Make this easy, one-dish cheesy chicken and rice casserole for a satisfying, comforting family dinner. It requires minimal prep and bakes up creamy and gooey.
Author:sarahthompson
Prep Time:10 min
Cook Time:65 min
Total Time:75 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
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked long-grain white rice
2 cups shredded sharp cheddar cheese, divided
1/2 cup milk
1/2 cup crushed butter crackers (optional topping)
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, chicken broth, onion powder, garlic powder, salt, and pepper. Mix well.
Stir in the uncooked rice and 1 1/2 cups of the shredded cheddar cheese. Mix until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread it into an even layer.
In a small bowl, mix the milk with the remaining 1/2 cup of shredded cheddar cheese. Pour this mixture evenly over the top of the casserole.
Cover the baking dish tightly with aluminum foil.
Bake for 50 minutes.
Remove the foil. If using, sprinkle the crushed butter crackers evenly over the top.
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 topping is melted and lightly golden brown.
Let the casserole rest for 5 minutes before serving.
Notes
For a heartier meal, add 1 cup of frozen broccoli florets when mixing the ingredients in step 3.
If you use leftover cooked rice, reduce the baking time covered by 20 minutes.
You can substitute cream of celery soup for the cream of mushroom soup if you prefer.