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One-Pan Cheesy Chicken and Rice Casserole

A spoonful of cheesy chicken and rice with melted cheddar cheese and broccoli florets being lifted from a white baking dish.
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Make this simple, creamy, cheesy chicken and rice casserole for a quick weeknight dinner. It uses minimal dishes.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup chicken broth
  • 1 cup uncooked instant white rice
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup sour cream
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup frozen broccoli florets (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, chicken broth, instant rice, sour cream, onion powder, garlic powder, and pepper. Mix until everything is well combined.
  3. If you are using broccoli, stir it into the mixture now.
  4. Spread the chicken and rice mixture evenly into the prepared baking dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 25 minutes.
  7. Remove the foil and sprinkle half (1/2 cup) of the shredded cheddar cheese over the top.
  8. Return the dish to the oven, uncovered, and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly.
  9. Let the casserole rest for 5 minutes before serving. Sprinkle the remaining cheese on top if desired.

Notes

  • You can use leftover rotisserie chicken for faster preparation.
  • For a richer flavor, substitute the cream of chicken soup with cream of mushroom soup.
  • If you do not have instant rice, use 1 cup of fully cooked rice instead and reduce the baking time by 10 minutes.

Nutrition

Find it online: https://whiskdaily.com/cheesy-chicken-and-rice-one-pan-casserole-recipe/