Cajun Chicken and Rice
Cheesy Cajun Chicken and Rice Casserole is an easy jambalaya variation with tons of flavor! Perfect for a comforting meal that the whole family will love!
Why We Love This Cajun Chicken and Rice Recipe
Today’s cheesy Cajun Chicken and Rice Casserole is a marvelous meal to serve at graduation parties and at the end of the school year celebrations.
It’s comforting, zesty, packed with protein, and each bite is kissed by hot molten Borden® Shredded Sharp Cheddar Cheese. Plus, our Cajun Chicken and Rice Casserole is easy to make and large enough to feed a crowd!
This jambalaya variation is a favorite in our house. It’s takes much less hands-on cooking time, because it is baked in the oven. The addition of andouille sausage and cajun seasoning give it depth and a bit of spice.
Yet best of all, adding Borden® Shredded Sharp Cheddar Cheese makes the entire dish more dazzling than ever. Creamy Borden® Cheese transforms this classic cajun dish into a memorable summertime feast, creating special moments for your family!
The culmination of the chicken, spicy sausage, aromatic rice, and sharp cheddar gives the Cajun Chicken and Rice Casserole a note of rustic decadence.
Ingredients You Need
- Vegetables – For this Cajun chicken and rice casserole, you need onion, garlic and green bell pepper!
- Butter – To sauté the veggies.
- Rice – I prefer a long grain white rice like jasmine rice or basmati!
- Chicken – Diced skinless chicken breasts or boneless, skinless chicken thighs!
- Andouille Sausage – Also cut into bite-sized pieces.
- Fire Roasted Canned Tomatoes – For a little extra smoky flavor.
- Cajun Seasoning – To season up this casserole to perfection. To adjust the spice, make your own homemade cajun seasoning with paprika, thyme, black pepper, garlic powder, cayenne pepper and oregano!
- Chicken Broth – Or water with a pinch of salt.
- Cheese – Shredded cheddar cheese brings everything together and makes it extra comforting.
- Scallions – For garnish!
How to Make Cajun Chicken and Rice
Preheat the oven to 375 degrees F. Place a skillet over medium heat. Add the butter, chopped onions, bell peppers and garlic. Sauté for 2-3 minutes.
Chop the chicken breast into 3/4 inch chunks and slice the andouille sausage into 1/2 inch rounds.
In a 3 quart baking dish, combine the rice, sauteed veggies, chicken, sausage, canned tomatoes, cajun seasoning, and 1 cup of cheddar cheese. Stir and pour the broth over the top. Gently shake the pan to make sure all the rice is submerged in the broth. Then cover the pan tightly with foil and bake for 60+ minutes until the rice is tender. It will simmer to perfection in the oven!
Remove the foil and fluff the rice with a fork. Sprinkle the remaining rice with a fork. Sprinkle the remaining 1 cup of shredded cheese and chopped scallions over the top. Bake uncovered another 3-5 minutes to melt the cheese.
Tips & Tricks
- Add beans! These Cajun flavors would be amazing with some kidney beans added, if you want some added nutrition.
- Switch up the protein! You can add shrimp to this cajun recipe, too! Or replace any of the proteins with the shrimp. However, shrimp won’t take as long to cook! Add the shrimp after letting the casserole cook for about 30 minutes in the oven.
- Use andouille sausage! Andouille sausage is typically what is used in Cajun recipes. It has a smoky, spicy flavor that perfectly complements the rest of the ingredients in this Cajun chicken and rice casserole!
Frequently Asked Questions
If you keep Old Bay seasoning on hand, you can definitely use it. However, I tend to think that Old Bay is best with seafood, whereas Cajun seasoning is great with all kinds of meats and ingredients!
Store any leftover cajun chicken and rice in an airtight container in the refrigerator for up to 4 days! Reheat in the microwave until heated through!
Looking for More Easy Casserole Recipes? Be Sure to Also Try:
- Broccoli Rice Cheese Casserole
- Meatball Casserole
- King Ranch Chicken Casserole
- Mexican Cornbread Casserole
- One Pot Chicken Noodle Casserole
Disclosure: This post is sponsored by Borden® Cheese. All opinions are my own.
Cajun Chicken and Rice
Ingredients
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 cup dried long grain rice
- 1 large boneless chicken breast, 1/2 – 3/4 pounds
- 14 ounces andouille sausage
- 14 ounces fire roasted diced tomatoes (1 can)
- 1 tablespoon Cajun seasoning
- 3 cups chicken broth
- 2 cups Borden® Sharp Cheddar Cheese Shreds
- 1/4 cup chopped scallions for garnish
Instructions
- Preheat the oven to 375 degrees F. Place a skillet over medium heat. Add the butter, chopped onions, bell peppers, and garlic. Sauté for 2-3 minutes to soften.
- Chop the chicken breast into 3/4-inch chunks and slice the andouille sausage into 1/2-inch rounds.
- In a 3-quart baking dish, combine the rice, sauteed veggies, chicken, sausage, canned tomatoes, cajun seasoning, and 1 cup Borden® Sharp Cheddar Cheese Shreds. Stir and pour the broth over the top. Gently shake the pan to make sure all the rice is submerged in the broth. Then cover the pan tightly with foil and bake for 60+ minutes, until the rice is tender.
- Remove the foil and fluff the rice with a fork. Sprinkle the remaining 1 cup of shredded cheese and chopped scallions over the top. Bake uncovered another 3-5 minutes to melt the cheese.
This is such a great recipe to feed a crowd. I made two pans – one with andouille and another with smoked sausage (for those who don’t like as much heat). Everyone loved it. This is a keeper, for sure.
I’ve made this 4 times! My family absolutely loves it! It has so much flavor! I always use a green bell pepper and then add an additional either yellow or orange pepper. I also always add two stalks of celery. I bake for 70-75 minutes. After I remove the foil and add the cheese and scallions I broil for about 3 minutes. It always comes out perfect! Thank you for sharing this recipe!