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Ultra Creamy One-Pan Chicken and Rice Casserole

A close-up of a hearty slice of baked chicken and rice casserole topped with melted, browned cheese and fresh thyme.
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Make this easy, cheesy, and creamy chicken and rice casserole in one pan for a simple weeknight dinner using pre-cooked chicken.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup uncooked long-grain white rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup frozen peas and carrots mix

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, garlic powder, and pepper. Whisk until smooth.
  3. Stir in the uncooked rice, shredded chicken, and the frozen vegetable mix until everything is evenly coated in the sauce.
  4. Pour the mixture into the prepared baking dish. Cover the dish tightly with aluminum foil.
  5. Bake for 45 minutes.
  6. Carefully remove the foil. Sprinkle the shredded cheddar cheese evenly over the top.
  7. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute one can of soup with cream of celery soup.
  • If you prefer a thicker sauce, reduce the amount of chicken broth by 1/4 cup.
  • You can use raw, diced chicken breasts; if you do, increase the initial covered baking time to 60 minutes.

Nutrition

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