Amazing 390-calorie Chicken and rice casserole

Chicken and rice casserole should be the first thing you think of when you need dinner on the table fast! If you’re anything like me—Anna, a total food enthusiast who believes every day deserves a moment of joy—you know that weeknights demand simple, flavorful solutions. This recipe isn’t fussy; it’s pure, creamy, cheesy comfort built around familiar ingredients cooked perfectly.

My kitchen philosophy is all about making real food easy, and this baked dish is my shining example. It comes together quicker than ordering takeout, delivering that satisfying, bubbly texture everyone loves. Forget complicated steps; we’re going straight for cheesy, deeply satisfying flavor that makes everyone ask for seconds!

Gathering What You Need for Chicken and Rice Casserole

To make this fantastic chicken and rice casserole, you don’t need a huge grocery list or specialty items. We are focusing on building that rich, creamy base from scratch, which is where all the flavor comes from! The key here is having your chicken and rice already cooked and ready to go so assembly is a breeze. Seriously, having those two components prepped makes this an almost instant meal.

Let’s look at exactly what you need to pull this delicious dinner together. Don’t substitute the cheddar cheese; its melting quality is perfect here!

Essential Ingredients for the Perfect Chicken and Rice Casserole

Here are the core components for six generous servings:

Ingredient	Quantity	Preparation Note
Cooked, Shredded Chicken	3 cups	Make sure it’s ready to toss in!
Cooked White Rice	2 cups	Cool is fine, just needs to be cooked.
Olive Oil	2 tablespoons	For sautéing the aromatics.
Yellow Onion	1 small	Must be finely diced.
Garlic Cloves	2	Minced, don’t skimp on the fresh stuff!
Chicken Broth (Low-Sodium)	1 cup
Milk	1 cup	Any kind works fine here.
All-Purpose Flour	2 tablespoons	Our thickening agent.
Cheddar Cheese	1 1/2 cups	Shredded, sharp preferred.
Parsley	1 tablespoon	Freshly chopped for garnish.
Seasonings	1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper

Equipment Checklist for Making Chicken and Rice Casserole

You won’t need much fancy gear, which is another reason I love this recipe! Make sure you have these basics ready to go before you start heating the oil:

• A large, sturdy skillet for building the sauce base.
• A large mixing bowl—big enough to hold the chicken, rice, and sauce without making a mess!
• A whisk—essential for getting that silky smooth sauce without lumps.
• A standard 9×13-inch baking dish.
• A spatula or wooden spoon for mixing and spreading.

Step-by-Step Guide to Making Your Chicken and Rice Casserole

This is where the magic happens! Since we’re using pre-cooked chicken and rice, the hands-on time is super quick. Honestly, the longest part is just stirring the sauce until it gets beautifully thick. Follow these steps closely, and you’ll have the most satisfying chicken and rice casserole bubbling away in the oven in minutes.

Preparing the Base and Aromatics

First things first: get your oven fired up to 350°F. Then grab that 9×13-inch dish and give it a good grease coating—you don’t want any sticking later! Heat your olive oil in that big skillet over medium heat. Toss in your finely diced onion and let it soften up for about three or four minutes until it looks translucent. Now, add your minced garlic—be careful not to burn it! Garlic only needs about 30 seconds to get fragrant before we move on.

Creating the Creamy Sauce for Your Chicken and Rice Casserole

This step is crucial for a creamy casserole, so pay attention! Sprinkle in the flour right over the onions and garlic and stir it constantly for one minute. This cooks out that raw flour taste. Now, slowly whisk in the chicken broth and milk. Keep that whisk moving consistently until the sauce starts to bubble up and thicken nicely—this usually takes about three or four minutes. Once it coats the back of a spoon, take it right off the heat. Stir in your seasonings: onion powder, garlic powder, salt, and pepper. This seasoned base is what makes our chicken and rice casserole taste so rich!

Assembling the Ultimate Chicken and Rice Casserole

Grab your big mixing bowl! Add your cooked chicken, your cooked rice, and pour that glorious creamy sauce right over the top. Use a big spoon or spatula to gently fold everything together until every single piece of rice and chicken is coated in that cheesy sauce base. Next, scrape the whole mixture into your greased baking dish and spread it out evenly. You want a nice, flat layer ready for the best part—the cheese!

Baking and Finishing the Chicken and Rice Casserole

Sprinkle that beautiful shredded cheddar cheese evenly across the top. We’re baking this uncovered at 350°F for about 20 minutes. You’re looking for two main things: the edges should be bubbling happily, and that cheese on top needs to be melted down and just starting to turn golden brown. Once it hits that mark, pull out your chicken and rice casserole! Let it rest for just a few minutes before garnishing with that fresh parsley. It’s ready to eat!

Tips for Success When Making Chicken and Rice Casserole

Getting this chicken and rice casserole just right is all about a few simple tricks. First, make sure your cooked chicken is actually cooked through—always check that internal temperature reaches 165°F (74°C) using a thermometer for safety; that’s my non-negotiable rule! For the best texture, use freshly cooked and slightly cooled rice. If the rice is too hot or steamy, it can absorb too much sauce during assembly.

Also, don’t rush the sauce thickening! If you skip whisking the flour properly, you’ll end up with a grainy casserole instead of a creamy one. Trust me, those few extra minutes stirring the roux pays off huge. And while you can use dried parsley, fresh really brightens up the final cheesy flavor!

Serving Suggestions for Your Baked Chicken Rice Dish

This rich, cheesy dish is wonderful all on its own, but every great comfort meal needs a little freshness alongside it! Since this casserole is so hearty, I always reach for something bright and green to balance it out. A simple side salad with a light vinaigrette is perfect—it cuts through all that creamy goodness.

If you want a vegetable, steamed green beans tossed with a little lemon zest are fantastic. Or, for a crunchier option, try some lightly roasted broccoli florets. These sides keep the meal feeling wholesome without weighing everyone down!

Storing and Reheating Leftover Chicken and Rice Casserole

The best part about making a big batch is having leftovers! This casserole holds up really well, but you do need to treat it right so it doesn’t get dry when you reheat it. Once it’s completely cooled down after dinner, cover the baking dish tightly with foil or plastic wrap, or transfer individual portions into airtight containers. It keeps great in the fridge for about three to four days.

When you’re ready for round two, I highly recommend reheating in the oven rather than the microwave if you can spare the time. The microwave can sometimes make the rice a little chewy. Try adding just a splash of extra chicken broth or milk before reheating to bring back that creamy texture we worked so hard to achieve! You can find more great ideas for easy dinners like this on our Pinterest page.

Storage Method	Duration	Reheating Tip
Airtight Container (Fridge)	Up to 4 days	Cover loosely with foil, add 1 Tbsp liquid, bake at 350°F until hot.
Freezer (Airtight Container)	Up to 2 months	Thaw overnight in the fridge first. Reheat slowly to prevent scorching.

Frequently Asked Questions About Chicken and Rice Casserole

I get so many questions once people try this recipe—and that’s the best sign that it’s a winner! Here are some things I hear most often about making the perfect chicken and rice casserole.

Q1. My sauce turned out a little grainy. What went wrong?
Oops! That usually happens if you don’t whisk constantly when adding the milk and broth, or if you didn’t cook the flour (the roux) long enough before adding the liquid. When you make this cheesy casserole, take your time building that sauce base—it’s worth the extra minute of stirring!

Q2. Can I use something besides cheddar cheese in this casserole?
Absolutely! While sharp cheddar gives the best flavor punch, you can swap it out. Monterey Jack melts beautifully and keeps things creamy. Gruyère adds a nutty depth if you’re feeling fancy. Just make sure you are using a good melting cheese for that bubbly top layer on your chicken and rice casserole.

Q3. Can I make this ahead of time? I want to prep for a busy Sunday.
Yes, you totally can assemble the whole thing—chicken, rice, sauce, everything—before you bake it! Just cover the dish tightly and keep it in the fridge for up to 24 hours. When you are ready to bake, add about 10 to 15 minutes to the cooking time since it’s starting cold. It comes out just as good!

Q4. I don’t have leftover chicken. How much raw chicken should I use?
That’s a great question for making this an easy dinner from scratch! For 3 cups of shredded chicken, you’ll want to start with about 1.5 pounds of raw, boneless, skinless chicken breasts. Poach or bake them until they hit 165°F (74°C), then shred them up before mixing them in! If you are looking for other easy chicken recipes, check out our guide on juicy baked chicken breasts.

Understanding the Estimated Nutrition of This Baked Chicken Rice Dish

I always want to remind everyone that these numbers are just estimates based on the ingredients I listed! Since we’re using different brands of cheese or different cuts of chicken, the final counts can shift a bit. This is just a general guide so you know what you are serving up. If you are interested in other low-calorie chicken options, see our 350-calorie chicken salad.

But look at that protein count! It’s a satisfying meal that truly hits the spot after a long day. For more ideas on hearty meals, you might enjoy our loaded chicken salad recipe.

Nutrient	Amount (Per Serving)
Calories	390
Fat	14g
Carbohydrates	28g
Protein	29g

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