Description
A comforting and easy chicken rice casserole that’s creamy, cheesy, and perfect for busy weeknights or cozy gatherings.
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 mixing bowl, combine the shredded chicken, uncooked rice, both soups, chicken broth, milk, garlic powder, onion powder, and black pepper. Stir until well combined.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Cover your dish with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil and sprinkle cheddar cheese on top. Bake uncovered for an additional 15 minutes until the cheese is bubbly and golden.
- Allow the casserole to rest for 5 minutes before serving.
Notes
You can substitute rotisserie chicken for the cooked chicken or even use brown rice for a healthier option. Prepare the casserole a day in advance for easy cooking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
Keywords: casserole, chicken, comfort food, easy dinner, weeknight meals