Print

Easy Weeknight Chicken and Rice Casserole

A close-up serving of creamy Chicken and Rice Casserole topped with melted cheddar cheese and parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, hearty chicken and rice casserole for a comforting meal your family will enjoy on a chilly evening.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup uncooked long-grain white rice
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, uncooked rice, chicken broth, milk, celery, onion, parsley, salt, and pepper. Mix all ingredients until they are well combined.
  3. Pour the mixture evenly into the prepared baking dish.
  4. Cover the dish tightly with aluminum foil.
  5. Bake for 50 minutes.
  6. Remove the foil and sprinkle the cheddar cheese evenly over the top of the casserole.
  7. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the rice is tender.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, use leftover roasted chicken.
  • If you do not have celery or onion, you can substitute with 1 teaspoon of celery salt and 1/2 teaspoon of onion powder.
  • You can add 1 cup of frozen peas or carrots with the other ingredients for added vegetables.

Nutrition

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