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One-Pan Cheesy Chicken and Rice Casserole: Easy Comfort Food

A close-up serving of cheesy chicken and rice topped with melted orange cheddar cheese and chopped green onions.

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Make this simple, one-pan cheesy chicken and rice casserole for a hearty, satisfying meal. It uses basic ingredients and minimal cleanup, making it 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 chicken broth
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup uncooked instant white rice
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup milk (optional, for extra creaminess)

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, chicken broth, onion powder, garlic powder, and black pepper. Stir until fully mixed.
  3. Add the uncooked instant rice and 1 1/2 cups of the shredded cheddar cheese to the soup mixture. If you prefer a creamier casserole, stir in the milk now. Mix everything well.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 30 minutes.
  7. Remove the foil and sprinkle the remaining 1/2 cup of 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 and the rice is tender.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • If you use long-grain white rice instead of instant rice, increase the liquid by 1/2 cup and increase the initial covered baking time to 50 minutes.
  • For a variation, add 1 cup of frozen broccoli florets when mixing the ingredients in step 3.
  • This recipe works well using leftover rotisserie chicken for quick preparation.

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