Description
Make this simple, creamy, cheesy chicken and rice casserole for a quick weeknight dinner with minimal cleanup.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup uncooked instant 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
- 1 cup shredded sharp cheddar cheese
- 1 cup frozen broccoli florets (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cream of chicken soup, chicken broth, milk, onion powder, garlic powder, salt, and pepper. Mix until smooth.
- Stir in the cooked chicken, uncooked instant rice, and frozen broccoli, if using. Mix well to distribute ingredients evenly.
- Pour the mixture into the prepared baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 25 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
- Return the dish to the oven, uncovered, and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly and the rice is tender.
- Let the casserole stand for 5 minutes before serving.
Notes
- You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
- If you use long-grain white rice instead of instant rice, increase the liquid by 1 cup and increase the initial covered baking time to 45 minutes.
- For a richer flavor, use leftover rotisserie chicken.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4
- Sodium: 750
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 32
- Fiber: 2
- Protein: 35
- Cholesterol: 95