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One-Pan Cheesy Chicken and Rice Casserole

A close-up of a baked cheesy chicken and rice casserole topped with bubbly, browned cheddar cheese.
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Make this easy, creamy, and cheesy chicken and rice casserole for a simple, satisfying dinner with minimal cleanup. This one-dish bake is perfect for busy weeknights.

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
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup frozen broccoli florets (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, uncooked instant rice, chicken broth, milk, onion powder, garlic powder, salt, and pepper. Mix well.
  3. If using broccoli, stir in the frozen florets now.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 30 minutes.
  7. Remove the foil. Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top.
  8. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the rice is tender.
  9. Let the casserole rest for 5 minutes before serving. Sprinkle the remaining 1/2 cup of cheese over the top for garnish, if desired.

Notes

  • You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
  • For a richer flavor, use leftover roasted chicken instead of plain cooked chicken.
  • If you do not have instant rice, use 1 cup of fully cooked rice instead and reduce the baking time by 10 minutes.

Nutrition

Find it online: https://cookerycommand.com/cheesy-chicken-and-rice-casserole-recipe/