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Chicken Rice Casserole

A hearty and creamy chicken rice casserole that's easy to make and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for extra flavor.
  • 1 cup uncooked long-grain rice
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese Can substitute with mozzarella or pepper jack.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mix together shredded chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, and black pepper.
  3. Pour the mixture into a greased 9×13-inch baking dish.
Baking
  1. Cover with foil and bake for 45 minutes.
  2. Remove the foil, sprinkle cheddar cheese on top, and bake for an additional 15 minutes until bubbly and golden.
  3. Let it rest for 5 minutes before serving.

Notes

This casserole keeps well in the fridge for about 3-4 days, and it can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.