Why You’ll Love This Recipe
This casserole is not only simple to prepare but also incredibly versatile. The creamy texture of the sauce pairs wonderfully with the tender chicken and rice, making each bite incredibly satisfying. The cheese adds an extra layer of comfort, and with optional veggies, you can customize it to suit your preferences. It’s a guaranteed crowd-pleaser, whether you’re feeding the family or hosting guests.
Ingredients
For the casserole:
- 2 cups cooked chicken (shredded or diced)
- 1 cup uncooked long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 ½ cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup frozen mixed vegetables (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons butter (optional, for extra richness)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven: Set your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Mix the ingredients: In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Layer the casserole: Spread the cooked chicken evenly across the bottom of the casserole dish. Add a layer of frozen vegetables if using, then pour the rice and soup mixture over the chicken and vegetables.
- Add cheese: Sprinkle shredded cheddar cheese evenly over the top.
- Bake: Cover the dish tightly with aluminum foil and bake for 50 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the rice is tender and the cheese is golden and bubbly.
- Let it rest: Allow the casserole to cool for 5-10 minutes before serving.
Servings and Timing
- Servings: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 50-65 minutes
- Total Time: 1 hour 10 minutes
Variations
- Use brown rice instead of white for added nutrition (note that it may require extra liquid and baking time).
- Add extra veggies like spinach, bell peppers, or broccoli to increase the vegetable content.
- Use cooked rotisserie chicken for a quicker prep time.
- Swap the cheddar cheese for mozzarella, or add a mix of your favorite cheeses for a different flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave for 2-3 minutes, or the whole casserole in the oven at 350°F (175°C) for 20-25 minutes.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the day before and refrigerate it. Bake just before serving, adding an extra 5-10 minutes to the cooking time.
Can I use a different type of rice?
Yes, you can use brown rice or basmati rice, but adjust the liquid and baking time accordingly.
Can I make this gluten-free?
Yes, use gluten-free versions of the cream of chicken and mushroom soups and ensure your chicken broth is gluten-free.
How can I make this casserole healthier?
Use low-fat soups and milk, and add more vegetables like spinach or bell peppers.
Can I freeze this casserole?
Yes, you can freeze it for up to 3 months. Thaw overnight and reheat in the oven.
Conclusion
The Best Ever Chicken and Rice Casserole is an easy, comforting dish that will quickly become a staple in your meal rotation. Whether you serve it for dinner or make it in advance for a week’s worth of meals, it’s a filling, flavorful dish that everyone will love.
Chicken and Rice Casserole
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Best Ever Chicken and Rice Casserole is the ultimate comfort food, featuring tender chicken, fluffy rice, and a creamy, flavorful sauce. A one-dish meal that’s quick to prepare, it’s perfect for busy weeknights or family gatherings. With melted cheese and optional veggies, this casserole is easy to customize and guaranteed to become a family favorite.
Ingredients
For the casserole:
- 2 cups cooked chicken (shredded or diced)
- 1 cup uncooked long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 ½ cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup frozen mixed vegetables (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons butter (optional, for extra richness)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
- Mix the Ingredients: In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Layer the Casserole: Spread the cooked chicken evenly across the bottom of the casserole dish. If using, add a layer of frozen vegetables, then pour the rice and soup mixture over the chicken and vegetables.
- Add Cheese: Sprinkle shredded cheddar cheese evenly over the top.
- Bake: Cover the dish tightly with aluminum foil and bake for 50 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the rice is tender and the cheese is golden and bubbly.
- Let it Rest: Allow the casserole to cool for 5-10 minutes before serving.
Notes
- You can use brown rice instead of white for added nutrition, but this will require extra liquid and baking time.
- Add more veggies like spinach, bell peppers, or broccoli for a healthier twist.
- Use rotisserie chicken for faster preparation.
- Swap the cheddar cheese for mozzarella, or a mix of cheeses for different flavors.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
