Make this easy, one-dish cheesy chicken and rice casserole for a comforting family dinner that requires minimal effort on busy weeknights.
Author:sarahmiller
Prep Time:10 min
Cook Time:60 min
Total Time:70 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup uncooked long-grain white rice
1 cup chicken broth
1 cup milk
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
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 cooked chicken, cream of chicken soup, cream of mushroom soup, uncooked rice, chicken broth, milk, onion powder, garlic powder, and black pepper. Mix well until everything is evenly coated.
If using, stir in the frozen broccoli florets.
Fold in 1 1/2 cups of the shredded cheddar cheese into the mixture.
Spread the entire mixture evenly into the prepared baking dish.
Cover the dish tightly with aluminum foil.
Bake for 45 minutes.
Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the rice is tender.
Let the casserole rest for 5 minutes before serving.
Notes
For a slow cooker version, combine all ingredients except half the cheese, cook on low for 4-5 hours or high for 2-3 hours. Stir in the remaining cheese during the last 15 minutes of cooking.
If you use raw chicken, cook it first or increase the initial covered baking time significantly until the chicken reaches 165 degrees Fahrenheit internally.
Use leftover rotisserie chicken for faster preparation.