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One-Pan Cheesy Chicken and Rice Casserole

A spoonful of creamy cheesy chicken and rice being lifted, showing long cheese pulls from the baked topping.
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Make this easy, one-pan cheesy chicken and rice casserole for a quick, comforting weeknight dinner. It uses simple ingredients for a satisfying, family-friendly meal with minimal cleanup.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can 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
  • 2 cups shredded cheddar cheese, divided
  • 1 cup frozen broccoli florets (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). 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 using broccoli, stir in the frozen florets now.
  4. Stir in 1 1/2 cups of the shredded cheddar cheese until just combined.
  5. Pour the mixture into the prepared baking dish and spread it evenly.
  6. Bake for 25 to 30 minutes, or until the rice is tender and the casserole is bubbly.
  7. Remove the dish from the oven. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  8. Return the dish to the oven for 5 more minutes, or until the cheese is melted and lightly golden.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute the cream of chicken soup with homemade cream sauce.
  • If you use long-grain white rice instead of instant rice, increase the liquid by 1/2 cup and increase the baking time by 15 to 20 minutes.
  • You can use leftover rotisserie chicken for faster preparation.

Nutrition

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