How to Make Chicken Cheese and Rice: 3 Delicious Ways Anyone Can Make

Looking at the first recipe from Taste of Home, this is a baked casserole approach that takes about an hour total (15 min prep, 45 min baking). The second recipe from Quickie Recipe is a stovetop Mexican-inspired version (Arroz Con Pollo) that takes about 40 minutes. The third recipe from Modern Honey is a one-skillet stovetop version that takes about 30-35 minutes.

Let me now craft an article that compares these approaches and provides comprehensive information about making cheesy chicken and rice.

Listen, we’ve all been there – staring at the fridge around 5pm wondering what the heck to make for dinner. If you’ve got some chicken, cheese, and rice on hand (and who doesn’t?), I’ve got you covered with not just one but THREE amazing ways to make cheesy chicken and rice that’ll have your family thinking you’re a kitchen genius.

I’ve tested all these recipes multiple times (my kids are basically cheesy chicken and rice connoisseurs at this point), and they’re all winners for different reasons. Whether you prefer a comforting casserole, a one-skillet wonder, or a Mexican-inspired dish, there’s something here that’ll make your dinner rotation

Why Cheesy Chicken and Rice Works So Well

Before diving into the recipes, let’s talk about why this combo is such a winner

• It’s budget-friendly – rice stretches your protein
• Customizable – add whatever veggies you have on hand
• Kid-approved – cheese makes everything better!
• Leftovers rock – honestly tastes even better the next day
• Works with pantry staples you probably already have

Method 1: Classic Baked Casserole (45 Minutes)

This version from Taste of Home is my go-to when I have a bit more time and want that perfect comfort food casserole

What You’ll Need:

• 3 cups cooked long grain rice
• 3 cups frozen chopped broccoli (thawed and drained)
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons butter
• 2 cups diced cooked chicken
• 1/2 cup chopped green onions
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese (divided)
• 1 can (10-3/4 ounces) condensed cream of chicken soup

Step-by-Step:

1. Prep your base: Combine rice and broccoli and spread in a greased 13×9-inch baking dish.
2. Cook your mushrooms: Sauté mushrooms in butter until tender, then mix with chicken and green onions. Spread this over your rice mixture.
3. Make it creamy: Beat eggs, milk, salt and pepper together, then pour over everything.
4. Add the cheese: Sprinkle 1 cup of cheese on top, then spread the soup over everything.
5. Bake it up: Bake uncovered at 350°F for 30 minutes, then add remaining cheese and bake 15 minutes more.

What I love about this version is how the casserole gets that amazing golden crust on top while staying creamy inside. My 8-year-old always fights for the corner pieces!

Method 2: 30-Minute One Skillet Wonder

When I’m in a hurry (which is basically every weeknight), this Modern Honey recipe is my lifesaver. One pan = less cleanup!

What You’ll Need:

• 2 lbs chicken breast (cut into bite-size pieces)
• 2 tablespoons olive oil (divided)
• 1 small onion (diced)
• 3 garlic cloves (minced)
• 1/2 teaspoon thyme
• 1/2 teaspoon tarragon
• 1 cup jasmine rice
• 2 cups chicken broth
• 2 cups whole milk
• 1 cup parmesan cheese
• 1 cup cheddar cheese
• Salt and pepper to taste

Step-by-Step:

1. Cook the chicken: Heat 1 tablespoon oil in a skillet over medium-high heat. Cook chicken for about 4 minutes until no longer pink (it’ll finish cooking later). Season with salt and pepper, then remove and cover.
2. Sauté aromatics: Add another tablespoon of oil, cook onions for 5-6 minutes, add garlic for another minute. Sprinkle with thyme and tarragon.
3. Add rice and liquids: Put in the rice, chicken broth, milk, and return the chicken to the pan. Bring to a simmer.
4. Cook it through: Reduce heat to LOW, cover, and cook for 20-25 minutes until rice is soft and has absorbed most liquid.
5. Cheese time!: Stir in both cheeses, taste and adjust seasonings.

This recipe comes out super creamy without even using cream! The jasmine rice gives it a nice fragrance too. My husband always goes back for seconds on this one.

Method 3: Mexican-Inspired Arroz Con Pollo

When we want something with a little kick, I make this Quickie Recipe version that feels like restaurant-style Mexican food.

What You’ll Need:

• 3-4 boneless skinless chicken breasts (diced)
• 3 tablespoons vegetable oil
• 1/2 yellow onion (diced)
• 2 cups long grain white rice
• 8 ounces tomato sauce
• 4 cups water
• 1 tablespoon chicken bouillon powder
• 1 fajita seasoning packet
• 2 cups cheese dip (like Gordo’s Original Queso)

Step-by-Step:

1. Start the rice base: Heat 2 tablespoons oil in a large pot, cook onions for 2-3 minutes, then add rice and toast for 5-6 minutes.
2. Add flavor: Pour in tomato sauce, water, and bouillon powder. Cook according to package instructions until rice is fluffy.
3. Cook the chicken: In a separate skillet with 1 tablespoon oil, cook diced chicken with fajita seasoning for 7-8 minutes until internal temp reaches 165°F.
4. Warm the queso: Heat cheese dip according to package instructions.
5. Assemble: Serve chicken over rice and top with warm queso.

My kids go crazy for this version – they love adding their own toppings like cilantro, green onions, sour cream or even crushed tortilla chips for crunch.

Common Questions About Cheesy Chicken and Rice

Can I use different types of chicken?

Absolutely! While all these recipes call for chicken breast, you could use:

• Chicken tenderloins (they cook faster!)
• Thighs (more flavor but need a bit more cooking time)
• Rotisserie chicken (big time-saver – just shred and add near the end)
• Leftover cooked chicken from another meal

What type of rice works best?

Each recipe has its preference:

• Long grain white rice works in all versions
• Jasmine rice adds great flavor in the skillet version
• Brown rice can work but needs more liquid and cooking time
• DO NOT use instant rice in these recipes – it’ll turn mushy!

Can I make these ahead of time?

Yes! These dishes actually taste better the next day in many cases:

• The casserole version: Assemble up to 24 hours ahead, add 10-15 minutes to baking time if coming from refrigerator
• Skillet version: Fully cook, cool, then refrigerate up to 3 days
• Mexican version: Make components separately (chicken, rice) and assemble right before serving

How to make it healthier?

I’ve tried these tweaks with good results:

• Use brown rice (increase liquid by about 1/2 cup and cooking time by 15-20 min)
• Add extra veggies (bell peppers, spinach, carrots all work great)
• Use reduced-fat cheese (though it doesn’t melt quite as well)
• Sub half the milk with chicken broth in the skillet version

Tips For Perfect Cheesy Chicken and Rice Every Time

After making these recipes dozens of times, I’ve learned a few tricks:

1. Season as you go – Add salt and pepper at multiple stages, not just at the end
2. Don’t overcook the chicken – It continues cooking with the rice in most methods
3. Toast the rice first – This extra step adds incredible flavor
4. Let casserole rest – Give it 5-10 minutes after baking to set up
5. Use block cheese and grate it yourself – Pre-shredded has anti-caking agents that prevent smooth melting

Which Method Should You Choose?

Here’s my honest breakdown:

• Casserole method is perfect for Sunday dinner when you have a bit more time. Great for feeding a crowd.
• One-skillet method is my weeknight go-to when I need dinner fast but still want it to taste amazing.
• Mexican-inspired method is fantastic when we want something with a bit more flavor and flair.

My Family’s Verdict

After making all three versions multiple times, my family has strong opinions! My husband prefers the skillet version because it’s “creamier,” my daughter loves the Mexican version because of the queso sauce, and my son is all about that casserole with its golden cheese top.

Me? I love them all for different reasons, but if I’m being honest, the skillet version has saved dinner more times than I can count when I’m short on time.

What’s your favorite way to make cheesy chicken and rice? Have you tried any of these methods? I’d love to hear your thoughts and any tweaks you’ve made to make these recipes your own!

Now go raid that fridge and make something delicious tonight! You’ve got this!