Description
Make this simple, creamy, and cheesy chicken and rice casserole for a quick weeknight dinner. It uses minimal dishes and pleases the whole family.
Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup uncooked instant white rice
- 1 cup chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup frozen broccoli florets (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cream of chicken soup, chicken broth, milk, sour cream, onion powder, garlic powder, and pepper. Mix until smooth.
- Stir in the cooked chicken, uncooked instant rice, and half of the shredded cheddar cheese. If using, add the frozen broccoli florets now.
- Pour the mixture evenly into the prepared baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 25 minutes.
- Remove the foil. Sprinkle the remaining half of the cheddar cheese over the top.
- Return the dish to the oven, uncovered, and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the rice is tender.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can substitute cream of mushroom soup for cream of chicken soup if desired.
- For a richer flavor, use leftover rotisserie chicken.
- If you do not have instant rice, use 1 cup of fully cooked rice instead and reduce the baking time by 10 minutes.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4
- Sodium: 780
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 1
- Protein: 32
- Cholesterol: 85