Description
This Cheesy Chicken and Rice Casserole is a comforting and satisfying dish that’s perfect for a family dinner. Creamy and flavorful with tender chicken, rice, and a cheesy topping, it’s a delicious one-dish meal.
Ingredients
Scale
For the Casserole:
- 2 cups cooked chicken (shredded or chopped)
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 2 cups chicken broth
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas and carrots (optional)
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the casserole: In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, 1 cup of shredded cheddar cheese, sour cream, garlic powder, onion powder, salt, pepper, and peas and carrots if using. Stir in the cooked chicken until well mixed.
- Bake: Pour the mixture into the baking dish, cover tightly with foil, and bake for 50-60 minutes until the rice is tender. Remove foil, sprinkle remaining cheese on top, and bake uncovered for 10 more minutes until cheese is melted.
- Serve: Let the casserole sit for 5 minutes before serving.
Notes
- You can substitute brown rice, but adjust baking time and liquid.
- Rotisserie chicken is a convenient option.
- Add hot sauce or green chiles for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 2g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 95mg
