Make this simple, one-pan cheesy chicken and rice casserole for a satisfying, hassle-free weeknight dinner. It uses basic ingredients to create a creamy, family-friendly meal.
Author:izzyrossi
Prep Time:10 min
Cook Time:60 min
Total Time:70 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 cups uncooked long-grain white rice
2 cups shredded sharp cheddar cheese, divided
1/2 cup milk
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, and black pepper. Mix until smooth.
Stir in the cooked chicken, uncooked rice, milk, and 1 1/2 cups of the shredded cheddar cheese into the soup mixture. Mix well to coat all ingredients.
Pour the entire mixture into the prepared baking dish and spread it into an even layer.
Cover the baking dish tightly with aluminum foil.
Bake for 45 minutes.
Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the casserole.
Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the rice is tender and the cheese is melted and lightly golden.
Let the cheesy chicken and rice casserole rest for 5 minutes before serving.
Notes
You can substitute the cream of mushroom soup with cream of celery soup for a different flavor profile.
For a quick version using leftover chicken, this recipe works perfectly.
If you want to add vegetables, stir in 1 cup of frozen broccoli florets with the rice mixture before baking.