Description
Discover how to make this simple Cheesy Chicken and Rice Casserole, the ultimate one-dish comfort food perfect for busy weeknights. It combines tender chicken, fluffy rice, and gooey melted cheese for a family favorite.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup uncooked long-grain white rice
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 1/2 cup frozen broccoli florets (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cooked chicken, cream of chicken soup, uncooked rice, chicken broth, milk, onion powder, garlic powder, salt, and pepper. Mix these ingredients well.
- If you are using broccoli, stir in the frozen florets now.
- Spread the mixture evenly into the prepared baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 45 minutes.
- Carefully remove the foil. Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole.
- Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
- Let the cheesy chicken and rice bake rest for 5 minutes before serving. Sprinkle the remaining 1/2 cup of cheese over the top just before serving for extra cheesy goodness.
Notes
- You can use leftover rotisserie chicken to make this recipe even faster for a quick chicken and rice dish.
- For a richer flavor, substitute half of the milk with heavy cream.
- If you prefer a slow cooker method, combine all ingredients except half of the cheese. Cook on low for 4-5 hours or high for 2-3 hours, then stir in the cheese and cook until melted.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 32
- Cholesterol: 90