If you like comfort food that’s full of healthy ingredients, then you are in the right place. This dish uses shredded chicken, fresh vegetables, two types of rice, and a cheesy sauce. And it also leaves out all the processed cans.

cheesy chicken and rice casserole with veggies

I have been making this recipe for my family for years and years. I originally found it on Picky Palate and have had to tell that to everyone I have served it to since! It’s that good.

I have made it for:
New mammas
Potlucks
To stock our freezer
Our weeknight dinners

I have:
Doubled it
Tripled it
Frozen it
Re-heated it

shredded chicken, 2 types of rice, veggies, and cheese

And its perfect every time!

The kids love it.

The hubs loves it.

I love it!

When I was teaching, I liked to fill my freezer before school started in September. I would make a big batch of this dish (usually double or triple it and put into 5 or 6 containers because it makes a lot) and then freeze to eat over the next few months.

Now I’ve found that with more time to cook I tend to make this dish when we have leftover rotisserie chicken or a lot of white rice from Chinese takeout (we never eat white rice with takeout, but I’m not one to waste!)

Cheesy Chicken and Rice Dish Ingredients

INGREDIENTS FOR THE DISH

3 TBL extra virgin olive oil
1 medium onion, diced finely
3 celery stalks, diced finely
3 carrots, peeled and diced
2 TBL fresh minced garlic
3 cups chicken breast, cooked and shredded
2 cups white rice, steamed
16 oz prepared wild rice (If you can find frozen it makes it so easy – Trader Joes is so good, but they don’t always have it)
1 TSP kosher salt (use regular if you don’t have kosher)
1/2 TSP black pepper
1/2 Tsp garlic salt

INGREDIENTS FOR THE CHEESE SAUCE

4 TBL butter
1/2 cup all purpose flour
1/4 tsp salt
1/4 tsp black pepper
2 cups chicken broth (homemade makes it extra yummy!)
2 cups shredded cheddar cheese

Before I Make Cheesy Chicken and Rice Dish

First I like to set everything out that I will be using to make sure I have it all. It also saves me time from running around after I’ve started chopping and mixing.

Make sure that you have done these things:

Chop all your vegetables and shred your cheese if it isn’t yet shredded.
Cook both types of rice if they are not yet cooked.
Have your chicken cooked and shredded.
Decide on your dish. This serves a crowd and the leftovers are also great. Yet, I find that if you have a small family, it can be nice to put in 2 separate dishes. Eat one tonight and freeze the other (or take to a new mom). If you are wanting to eat it all tonight, get a large 9×13 inch baking dish.
Preheat the oven to 350 degrees.

How to Make Cheesy Chicken and Rice Dish

In a medium dutch oven or a large pot, heat the oil over medium heat.
Sauté the onion, celery, and carrots until soft, usually about 10 minutes. Plan for more time if doubling.
Stir in the garlic and cook another minute.
Stir in the chicken and both rices. This is where you will be thankful you chose a large pot and can get it all mixed!
Then stir in the salt, pepper, and garlic salt.
Reduce the heat to low while you prepare the cheese sauce.

TO MAKE THE CHEESE SAUCE

Melt butter in a medium sauce pan over med/high heat.
Whisk in the flour and cook the flour for a minute.
Add the salt and pepper and whisk.
Slowly add in the chicken broth, whisking continuously.
Keep whisking as it starts to thicken.
When nearly boiling and thick, reduce heat or remove from heat and add in the cheese and stir until melted.
Pour the cheese sauce over the chicken and rice mixture and mix in well.
Transfer the mixture to a 9×13 inch baking dish or two smaller dishes.
Top with additional cheese if desired (skip this step if freezing).
Bake for 25-30 minutes or until the cheese is melted and bubbling.
Serve immediately.
If you are going to freeze for later use, let cool in the dish you will freeze it in. Cover tightly with 1-2 layers of plastic wrap and then a heavy duty foil. Label and use within a month or two for best results.
Makes 8-10 servings

cheese sauce gets poured over red rice and veggie mixture

Cheesy Chicken and Rice Dish

Make this from-scratch Cheesy Chicken and Rice Dish and your family will always come back for more.

Print Recipe

Servings 8 people

Ingredients

3 TBL extra virgin olive oil
1 medium onion diced finely
3 celery stalks diced finely
3 carrots peeled and diced
2 TBL fresh minced garlic
3 cups chicken breast cooked and shredded
2 cups white rice steamed
16 oz prepared wild rice If you can find frozen it makes it so easy – Trader Joes is so good, but they don’t always have it
1 TSP kosher salt use regular if you don’t have kosher
1/2 TSP black pepper
1/2 TSP garlic salt

For the Cheese Sauce

4 TBL butter
1/2 cup all purpose flour
1/4 tsp salt
1/4 tsp black pepper
2 cups chicken broth homemade makes it extra yummy!
2 cups shredded cheddar cheese

Instructions

Set oven to 350 degrees.
In a medium dutch oven or a large pot, heat the oil over medium heat.
Sauté the onion, celery, and carrots until soft, usually about 10 minutes. Plan for more time if doubling.
Stir in the garlic and cook another minute.
Stir in the chicken and both rices. This is where you will be thankful you chose a large pot and can get it all mixed!
Then stir in the salt, pepper, and garlic salt.
Reduce the heat to low while you prepare the cheese sauce.
To make the cheese sauce:
Melt butter in a medium sauce pan over med/high heat.
Whisk in the flour and cook the flour for a minute.
Add the salt and pepper and whisk.
Slowly add in the chicken broth, whisking continuously.
Keep whisking as it starts to thicken.
When nearly boiling and thick, reduce heat or remove from heat and add in the cheese and stir until melted.
Pour the cheese sauce over the chicken and rice mixture and mix in well.
Transfer the mixture to a 9×13 inch baking dish or two smaller dishes.
Top with additional cheese if desired (skip this step if freezing).
Bake for 25-30 minutes at 350 degrees or until the cheese is melted and bubbling
Serve immediately.
Makes 8-10 servings