Chicken Rice Casserole
A comforting chicken rice casserole that combines tender chicken, creamy soups, and cheesy goodness, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
- 1 cup uncooked long-grain rice Brown rice can be used but requires longer cooking time.
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup chicken broth
- 1/2 cup milk Adjust based on preference or use low-fat options.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese Feel free to use other cheese varieties.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cooked chicken, uncooked rice, both soups, chicken broth, milk, garlic powder, onion powder, and black pepper. Mix until everything is well incorporated.
- Pour the mixture into a greased 9×13-inch baking dish.
Baking
- Cover with foil and bake for 45 minutes.
- Remove the foil, sprinkle cheese on top, and bake for an additional 15 minutes until the casserole is bubbly and lightly golden.
- Let it rest for 5 minutes before serving. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to three months. Pair with a fresh salad or warm biscuits for a complete meal.