Posts feature partner companies & may be sponsored. Post contains affiliate links & I will be compensated if you make a purchase after clicking on links. As an Amazon Associate I earn from qualifying purchases.
Looking for a chicken casserole recipe your kids will actually eat? This cheesy chicken and rice casserole recipe is simple to make and uses only real ingredients instead of canned soups.
Since you can cook the rice ahead of time and use leftover chicken, this cheesy casserole makes an easy weeknight meal the whole family will love.
Unlike many chicken casseroles, this one uses NO canned soups. Since I am not a fan of most canned soups, this recipe is always a staple in my menu plan. Here are the items you will need to make this casserole recipe:
- Cooked white rice
- Chicken breast (cooked and cut into bite-sized pieces)
- Olive oil
- Onion, diced
- Frozen mixed vegetables
- Cheddar cheese, shredded
- Low-fat yogurt
- Chopped parsley
- Salt and pepper to taste
Prepare Chicken and Rice Ahead of Time
One of the best casserole tips I can give you is to prepare ingredients ahead of time. On the weekend, make up some rice. If you are cooking chicken on the grill, throw on a few more pieces and pick them off to store in the fridge. Easy casseroles are at your fingertips if you do meal prep on the weekends.
More Chicken Recipes to Try
- Chili and Lime Roasted Corn Salad with Avocado and Chicken
- Chicken and Potato Skillet Dinner Recipe
- Chicken Taco Ranch Pasta Salad Recipe
✯Don’t want to miss the next post?✯
Or join the private Facebook group for simple tips on going green!
Best Rice for Your Chicken and Rice Casserole
I typically use white rice for this casserole recipe because I am often in a hurry. Can you substitute brown rice for white rice in a casserole? Yes, you can. Just leave extra time or cook it on the weekend. Other mixed rice blends will also work fairly well. For added flavor and nutrition, cooking rice in stock is also a good idea.
How to Store Cooked Chicken for Casseroles
If you have a rotisserie chicken or any type of cooked chicken, don’t let it sit for more than 2 to 3 days in the refrigerator. Separate leftover chicken into smaller containers or bags, and keep them in the refrigerator or put it in the freezer for longer-term storage.
You can also use leftover turkey (Thanksgiving leftovers anyone?) in place of the chicken. This cheesy chicken and rice casserole recipe uses chicken breast, however, any type of leftover chicken would work.
Cheesy Chicken and Rice Casserole Recipe
Skip the canned soup chicken casseroles and boxed foods and start with real ingredients. Actual meat, rice, vegetables and cheese make the basis for this easy casserole and your kids will love it!
Make this in a glass casserole dish and it can go right into the fridge if you have leftovers. Do you have a favorite chicken recipe you would like to share?
- 2 cups cooked rice
- 1 large chicken breast (cut into bite sized pieces)
- 1/2 an onion, diced
- 3 TBSP olive oil
- 10 ounces of mixed frozen vegetables
- 1/4 cup mayonnaise
- 4 ounces cheddar cheese, shredded
- 1/4 cup plain low fat yogurt
- 1/2 cup or more of fresh chopped parsley
- salt and pepper to taste
- Cook rice according to package directions (I use a steamer)
- While rice is steaming heat up a large skillet with a little olive oil and cook chicken
- When chicken is almost done, throw in diced onions and saute 2 to 3 minutes
- Add frozen veggies and cook til heated through (5 minutes?)
- Add in rice and mix thoroughly
- Add cheddar cheese, mayo and plain yogurt (you can substitute all mayo and skip the yogurt)
- Mix well and season with salt and pepper
- Throw in parsley at the last minute and mix.
- Serves 4 to 6 people
Amount Per Serving: Calories: 347Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 40mgSodium: 274mgCarbohydrates: 25gFiber: 3gSugar: 4gProtein: 14g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.