Chicken and Rice Casserole II

Chicken and Rice Casserole II


"Chicken casserole with a rich cheese sauce."


1 h 20 m {{adjustedServings}} servings 767 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 767 kcal
  • 38%
  • Fat:
  • 52.7 g
  • 81%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 53.3 g
  • 107%
  • Cholesterol:
  • 226 mg
  • 75%
  • Sodium:
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a large pot, boil the chicken with the onion, celery and bay leaves until done. Let chicken cool until you can handle it. Remove chicken meat from the bones and cut into small pieces.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock; bring to a boil, reduce heat to medium-low and cook, stirring constantly, until mixture begins to thicken, about 5 minutes. Remove pan from heat and stir in the cheese.
  4. Stir the cooked chicken, rice, and mushrooms into the cheese sauce and season with salt and pepper. Pour mixture into a 1 1/2 quart casserole dish.
  5. Bake in preheated oven until mixture is hot and bubbly and beginning to brown on top, about 30 minutes.


  • Editor's Note:
  • For speedier prep, use 2 to 4 cups chopped cooked chicken in the casserole, rather than cooking a whole chicken for this recipe.
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  1. 40 Ratings


We added some peppers, extra fresh mushrooms, diced up 1\2 an onion and used leftover chicken instead of a whole one. The flavour was good, add some corn or brocolli and use white and wild rice ...

Both my husband and I enjoyed this casserole. It's a keeper. I used fresh mushrooms and it was great, think I might try adding broccoli to make a complete meal.

This recipe was great. My family really enjoyed it. Next time I would cook boneless chicken breast instead of whole chicken. Would save a bit of time.