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Creamy Dump-and-Bake Cheesy Chicken and Rice Casserole

A fork lifts a portion of cheesy chicken and rice, showing long, gooey cheese pulls.
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Make this easy, one-dish cheesy chicken and rice casserole for a satisfying, comforting family dinner on busy weeknights.

Ingredients

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  • 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 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, cream of mushroom soup, uncooked rice, chicken broth, milk, onion powder, garlic powder, salt, and pepper. Mix well.
  3. If using, stir in the frozen broccoli florets.
  4. Stir in 1 1/2 cups of the shredded cheddar cheese until just combined.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. Cover the 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.
  9. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute one can of soup with cream of celery soup.
  • If you use raw chicken, cook it first or increase the initial covered baking time by 15 minutes.
  • This recipe works well as a slow cooker chicken and rice recipe; cook on low for 4-6 hours after mixing all ingredients except the top cheese layer, then add cheese and cook uncovered for 15 minutes.

Nutrition

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