Make this easy, cheesy chicken and rice casserole for a comforting family dinner. It uses simple ingredients and is perfect for weeknights or potlucks.
Author:amyrosewood
Prep Time:15 min
Cook Time:55 min
Total Time:70 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked chicken, shredded or cubed
1 cup uncooked long-grain white rice
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 cup milk
1 cup frozen broccoli florets
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
1/4 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the uncooked rice, cream of chicken soup, chicken broth, milk, garlic powder, and onion powder. Stir until the soup is fully mixed in.
Add the cooked chicken and frozen broccoli florets to the bowl. Mix gently to distribute the ingredients evenly.
Stir in half of the Parmesan cheese and half of the cheddar cheese into the mixture. Season with salt and pepper.
Pour the entire mixture into the prepared baking dish. Spread it into an even layer.
Pour the melted butter evenly over the top of the casserole mixture.
Sprinkle the remaining Parmesan and cheddar cheese over the top layer.
Bake for 45 to 55 minutes, or until the rice is tender and the top is golden brown and bubbly.
Let the casserole rest for 5 to 10 minutes before you serve it. This helps the texture set.
Notes
You can use rotisserie chicken to save time on busy weeknights.
For a make-ahead option, assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
If you prefer a stronger garlic flavor, use 1 teaspoon of fresh minced garlic instead of garlic powder.