Print

One-Pan Creamy Cheesy Chicken and Rice Casserole

A close-up slice of cheesy chicken and rice casserole topped with melted cheddar and visible pieces of broccoli.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, one-pan cheesy chicken and rice casserole for an easy weeknight dinner. It is creamy, comforting, and requires minimal cleanup.

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 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 cup uncooked long-grain white rice
  • 1 cup frozen broccoli florets
  • 2 cups shredded 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 cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, thyme, and pepper. Mix until smooth.
  3. Stir in the cooked chicken, uncooked rice, and frozen broccoli florets into the soup mixture. Mix well to coat everything evenly.
  4. Pour the entire mixture into the prepared baking dish and spread it into an even layer.
  5. Cover the baking dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Remove the foil and 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 another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  9. 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

  • For an even faster meal, use pre-cooked or rotisserie chicken.
  • If you prefer a stronger flavor, substitute half of the cheddar cheese with Monterey Jack or Colby cheese.
  • This recipe works well as a make-ahead meal; assemble it completely, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

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