Description

A comforting and hearty Cheesy Chicken and Rice Casserole featuring tender rotisserie chicken, sautéed vegetables, wild rice, and a rich cheddar cheese sauce baked to bubbly perfection. This easy-to-make dish combines savory flavors and creamy textures, ideal for a satisfying family meal.

Ingredients

Scale

For the Chicken and Vegetables

2–3 tbsp olive oil
1 yellow onion, diced
3–4 stalks celery, thinly sliced
3 large carrots, peeled and thinly sliced
3 cloves garlic, minced
3 cups chopped rotisserie chicken
1 cup steamed white rice (optional)
3 boxes Rice-A-Roni wild rice, cooked according to package directions
Salt and pepper, to taste

For the Cheese Sauce

4 tbsp butter
1/4 cup flour
Salt and black pepper, to taste
2 cups chicken broth
3 1/2 cups shredded cheddar cheese, divided

Instructions

Sauté Vegetables: In a large Dutch oven or similarly sized soup pot, heat the olive oil over medium-high heat. Add the diced onion, sliced celery, and carrots. Sauté the vegetables for about 8 minutes until they become tender. Add the minced garlic and cook for an additional minute until fragrant.
Add Chicken and Rice: Stir in the chopped rotisserie chicken and cooked rice (white rice optional) along with the cooked wild rice, mixing everything evenly. Reduce heat to low and stir occasionally to prevent sticking as you prepare the cheese sauce.
Make the Cheese Sauce: In a large skillet, melt the butter over medium to medium-high heat. Add the flour and whisk continuously to combine and form a roux. Let it bubble gently for about 30 seconds to cook out the raw flour taste, seasoning with salt and black pepper.
Add Broth: Gradually whisk in the chicken broth little by little until the sauce thickens, becomes bubbly, and smooth in texture.
Melt Cheese: Whisk in 2 cups of shredded cheddar cheese into the thickened broth mixture. Continue whisking until the cheese fully melts and the cheese sauce becomes smooth.
Combine Sauce and Filling: Pour the prepared cheese sauce into the chicken and vegetable mixture, stirring thoroughly to combine everything evenly.
Prepare Casserole Dish: Lightly spray a 9×13 inch casserole dish with non-stick cooking spray.
Assemble Casserole: Transfer the cheese-filled chicken and rice mixture to the prepared casserole dish. Spread evenly with a spoon or spatula.
Add Topping Cheese: Sprinkle the remaining 1 1/2 cups of shredded cheddar cheese evenly over the top of the casserole.
Bake: Bake the casserole in a preheated oven at 350°F (175°C) for 25-30 minutes until it’s hot, bubbly, and the cheese topping is melted and golden.
Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before scooping and serving to allow it to set.

Notes

You can substitute rotisserie chicken with cooked shredded chicken breast if preferred.
Use freshly shredded cheese for best melting results instead of pre-shredded cheese with anti-caking agents.
Optional steamed white rice adds extra texture; you can omit if you want the dish lower in carbs or replace with cauliflower rice for a lighter option.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Ensure to stir occasionally while the mixture is cooking on low heat to avoid burning or sticking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: Cheesy chicken casserole, chicken and rice bake, wild rice casserole, comfort food, easy dinner recipe, cheddar cheese sauce, rotisserie chicken recipe