Ultimate Creamy Chicken and Rice Casserole (Pantry Staple Edition)
I am so glad you are here. This ultimate creamy chicken and rice casserole uses simple pantry staples to create a satisfying, soul-satisfying meal perfect for any busy weeknight. It is a family favorite that proves comfort food does not need to be complicated.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1 cup water or chicken broth
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice (instant or leftover works well)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup crushed butter crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, milk, water or broth, onion powder, garlic powder, salt, and pepper. Mix until the sauce is smooth.
- Stir in the cooked rice, frozen mixed vegetables, and 3/4 cup of the shredded cheddar cheese. Mix everything gently until combined.
- Pour the mixture evenly into your prepared baking dish.
- In a small bowl, combine the crushed butter crackers and the melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 25 minutes.
- Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the top. Return to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
- Let the rice casserole rest for 5 minutes before you serve it.
Notes
- For an extra layer of flavor, substitute one can of soup with cream of celery soup.
- If you do not have cooked chicken, you can use one 10-ounce can of drained, cooked chicken breast instead.
- You can prepare this entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Add about 10 minutes to the initial bake time if baking straight from the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 780
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 28
- Cholesterol: 75