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Easy Weeknight Chicken and Rice Casserole

A spoonful of creamy chicken and rice casserole topped with melted cheddar cheese, lifted above the baking dish.
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A straightforward, comforting chicken and rice casserole perfect for a busy weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup uncooked long-grain white rice
  • 1 cup chicken broth
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup milk
  • 1/2 teaspoon dried onion powder
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, milk, onion powder, and pepper. Mix until smooth.
  3. Stir in the cooked, shredded chicken, uncooked rice, and frozen vegetables into the soup mixture. Mix well to distribute all ingredients evenly.
  4. Pour the entire mixture into the prepared baking dish. Spread it out so it is in an even layer.
  5. Cover the baking dish tightly with aluminum foil.
  6. Bake for 50 minutes.
  7. Remove the foil. If using cheese, sprinkle the cheddar cheese evenly over the top.
  8. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the rice is tender and the topping is melted and lightly browned.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • You can use leftover rotisserie chicken for quicker preparation.
  • If you do not have cream of mushroom soup, substitute it with an extra can of cream of chicken soup.
  • For a richer flavor, substitute the milk with half-and-half.

Nutrition

Find it online: https://rosatasty.com/chicken-and-rice-casserole-recipe-easy/