Description
A comforting one-dish chicken rice casserole with creamy soups and gooey cheese, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, and black pepper. Mix well to ensure all ingredients are evenly coated.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil and sprinkle the cheddar cheese over the top. Return to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let it rest for 5 minutes before serving.
Notes
Serve with a light salad or steamed broccoli to balance the richness. Leftovers can be refrigerated for up to three days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, rice, casserole, comfort food, baked dish