Creamy Chicken & Rice — Customizable Comfort Food

Using a slow cooker and rice cooker — my two favorite small appliances — this weekend, I created a dish I hadn’t made before. I’m not a great cook by any means, but fortunately it was simple and turned out well enough that I thought I’d blog about it. Because don’t we all need more recipes?

I know I do. Especially since my husband’s definition of cooking is making ramen noodles (love you, honey!) with some awful smelling chili oil. Since red meat is usually on the more expensive side, we stick with chicken a lot, and I love pairing chicken with rice — my most-loved carb.

This recipe is based off one I found while browsing Pinterest, but it’s easily able to be customized to your tastes. I did a little bit of that, but since it was my first time making this dish I stuck to the original pretty closely.

Here’s the recipe for Creamy Chicken and Rice:


  • 1 package chicken tenders cooked and shredded
  • 3 cups shredded cheddar or colby-jack cheese
  • 2 cups uncooked rice (this yields about 4 cups cooked rice)
  • 2 1/4 cups chicken stock
  • 1/4 cup all-purpose flour
  • Up to 1/4 cup Italian bread crumbs
  • 4 Tbsp butter
  • 2 Tbsp minced garlic
  • 1 tsp salt
  • 1 tsp pepper


  • Preheat oven to 350 degrees
  • Melt butter in large pot on stovetop
  • Add minced garlic and whisk for about a minute, then whisk in salt, pepper, and flour
  • Add chicken stock and bring the mixture to nearly boiling, whisking continuously, then stir in 2 cups of cheese until melted
  • Stir in shredded chicken and cooked rice, then transfer everything to a 9×13 baking dish. Top with breadcrumbs and the remaining cup of cheese, then bake in the oven until the cheese is melted and the breadcrumbs have browned

There’s no way to make dinner item look pretty, but it sure tastes good!

This was a filling, comforting meal, but Justin and I both admit it was missing something. He suggested taco seasoning, and I think we’ll try that next time. Steamed veggies also would go well in this dish or as a side!

And to be honest, I don’t think I’ll add the oven step next time either. Baking it made it a bit more solid, and I would prefer it less so. Obviously, if you do that, remove the bread crumbs from the equation.

I hope you enjoyed this post, and possibly try the recipe! Buon appetito!


About Karin

Journalist, singer, reader, movie fanatic, photography buff, GVSU alum, wanna-be-Brit, Crohn's fighter, Coca-Cola addict, animal lover, not a kid person, hater of winter, Michigander
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3 Responses to Creamy Chicken & Rice — Customizable Comfort Food

  1. Linda Whitehead says:

    Hey! Thank you for this recipe, really good especially since I can use “fake” chicken and veggie stock. Love something like this. Thanks again.

  2. Grammy says:

    To answer your 1st question—–NO.
    Still have the habit of saving recipes I know I will never try and now you know where to look if you want them – come and get them. Have lots of Grandma Emmys too.
    Love ya still this morning.

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