish: Main Course
• Cuisine: American
• Keywords: casserole, comfort food, weeknight dinner, family meal, from scratch, cheesy chicken casserole
• Recipe Yield: 8 servings
• Calories: 580 kcal

Why This Casserole is a Forever Favorite

For years, I searched for the perfect chicken and rice casserole recipe. Many called for canned condensed soup, and while convenient, they always left a slightly artificial aftertaste. I knew there had to be a better way to get that rich, creamy texture without the can.

This recipe is the result of that mission. By creating a simple cream sauce with butter, flour, and milk, we control the ingredients and build a much deeper, more authentic flavor. This is the secret to making a good chicken casserole from scratch into a great one. It proves that a few extra minutes to make a real sauce is always worth it.

The Simple Ingredients You’ll Need

One of the best things about this recipe is that it uses pantry staples. You probably have most of these ingredients on hand right now!

For the Casserole:

• Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• Rice: 1 cup long-grain white rice, uncooked
• Aromatics: 1 medium yellow onion (diced), 2 celery stalks (diced), 2 cloves garlic (minced)
• Fat: 2 tablespoons olive oil
• Cheese: 2 cups shredded sharp cheddar or Gruyère cheese, divided
• Garnish: 2 tablespoons fresh parsley, chopped (optional)

For the Creamy Sauce:

• Fat: 4 tablespoons unsalted butter
• Thickener: 1/4 cup all-purpose flour
• Liquids: 2 cups chicken broth (low-sodium is best), 1 cup whole milk
• Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika

A Few Notes on Ingredients

• Chicken: I prefer chicken thighs because they stay more tender and juicy during baking, but chicken breasts work wonderfully too. This is also a fantastic leftover chicken recipe; just use about 3 cups of shredded cooked chicken and skip the searing step.
• Rice: Long-grain white rice like Jasmine or Basmati works best. It holds its shape without getting too mushy. Please don’t use instant or quick-cook rice, as it will turn to mush with this baking time.
• Cheese: I beg you, shred your own cheese! Pre-shredded cheeses are coated in starches to prevent clumping, which means they don’t melt as smoothly. A block of sharp cheddar will give you the best flavor and that glorious cheese pull.

Let’s Get Cooking: The Step-by-Step Guide

This process is straightforward and happens mostly in one pot before going into the oven. Just follow along, and you’ll be golden.

Step 1: Prep the Oven and Chicken

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
• Pat your chicken pieces dry with a paper towel and season them generously with salt and pepper. This simple step helps the chicken brown beautifully.

Step 2: Sauté the Veggies

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and celery. Cook, stirring occasionally, for about 5-7 minutes, until they soften and the onion becomes translucent. Add the minced garlic and cook for another minute until you can smell it. Be careful not to burn the garlic!

Step 3: Make the Creamy Sauce

• Now for the magic. Reduce the heat to medium. Add the butter to the skillet and let it melt. Sprinkle the flour over the vegetables and stir constantly for about one minute. This is called making a “roux,” and it’s what will thicken our sauce beautifully without any lumps.
• Slowly, while whisking continuously, pour in the chicken broth. Keep whisking until the mixture is smooth. Then, pour in the milk. Bring the sauce to a gentle simmer, and let it cook for 2-3 minutes. It will thicken into a lovely, creamy sauce. Stir in the salt, pepper, and paprika.

Step 4: Combine Everything

• Turn off the heat. Stir the uncooked rice and the seasoned chicken pieces directly into the sauce in the skillet. Add 1 cup of the shredded cheese and stir until it’s melted and everything is well combined.
• Pour the entire mixture into your prepared 9×13 inch baking dish and spread it into an even layer.

Step 5: Bake to Perfection

• Cover the baking dish tightly with aluminum foil. This is crucial—it traps the steam, which is what cooks the rice perfectly.
• Bake for 40 minutes. Then, carefully remove the foil, sprinkle the remaining 1 cup of cheese over the top, and return the casserole to the oven, uncovered. Bake for another 15-20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

Step 6: Let It Rest

This might be the hardest step! Let the casserole rest on a wire rack for at least 10 minutes before serving. This allows the sauce to set up a bit, so it’s creamy and not watery. Garnish with fresh parsley before serving for a pop of color and freshness.

Your New Family Favorite

This creamy chicken and rice casserole is more than just a recipe; it’s a reliable, crowd-pleasing meal that you can turn to again and again. It’s the perfect dish to bring to a friend in need, to serve on a busy Tuesday, or to enjoy on a lazy Sunday. I hope this recipe makes you feel confident and brings a little extra warmth to your dinner table. Happy cooking!