Chicken Rice Casserole
This one-pan casserole is a delightful mix of shredded chicken, creamy soups, and cheesy goodness, perfect for a family-friendly meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for quicker prep.
- 1 cup long-grain rice, uncooked Can substitute with brown rice for nuttier taste.
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth Can substitute with vegetable broth for a lighter option.
- 1/2 cup milk Add more for extra creaminess.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the chicken, rice, both soups, broth, milk, garlic powder, onion powder, and black pepper until well combined.
- Pour the mixture into a greased 9x13-inch baking dish.
Baking
- Cover with foil and bake for 45 minutes.
- Remove the foil, sprinkle cheese on top, and bake for another 15 minutes until bubbly and golden.
- Let it rest for 5 minutes before serving.
Notes
This casserole keeps well in the fridge for about 3-4 days and can be frozen for up to 2-3 months. Reheat in the oven or microwave. Consider adding veggies like peas or carrots for nutrition.