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Cheesy Chicken Casserole

Cheesy Chicken

Yield: 8 servings

Comfort food and a one-dish dinner... great for leftover rotisserie chicken, too. I love brown basmati rice -- gives the dish a great flavor and cooks faster than regular brown rice -- but you can substitute white rice as well. Cheese sauce is so easy to make, and you can change the flavor by using a different (or blend) of cheese. Use stronger flavors of cheese, or the sauce will be bland.


  • 1 pound cooked chicken breast (or a combination of white/dark meat if you're using leftover chicken)
  • 2 cups uncooked brown basmati rice
  • 2 carrots, sliced thinly or shredded
  • 2 cups broccoli florets, chopped into bite-sized pieces
  • Cheese Sauce (below)
  • 1 package onion rings, cooked and chopped into smaller pieces (or one large can of French's French Fried Onions)
  • Cheese Sauce
  • 3 cups milk
  • 6 Tbsp. butter
  • 6 Tbsp. unbleached flour
  • 1 tsp. pepper
  • 1/2 tsp. cayenne
  • 1/2 tsp. dry mustard
  • 3 cups shredded sharp cheddar cheese


  1. Cheese Sauce Instructions:
  2. Melt butter in a 2-quart sauce pan over medium heat. Once the butter is melted, add the flour, pepper, cayenne and dry mustard, stirring to make a paste. Add the milk and stir constantly until the milk starts to boil. Boil for one minute, continuing to stir. Remove the pan from heat and gradually stir in the cheese a little at a time until the cheese is completely melted.
  3. Casserole Instructions:
  4. Cook rice according to package directions. Combine chicken breast, rice, carrots and broccoli in a large bowl and mix. Pour the cheese sauce over the rice mixture and mix until the cheese sauce covers everything evenly. Pour mixture into a greased 9x13 baking dish. Top with onion rings and bake at 350 degrees for 45 minutes.
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