Make this hearty, one-pan chicken and rice casserole for a simple, comforting family dinner. It features tender chicken, fluffy rice, and a rich, cheesy sauce baked until bubbly.
Author:michaelcarter
Prep Time:15 min
Cook Time:60 min
Total Time:75 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked chicken, shredded or cubed
1 cup uncooked long-grain white rice
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup chicken broth
1 cup frozen broccoli florets
1 cup shredded cheddar cheese, divided
1/2 cup sour cream
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 cup breadcrumbs (optional topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, frozen broccoli, sour cream, onion powder, and pepper. Mix well until all ingredients are evenly coated.
Stir in 3/4 cup of the shredded cheddar cheese into the mixture.
Spread the entire mixture evenly into the prepared baking dish.
Cover the dish tightly with aluminum foil.
Bake for 45 minutes.
Remove the foil. Sprinkle the remaining 1/4 cup of cheddar cheese and the breadcrumbs (if using) over the top.
Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the cheese is melted and the casserole is hot throughout and lightly browned.
Let the rice casserole rest for 5 minutes before you serve it.
Notes
You can substitute the cream of mushroom soup with cream of celery or cream of onion soup for a slight flavor change.
If you use pre-cooked rice, reduce the initial covered baking time to 30 minutes.
This recipe works well for feeding a crowd; double the ingredients and use a larger baking dish.