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One-Pan Cheesy Chicken and Rice Casserole

A scoop of cheesy chicken and rice casserole topped with melted cheddar cheese and parsley.
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Make this easy, one-pan cheesy chicken and rice casserole for a simple, comforting weeknight dinner. It uses accessible ingredients and requires minimal cleanup.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 cup uncooked instant white rice
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup frozen broccoli florets (optional)

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, uncooked instant rice, cream of chicken soup, chicken broth, milk, onion powder, garlic powder, and pepper. Mix well.
  3. If using, stir in the frozen broccoli florets.
  4. Fold in 1 1/2 cups of the shredded cheddar cheese until just combined.
  5. Spread the mixture evenly into the prepared baking dish.
  6. Bake for 25 to 30 minutes, or until the rice is tender and the casserole is bubbly.
  7. Remove the dish from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  8. Return to the oven for 5 minutes, or until the cheese is fully melted and lightly golden.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute the cream of chicken soup with homemade white sauce.
  • If you do not have instant rice, use 1 cup of fully cooked rice instead, and reduce the baking time by 10 minutes.
  • You can use leftover rotisserie chicken for faster preparation.

Nutrition

Find it online: https://cookingbyjade.com/one-pan-cheesy-chicken-and-rice-casserole/