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Dump-and-Bake Cheesy Chicken and Rice Casserole

A close-up serving of cheesy chicken and rice casserole with melted cheddar cheese topping.

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Make this easy, one-dish Cheesy Chicken and Rice Casserole for a satisfying, comforting meal. It requires minimal effort and is perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup uncooked long-grain white rice
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup frozen broccoli florets (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, cream of mushroom soup, uncooked rice, chicken broth, milk, onion powder, garlic powder, salt, and pepper. Mix well until everything is evenly coated.
  3. If you are using broccoli, stir in the frozen broccoli florets now.
  4. Stir in 1 1/2 cups of the shredded cheddar cheese into the chicken and rice mixture.
  5. Pour the mixture into the prepared baking dish and spread it into an even layer.
  6. Cover the baking dish tightly with aluminum foil.
  7. Bake for 45 minutes.
  8. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  9. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the rice is tender.
  10. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a richer flavor, substitute half of the chicken broth with half a cup of dry white wine.
  • If you want a tangier flavor, swap out 1/2 cup of the cheddar cheese for Monterey Jack cheese.
  • This recipe works well if you use leftover rotisserie chicken to save time on weeknights.

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