Cheesy Chicken and Rice Casserole Recipe

Last Updated on June 6, 2019

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. 

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

Best Rice for Your Chicken and Rice Casserole

How to Store Cooked Chicken for Casseroles

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. 

Yield: 4 to 6

Cheesy Chicken and Rice Casserole Recipe

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Looking for a chicken casserole recipe your kids will actually eat?  This cheesy chicken and rice casserole is simple to make and uses only real ingredients instead of canned soups. 

Ingredients

• 2 cups cooked rice
• 1 large chicken breast (cut into bite sized pieces)
• 3 TBSP olive oil
• 1/2 an onion, diced
• 10 ounces of mixed frozen vegetables
• 4 ounces cheddar cheese, shredded
• 1/4 cup mayonnaise
• 1/4 cup plain low fat yogurt
• 1/2 cup or more of fresh chopped parsley
• salt and pepper to taste

Instructions

1. Cook rice according to package directions (I use a steamer)
2. While rice is steaming heat up a large skillet with a little olive oil and cook chicken
3. When chicken is almost done, throw in diced onions and saute 2 to 3 minutes
4. Add frozen veggies and cook til heated through (5 minutes?)
5. Add in rice and mix thoroughly
6. Add cheddar cheese, mayo and plain yogurt (you can substitute all mayo and skip the yogurt)
7. Mix well and season with salt and pepper
8. Throw in parsley at the last minute and mix.
9. Serves 4 to 6 people

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 347 Total Fat: 21g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 40mg Sodium: 274mg Carbohydrates: 25g Fiber: 3g Sugar: 4g Protein: 14g

Nutrition information is not always accurate

Diane Hoffmaster

Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working 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 as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.