Have you ever looked at the clock and suddenly realized it’s much later than you thought? That happened to me on the evening I first created this Cheesy Chicken and Rice.
It was shortly after changing the clocks for daylight saving time. The sun was still shining, so I figured I had plenty of time to make dinner. Then I looked at the clock.
8:03 PM!
I hadn’t even started cooking, and my son was already carrying on about how hungry he was. Never mind that he’d recently polished off a bag of Skittles, some chips and dip, and a soft drink. Apparently, he was on the verge of starvation. At least, that’s how he was acting.
There was no time to make the dinner I’d originally planned, so I headed into the kitchen to see what I could pull together. Fortunately, I already had cooked rice sitting in my rice cooker on the warming setting. I also had plenty of canned goods in the pantry and several kinds of cheese in the refrigerator. It sounded like the beginning of something good.
I grabbed a large skillet, sautéed an onion, and started adding ingredients. Canned chicken, mushrooms, cream of mushroom soup, chicken broth, cream cheese, and Monterey Jack all went into the pot, along with a little heavy cream and some of my go-to seasonings. Once everything was hot and smooth, I stirred in the cooked rice. And just like that, a delightful dinner was ready.
The result was Easy Cheesy Chicken and Rice, a rich, satisfying combination of tender chicken, mushrooms, and rice coated in a savory cheese sauce. My son took one bite and announced, “Wow, this is really good stuff. You definitely need to make this again.”
That’s always nice to hear, especially when dinner was something I threw together with whatever happened to be available.
By a little after 8:45, we’d eaten dinner, cleaned up the kitchen, and settled onto the sofa to watch television. Not bad for a meal that started with a quick pantry inventory and a little improvisation. And now that I’ve written down exactly what went into the skillet for Cheesy Chicken and Rice, I can make it again whenever we need a quick dinner.
Enjoy!
Why You’ll LOVE This Easy Cheesy Chicken and Rice
What You’ll Need
Recipe Tips
Start with cooked rice. The convenience of this recipe comes from having rice already prepared. I frequently keep rice warm in my rice cooker, making it easy to put together quick meals without starting from scratch.
Use your preferred rice. I generally cook with medium-grain white rice, especially Nishiki Premium Rice or Botan Calrose Rice. Both have a tender, slightly moist texture that works beautifully with the cheese sauce. Long-grain rice and jasmine rice are also suitable.
Try leftover chicken. Canned chicken is what I used when I first created this recipe. You can substitute approximately three cups of cooked, shredded or chopped rotisserie chicken, grilled chicken, or leftover roasted chicken.
Drain the canned ingredients. Be sure to drain the canned chicken and mushrooms before adding them to the skillet. Excess liquid can thin the sauce and affect its consistency.
Soften the cream cheese. Cutting the cream cheese into small cubes helps it melt more quickly and evenly. Stir frequently to prevent it from sticking to the bottom of the skillet.
Choose your cheese. Monterey Jack melts smoothly and has a mild flavor. Sharp cheddar or a combination of Monterey Jack and Parmesan are delicious alternatives.
Adjust the sauce consistency. If the mixture becomes too thick, stir in a little additional chicken broth or milk. If it’s too thin, allow it to simmer briefly before adding the rice.
Use your favorite poultry seasoning. I like Chef Paul Prudhomme’s Poultry Magic because its blend of seasonings complements the chicken. Tony Chachere’s Creole Seasoning also works well.
Add extra vegetables. Frozen broccoli is an easy addition. Add it with the chicken broth and cook until tender before stirring in the cheese and rice. Peas, spinach, or mixed vegetables can also be used.
Season carefully. The canned soup, chicken broth, and Cajun poultry seasoning may already contain salt. Taste the finished dish before adding more.
Make it a little spicy. I enjoy adding a few splashes of hot sauce to my serving. It provides a flavorful kick without overwhelming the cheese sauce.
Don’t overheat the rice. Since the rice is already cooked, it only needs to be heated through after being added to the sauce. Stir gently to keep the grains from becoming mushy.
How to Serve Cheesy Chicken and Rice
FAQs
Easy Cheesy Chicken and Rice
Recommended
Ingredients
- 4 cups cooked rice
- 1 medium onion chopped
- 2 tablespoons butter
- 2 12.5-ounce cans chunk chicken breast drained
- 1 13.25-ounce can mushroom stems and pieces drained
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 cup chicken broth
- 1 8-ounce package cream cheese cut into cubes
- ½ cup Monterey Jack cheese shredded
- ½ cup heavy whipping cream
- 1 teaspoon smoked paprika
- 1½ teaspoons garlic powder
- 1 teaspoon Cajun poultry seasoning
- Salt and black pepper to taste
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the chopped onion and sauté for approximately 4 to 5 minutes, stirring occasionally, until softened and translucent.
- Add the drained chicken, mushrooms, cream of mushroom soup, and chicken broth. Stir until thoroughly combined.
- Reduce the heat to medium and add the cubed cream cheese, shredded Monterey Jack, and heavy cream. Stir frequently until the cheeses have melted and the sauce is smooth.
- Add the smoked paprika, garlic powder, and Cajun poultry seasoning. Stir to combine and simmer gently for approximately 5 to 10 minutes.
- Gently fold in the cooked rice into the chicken mixture until evenly coated with the sauce.
- Continue cooking 3 to 5 minutes, stirring occasionally, until the rice and chicken are thoroughly heated and the mixture reaches 165°F.
- Taste and season with salt and black pepper as needed.
- Garnish with sliced green onions, chopped parsley, or additional cheese, if desired. Serve warm.
Nutrition
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