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One-Pan Cheesy Chicken and Rice Casserole

A close-up serving of creamy, cheesy chicken and rice casserole topped with melted cheddar and fresh thyme.
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Make this easy, one-pan cheesy chicken and rice casserole for a simple, comforting weeknight dinner. It uses basic ingredients and requires minimal cleanup.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup uncooked instant white rice
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup panko breadcrumbs (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 cooked chicken, cream of chicken soup, uncooked instant rice, chicken broth, milk, onion powder, garlic powder, and black pepper. Mix until all ingredients are evenly incorporated.
  3. Stir in 1 1/2 cups of the shredded cheddar cheese into the chicken and rice mixture.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Bake for 25 minutes, or until the rice is tender and the mixture is hot throughout.
  6. Remove the dish from the oven. Sprinkle the remaining 1/2 cup of cheddar cheese and the panko breadcrumbs (if using) over the top.
  7. Return the casserole to the oven and bake for another 5 to 10 minutes, until the cheese is melted and bubbly and the topping is lightly golden brown.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute cooked chicken with 1 pound of raw, diced chicken breast cooked separately before mixing.
  • For a variation, add 1 cup of frozen broccoli florets when mixing the ingredients in step 2.
  • If you do not have instant rice, use 1 cup of cooked white rice and reduce the baking time by 10 minutes.

Nutrition

Find it online: https://devourdish.com/cheesy-chicken-and-rice-casserole-recipe/