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One-Pan Cheesy Chicken and Rice Casserole

A spoonful of creamy cheesy chicken and rice lifted, showing long, gooey cheese pulls over the main dish.
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Make this easy, creamy Cheesy Chicken and Rice Casserole for a simple, satisfying weeknight dinner. This one-dish bake uses basic ingredients and requires minimal cleanup.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup uncooked instant white rice
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen broccoli florets (optional)
  • 2 cups shredded cheddar cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, uncooked instant rice, chicken broth, milk, onion powder, garlic powder, salt, and pepper. Mix well.
  3. If you are using broccoli, stir in the frozen florets now.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 25 minutes.
  7. Remove the foil. Sprinkle 1 cup of the shredded cheddar cheese over the top of the casserole.
  8. Return the dish to the oven, uncovered, and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly and the rice is tender.
  9. Let the casserole rest for 5 minutes before serving. Top with the remaining 1 cup of cheese if desired.

Notes

  • For a richer flavor, substitute the milk with half-and-half.
  • If you do not have instant rice, use 2 cups of cooked rice instead and reduce the baking time by 10 minutes.
  • You can use leftover rotisserie chicken for this recipe.
  • This recipe works well with frozen mixed vegetables instead of just broccoli.

Nutrition

Find it online: https://daisyrecipe.com/cheesy-chicken-and-rice-casserole-recipe/