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Easy Cheesy Chicken and Rice Casserole

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

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Make this simple, one-dish Cheesy Chicken and Rice Casserole for a comforting meal that requires minimal effort, perfect for busy weeknights.

Ingredients

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

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, cream of mushroom soup, chicken broth, uncooked rice, frozen broccoli (if using), onion powder, garlic powder, salt, and pepper. Mix until all ingredients are evenly coated.
  3. Stir in 1 cup of the shredded cheddar cheese into the mixture.
  4. Spread the entire mixture evenly into the prepared baking dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Remove the foil and sprinkle the remaining 1 cup of cheddar cheese over the top.
  8. Return the dish to the oven, uncovered, and bake for an additional 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 serving.

Notes

  • For a richer flavor, substitute half of the cream of mushroom soup with cream of celery soup.
  • If you use raw chicken, cook it first or increase the initial covered baking time to 60 minutes to ensure the chicken is fully cooked before adding the final cheese topping.
  • This recipe works well as a slow cooker chicken and rice dish; cook on low for 4-5 hours, then top with cheese and cook uncovered for 15 minutes on high or until cheese melts.

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