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Easy Creamy Chicken and Rice Casserole

A close-up serving of creamy chicken and broccoli rice casserole topped with melted cheddar cheese.

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Make this hearty, one-pan chicken and rice casserole for a simple, comforting weeknight dinner. It uses basic ingredients for a satisfying family favorite.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup uncooked long-grain white rice
  • 1 cup frozen broccoli florets
  • 1/2 cup sour cream
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/4 cup breadcrumbs (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, uncooked rice, frozen broccoli, sour cream, onion powder, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.
  3. Gently fold in the cooked chicken and half of the shredded cheddar cheese into the soup mixture.
  4. Pour the entire mixture into the prepared baking dish and spread it into an even layer.
  5. Cover the baking dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Carefully remove the foil. Sprinkle the remaining cheddar cheese and the breadcrumbs (if using) over the top.
  8. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the rice is tender.
  9. Let the casserole rest for 5 minutes before you serve it.

Notes

  • You can use leftover rotisserie chicken to speed up the prep time for this recipe.
  • If you do not have uncooked rice, substitute with 3 cups of cooked rice and reduce the baking time by 15 minutes.
  • For a richer flavor, substitute the cream of mushroom soup with cream of celery soup.

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