Chicken and Rice Casserole from Scratch

An easy, cheesy chicken and rice casserole from scratch is the ultimate comfort food dinner!

Course Dinner

Cuisine American, Southern

Keyword cheesy chicken and rice casserole, chicken and rice casserole from scratch, chicken and rice casserole recipe, Chicken Rice Casserole

Prep Time 30

Cook Time 25

Resting Time 10

Total Time 1 5

Servings people

Calories 596kcal

Author Blair Lonergan

¾ cup (1 ½ sticks) salted butter
1 small onion, diced (about 1 cup)
3 large cloves garlic, minced (about 1 tablespoon)
½ cup all-purpose flour
3 cups low-sodium chicken broth
1 (8 ounce) package cream cheese, cubed and softened at room temperature
2 teaspoons chopped fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon minced fresh rosemary leaves (or ¼ teaspoon dried rosemary)
1 tablespoon Dijon mustard
1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon ground black pepper
4 cups cooked, shredded chicken
4 cups cooked long-grain white rice
1 cup grated cheddar cheese (optional)
2 cups coarsely crushed Ritz crackers (about 1 sleeve of crackers) mixed with 2 tablespoons melted butter

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray; set aside.
In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5-7 minutes. Add flour, whisking constantly for 2 minutes. Gradually whisk in the broth; bring to a boil. Reduce heat to medium-low; whisk constantly until the sauce thickens, about 2 minutes. Remove from the heat; whisk in the cream cheese, thyme, rosemary, mustard, salt, and pepper until smooth. Stir in chicken and rice. Taste and season with additional salt and pepper, if desired. Transfer the mixture to the prepared baking dish.
Top with shredded cheese (if using) and the buttered Ritz cracker crumbs.
Bake until hot and bubbly, about 25-30 minutes. Let stand 10 minutes before serving.

Quick prep: to help this casserole come together quickly and easily, use store-bought rotisserie chicken and microwaveable packets of rice.

Use a full-fat block of cream cheese (not a tub of cream cheese spread).

Make sure that the cream cheese is softened at room temperature before adding it to the sauce. This will ensure that the cream cheese melts smoothly in the pan.

Use low-sodium chicken broth, or make your own chicken broth at home. This allows you to control the sodium in the casserole.

Bake the casserole just until it’s heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don’t bake it for too long or it will dry out and the rice will get mushy. You know a casserole is done when the filling is hot and bubbly and the topping is toasted and golden brown.

Garnish with fresh parsley, chives, or other herbs for a bright, colorful touch at the end.