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Bacon, Cheddar, Chicken and Rice Bake


I have never been a fan of chicken casseroles because I hate the cream of soups that are usually in them. Cream of Chicken and Cream of Celery (to be specific) So on my google quest for a soup free casserole I came across this particular recipe. I had all the ingredients on hand and I decided to add bacon to mine for a little extra something. It was so good. A real comfort food meal. I can't wait to make this one again!

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Rate this recipe 4.3/5 (3 Votes)


  • 4 tablespoons butter
  • 1 medium onion , chopped (about 1 cup)
  • 4 garlic cloves, chopped
  • 1 teaspoon seasoning salt
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons all-purpose flour
  • 3 1/2 cups chicken stock
  • 3 1/2 cups milk
  • 1 1/2 cups uncooked long-grain rice
  • 3 cups cooked chicken , cubed (I use Rotisserie)
  • 1 1/2 cups cheddar cheese , shredded
  • 1/2 cup cooked crumbled bacon



Step 1

Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350 degrees. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.


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