Ultra Creamy Baked Chicken and Rice Casserole
This recipe delivers the ultimate comfort food: a rich, creamy chicken and rice casserole baked until golden. It uses simple pantry staples for a hearty, family-friendly dinner that requires minimal effort.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup chicken broth
- 1 cup water
- 1 cup uncooked long grain white rice
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup breadcrumbs (for topping)
- 2 tablespoons butter, melted (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 2-quart baking dish.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, and water. Whisk until smooth.
- Stir in the uncooked rice, cooked chicken, onion powder, and garlic powder until everything is evenly mixed.
- Pour the entire mixture into the prepared baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 45 minutes. Do not lift the foil during this time; this is the ‘no peek’ method that helps the rice cook evenly.
- Carefully remove the foil. If using cheese, sprinkle the cheddar cheese evenly over the top.
- In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture over the cheese or directly over the casserole if skipping cheese.
- Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the topping is golden brown and the rice is tender.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can substitute cooked chicken with 1 pound of raw, boneless, skinless chicken breasts placed on top of the rice mixture before baking. Increase the initial covered baking time to 60 minutes if using raw chicken.
- For extra flavor, add 1 cup of frozen mixed vegetables (like peas and carrots) along with the chicken mixture.
- If you prefer a stovetop version, cook the rice separately according to package directions, then combine all ingredients in a large pot and simmer on low heat until thickened, about 15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 850
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
- Cholesterol: 85