Cheesy Chicken & Rice Casserole
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Cheesy Chicken & Rice Casserole

Cheesy Chicken & Rice Casserole

2x the delicious servings!

The beauty of a great casserole, besides everything, of course, is that a little effort goes a long way. This big batch of deliciousness showcases a comforting pot pie-inspired combination of chicken, peas, and carrots. Best of all, this simple baking dish bonanza—complete with rice and a cheesy golden panko topping—is ready for big gatherings and weeknight dinners alike (with the built-in bonus of an easy heat-and-eat lunch the next day!).

This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Protein Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes


serving amount

20 ounce

Chicken Cutlets

9 ounce


1 unit


4 tablespoon

Cream Cheese

(Contains Milk)

1 cup

Jasmine Rice

2 unit

Chicken Stock Concentrate

4 ounce

Cream Sauce Base

(Contains Milk)

1 tablespoon

Fry Seasoning

1 tablespoon

Italian Seasoning

1 cup

Cheddar Cheese

(Contains Milk)

4 ounce


¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

1 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories680 kcal
Fat25 g
Saturated Fat13 g
Carbohydrate64 g
Sugar9 g
Dietary Fiber4 g
Protein44 g
Cholesterol165 mg
Sodium730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Medium Pot
Small Bowl
Large Bowl
Baking Dish


Cook Chicken

• Drain any excess liquid from chicken*; place in a large pot with enough salted water to cover by 2 inches. Cover and bring to a boil; reduce heat to medium low and simmer until chicken is cooked through, 10-12 minutes. • Transfer chicken to a cutting board; discard cooking liquid. When cool enough to handle, shred chicken with two forks. (You can also cut it into cubes!)

Prep & Cook Rice

• While chicken cooks, wash and dry produce. • Trim, peel, and dice carrots into ¼-inch pieces. Halve, peel, and dice onion into ¼-inch pieces. Drop cream cheese (in packets) into a small bowl of warm water to soften. • Heat a drizzle of oil in a medium pot over medium-high heat. Add carrots and onion; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes. Stir in rice, stock concentrates, 2¼ cups water (4½ cups for 8 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Start Filling

• Meanwhile, in a large bowl, mix cream cheese, cream sauce base, Fry Seasoning, Italian Seasoning, half the cheddar, and ¼ cup water (½ cup for 8 servings).

Finish Filling

• When rice is done cooking, fluff with a fork. • Transfer shredded chicken and rice to bowl with cream cheese mixture; add peas and stir to evenly coat. • Taste and season with salt and pepper if desired.

Broil Casserole

• Adjust rack to top position; heat broiler to high. • Transfer filling to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 8 servings). • Sprinkle evenly with remaining cheddar, then top with panko. Broil until cheese melts and panko is lightly browned, 2 to 3 minutes. TIP: Watch carefully to prevent burning!


• Let casserole rest for 5 minutes. Divide between plates and serve.

Chicken is fully cooked when internal temperature reaches 165°.