Cheesy Chicken Rice Toast Casserole

Cheesy Chicken Rice Toast Casserole is a creamy baked dinner made with buttery toasted rice, tender chicken, peas, cream cheese, and melted cheddar cheese.

The rice is lightly toasted in butter before it cooks in chicken broth. This gives the casserole a richer flavor without making the recipe difficult.

Use cooked chicken from a rotisserie chicken, leftovers, or chicken prepared earlier in the week. Everything comes together in one comforting casserole that works well for busy family dinners.

Quick Answer

Cheesy Chicken Rice Toast Casserole is made by lightly toasting uncooked rice in butter, cooking it in chicken broth, and combining it with cooked chicken, peas, cream cheese, milk, and cheddar cheese. The mixture is transferred to a casserole dish and baked until creamy, hot, and bubbly.

Why You Will Love This Recipe

• It uses simple and affordable ingredients.
• Cooked chicken keeps preparation easy.
• Toasting the rice adds extra flavor.
• Cream cheese makes the casserole rich and creamy.
• It can be served as a complete family dinner.

Ingredients

• 2 cups cooked chicken, chopped
• 1 cup long-grain white rice, uncooked
• 2 tablespoons butter
• 1 tablespoon cooking oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 cups chicken broth
• 4 ounces cream cheese, softened
• 1/2 cup milk
• 1 cup frozen peas
• 2 cups shredded cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

What Does Rice Toast Mean?

The name refers to the way the rice is prepared. The uncooked rice is toasted in butter before the chicken broth is added.

This step gives the rice a slightly nutty flavor and helps make the casserole taste richer than a basic chicken and rice bake.

How to Make Cheesy Chicken Rice Toast Casserole

1. Prepare the Oven

Preheat the oven to 375°F.

Grease a 9-by-13-inch baking dish with cooking spray or butter.

2. Cook the Onion

Heat the butter and cooking oil in a large skillet over medium heat.

Add the chopped onion. Cook for 3 to 4 minutes, or until it begins to soften.

Add the chopped garlic and cook for another 30 seconds.

3. Toast the Rice

Add the uncooked rice to the skillet.

Stir the rice frequently for 3 to 4 minutes. It should begin to look pale gold and smell slightly nutty.

Do not cook the rice until it becomes dark brown.

4. Cook the Rice

Pour the chicken broth into the skillet.

Add the garlic powder, salt, and pepper. Stir well.

Bring the broth to a gentle boil.

Reduce the heat to low and cover the skillet with a lid.

Cook for 15 to 18 minutes, or until the rice is tender and most of the broth has been absorbed.

5. Make the Casserole Creamy

Remove the skillet from the heat.

Add the softened cream cheese and milk.

Stir until the cream cheese melts and coats the rice.

Add a small splash of milk if the mixture appears too thick.

6. Add the Chicken and Peas

Stir in the cooked chicken, frozen peas, and 1 cup of shredded cheddar cheese.

Mix gently until the chicken and peas are spread evenly through the rice.

7. Assemble the Casserole

Transfer the chicken and rice mixture to the prepared baking dish.

Spread it into an even layer.

Sprinkle the remaining cheddar cheese over the top.

8. Bake

Cover the baking dish with foil.

Bake for 15 minutes.

Remove the foil and bake for another 8 to 10 minutes, or until the cheese is melted and the casserole is bubbling around the edges.

9. Rest and Serve

Remove the casserole from the oven.

Allow it to rest for 5 minutes before serving. This gives the creamy sauce time to thicken slightly.

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Cheesy Chicken Rice Toast Casserole

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A creamy chicken and rice casserole topped with buttery garlic toast pieces and melted cheese. This comforting, family-friendly dinner is an easy way to use cooked chicken and leftover rice. Author: MistakenlyAI Course: Main Course Cuisine: American Keywords: cheesy chicken rice toast casserole, chicken and rice casserole, cheesy chicken casserole, leftover chicken recipe Difficulty: Easy Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 8 servings Estimated Cost: $14 to $18

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Comfort Food, Dinner, Main Course

Cuisine: American

Calories: 584

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• Chicken and Rice Filling
• 3 cups cooked chicken chopped or shredded
• 4 cups cooked long-grain white rice
• 1 tablespoon unsalted butter
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 1 can condensed cream of chicken soup 10.5 ounces
• 1 cup sour cream
• 1/2 cup chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt or to taste
• 1 1/2 cups shredded sharp cheddar cheese divided
• 1 cup frozen peas thawed
• 1 cup frozen corn thawed
• Cheesy Toast Topping
• 6 slices sandwich bread or Texas toast
• 3 tablespoons unsalted butter melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

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Equipment

• 9-by-13-inch baking dish
• Large mixing bowl
• Medium skillet
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Mixing spoon or spatula
• Aluminum foil

Method

 

1. Prepare the oven and baking dish. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
2. Cook the onion and garlic. Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened. Add the minced garlic and cook for 30 seconds.
3. Make the creamy filling. In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, Dijon mustard, dried parsley, onion powder, smoked paprika, black pepper, and salt.
4. Add the chicken and rice. Stir the cooked chicken, cooked rice, onion mixture, peas, corn, and 1 cup of cheddar cheese into the creamy sauce. Mix until everything is evenly coated.
5. Fill the baking dish. Spread the chicken and rice mixture evenly in the prepared baking dish. Cover with aluminum foil.
6. Bake the casserole. Bake for 20 minutes, or until the filling is hot around the edges.
7. Prepare the toast topping. While the casserole bakes, cut the bread into approximately 1-inch pieces. Place the pieces in a bowl and toss them with the melted butter, garlic powder, and dried parsley.
8. Add the topping. Remove the foil from the casserole. Arrange the seasoned bread pieces evenly over the filling. Sprinkle the mozzarella, remaining 1/2 cup cheddar cheese, and topping cheddar over the bread.
9. Finish baking. Return the uncovered casserole to the oven and bake for 10 to 12 minutes, until the cheese is melted and the toast pieces are golden around the edges.
10. Rest and serve. Let the casserole rest for 5 to 10 minutes before serving.

Notes

Rotisserie chicken works well and reduces preparation time.
Use chilled leftover rice when possible. Freshly cooked rice should be cooled slightly before it is added to the filling.
Broccoli, chopped spinach, green beans, or mixed vegetables may replace the peas and corn.
Add another splash of chicken broth when the filling appears too thick before baking.
Texas toast creates a thicker, crunchier topping, while sandwich bread produces lighter toast pieces.
For extra flavor, add cooked bacon, sautéed mushrooms, or a small amount of hot sauce.
Taste the filling before adding much salt because condensed soup, broth, chicken, and cheese may already contain significant sodium.
Storage and Reheating

Cover and refrigerate leftovers within two hours of cooking. Store them in the refrigerator for up to four days.

Reheat individual servings in the microwave until thoroughly hot. For a crisper topping, reheat the casserole in a 350°F oven, loosely covered, until the center reaches 165°F. Remove the cover during the final few minutes.

The assembled casserole can be frozen without the bread topping for up to two months. Thaw it overnight in the refrigerator, add the fresh toast topping, and bake as directed.

Estimated Nutrition Per Serving
Calories: 510
Carbohydrates: 48 g
Protein: 27 g
Fat: 23 g
Saturated Fat: 12 g
Fiber: 3 g
Sugar: 5 g
Sodium: 850 mg

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Allergy notice: Always check ingredient labels and avoid substitutions that may introduce allergens. This recipe has not been verified as allergen-free.

Tips for the Best Chicken and Rice Casserole

• Use long-grain white rice for the most reliable texture.
• Do not use instant rice in this recipe.
• Toast the rice only until it becomes pale gold.
• Cook the rice in the broth before adding the cream cheese.
• Use softened cream cheese so it melts smoothly.
• Add the cooked chicken near the end so it does not become dry.
• Let the casserole rest before serving.

Easy Recipe Variations

Add Broccoli

Replace the peas with two cups of lightly cooked broccoli.

Add Carrots

Stir one cup of cooked diced carrots into the rice with the chicken.

Use Mixed Vegetables

Replace the peas with frozen mixed vegetables. Thaw and drain them before adding them to the casserole.

Use a Different Cheese

Replace some of the cheddar cheese with mozzarella, Monterey Jack, or Colby Jack cheese.

Add a Crispy Topping

Mix crushed crackers with a tablespoon of melted butter. Sprinkle the mixture over the cheese before baking the casserole uncovered.

Use Turkey

Replace the cooked chicken with chopped cooked turkey for an easy leftover meal.

What to Serve With Chicken Rice Toast Casserole

• A simple green salad
• Roasted green beans
• Steamed broccoli
• Sliced tomatoes
• Garlic bread
• Fresh fruit

How to Store Leftovers

Allow the casserole to cool before placing it in an airtight container.

Store leftovers in the refrigerator for up to three days.

The rice will absorb more of the sauce while refrigerated. Add a small splash of milk or chicken broth before reheating.

Reheat individual servings in the microwave or place the casserole in a covered baking dish and warm it at 350°F.

Frequently Asked Questions

Do I cook the rice before toasting it?

No. Add the uncooked rice directly to the skillet with the butter and oil. Toast it before adding the chicken broth.

Can I use leftover cooked rice?

This recipe is designed for uncooked rice because the toasting step provides much of the flavor. Using cooked rice would require different liquid amounts and cooking instructions.

What kind of chicken should I use?

Use rotisserie chicken, leftover baked chicken, boiled chicken, or any plain cooked chicken you have available.

Can I use canned chicken?

Yes. Drain the canned chicken well and break it into smaller pieces before adding it to the rice.

Why do I add the cream cheese after the rice cooks?

Adding the cream cheese after the rice becomes tender prevents the thick sauce from slowing down the cooking process.

Can I prepare this casserole ahead of time?

Yes. Assemble the casserole, cover it, and refrigerate it for up to one day.

Add a small splash of milk before baking. You may also need to add several minutes to the baking time.

Can I freeze this casserole?

Yes. Place the cooled casserole in a freezer-safe container and freeze it for up to two months.

Thaw it overnight in the refrigerator before reheating. Add a little milk or chicken broth if the rice appears dry.

An Easy Creamy Chicken Dinner

Cheesy Chicken Rice Toast Casserole turns simple chicken and rice into a creamy, comforting family meal.

Toasting the rice in butter adds extra flavor, while cream cheese and cheddar create a rich sauce.

Serve the casserole with a salad or vegetable for an easy dinner made with familiar ingredients.

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