Make this simple, one-dish Cheesy Chicken and Rice Casserole for a satisfying comfort food dinner that is perfect for busy weeknights.
Author:Sarah Peterson
Prep Time:15 min
Cook Time:60 min
Total Time:75 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked chicken, shredded or cubed
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
2 cups chicken broth
1 cup milk
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen broccoli florets (optional)
2 cups shredded sharp cheddar cheese, divided
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, both cans of soup, uncooked rice, chicken broth, milk, onion powder, garlic powder, salt, and pepper. Mix well.
If you are using broccoli, stir in the frozen florets now.
Fold in 1.5 cups of the shredded cheddar cheese into the mixture.
Spread the entire mixture evenly into the prepared baking dish.
Cover the dish tightly with aluminum foil.
Bake for 45 minutes.
Remove the foil. Sprinkle the remaining 1/2 cup of cheese and the crushed crackers (if using) over the top.
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 casserole rest for 5 minutes before serving.
Notes
For a quicker preparation time, substitute the uncooked rice with 3 cups of cooked rice. If you use cooked rice, reduce the baking time to 20 minutes covered and 10 minutes uncovered.
This recipe works well for meal planning; cover and refrigerate leftovers for up to 3 days.
If you are looking for alternatives to traditional comfort food, consider how this recipe compares to some best meal delivery services for variety.