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One-Pot Creamy Chicken and Rice Casserole

Close-up of creamy chicken and rice mixed with peas and carrots, topped with melted cheddar cheese.

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Make a simple, hearty, and creamy chicken and rice dish right in one pot for easy cleanup.

Ingredients

Scale
  • 2 cups uncooked white rice, long grain
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 2 cups chicken broth
  • 1 cup water
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional, for topping)

Instructions

  1. Place the uncooked rice, chicken pieces, cream of chicken soup, cream of mushroom soup, chicken broth, water, frozen vegetables, onion powder, garlic powder, salt, and pepper into a large, heavy-bottomed pot or Dutch oven.
  2. Stir all ingredients together until they are well combined.
  3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom.
  4. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20 to 25 minutes. Do not lift the lid during this time.
  5. After 25 minutes, remove the pot from the heat. Keep the lid on and let it stand, covered, for 10 minutes. This allows the rice to finish steaming.
  6. Remove the lid. Fluff the chicken and rice mixture gently with a fork. If using cheese, sprinkle the shredded cheddar cheese over the top and cover for 2 minutes until melted.
  7. Serve hot directly from the pot.

Notes

  • For a richer flavor, substitute one cup of the chicken broth with one cup of milk.
  • If you do not have frozen mixed vegetables, use one cup of fresh chopped broccoli florets instead.
  • If you prefer a less creamy texture, reduce the amount of condensed soup by half a can each.

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