Cheesy Chicken Casserole Recipe

Cheesy chicken casserole is an easy casserole made of shredded or diced chicken, and simple homemade cheese sauce, rice and your choice of vegetables. Baked until bubbly it is topped with more cheese and buttery cracker crumbs. 

This recipe does not have condensed cream of chicken soup but the cheesy, creamy sauce is so easy you will never miss the can of soup. 

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Other recipes that use shredded or diced chicken:

• Dorito chicken casserole
• Sour cream chicken enchiladas
• Buffalo chicken dip egg rolls
• Chicken casserole recipes

What other vegetables could be used in this recipe?

Another version of this recipe has broccoli as the vegetable. I am not a huge fan of broccoli so I substituted in peas. Other vegetable options could be:

• Green beans
• Lima beans
• Mixed Vegetables
• Cauliflower florets
• Corn kernels 
• Chopped fresh spinach

How do you make cheesy chicken casserole?

1. Preheat the oven.
2. Coat a pan with cooking spray.
3. Melt the butter in a medium pot over medium heat.
4. Add the onion and cook.
5. Add the flour to the pot to make a roux.

6. Slowly whisk the milk into the pan.
7. Cook, stirring occasionally until the sauce has thickened (coats the back of a spoon).

8. Add the cream cheese, shredded cheddar cheese and the salt, pepper to the sauce.
9. Lower the heat and stir until smooth.

10. Combine the rice, chicken, and peas (or other vegetables) in a large bowl.

11. Pour the sauce over the top.
12. Pour the mixture into the prepared pan.

13. Sprinkle the remaining cup of cheese, crushed crackers and if using, the ranch dressing powder over the top.
14. Bake for until casserole is bubbly, the topping is browned and cheese is melted.

Cheesy chicken casserole tips:

• If you don't have fresh garlic substitute in ¼ teaspoon garlic powder
• The crackers I use are the Ritz crackers but any butter cracker will work, coarsely crushed (24 crackers or ¾ of a sleeve)
• To help keep the sauce from becoming lumpy, I warm the milk in the microwave first.
• Cook multiple chicken breasts at the beginning of the week and use them in this and other recipes throughout the week.

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Cheesy Chicken Casserole

Sarah Mock

Cheesy chicken casserole is an easy casserole made of shredded or diced chicken, and simple homemade cheese sauce, rice and your choice of vegetables.

5 from 1 vote

Print Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Poultry Recipes

Cuisine American

Servings 8

Calories 601 kcal

Ingredients

  

1x2x3x

• ¼ cup butter
• ¼ cup flour
• ½ cup onion diced
• 2 cloves garlic finely minced
• 2 ½ cups milk whole
• 3 ½ cups cheddar cheese shredded divided use
• 2 ounces cream cheese
• 2 peas frozen or fresh
• 3 cups cooked rice
• 3 cups cooked chicken diced or shredded
• 1 cup buttery crackers
• 1 teaspoon Ranch dressing powder optional

Instructions

 

• Preheat the oven to 375 degrees.
  
• Coat a 9"x13" pan with cooking spray.
  
• Melt the butter in a medium pot over medium heat.
  
• Add the onion and cook for 3-4 minutes until translucent and taking on color.
  
• Add the flour to the pot and stir to coat the onions; cook for 1 minute to cook the flour taste out of the roux.
  
  
• Slowly whisk the milk into the pan.
  
  
• Cook, stirring occasionally, for 4-5 minutes or until sauce has thickened (coats the back of a spoon).
  
  
• Add the cream cheese, 2 ½ cups of shredded cheddar cheese and the salt, pepper to the sauce.
  
  
• Lower the head and stir until smooth.
  
• Place the rice, chicken and peas (or other vegetable) in a large bowl and stir to combine.
  
  
• Pour the sauce over the top and toss to coat evenly.
  
  
• Pour the mixture into the prepared pan and smooth the top.
  
  
• Sprinkle the remaining cup of cheese, crushed crackers and if using , the ranch dressing powder over the top.
  
  
• Bake for 30 minutes or until casserole is bubbly, topping is browned and cheese is melted.
  
  

Notes

Cheesy chicken casserole tips:

• If you don't have fresh garlic substitute in ¼ teaspoon garlic powder
• The crackers I use are the Ritz crackers but any butter cracker will work, coarsely crushed (24 crackers or ¾ of a sleeve)
• To help keep the sauce from becoming lumpy, I warm the milk in the microwave first.
• Cook multiple chicken breasts at the beginning of the week and use them in this and other recipes throughout the week.

Nutrition

Serving: 1gCalories: 601kcalCarbohydrates: 37gProtein: 31gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 127mgSodium: 515mgFiber: 3gSugar: 8g

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