Print

Easy Creamy Cheesy Chicken and Rice Casserole

A close-up of a creamy, cheesy slice of amazing 6-ingredient rice casserole with a golden, crunchy topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is your go-to recipe for a comforting, one-pan chicken and rice casserole. It uses simple ingredients for a rich, cheesy bake that is perfect for a quick weeknight dinner.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 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 cooked white rice
  • 1 cup frozen broccoli florets (optional)
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup crushed buttery crackers (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, chicken broth, milk, onion powder, garlic powder, salt, and pepper. Mix until everything is well combined.
  3. Stir in the cooked rice, frozen broccoli (if using), and 1 1/2 cups of the shredded cheddar cheese. Mix gently to distribute the ingredients evenly.
  4. Pour the mixture into your prepared baking dish. Spread it into an even layer.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole mixture.
  6. Top evenly with the crushed buttery crackers.
  7. Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  8. Let the casserole rest for 5 minutes before you serve it.

Notes

  • If you do not have cooked rice, you can use 1 cup of uncooked long-grain white rice and increase the liquid by 1/2 cup of broth or water. Adjust baking time to about 50-60 minutes, checking for doneness.
  • For extra flavor, substitute the cream of mushroom soup with cream of celery soup.
  • This casserole freezes well. Cool completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://cookingbycarla.com/easy-creamy-cheesy-rice-casserole-dinner/