Creamy Chicken & Rice Casserole Recipe
A comforting, creamy, and cheesy casserole made with tender chicken, fluffy rice, and a rich cream sauce. Perfect for busy weeknights or cozy family dinners!
Equipment
- 9x13 inch casserole/baking dish
- Mixing Bowls
- Measuring cups & spoons
- Spoon or spatula
- Aluminum foil (optional)
Ingredients
- 2 cups cooked chicken shredded or chopped
- 1 cup uncooked white rice long grain or jasmine
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup (or another can of cream of chicken)
- 1 ½ cups chicken broth
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Optional: ½ cup frozen peas or chopped steamed broccoli
- Optional garnish: fresh parsley or green onions
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
- In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, chicken broth, milk, and all the seasonings. Stir until well combined.
- Add uncooked rice, cooked chicken, and optional veggies to the mixture. Mix everything thoroughly.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese evenly on top.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake uncovered for another 10-15 minutes, or until cheese is bubbly and rice is fully cooked.
- Let sit for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
Tips & Variations:
- Substitute rotisserie chicken for a faster prep.
- Want it crispier on top? Broil for 1–2 minutes after baking.
- Use brown rice, but increase baking time by 15–20 minutes and add more liquid.