Cheesy Chicken and Rice

Chicken and rice casserole is definitely a classic. This version with green peppers, onions, and cheese is the only one that I make for our family.

Cheesy Chicken and Rice


  • 1/4 c. butter
  • 1/2 c. onion chopped
  • 1/4 c. green pepper chopped
  • 1/4 c. flour
  • 1 1/2 tsp. salt
  • 1 can cream of chicken soup
  • 1 c. chicken stock
  • 3 c. cooked chicken cubed
  • 1 1/2 c. rice cooked
  • 1 c. shredded cheese or more if desired


  • Combine all ingredients. Transfer to greased casserole dish (I use 9x13).
  • Cover and bake at 350 for 40 minutes; uncover during last 10 minutes if desired.

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Recipe Rating


  1. This sounds terrific! Printed out to make this week. ~ Ellen

    1. Thanks, Ellen–I hope you enjoy it as much as we do!

  2. jenn wilmer says:

    Is this good for freezing?

    1. Jenn, I’ve never tried freezing it. I freeze cooked chicken and cooked rice (separately) with great results, though. I don’t see why you couldn’t freeze the assembled casserole. If you try it, I’d love to know how it comes out!

  3. This sounds delicious, Judy! Thanks so much for linking up with “Try a New Recipe Tuesday.” I look forward to making this for my family. 🙂

  4. OH, I LOVE recipes like this…I will have to add it to my menu!

  5. Lisa@BlessedwithGrace says:

    I always love new variations on chicken and rice. It is such a classic. Thanks for the recipe and linking to Tempt My Tummy Tuesday. 🙂