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Chicken and Rice Casserole II


"Chicken casserole with a rich cheese sauce."
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1 h 20 m servings 767 cals
Original recipe yields 8 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 40
  1. 46 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I thought this recipe was okay. However, it tastes alot like Easy Cheesy Skillet Chicken.

Most helpful
Most positive
Least positive

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.

This was great! We used fresh mushrooms and did 1 cup cheddar 1 cup monterey jack. Also added some frozen broccoli. This is the chicken and rice recipe we will be using from now on. Thanks s...

Gosh – where do I start? This recipe was FANTASTIC – but also was VERY economical – with a couple of ideas! I used a package of raw chicken tenders (about 10 to a package) instead of a whole c...

Really enjoyed this recipe. Was a great way to use leftover turkey and a wild rice/quinoa blend I had. Made as directed, but didn't have mushrooms so omitted and replaced with broccoli. When ...

my hubby claims he doesnt like rice, but he sure gobbled this one up! Also make a great stock for next days lunch- soup, i just added noodles! 2fer1 yeah!

Just make sure to add enough salt/pepper..I thought it was okay but I didn't add enough pepper..after adding some to my plate, it was pretty tasty!

Great. I used leftover turkey, didn't add the cup of chicken broth (didn't have any) and I added frozen peas. It turned out great and was a great way to use the leftover meat. The sauce was s...