Description
This creamy, cheesy chicken and rice casserole is packed with flavor and baked to golden perfection. It’s the ultimate one-pan comfort meal—simple, hearty, and family-approved.
Ingredients
Scale
- 2 cups cooked chicken (shredded or cubed)
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz cream of chicken soup)
- 1 can (10.5 oz cream of mushroom soup)
- 2 cups chicken broth
- ½ cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper (to taste)
- ½ cup panko breadcrumbs
- 2 tbsp butter (melted)
Optional Add-ins:
- 1 cup chopped broccoli or spinach
- ½ cup frozen peas or corn
- 1/4 tsp paprika or Italian seasoning
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, mix chicken, rice, soups, broth, milk, cheese, seasonings, and any add-ins.
- Spread mixture in dish. Mix panko and melted butter and sprinkle on top.
- Cover with foil and bake 45 minutes.
- Uncover and bake 15–20 more minutes until golden and bubbly.
- Let rest 5–10 minutes before serving.
Notes
-
Use rotisserie chicken to save time.
-
Sub both soups with the same kind if preferred.
-
Add veggies for nutrition and flavor.
-
Freeze before or after baking—both work well.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 400