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Chicken Rice Casserole

A quick and easy chicken rice casserole that combines creamy soups, shredded chicken, and rice, topped with melted cheddar cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Prepared chicken works great.
  • 1 cup uncooked long-grain rice Make sure it's long-grain.
  • 1 can (10.5 oz) cream of chicken soup Can substitute with homemade.
  • 1 can (10.5 oz) cream of mushroom soup Can substitute with homemade.
  • 1 cup chicken broth Use low-sodium for less salt.
  • 1/2 cup milk Dairy or non-dairy options work.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper Adjust to taste.
  • 1 cup shredded cheddar cheese Feel free to use your favorite cheese.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the chicken, rice, soups, broth, milk, garlic powder, onion powder, and black pepper.
  3. Pour the mixture into a greased 9x13 inch baking dish.
Cooking
  1. Cover with foil and bake for 45 minutes.
  2. After baking, remove the foil, sprinkle the cheese on top, and bake for an additional 15 minutes until bubbly and golden.
  3. Let rest for 5 minutes before serving.

Notes

For a twist, consider adding extra veggies like peas or broccoli. You can also use different proteins or cheeses to suit your taste. Make sure to let the casserole rest before serving for best results. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.