Description
A comforting and creamy chicken and rice casserole that’s easy to make and perfect for family dinners or potlucks. Loaded with tender chicken, flavorful rice, and a cheesy topping, this one-dish meal is sure to become a favorite.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup long-grain white rice, uncooked
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 3/4 cups chicken broth
1/2 cup milk
1 small onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1 cup shredded cheddar cheese
2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, onion, garlic powder, paprika, black pepper, and salt until smooth.
- Stir in the uncooked rice and shredded chicken until well combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Cover tightly with aluminum foil and bake for 50-60 minutes, or until the rice is tender and has absorbed the liquid.
- Remove the foil, sprinkle the shredded cheddar cheese over the top, and return to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
Swap the cream of mushroom soup for cream of celery for a different flavor.
Add 1 cup of frozen peas or diced carrots for extra nutrition and color.
Adjust cooking time if using brown rice instead of white rice.
For a crispy topping, sprinkle breadcrumbs or crushed crackers over the cheese before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
