One-Pan Cheesy Chicken and Rice Casserole

A comforting and cheesy dish that combines chicken, rice, and broccoli in a simple one-pan recipe, perfect for weeknight dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 425

Main Ingredients

2 cups cooked, shredded chicken Use leftover rotisserie chicken for added flavor.
1 can (10.5 ounces) condensed cream of chicken soup A homemade version can add a fresher taste.
1 cup uncooked instant white rice Brown rice can be used, adjust cooking times.
1 cup chicken broth Can use homemade or store-bought.
1 cup milk Regular or plant-based milk works.
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt Adjust to taste.
1/4 teaspoon black pepper
1 cup frozen broccoli florets Optional; fresh broccoli can be used.
2 cups shredded cheddar cheese Divided into two portions for topping.

Preparation

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
In a large mixing bowl, combine shredded chicken, cream of chicken soup, uncooked rice, chicken broth, milk, onion powder, garlic powder, salt, and black pepper. Stir until well combined.
If using, fold in the frozen broccoli florets until evenly distributed.
Pour the mixture into the prepared baking dish, spreading evenly.
Cover the dish tightly with aluminum foil.

Cooking

Bake in the preheated oven for 25 minutes.
Carefully remove the foil and sprinkle 1 cup of shredded cheddar cheese over the top.
Return the dish to the oven uncovered, and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.
Let the casserole rest for about 5 minutes before serving.
If desired, top with remaining cheese before serving.

This casserole can be prepared in advance and stored in the fridge or freezer. For added flavor, customize with vegetables or spices.