Chicken and Rice Casserole
This no-fuss casserole brings together tender chicken, fluffy rice, and cozy flavors in one comforting dish. A timeless family favorite that’s perfect for any night of the week.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowl
- Aluminum Foil
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or cubed
- 1 cup long grain white rice uncooked
- 2 1/2 cups chicken broth
- 1 cup milk whole or 2%
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 small onion finely chopped
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp black pepper
- salt to taste
Optional Add-ins
- 1 cup frozen peas or mixed vegetables
- chopped parsley for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, chicken broth, milk, garlic powder, black pepper, and salt. Stir until smooth.
- Stir in uncooked rice and chopped onion. Fold in cooked chicken and optional vegetables if using.
- Pour mixture into prepared baking dish. Cover tightly with foil and bake for 60 minutes.
- Remove foil and sprinkle shredded cheddar on top. Return to oven and bake uncovered for 10–15 minutes until cheese is melted and bubbly.
- Let the casserole rest for 5–10 minutes before serving.
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Notes
Use rotisserie chicken for deeper flavor and quicker prep. Want a golden top? Broil for 2–3 minutes at the end—just watch closely. Letting it rest before serving helps the flavors set beautifully.