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One-Pan Cheesy Chicken and Rice Casserole

A spoonful of creamy cheesy chicken and rice lifted from a baking dish showing melted, browned cheese.
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Make this easy, one-pan cheesy chicken and rice casserole for a quick, comforting weeknight dinner. It uses simple ingredients for a family-friendly bake.

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 cheddar cheese, divided
  • 1/2 cup milk (optional, for creaminess)

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 black pepper. Mix well.
  3. Stir in the uncooked instant rice and 1 1/2 cups of the shredded cheddar cheese. If you prefer a creamier texture, add the milk now.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 30 minutes.
  7. Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  8. Return the dish to the oven, uncovered, and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute the canned soups with homemade white sauce for a fresher flavor.
  • For added vegetables, stir in 1 cup of frozen broccoli florets with the rice mixture.
  • If you do not have instant rice, use 1 cup of fully cooked rice and reduce the baking time by 10 minutes.

Nutrition

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