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The Boat Shed Kitchen

Cheesy Chicken and Rice Casserole

This cheesy chicken and rice casserole combines tender chicken, fluffy rice, melty Colby Jack cheese, cream cheese, and a savory blend of garlic and Italian seasoning. It’s an easy baked dinner that’s warm, creamy, and perfect for weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken diced or shredded
  • 3 cups cooked rice
  • ½ cup butter room temperature and cubed
  • 8 ounces cream cheese room temperature and cubed
  • 10.5 ounces cream of chicken soup
  • 3 cloves garlic minced
  • 0.7 ounce Italian dressing mix e.g., Good Seasons
  • 1 cup chicken stock
  • 2 cups shredded Colby Jack cheese divided
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Preheat oven to 350°F and grease a 9x13” baking dish.
  2. In a microwave-safe bowl, soften cream cheese and butter for 20–30 seconds. Whisk until smooth.
  3. In a large bowl, combine chicken, rice, cream mixture, cream of chicken soup.
  4. Garlic, dressing mix, stock, 1 cup cheese, salt, and pepper. Mix well.
  5. Transfer to prepared dish and top with remaining cheese.
  6. Cover with foil and bake for 20–25 minutes, until bubbly and hot.
  7. Let rest 5 minutes. Uncover, garnish with parsley, and serve.
  8. See full steps with tips & photos → https://theboatshedcafe.com/cheesy-chicken-and-rice-casserole/

Notes

  • You can use rotisserie chicken or leftover baked chicken to save time.
  • Swap Colby Jack with cheddar or Monterey Jack for a flavor twist.
  • Add steamed broccoli or peas to the mix for extra veggies.