My Go-To Cheesy Chicken and Veggie Rice Casserole

Is there anything more reassuring than the promise of a bubbling casserole coming out of the oven? On those nights when you’re juggling a million things and everyone’s asking, “What’s for dinner?”, this dish is your answer. Forget complicated steps and a sink full of pots and pans. This Cheesy Chicken and Veggie Rice Casserole is my family’s favorite way to turn simple ingredients into a meal that feels like a hug. It’s forgiving, flexible, and so, so comforting.

Why You’ll Love This

This casserole is the hero of easy weeknight dinners. First, it’s a complete meal all in one dish—protein, veggies, and carbs. That means fewer dishes to wash, which is a win in my book. Second, it’s incredibly forgiving. A little more broccoli? Great. An extra handful of cheese? Even better. It’s the kind of dinner idea for family that you can customize based on what you have on hand, making it perfect for cheap dinners for a family. And finally, that golden, cheesy topping is practically guaranteed to get even the pickiest eaters excited. So good.

Ingredients You’ll Need

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces: For lean, tender bites of protein.
• 1 ½ cups long-grain white rice, uncooked: The base that soaks up all the delicious flavors.
• 1 medium yellow onion, diced: Adds a sweet, savory foundation.
• 2 cloves garlic, minced: For that essential aromatic punch.
• 1 cup broccoli florets, chopped into small pieces: For a pop of green and crunch.
• 1 red bell pepper, diced: Adds color and a mild sweetness.
• 1 (10.5 oz) can cream of mushroom soup: Creates a rich, creamy sauce base.
• 1 ½ cups chicken broth: Keeps everything moist and helps the rice cook perfectly.
• 1 cup sour cream: Makes the sauce extra creamy and tangy.
• 1 ½ cups shredded sharp cheddar cheese, divided: Because cheese is the star of the show.
• 1 teaspoon smoked paprika: Adds a subtle, smoky depth.
• ½ teaspoon dried thyme: For a little herby warmth.
• Salt and black pepper to taste: To season everything just right.

Let’s Get Cooking Step by Step

1. Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light coating of non-stick spray.
2. In a large mixing bowl, combine the uncooked rice, diced chicken, onion, garlic, broccoli, and red bell pepper. Toss them together so everything is evenly distributed.
3. In a separate medium bowl, whisk together the cream of mushroom soup, chicken broth, sour cream, smoked paprika, dried thyme, 1 cup of the shredded cheddar cheese, and a good pinch of salt and pepper. Whisk until it’s a smooth, cohesive sauce.
4. Pour the sauce over the chicken and rice mixture in the large bowl. Stir everything together until all the ingredients are nicely coated in the creamy sauce.
5. Transfer the entire mixture into your prepared baking dish and spread it out into an even layer. Cover the dish tightly with aluminum foil.
6. Bake, covered, for 45 minutes. The foil traps the steam, which is the secret to cooking the rice and chicken through perfectly.
7. Carefully remove the dish from the oven and take off the foil. The rice should be tender and the liquid mostly absorbed. Give it a quick stir.
8. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and starting to get golden spots.
9. Let the casserole sit for about 5-10 minutes before serving. This allows the sauce to thicken up just a bit, making it easier to scoop.

Cheesy Chicken and Veggie Rice Casserole Tips

• Don’t skip the foil! Covering the dish for the first part of baking is crucial for cooking the rice without it drying out.
• For even cooking, try to cut the chicken and veggies into similarly sized pieces.
• If you want a super-golden cheese top, pop it under the broiler for the last minute or two—just keep a very close eye on it!
• Honestly, if you’re in a real hurry, you can use 3 cups of pre-cooked rice. Just reduce the initial covered baking time to about 20 minutes, just to heat everything through, before adding the cheese.
• Letting it rest before serving is not just a suggestion; it makes all the difference in the final texture.
• A little secret? A dash of hot sauce stirred into the sauce mixture adds a wonderful background kick.

Serving Ideas & Pairings

This casserole is a meal in itself, but a simple side can really round it out. A crisp green salad with a light vinaigrette cuts through the richness beautifully. For kid friendly dinners, some apple slices or a side of sweet corn are always a hit. If you’re feeling fancy, a warm, crusty loaf of bread is perfect for soaking up any extra sauce. It’s one of those dinner dishes that feels satisfying without needing much fuss.

Variations & Substitutions

The beauty of this recipe is how easily it adapts. Don’t have broccoli? Use chopped fresh or frozen green beans or peas. You can swap the chicken for ground turkey or even drained and rinsed canned beans for a vegetarian twist. If cream of mushroom soup isn’t your thing, cream of chicken or celery work just as well. And for a flavor boost, try stirring in a tablespoon of Dijon mustard or Worcestershire sauce into the creamy mixture. Feel free to get creative with the cheese, too—a Monterey Jack or a pepper jack would be delicious.

Storage & Reheating

Leftovers store beautifully, making this a great option for healthy dinner ideas later in the week. Let the casserole cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, the microwave works fine for a single portion, but for the best results (avoiding a soggy mess), reheat it in the oven at 350°F until warm throughout. You can also freeze this casserole. Portion it out, wrap it tightly, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

• Q: Can I use brown rice instead of white rice? A: You can, but it will need more liquid and a longer cooking time. I’d suggest adding an extra ½ cup of broth and extending the initial covered baking time by about 15-20 minutes. Check for doneness before adding the cheese.
• Q: What are some other quick dinner ideas if I don’t have chicken? A: This is a very flexible recipe! Diced ham (smoked turkey is a great alternative) or even leftover holiday turkey are fantastic swaps. For a super lazy dinner, a rotisserie chicken works wonderfully—just stir in the shredded meat with the other ingredients.
• Q: My family isn’t big on veggies. How can I hide them? A: I totally get it! Try grating zucchini or carrot and stirring it into the sauce—it practically disappears. Finely chopping the broccoli and bell pepper also helps them blend in more.
• Q: Can I prepare this casserole ahead of time? A: Absolutely. Assemble the entire dish, cover it tightly, and keep it in the fridge for up to 24 hours before baking. You might need to add 5-10 minutes to the baking time since it will be going into the oven cold.