This Cheesy Chicken and Rice Casserole is the simple, one-dish comfort food you need for busy weeknights. It combines tender chicken, creamy rice, and melted cheese into a hearty bake the whole family will enjoy.
Author:Ahazzam
Prep Time:10 min
Cook Time:60 min
Total Time:70 min
Yield:6 servings
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 uncooked long-grain white rice
1 cup chicken broth
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1 cup frozen broccoli florets (optional)
2 cups shredded cheddar cheese, divided
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the cooked chicken, cream of chicken soup, cream of mushroom soup, uncooked rice, chicken broth, onion powder, garlic powder, parsley, and pepper. If you are using broccoli, stir it in now.
Mix all ingredients well until they are evenly combined.
Spread the mixture evenly into the prepared baking dish.
Cover the dish tightly with aluminum foil.
Bake for 45 minutes.
Remove the foil. Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole.
Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
Let the cheesy chicken and rice bake rest for 5 minutes before serving. Sprinkle the remaining 1/2 cup of cheese over the top just before serving if you prefer extra melted cheese.
Notes
If you use leftover cooked chicken, this recipe comes together very quickly for a great weeknight dinner.
For a richer flavor, substitute half of the chicken broth with half and half or milk.
You can add other cooked vegetables like carrots or celery along with the broccoli for extra nutrition.