Can I use different types of cheese?

Yes! While melty shredded cheddar is a standard of this kind of casserole, try experimenting using other cheeses, such as Pepper Jack for a little kick of heat, Gruyere for a more gourmet casserole, or even goat cheese or feta cheese crumbles. This casserole is very forgiving, so don't be afraid to experiment a bit.

What kind of chicken should I use?

This recipe calls for cooked and diced/shredded chicken (white or dark meat) as an ingredient. Rotisserie chicken from the store is a smart shortcut. One whole chicken usually yields about 4 cups shredded chicken. Or, you can 1) use our fast cooking instructions in the recipe notes, 2) cook chicken in the Crock Pot , or 3) cook chicken in the Instant Pot ahead of time.

Can I prepare the casserole in advance?

This casserole is a great one to prepare in advance. After prepping but before baking it, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

What kinds of vegetables can I add to the casserole?

I used onion, carrots, celery, broccoli, & garlic. But, feel free to swap out any of these for what you have on hand. Finely chopped and sautéed cauliflower, sweet potato, parsnips, turnips, green beans, and more would work!

Is this casserole freezer-friendly?

Absolutely! Like all of our freezer meal recipes , we offer freezing instructions for the best result. We’ve learned that it’s ideal to freeze casseroles like this one before baking so they turn out tasting fresh. After putting the casserole together but before baking it, tightly wrap the dish in a few layers of plastic wrap or foil, pressing out any air. Freeze for up to 3 months.

Can I cook this casserole from frozen?

In my 15+ years of freezer cooking experience, I've found that cooking casseroles that are frozen solid can yield sub-optimal results. Oftentimes, they turn out dry and overcooked on the edges while still cold in the middle. The best option is to thaw this casserole completely in the refrigerator for 24-48 hours (or in a pinch use the defrost setting on the microwave) and then bake according to the recipe directions.

Cheesy Chicken and Rice Casserole

Name: Cheesy Chicken and Rice Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2-3 tablespoons avocado or olive oil, divided; 1/2 large onion, diced; 2 large carrots, finely chopped (about 3/4 cup); 2-3 celery ribs, finely chopped (about 3/4 cup); 2 cups finely chopped broccoli (sub: cauliflower); 2 garlic cloves, minced; 1 teaspoon ground poultry seasoning; 1 teaspoon Italian seasoning; Salt and ground black pepper, to taste; 1 cup sour cream (sub: plain Greek yogurt); 1 1/2 cups chicken broth; 1/2 cup grated Parmesan cheese (sub: shredded Asiago cheese); 2 cups shredded cheddar cheese (finely shredded melts best); 2 cups diced or shredded cooked chicken* (great use of leftover Rotisserie chicken); 2 cups cooked brown rice (here’s how to make brown rice in the Instant Pot); 1 cup Panko breadcrumbs (I prefer whole wheat; or use dry gluten-free breadcrumbs)

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Cheesy Chicken and Rice Casserole

This cheesy chicken and rice casserole is healthier than most–filled with veggies, brown rice, and chicken–but still creamy, cheesy, and comforting! It’s a fantastic, healthy way to use up some leftover broccoli and chicken.

Yield: 8-10 servings 1x

Prep: 20 minutesCook: 30 minutesTotal: 50 minutes

Units:

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Ingredients

2–3 tablespoons avocado or olive oil, divided
1/2 large onion, diced
2 large carrots, finely chopped (about 3/4 cup)
2–3 celery ribs, finely chopped (about 3/4 cup)
2 cups finely chopped broccoli (sub: cauliflower)
2 garlic cloves, minced
1 teaspoon ground poultry seasoning
1 teaspoon Italian seasoning
Salt and ground black pepper, to taste
1 cup sour cream (sub: plain Greek yogurt)
1 1/2 cups chicken broth
1/2 cup grated Parmesan cheese (sub: shredded Asiago cheese)
2 cups shredded cheddar cheese (finely shredded melts best)
2 cups diced or shredded cooked chicken* (great use of leftover Rotisserie chicken)
2 cups cooked brown rice (here’s how to make brown rice in the Instant Pot)
1 cup Panko breadcrumbs (I prefer whole wheat; or use dry gluten-free breadcrumbs)

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Instructions

Make It Now:

Prep: Preheat oven to 375°F. Spray 9×13-inch casserole dish with cooking spray.
Saute Veggies: Heat 1-2 tablespoons oil in large skillet over medium-high heat. Once the oil is shimmery, sauté the onion, carrots, celery, and broccoli for about 5 minutes, until softened. Add in the garlic during the last 30-60 seconds. Season with poultry seasoning, Italian seasoning, and lightly with salt and pepper while veggies cook. Remove from the heat.
Make Filling: In a large mixing bowl, whisk together sour cream and chicken stock. Then stir in Parmesan cheese and cheddar cheese. Lastly, add the cooked chicken, cooked brown rice, and sautéed veggies and stir to combine. Spoon the rice mixture into the casserole dish and press down to evenly distribute.
Add Breadcrumbs: In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil. Evenly distribute on top of the casserole. (Freezing instructions begin here.)
Bake and Serve: Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges. Broil for 1-2 minutes at the end, if the top isn’t brown enough. Serve warm.

Freeze For Later: Follows Steps 2-4. Do not bake. Tightly wrap the dish in a few layers of plastic wrap or foil, pressing out any air. Freeze for up to 3 months.

Prepare From Frozen: Thaw completely (24-48 hours in the fridge is best). Set casserole on the counter and preheat the oven to 375°F. Follow Step 5.

Notes/Tips

*How to Pre-Cook the Chicken: Season 2-3 chicken breasts liberally with salt and pepper. Bake at 400°F for about 20-30 minutes (until no longer pink inside or register 165°F internally). Let rest on wooden cutting board for 5-10 minutes and then shred or dice the chicken.

Gluten-Free Version: Use gluten free bread crumbs, leave off the breadcrumbs, or use almond meal instead.

Can I Make a Dairy-Free Version? I don’t recommend this, as the sour cream and cheese are a vital part of this recipe’s success. However, you can try using a non-dairy cheese like Daiya brand and a non-dairy Greek yogurt in place of the sour cream. I’m just not sure how well this will work, since I haven’t tested it.

Vegetarian Version: Leave out the chicken, use vegetable broth, and double the amount of veggies. You could also replace the chicken with cooked black beans or navy beans for more protein.

Tip: To add in some color, add 2-3 tablespoons of minced fresh parsley to the wet mixture.

Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves.

Cuisine: American Method: Baking

Find it online: https://thrivinghomeblog.com/chicken-and-rice-casserole/