Description
Make this simple, one-dish Cheesy Chicken and Rice Casserole for a hearty, comforting meal that pleases the whole family. It is quick to assemble and perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup uncooked long-grain white rice
- 1 cup chicken broth
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 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°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cooked chicken, both cans of condensed soup, uncooked rice, chicken broth, sour cream, onion powder, garlic powder, and pepper. Mix well until everything is evenly coated.
- If you are using broccoli, stir in the frozen florets now.
- Spread the mixture evenly into the prepared baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 45 minutes.
- Carefully remove the foil. Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole.
- Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
- Let the Cheesy Chicken and Rice Bake rest for 5 minutes before serving. Top with the remaining 1/2 cup of cheese if desired.
Notes
- If you are short on time, use pre-cooked rice and reduce the initial baking time to 30 minutes.
- For extra flavor, substitute half the chicken broth with dry white wine.
- This recipe works well as a Crockpot Cheesy Chicken and Rice by cooking on low for 4-5 hours after mixing, then topping with cheese and baking for 10 minutes to melt.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 95