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One-Pan Cheesy Chicken and Rice Casserole

A square serving of cheesy chicken and rice casserole topped with melted cheddar cheese and broccoli florets.

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Make this easy, one-dish Cheesy Chicken and Rice Casserole for a comforting weeknight dinner. It uses simple ingredients for a creamy, satisfying meal with minimal cleanup.

Ingredients

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  • 2 cups cooked chicken, shredded or cubed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 cups uncooked long-grain white rice
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup milk
  • 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 cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, and pepper. Mix until smooth.
  3. Stir in the cooked chicken, uncooked rice, milk, and broccoli florets, if using. Mix well to coat all ingredients.
  4. Pour the mixture evenly into the prepared baking dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Remove the foil. Sprinkle 1 1/2 cups of the shredded cheddar cheese over the top of the casserole.
  8. 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.
  9. Let the casserole rest for 5 minutes before serving. Sprinkle the remaining cheese on top just before serving if desired.

Notes

  • For a quicker version, substitute the uncooked rice with 3 cups of cooked rice; reduce the baking time before adding cheese to 25 minutes.
  • You can substitute the cream soups with homemade white sauce for a fresher flavor profile.
  • This recipe works well with leftover rotisserie chicken for fast preparation.

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