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One-Pan Cheesy Chicken and Rice Casserole

A spoonful of cheesy chicken and rice lifted from a plate, showing long, melted cheese strings.
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Make this simple, creamy, and cheesy chicken and rice casserole in one pan for an easy weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 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 instant 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 sharp cheddar cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. 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 instant rice, broccoli florets (if using), onion powder, garlic powder, salt, and pepper. Mix until everything is well combined.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Cover the dish tightly with aluminum foil.
  5. Bake for 30 minutes.
  6. Remove the foil. Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole.
  7. 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.
  8. Let the casserole rest for 5 minutes before serving. Sprinkle the remaining 1/2 cup of cheese over the top just before serving, if desired.

Notes

  • You can substitute cream of celery soup for the cream of mushroom soup for a different flavor profile.
  • If you use long-grain white rice instead of instant rice, increase the liquid by 1 cup and increase the initial covered baking time to 50 minutes.
  • For a richer flavor, use leftover rotisserie chicken.

Nutrition

Find it online: https://spoonsprout.com/cheesy-chicken-and-rice-casserole-recipe/