chicken rice casserole
When you need something warm, easy, and comforting, this chicken rice casserole is the answer. With tender chicken, creamy rice, and cozy flavors baked into one dish, it's perfect for busy nights or anytime you want a meal that feels like home.
Equipment
- 9x13 inch baking dish
- Mixing Bowl
- Aluminum foil
Ingredients
Chicken Rice Casserole
- 2 cups cooked chicken shredded or diced
- 1 cup uncooked long grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1.5 cups chicken broth
- 1 cup whole milk
- 1.5 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp black pepper
- 1 tbsp olive oil or butter to grease baking dish
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with olive oil or melted butter.
- In a large bowl, combine cream of chicken soup, cream of mushroom soup, milk, chicken broth, garlic powder, onion powder, and black pepper.
- Stir in uncooked rice and cooked chicken until evenly mixed.
- Pour mixture into prepared baking dish and spread evenly.
- Sprinkle shredded cheddar cheese on top.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and bake uncovered for 15 more minutes until top is golden and bubbly.
- Let rest for 5 to 10 minutes before serving.
Notes
This casserole freezes well. For best results, bake, cool completely, then wrap and freeze. Thaw overnight in the fridge and reheat in the oven.