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One-Pan Cheesy Chicken and Rice Casserole

A generous serving of cheesy chicken and rice casserole topped with melted cheddar and green onions.
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Make this simple, creamy, and cheesy chicken and rice casserole for a quick weeknight dinner. It uses minimal dishes and pleases the whole family.

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 sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 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, uncooked instant rice, sour cream, garlic powder, and black pepper. Mix until everything is well combined.
  3. If using broccoli, stir in the frozen florets now.
  4. Spread the 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 3/4 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. Top with the remaining cheese if desired.

Notes

  • You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
  • For a richer flavor, use pre-cooked rotisserie chicken.
  • 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://flavorvista.com/cheesy-chicken-and-rice-casserole-recipe/