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One-Pan Cheesy Chicken and Rice Casserole

A close-up serving of cheesy chicken and rice topped with melted orange cheddar cheese and dried herbs.
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Make this easy, one-pan cheesy chicken and rice casserole for a quick, comforting weeknight dinner. It uses simple ingredients and requires minimal cleanup.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup uncooked instant white rice
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups shredded cheddar cheese, divided
  • 1 cup frozen broccoli florets (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, uncooked instant rice, chicken broth, milk, onion powder, garlic powder, and pepper. Mix until everything is well combined.
  3. If using, stir in the frozen broccoli florets.
  4. Fold in 1 1/2 cups of the shredded cheddar cheese into the mixture.
  5. Spread the chicken and rice mixture evenly into the prepared baking dish.
  6. Bake for 25 minutes, or until the rice is tender and the mixture is hot.
  7. Remove the dish from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  8. Return to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute the cream of chicken soup with homemade cream sauce.
  • If you do not have instant rice, use 1 cup of fully cooked rice instead and reduce the baking time by 10 minutes.
  • This recipe works well with leftover rotisserie chicken for faster preparation.

Nutrition

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