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Easy Creamy Chicken and Rice Casserole

Close-up of a serving of creamy rice casserole topped with melted cheddar cheese, peas, and carrots.
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A simple, one-pan chicken and rice casserole that uses pantry staples for a comforting weeknight dinner.

Ingredients

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  • 1 cup uncooked long-grain white rice
  • 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 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, and black pepper. Mix well.
  3. Stir in the cooked, shredded chicken and the frozen mixed vegetables.
  4. Pour the mixture into the prepared baking dish and spread it evenly.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
  8. 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.
  9. Let the casserole stand for 5 minutes before serving.

Notes

  • For a richer flavor, substitute half of the chicken broth with milk.
  • If you do not have cooked chicken, use 1 can (10.5 ounces) of drained, canned chicken and add it with the vegetables.
  • You can prepare this casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking from cold.

Nutrition

Find it online: https://savorandpin.com/easy-creamy-chicken-rice-casserole/