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Chicken Casserole with Rice

Rated as 4 out of 5 Stars

"This chicken casserole with rice is a recipe I made up when my husband and I were first married. It is now a family favorite. My son Ian has it every year on his birthday."
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1 h 15 m servings 494
Original recipe yields 10 servings (1 9x13-inch casserole)


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  1. Combine flour, salt, and pepper in a large saucepan; slowly whisk in milk. Cook over medium heat until thick and bubbly, 5 to 10 minutes. Continue cooking for 2 more minutes. Remove from heat and add Muenster and Cheddar cheeses. Let sit for a few minutes and then stir until cheeses have melted.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Stir cooked rice and cooked chicken into the cheese sauce and pour into a 9x13-inch casserole dish.
  4. Mix bread crumbs and melted butter together in a small bowl. Spoon over the top of the casserole.
  5. Bake in the preheated oven until bubbling and heated through, about 30 minutes.

Nutrition Facts

Per Serving: 494 calories; 27.2 35.1 26.2 96 968 Full nutrition

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This is pure comfort food. I used a combination of leftover cheeses I wanted to use up and this was a perfect recipe for that.

Addendum, also added a bit of leftover basil pesto.