Chicken Rice Casserole
This creamy and comforting chicken rice casserole combines cooked chicken, rice, and pantry soups into a warm dish, perfect for weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for quick prep.
- 1 cup uncooked long-grain rice Ensure rice is well mixed with the liquids.
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup Can use cream of celery for a milder taste.
- 1 cup chicken broth Can substitute with vegetable broth for a different flavor.
- 1/2 cup milk Dairy-free alternatives can be used.
- 1/2 teaspoon garlic powder For an extra flavor boost, add a pinch of dried thyme.
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese For an extra cheesy top, mix with other cheeses.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the chicken, rice, soups, broth, milk, garlic powder, onion powder, and black pepper until well combined.
- Pour the mixture into a greased 9x13-inch baking dish.
- Cover with foil and bake for 45 minutes.
- Remove the foil, sprinkle cheese on top, and bake for 15 more minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
Serve warm and pair with a green salad or steamed vegetables. For crunch, try adding breadcrumbs or crushed crackers on top before baking. Cool leftovers to room temperature before storing in the fridge or freezer.