Make this creamy, comforting chicken and rice casserole for a simple, family-friendly weeknight dinner. It uses simple ingredients and is great for meal prep.
Author:miasmeals
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked chicken (rotisserie works well)
1 cup uncooked 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 milk
1 cup frozen broccoli florets
1 cup shredded cheddar cheese, plus extra for topping
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Cook the rice according to package directions. You will need 2 cups of cooked rice.
In a large bowl, combine the cooked chicken, cooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, broccoli florets, 1 cup of cheddar cheese, onion powder, and garlic powder. Mix until all ingredients are evenly coated.
Season the mixture with salt and pepper. Taste and adjust seasoning as needed.
Spread the mixture evenly into the prepared baking dish.
Sprinkle an extra layer of cheddar cheese over the top of the casserole.
Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown.
Let the casserole rest for 5 minutes before serving.
Notes
For make-ahead preparation, assemble the casserole completely, cover it tightly with foil, and refrigerate for up to 2 days before baking. Add about 10 minutes to the baking time if baking directly from the refrigerator.
You can substitute the broccoli with frozen peas or mushrooms for variation.
Use leftover cooked chicken or a store-bought rotisserie chicken to save time on busy weeknights.