Cheesy Chicken and Rice Casserole with Vegetables

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Cheesy Chicken and Rice Casserole with Vegetables

This hearty, family-friendly casserole is the perfect one-dish meal—featuring juicy chicken, tender vegetables, fluffy rice, and a rich, creamy cheese sauce. It’s warm, comforting, and ideal for busy weeknights, potlucks, or a make-ahead meal.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6

Ingredients

For the Sauce:

  • 4 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 5 tablespoons all-purpose flour
  • 2 cups chicken broth
  • ½ cup half and half (or a mix of milk and cream)
  • Zest and juice of 1 lemon
  • ¼ cup shredded Colby Jack cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

For the Casserole:

  • ¾ cup freshly grated Parmesan cheese
  • 3 cups broccoli florets
  • 1 cup matchstick carrots
  • 1 cup uncooked instant white rice
  • 3 boneless, skinless chicken breasts

For Seasoning the Chicken:

  • 1 tablespoon olive oil
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ¼ tablespoon paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For Topping:

  • ¾ cup shredded Colby Jack cheese

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 13×9-inch casserole dish.
  2. Make the sauce:
    • In a medium saucepan, melt the butter over medium heat. Add diced onions and cook for 3–4 minutes, until softened.
    • Stir in flour and cook for 2–3 minutes until golden, whisking constantly.
    • Gradually whisk in the chicken broth. Allow to simmer and thicken slightly.
    • Stir in the half and half, lemon zest, and lemon juice. Remove from heat and mix in ¼ cup Colby Jack cheese, ¼ teaspoon salt, and ¼ teaspoon black pepper.
  3. Assemble the casserole:
    • In the prepared dish, add broccoli florets, carrots, and uncooked rice.
    • Pour the sauce over the top and gently stir to combine.
  4. Prepare the chicken:
    • Pat chicken dry with paper towels.
    • In a small bowl, mix the garlic powder, onion powder, paprika, and the remaining salt and pepper.
    • Drizzle chicken with olive oil and rub seasoning evenly on both sides.
    • Place seasoned chicken over the rice and vegetables.
  5. Bake:
    • Cover the dish tightly with foil and bake for 20 minutes.
    • Remove foil, top with the remaining Colby Jack and all the Parmesan cheese.
    • Return to oven and bake uncovered for 10–15 minutes, or until chicken is fully cooked and rice is tender.
  6. Let it rest:
    • Remove from oven and allow the casserole to rest for 5–10 minutes before serving. This helps the sauce thicken and keeps everything moist and flavorful.

Tips for Success

  • Freshly grate your cheese: Pre-shredded cheese contains anti-caking agents and doesn’t melt as smoothly.
  • Rice substitution: If you don’t have instant rice, partially cook regular rice (about 70% done), then use it in the dish.
  • Vegetarian option: Skip the chicken and use vegetable broth instead of chicken broth.

Storage & Reheating

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Cool completely, then freeze up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheat: Warm in a 325°F oven, covered, until heated through, or microwave individual portions.

Serving Suggestions

Pair this casserole with:

  • A crisp cucumber tomato salad
  • Steamed green beans or peas
  • Homemade dinner rolls or crusty bread

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