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Easy Cheesy Chicken and Rice Casserole: The Ultimate Weeknight Comfort Bake

A close-up serving of creamy cheesy chicken and rice casserole topped with melted cheddar.
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You need a simple, hearty dinner that tastes like home. This Cheesy Chicken and Rice Casserole is a one-dish wonder, combining tender chicken, fluffy rice, and gooey melted cheese into a satisfying meal perfect for busy weeknights. We fixed the common pitfalls to give you a foolproof recipe you will savor.

Ingredients

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  • 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 uncooked long-grain white rice
  • 1 cup chicken broth
  • 1 cup milk
  • 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
  • 1 cup frozen broccoli florets (optional)

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, uncooked rice, chicken broth, milk, onion powder, garlic powder, salt, and pepper. Mix well until everything is evenly coated.
  3. If you are using broccoli, stir in the frozen florets now.
  4. Spread the mixture evenly into your prepared baking dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Carefully remove the foil. Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole.
  8. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  9. Remove from the oven and let it stand for 5 minutes before serving. Sprinkle the remaining 1/2 cup of cheese over the top just before serving for extra cheesy goodness.

Notes

  • For a richer flavor, use leftover rotisserie chicken.
  • If you prefer a slow cooker method, combine all ingredients except half the cheese, cook on low for 4-5 hours, then top with cheese and cook uncovered for 15 minutes until melted.
  • You can substitute cream of celery soup for the mushroom soup if you prefer a different flavor base.

Nutrition

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