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Chicken Rice Casserole

A comforting chicken rice casserole that combines tender chicken, creamy soups, and gooey cheese, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken (shredded) Leftover rotisserie chicken works wonderfully.
  • 1 cup long-grain rice (uncooked) Avoid quick-cooking rice.
  • 1 can cream of chicken soup (10.5 oz) Feel free to swap for preferred flavor.
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 cup cheddar cheese (shredded) Sharp cheddar provides a rich flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, and black pepper. Stir until everything is evenly mixed.
  3. Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
Cooking
  1. Cover the dish with foil and place it in the preheated oven. Bake for 45 minutes.
  2. Carefully remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  3. Let it rest for 5 minutes before serving.

Notes

This dish also freezes wonderfully; freeze the uncooked casserole in an airtight container for up to 3 months.