Chicken, Ham & Rice Casserole with Creamy Mozzarella Sauce

This post may contain affiliate links learn more

This Chicken, Ham & Rice Casserole is a celebration of homestyle flavors and effortless cooking. Tender cubes of chicken breast and bits of smoky ham nestle into fluffy, perfectly cooked rice. A velvety sauce—made from a classic roux of butter and flour, enriched with milk, sour cream, and melted mozzarella—ties everything together in a luscious embrace. Aromatic sautéed onion infuses the base with savory sweetness, while warming notes of paprika and nutmeg add depth. Baked until bubbling and golden at the edges, the casserole emerges from the oven with a crisp top and a creamy interior. Every spoonful delivers protein, grains, and dairy in harmonious balance, making it ideal for busy weeknights, potlucks, or casual family gatherings. Requiring just one baking dish from start to finish, cleanup is a breeze—so you can focus on savoring every delectable bite.

Preparation, Cook, and Total Times

Preparation Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Yield

Serves 6 generously

Cuisine

Contemporary American Comfort

Full List of Ingredients

Base & Protein:
- 200 g uncooked long-grain white rice
- 400 g chicken breast, cut into 2 cm cubes
- 200 g chopped ham (preferably smoked), cut into bite-sized pieces
- 1 large onion bulb, finely diced
- 20 ml vegetable fat or neutral oil
Creamy Sauce & Binder:
- 60 g unsalted butter
- 20 g all-purpose flour
- 350 ml whole milk
- 200 g sour cream
- 200 g shredded mozzarella cheese, plus extra for topping
Seasonings:
- Salt, to taste (start with 1 tsp)
- Freshly ground black pepper, to taste
- 1 tsp dried sweet paprika
- A pinch of freshly grated nutmeg

Step-by-Step Cooking Directions

Preheat Oven & Prep Rice:
Preheat your oven to 180 °C (350 °F). Rinse the rice under cold water until the water runs clear; this removes surface starch and prevents gummy grains. Set aside.
Sauté Onion & Proteins:
In a large, oven-proof sauté pan or Dutch oven, heat the vegetable fat over medium heat. Add the diced onion and cook, stirring occasionally, until it turns translucent and fragrant, about 4 minutes. Push the onion to one side; add the cubed chicken and sprinkle with a pinch of salt and pepper. Cook until the edges of the chicken turn opaque, about 3 minutes. Stir in the chopped ham and paprika; sauté another 2 minutes to allow the smoke flavor to bloom.

Cook the Rice Slightly:
Stir in the rinsed rice and continue cooking for 1 minute, coating the grains in fat and aromatics. At this stage, the rice need not be fully cooked—it will finish in the oven.
Build the Roux:
Push the rice, chicken, and ham mixture to the side of the pan, creating a small space. Reduce heat to medium-low; add the butter to the empty side of the pan. Once melted, sprinkle in the flour and whisk continuously for 1–2 minutes to cook off the raw flour taste and form a pale roux.
Incorporate the Dairy:
Gradually pour in the milk, whisking without pause to avoid lumps. As the sauce thickens and simmers, swirl in the sour cream and stir until fully incorporated. Season lightly with salt, pepper, and a pinch of nutmeg.

Add the Cheese & Combine:
Remove the pan from heat and stir in 150 g of the shredded mozzarella until it melts into the sauce. Taste and adjust seasoning. Gently fold the sauce through the rice, chicken, and ham until everything is evenly coated.
Transfer & Top:
If working in a separate mixing bowl, transfer the mixture into a 20 × 25 cm (8 × 10 inch) casserole dish. Smooth the surface, then sprinkle the remaining 50 g of mozzarella evenly across the top.
Bake to Perfection:
Place the casserole uncovered in the preheated oven and bake 30–35 minutes, or until the top is bubbly and lightly golden and the rice is tender all the way through. If the cheese browns too quickly, tent the dish loosely with aluminum foil for the final 10 minutes.

Rest Before Serving:
Remove from the oven and let rest 5–10 minutes to allow the sauce to thicken and set slightly. This makes serving cleaner and enhances flavor melding.

Nutritional Information

(Approximate per serving)

Calories: 620 kcal
Protein: 38 g
Carbohydrates: 55 g

Fat: 28 g
Saturated Fat: 16 g
Fiber: 2 g

Sodium: 950 mg

The Origins and Popularity of the Recipe

Casseroles trace their roots to 19th-century North American home cooking, where one-dish bakes offered economy, convenience, and warmth. Early versions—often called “hot dishes” in the Midwest—combined starches, proteins, and cream soups. Over time, cooks replaced canned soups with scratch-made sauces like this mozzarella-cream blend and diversified fillings to include ingredients like ham and rice. Today, the casserole remains a symbol of comfort and resourcefulness, perfect for feeding a crowd, utilizing leftovers, or enjoying a cozy family meal.

Reasons Why You’ll Love the Recipe

Effortless Prep: One pan to sauté and one dish to bake—minimal dishes.
Crowd-Pleasing Flavor: Mild, creamy sauce pairs beautifully with savory chicken and ham.
Make-Ahead Friendly: Assemble up to a day in advance; simply bake when ready.

Balanced Nutrition: Protein from meat and dairy, carbohydrates from rice, and a modest dose of fat for satiety.
Freezable Leftovers: Casserole maintains texture when frozen and reheated.

Health Benefits

Lean Protein: Chicken breast provides high-quality protein for muscle repair and immune support.

Calcium & Probiotics: Sour cream and mozzarella contribute bone-building calcium and beneficial bacteria when choosing cultured varieties.
Controlled Fats: By measuring butter and cheese, you can manage saturated fat intake—consider 2% milk and light sour cream for a lighter version.
Low Fiber Caveat: White rice offers easy digestion but minimal fiber; serve with a side salad to boost veggie intake.

Serving Suggestions

Fresh Salad: A crisp mixed-green salad with cherry tomatoes and a tangy vinaigrette cuts through the richness.
Steamed Vegetables: Broccoli, green beans, or asparagus spears make vibrant, healthy sides.
Bread Basket: Warm dinner rolls or crusty baguette slices are perfect for mopping up any residual sauce.

Common Mistakes to Avoid

Undercooking Rice: Ensure rice is mostly cooked before baking; if still crunchy after the timer, cover and bake an extra 5–10 minutes.
Lumpy Sauce: Whisk constantly when adding milk to the roux, and pour slowly to prevent flour pockets.
Dry Chicken: Don’t over-saute the chicken cubes; they will continue cooking in the oven and can dry out if browned too long.

Soggy Texture: Avoid overcrowding the sauté pan so liquids evaporate properly, and drain any excess liquid before pouring into the casserole dish.

Pairing Recommendations

Wines: A medium-bodied Chardonnay with subtle oak complements the creamy sauce, while a Pinot Noir provides a light red option with bright acidity.
Non-Alcoholic: Sparkling apple cider or ginger lemonade offers a refreshing counterpoint to the rich bake.

Cooking Tips

Even Layers: Stir the rice-chicken mixture gently to distribute ingredients evenly and prevent pockets of dry rice.
Cheese Variation: Swap half the mozzarella for Gruyère or fontina to deepen the flavor profile.
Spice It Up: Add a dash of cayenne pepper or chopped jalapeños for a hint of heat.

Low-Sodium Swap: Use low-sodium chicken broth instead of water when cooking the rice to boost flavor with less salt.

Variations to Try

Broccoli & Bacon: Replace ham with crispy bacon and stir in steamed broccoli florets before baking.
Mexican Twist: Swap paprika for chili powder and cumin, add black beans and corn, and top with pepper jack cheese—serve with salsa and cilantro.

Seafood Bake: Use cooked, flaky white fish or shrimp in place of chicken and ham; finish with a squeeze of lemon.
Vegetarian Option: Omit meats and stir in sautéed mushrooms, zucchini, and spinach for a garden-fresh version.

Similar Recipes to Try

Tuna Noodle Casserole with peas and Cheddar

Chicken & Broccoli Rice Bake with Cheddar
Ham & Potato Gratin with Dijon cream sauce
Ziti al Forno with tomato sauce and mozzarella

Ingredient Spotlight

Sour Cream: Beyond tang and creaminess, sour cream’s acidity brightens the sauce and balances the richness of butter and cheese. Opt for a full-fat variety for the silkiest texture, or choose light sour cream to reduce calories without sacrificing flavor.

Conclusion

This Chicken, Ham & Rice Casserole with Creamy Mozzarella Sauce elevates everyday ingredients into a heartwarming feast. Its one-dish simplicity, versatility, and make-ahead potential make it a weeknight stalwart and a potluck showstopper. Combining tender chicken, smoky ham, fluffy rice, and a velvety cheese sauce, it satisfies hunger and soothes the soul—one comforting spoonful at a time.

Frequently Asked Questions

Can I use brown rice instead of white rice?
Yes—brown rice requires longer cooking. Par-cook it by simmering for 20 minutes, drain, then proceed; bake 10–15 minutes longer as needed.
How do I store and reheat leftovers?
Cover tightly and refrigerate up to 3 days. Reheat individual portions in a 175 °C oven for 10–12 minutes or microwave until hot, stirring halfway.

Is it safe to freeze this casserole?
Absolutely. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge, then bake at 180 °C for 20–25 minutes until bubbling.
Can I substitute Greek yogurt for sour cream?
Yes—full-fat Greek yogurt works well. Add it off heat to prevent curdling; gently fold into the warm sauce after removing from stovetop.
What’s the best way to prevent a watery bottom?
Drain any excess liquid from the sauté pan and avoid over-wet ingredients. Ensure the rice is moderately cooked, not raw.

How can I reduce sodium?
Choose low-sodium ham or rinse it under cold water. Use low-sodium broth for cooking rice, and taste before adding extra salt.
My cheese browned too fast—what now?
If the top starts to darken before the inside is done, tent loosely with foil and continue baking until fully cooked.
Can I make this vegetarian?
Yes—omit chicken and ham, and add extra vegetables like mushrooms, bell peppers, or zucchini. Increase cheese or add beans for protein.

How do I adjust for high-altitude baking?
Increase oven temperature by 15–20 °C and extend baking time by 5–10 minutes. Check doneness by ensuring rice is tender.
What brand of mozzarella melts best?
Look for “low-moisture” mozzarella labeled for pizzas; it melts evenly and browns beautifully without releasing too much liquid.