Creamy Chicken and Rice Casserole
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
- 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 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup panko breadcrumbs
- 2 tablespoon butter melted
Optional Add-ins:
- 1 cup chopped broccoli or spinach
- ½ cup frozen peas or corn
- ¼ teaspoon 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.