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Easy One-Pan Cheesy Chicken and Rice Casserole

A close-up view of a portion of cheesy chicken and rice casserole with a golden, bubbly, and slightly browned cheese topping.
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Make this simple, creamy Cheesy Chicken and Rice Casserole for a satisfying, one-dish dinner. It is perfect for busy weeknights and uses basic ingredients for a family-friendly meal.

Ingredients

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  • 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 cup uncooked instant white rice
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, and pepper. Mix well.
  3. Stir in the uncooked instant rice and 1 1/2 cups of the shredded cheddar cheese until everything is evenly coated.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer.
  5. In a small bowl, mix the remaining 1/2 cup of cheese with the milk. Pour this mixture over the top of the casserole.
  6. Bake for 30 to 35 minutes, or until the rice is tender and the topping is bubbly and lightly golden brown.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • If you prefer to use raw chicken, cook 1 pound of chicken breast first, shred it, and then proceed with the recipe.
  • For added flavor and texture, stir in 1 cup of frozen broccoli florets with the rice mixture.
  • This recipe works well with leftover rotisserie chicken for faster preparation.

Nutrition

Find it online: https://hearthbite.com/cheesy-chicken-and-rice-recipe/