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Creamy Dump and Bake Chicken and Rice Casserole

A close-up of a square serving of creamy rice casserole topped with melted cheese and crunchy, golden-brown cornflakes.
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You need a truly comforting meal for a busy weeknight. This easy, one-pan chicken and rice casserole uses simple ingredients to create a rich, cheesy bake that tastes like a warm hug. It requires minimal prep time.

Ingredients

Scale
  • 2 cups cooked white rice (leftover works well)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup shredded cooked chicken
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup crushed butter crackers (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the cooked rice, cream of chicken soup, shredded chicken, chicken broth, milk, onion powder, garlic powder, and pepper. Mix these ingredients until they are just combined.
  3. Stir in 3/4 cup of the shredded cheddar cheese into the rice mixture.
  4. Spread the mixture evenly into your prepared baking dish.
  5. Bake for 25 minutes.
  6. Remove the dish from the oven. Sprinkle the remaining 1/4 cup of cheddar cheese and the crushed butter crackers over the top.
  7. Return the casserole to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
  8. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a quicker version, use a bag of frozen mixed vegetables in place of some of the rice.
  • If you do not have leftover rice, cook 1 cup of dry rice according to package directions before starting the recipe.
  • You can substitute cream of mushroom soup for cream of chicken soup if you prefer.

Nutrition

Find it online: https://yumdrizzle.com/rice-casserole-creamy-dump-and-bake-chicken/