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Creamy Chicken and Rice Casserole
Mirha Pretty

Creamy Chicken and Rice Casserole

This chicken and rice casserole is creamy, hearty, and packed with comforting flavor. Tender chicken bakes with fluffy rice in a rich savory sauce that turns perfectly creamy in the oven. It’s an easy one-dish dinner that’s perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 can cream of chicken soup
  • ½ cup milk
  • ½ cup diced onion
  • ½ cup shredded cheddar cheese
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt

Method
 

  1. Preheat oven to 350°F (175°C) and grease a casserole dish.
  2. In a large bowl mix uncooked rice, chicken broth, cream of chicken soup, and milk.
  3. Add shredded chicken and diced onion.
  4. Stir in garlic powder, salt, and black pepper.
  5. Pour the mixture into the prepared casserole dish.
  6. Cover with foil and bake for 35 minutes.
  7. Remove foil and sprinkle shredded cheddar cheese on top.
  8. Bake another 10 minutes until cheese melts and rice becomes tender.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • Use rotisserie chicken for quicker preparation.
  • Add broccoli or peas for extra vegetables.
  • Substitute brown rice, but increase cooking time slightly.
  • Store leftovers in the refrigerator for up to 3 days.

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