Print

Creamy Chicken and Rice Casserole

Print Recipe

A comforting, creamy chicken and rice casserole made with tender chicken, fluffy rice, and a rich, savory sauce. Perfect for an easy weeknight dinner or potluck meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or chopped
  • 1 cup long-grain white rice (uncooked)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon butter (for greasing dish)
  • 1/2 cup frozen peas (optional)
  • 1/2 cup diced carrots (optional)
  • 1/2 cup breadcrumbs or crushed crackers for topping (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
  2. In a large bowl, mix cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper until well combined.
  3. Stir in uncooked rice, cooked chicken, peas, and carrots (if using).
  4. Pour mixture into the prepared baking dish and spread evenly.
  5. Cover tightly with aluminum foil and bake for 50-60 minutes, or until rice is tender and liquid is absorbed.
  6. Remove foil, sprinkle cheese and breadcrumbs (if using) on top, and bake uncovered for an additional 10-15 minutes until golden and bubbly.
  7. Let rest for 5-10 minutes before serving.

Notes

  • Use rotisserie chicken for a quick prep option.
  • You can swap soups for cream of celery or all cream of chicken if desired.
  • Try adding broccoli or other veggies for extra nutrition.
  • Make it ahead and refrigerate before baking; add 10-15 minutes to the cook time.

Nutrition

Keywords: chicken casserole, creamy rice bake, chicken and rice, comfort food, easy dinner

Find it online: https://yumcove.com/creamy-chicken-and-rice-casserole/