Cheesy Chicken Rice Casserole

This casserole is comfort food at its finest. I bet your grandma made something like this sometimes for family dinners, and you can count on a bite of this taking you right back to the comfort of her kitchen! It might not win any beauty awards but it wins the award for being easy, hearty, and budget-friendly!

Key Ingredients

• Long-grain white rice. You will want to use long-grain rice in this recipe because there is a lot of sauce. Short-grain rice will turn out too sticky.
• Slivered almonds. These are optional! Some people like the flavor and crunch, and some people don’t. Do it your way.
• Bella mushrooms. These are also sometimes called cremini mushrooms. They’re basically white mushrooms that are picked later, which gives them more flavor. Use white mushrooms if you mush–I mean must. But you’ll be sacrificing some of the flavor.
• Chicken. Use whatever leftover chicken (or turkey!) you have on hand. You can even grab a rotisserie chicken from the store. Just make sure to use bite-sized pieces.
• Sour cream. The sour cream is important in giving this Cheesy Chicken Rice Casserole that creamy texture we love in a good comfort dish.
• Water or broth. You can use either. Keep in mind that broth always adds a little bit more salt and flavor to a dish.
• Cheese. The crowning glory of this dish is the cheese on top! I suggest Monterey Jack or Pepper Jack, but you can use whatever you have on hand or like best.

How to Make Cheesy Chicken Rice Casserole

• Preheat the oven to 400 degrees and add the uncooked rice and chicken to a greased 2-quart baking dish.
• Melt 2 tablespoons of butter in a large skillet or dutch oven over medium heat. Add the almonds and saute, while stirring, for 1 minute or until they are lightly browned. Remove to a plate to cool.
• Add the rest of the butter along with the onions, carrots, celery, and mushrooms to the hot pan and saute for about 3 minutes. Then, stir in the garlic, salt, and pepper, and cook for about 1 minute.
• Remove from heat and add the sour cream, thyme, and almonds. Stir to combine.
• Pour the mixture over the chicken and uncooked rice in the casserole dish. Then, pour the water or broth over the top and stir gently.
• Cover the dish with foil and bake for 30 minutes.
• Remove the foil, sprinkle cheese on top, cover again, and bake for an additional 10 to 15 minutes (or until the cheese is melted). 
• Let rest for 15 minutes before serving. Then dig in!

Storing and Reheating

Like most casseroles, store any leftover Chicken and Rice Casserole in an airtight container and keep it in the fridge for about 3 days or the freezer for up to 3 months. You can easily reheat it in the original pan in the oven (you might add a tablespoon or two of water to the edges) or in individual portions in the microwave. I think this is even better than leftovers! (Pssst…I share my best reheating tips here.)

What can I do with leftover Chicken/turkey?

This Chicken and Rice Casserole is a great option for leftover chicken OR turkey. But if you have a ton of leftover turkey (we’re looking at you, Thanksgiving…) and need more ideas, check out my Turkey Crescent Roll Bundles and Thanksgiving Leftovers Sandwich recipes. I also don’t hesitate to swap turkey for chicken in dishes like Easy Chicken Spaghetti Casserole or Homemade Chicken Pot Pie. I know, I’m wild. 

Ingredient Substitutions

One of the great things about this quick Cheesy Chicken Rice Casserole is you can easily substitute ingredients based on what you like or have in your fridge.

• You can use plain Greek yogurt in place of sour cream.
• Substitute turkey (or even ham) for the chicken
• Choose just about any vegetable you like (broccoli is a great addition).
• Just think of all the yummy possibilities when it comes to the cheese–swiss, parmesan, gouda, sharp cheddar.
• You could even add a panko or cracker topping if you like a little crunch.